Rustic Potato Leek Soup

Rustic Potato Leek Soup delivers big comfort with minimal effort. I love making this soup on chilly evenings when I want something hearty but don’t want to spend hours in the kitchen. What makes it special is that you keep the potato skins on, which not only adds texture and vitamins but also gives you that beautiful rustic look without any extra work.

I still remember the first winter I tried making traditional potato leek soup the “proper” way, standing at my stove peeling six potatoes while my kitchen got cold. Then came the blender, the splattering, the extra dishes. It was delicious, but exhausting. That’s when I discovered this rustic approach one busy Tuesday night. By leaving the skins on and skipping the blender entirely, you get a chunky, satisfying soup that comes together quickly. The natural starch from the potatoes thickens everything beautifully, while the leeks add a gentle sweetness. This rustic potato leek soup has become my go-to recipe when I need something comforting, nourishing, and incredibly easy. With only 6 main ingredients and one pot to clean, it’s the kind of recipe that makes you wonder why you ever did it the hard way.

What You’ll Need for This Comforting Soup

I always recommend using russet potatoes for this rustic potato leek soup because their high starch content naturally thickens the broth without any need for pureeing. Pro tip: don’t skip cleaning those leeks thoroughly since they tend to hide sand between their layers.

• 1 stick butter (8 tablespoons)
• 3 leeks, halved and sliced (white and light green parts only)
• 3 cloves garlic, minced
• 6 cups chicken stock (use good quality or homemade for best flavor)
• 6 russet potatoes, halved and sliced with skins on
• 1 cup half & half (can substitute heavy cream for thicker soup or milk for lighter version)
• Salt and pepper to taste
• Freshly cracked pepper for garnish
• Green onions, sliced for garnish

My personal tip: I prefer using unsalted butter so I can control the salt level better, especially since chicken stock can vary in saltiness.

How to Make This Simple One-Pot Soup

Step 1: Cut off the dark green leaves of the leeks, keeping only the white and very light green sections. You should have about 3 cups of sliced leeks when finished. The dark green parts are too tough for this soup but save them for making stock.

Step 2: Slice each leek in half lengthwise, then cut into semi-circles about 1/4 inch thick. Place in a bowl of cool water and swish around to release any hidden sand. Lift the leeks out (don’t drain the bowl or you’ll pour sand back on them) and place in a colander to drain.

Step 3: Cut the unpeeled potatoes in half lengthwise, then slice each half into 1/4 inch thick pieces. Keeping the skins on helps the slices hold together during cooking and adds wonderful texture.

Step 4: Melt 1 stick of butter over medium-low heat in your large stock pot. You want the butter melted but not browning.

Step 5: Add the cleaned leeks to the butter. Cook for 8-10 minutes, stirring often, until the leeks are very soft and starting to turn translucent. This gentle cooking brings out their natural sweetness.

Step 6: Add the minced garlic and cook for 1 minute, stirring constantly. You’ll smell that amazing garlic aroma, but don’t let it brown or it will taste bitter.

Step 7: Pour in the chicken stock and add all the sliced potatoes. The liquid should come about three-quarters up the sides of the potatoes.

Step 8: Increase heat to medium and bring the soup to a boil, then immediately reduce to a gentle simmer. Cook for 20 minutes, or until the potatoes are fork-tender. The soup will start to look creamy as the potato starch releases. You’ll notice it naturally thickening.

Step 9: Once the potatoes are tender, remove the pot from heat. This is important because you don’t want the half & half to curdle from high heat.

Step 10: Stir in 1 cup of half & half until fully combined. The soup will turn beautifully creamy and will continue to thicken as it cools slightly. Season with salt and pepper to taste, starting with 1/2 teaspoon salt and adjusting from there.

Step 11: Serve immediately in warm bowls, garnishing each serving with freshly cracked black pepper and sliced green onions.

Common mistake to avoid: Don’t be tempted to puree or mash the potatoes. The rustic, chunky texture is what makes this potato leek soup special and satisfying.

Perfect Pairings for Your Potato Soup

This rustic potato leek soup pairs beautifully with crusty, hearty sides that can soak up the creamy broth.

Crusty Sourdough Bread: The tangy flavor of sourdough complements the mild sweetness of the leeks perfectly, and it’s ideal for dipping into the creamy broth.

Simple Green Salad: A crisp salad with vinaigrette adds brightness and cuts through the richness of the soup, creating a well-balanced meal.

Grilled Cheese Sandwich: Classic comfort food pairing that turns your rustic potato leek soup into a complete, satisfying dinner.

Bacon and Cheddar Topping: Crispy bacon pieces and sharp cheddar cheese scattered on top add protein and a salty-savory contrast to the mild soup.

Roasted Brussels Sprouts: The caramelized, nutty flavor of roasted Brussels sprouts provides a nice textural and flavor contrast to the smooth, creamy soup.

These are some of the best sides for rustic potato leek soup that I’ve tried over the years.

More Comforting Potato Leek Soup Variations

This rustic potato leek soup is delicious on its own, but there are several wonderful variations that take these humble ingredients in exciting new directions. For an indulgent twist with smoky, savory notes, try the Bacon Potato Leek Soup which adds crispy bacon and Irish ale for incredible depth. If time is limited during busy weekdays, the Crockpot Potato Leek Soup delivers that same creamy comfort with completely hands-off cooking.

When hosting dinner guests or craving restaurant-quality elegance, the silky-smooth Creamy Potato and Leek Soup makes a stunning first course. For health-conscious diners seeking lighter options without cream, the Chunky Leek and Potato Soup lets the natural vegetable flavors shine while keeping things wholesome and satisfying.

Storing Your Leftover Soup

I recommend storing this rustic potato leek soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. Pro tip: the soup will thicken considerably as it sits and the starches continue to absorb liquid, so you’ll definitely need to add a splash of chicken stock or milk when reheating.

To reheat, warm the soup gently in a saucepan over medium-low heat, stirring occasionally. Add a little extra liquid gradually until you reach your desired consistency. Avoid microwaving on high power as this can cause the dairy to separate and look grainy.

If you want to freeze this soup, I suggest cooking it without the half & half. Store the base in freezer-safe containers for up to 3 months, then add fresh half & half when you reheat it. This keeps the texture smooth and prevents the dairy from becoming grainy after freezing.

Your Potato Leek Soup Questions Answered

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