Updated October 2026
I love wrapping my hands around a piping hot bowl of leek and potato soup, and this soup maker version makes it almost effortless. Leeks and onion soften, potatoes cook until tender, then lemon zest and juice brighten it up. Swirl in a spoonful of sour cream and dinner’s ready in about 30 minutes.
In Eastern Romania, I grew up with chunky broths, soured with borscht (a fermented wheat bran liquor). They are fresh and vibrant, even in mid-winter. If you want to try an easier version, why not make my easy Romanian meatball soup?
When I moved to England, I discovered these comforting creamy soups, smooth, perfect for those chilly evenings or when you just need a bowlful of happiness.
And leek and potato soup was up there, such a friendly face in canteens and cafes all over Britain, served with a chunk of crusty bread on the side. I was smitten! And so was my family, asking for seconds every time!
In time, I had reinvented it, changed it a bit, topped it with bits of cheese found at the bottom of the cheese tub or swirled in copious amounts of crème fraîche or even Greek yogurt.
What you’ll love about this recipe
Imagine a bowl filled with velvety leek and potato soup, and each spoonful warms you from the inside out. The mild sweetness of leeks, the heartiness of potatoes, and a citrusy kick from fresh lemon zest and juice. It’s a creamy hug in a bowl, perfect for chilly nights or whenever you need a healthy soup that’s also comforting.
- A Fusion of Flavors: the subtle sweetness of leeks, the earthiness of potatoes, and the zesty kick from lemon zest and juice.
- Nutrient-Rich Goodness: Leeks are up there with the best prebiotics (nutrients that help your “good” gut bacteria grow), containing inulin (a type of fibre that helps feed your microbiome). With its wholesome ingredients, this Leek and Potato Soup is a great one to add to your repeats of gut health friendly dishes.
- Vegetarian and Gluten-Free: If you’re simply looking for a hearty, plant-based meal, this recipe is a wonderful choice. Make it vegan by skipping the sour cream.
- Quick and Easy: Not more than half an hour, from chopping to blending, you can make this in a soup maker like or on the stove (use a stick blender to achieve smoothness).
- Versatile : Whether you choose to top it with a dollop of sour cream, a sprinkle of fresh parsley, or even a handful of crispy bacon bits or rosemary and garlic croutons, make this on repeat throughout the chilly evenings of autumn and winter.
- Bright and Fresh Finish : The lemon zest adds such a refreshing note I found.
- Family-Friendly Comfort: Have you tried to get kids to eat their greens? They will slurp this mild creamy goodness with delight, our own kids always asked for seconds.
Watch how to make leek and potato soup (in soup maker)
Ingredients you’ll need
- Leeks – I get trimmed leeks, as they have no sand or little. Be sure to wash them thoroughly, as grit in your soup can be off putting.
- Potatoes – I used red potatoes, but any creamy potatoes will work (russets or all purpose baking potatoes)
- Onion– white or yellow
- Olive oil
- Salt and black pepper
- Lemon
- Sour cream – skip if you are veganising this.
- Parsley to finish – I use flat parsley, but use any herbs you fancy!
How to make leek and potato soup (step-by-step)
Time needed: 30 minutes
My Creamy Leek and Potato Soup in soup maker is a soul-soothing bowl of goodness that’s not only easy to whip up but will have you yearning for seconds.
- Prep the Leeks, onions and potatoes
Trim the leeks, discarding some of the tough dark green parts and the tops, and chop them roughly. Rinse thoroughly to remove any dirt.
Peel and chop the onion (medium dice). Peel and cube the potatoes. - Sauté the alliums
If your soup maker has a sauté function, add olive oil to the soup maker and sauté chopped onions until translucent. Add the leeks and cook until they’re soft and aromatic. You can always sauté the onions on the stove in a frying pan. Be careful not to burn them, you want them soft and creamy not brown, but a little golden caramelised bits will be wonderfully tasty!
- Add potatoes and simmer
Dice the potatoes into larger-sized pieces and add them to the pot. Stir in salt and pepper, letting the flavors mingle.
Pour in enough water to cover the vegetables and let it simmer until the potatoes are fork-tender. - Zest and Zing
Grate the zest of the lemon directly into the pot for a burst of citrusy goodness. Squeeze in the lemon juice for that extra zing.
- Blend to Bliss
Use the soup maker to blend the ingredients into creamy perfection. If you don’t have a soup maker, a regular or stick blender will do the trick.
- Finishing Touch
Stir in sour cream for that luxurious creaminess. Garnish with fresh flat leaf parsley, and you are ready to slurp up!
Pro Tips
- DON’T cut the potatoes too small, your soup will be a little gloopy. Dice in 4-5 cm cubes.
- Add more water if your soup is too thick or if you are reheating it the next day.
- Add the cream (if using) at the end or in your bowl while it’s still steaming hot, avoid boiling the soup with the cream, it might curdle.
- Crusty Companions: Serve with a slice of warm crusty bread for the ultimate dipping experience.
