This easy potato leek soup is one of my family’s favorite, the flavor of leek blended with potato’s texture combined really well.

This is my very first recipe using leek as an ingredient. Leek is not a common vegetable in Japan. We have Tokyo negi, or naganegi, which is similar to leeks, but negi (green onion) is usually thinner and longer while leeks tend to be wider and shorter.
Recently I joined FoodBuzz, an online food-blog community and I found so many foodies’ blogs around the world. If you have a chance, spend some time and browse around. I found really good recipes there that inspired me to try. One of them was a potato leek soup recipe. However, while I was browsing several websites at once, I somehow lost the recipe I found. I kept looking for it but I just couldn’t find it. In the end, I ended up creating my own recipe