- Lemony Freshness: Adjust the lemon according to your taste. It adds a refreshing twist but can be toned down if you prefer a milder flavor.
- Batch Cook: Double the recipe and freeze the extra portions for a quick and delicious meal on a busy day.
Preparation time
It takes around 5 minutes to prepare the veggies.
Soup cooking time
In the soup maker it takes 3-5 minutes to saute the onions and leeks and another 15-20 minutes to cook and blend the soup, depending on the make of your soup maker. If you are cooking on the stove it’s very similar.
Total time
This means that in just under 30 minutes you can have a comforting bowl of soup to warm the cockles of your soul.
Nutritional benefits
Leeks and onions are from the Allium family and are packed with vitamins and minerals and scientists think they may benefit your cardiovascular health. They are also fiber sources which help to keep those friendly gut bacteria happy.
Servings
This recipe yields 4 portions, enough for a small family, but if you have a bumper crop of leeks, scale the recipe up and freeze some!
Or make a leek and potato gratin, with oodles of butter and topped with a cheesy crust.
What to serve with it
- Customize with toppings like crispy bacon, chives, or croutons.
- Sprinkle seeds or toasted spiced nuts or simply serve with crusty bread.
- If you fancy more hearty soups that are yummy and comforting, check out my Moroccan pumpkin soup , you will want to make it on repeat!
variations and substitutions
- If you want this soup to be vegan, skip the cream or replace it with a vegan alternative.
- Swap the parsley for any fresh herbs you like, dill or even rosemary would work wonderfully.
- If you have any stale sourdough, cut it up in cubes, toss with a little olive oil and dried rosemary. Gently sizzle it for a few minutes in a frying pan and you have the most amazing croutons to soak up that creamy yumminess!
- I bet you can have this as a chunky broth too.
More soup maker soups: try my tomato soup, my pea and ham soup or my Italian pumpkin soup.
Leeks, potatoes and lemon don’t sound like much on paper, but your soup maker turns them into a silky, creamy bowl in about half an hour, with very little washing up. Stir in a spoonful of sour cream or crème fraîche, add plenty of black pepper and a few slices of my same-day sourdough bread for dunking, and dinner’s sorted. It freezes well too, so a double batch is worth making. If you give it a try, leave a star rating below and tell me how you served it.
RECIPE FAQ
Absolutely! Swap out the sour cream for a plant-based alternative.
Yes! Allow it to cool completely before transferring it to a freezer-friendly container. Just remember to leave a bit of space for expansion.
Blend in batches, and be cautious as the soup will be hot, so you may want to let it cool a bit before you do. Or an immersion blender works just as well if you cook it on the stove.
Wonderfully so! The leeks are part of the Allium family, great for your gut and your heart!
Not this one! The leeks are quite mild, but they need waking up and what better to add than a zingy scatter of lemon zest and a squeeze of lemon juice. Be generous with the black pepper too.
Leek and potato soup in soup maker
Made this? A quick star rating above helps other readers find it.
Ingredients
- 3 medium-sized leeks trimmed, washed and roughly chopped
- 1 medium onion
- 3 medium to large red potatoes (about 800 g)
- 2 tbsp olive oil
- 1.25 liters water (or vegetable stock)
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 lemon Zest and juice
- 2 to 3 tbsp of sour cream or crème fraîche (optional)
- 2 tbsp flat parsley, chopped to garnish
Instructions
Prep
- Trim the leeks, discard the tough dark green tops, chop roughly and rinse well to remove any grit. Dice the onion. Peel the potatoes and cut them into 4 to 5 cm cubes.
Saute
- Add the olive oil to the soup maker and use the sauté function (or a pan on the stove) to cook the onion until translucent. Add the leeks and cook for 3 to 5 minutes until soft. You want soft, not browned, though a few golden bits add flavor.3 medium-sized leeks, 1 medium onion, 2 tbsp olive oil
Simmer
- Add the potatoes, salt, pepper and water, keeping the level below the max line. Run your soup maker's program or simmer for 15 to 20 minutes, until the potatoes are fork-tender.3 medium to large red potatoes, 1.25 liters water, 1 1/2 tsp salt, 1 tsp black pepper
- Stir in the lemon zest and juice.1 lemon
Blend
- Blend until smooth with the soup maker's blend function. On the stove, use a stick blender, or a countertop blender in batches once the soup has cooled slightly.
Serve and enjoy
- Stir in the sour cream or crème fraîche if using, taste for seasoning and garnish with parsley and you are ready to slurp up!2 to 3 tbsp of sour cream or crème fraîche, 2 tbsp flat parsley, chopped
Video
Notes
- Dairy-free: skip the sour cream or use unsweetened plant-based yogurt.
- If the soup’s too thick, add a splash of water or vegetable stock, especially when reheating.
- Don’t fill above your soup maker’s max line, and take care blending hot liquids.
- Storage: fridge up to 3 days, freezer up to 3 months. Cool completely and leave room for expansion. For the best texture, freeze before stirring in the sour cream.
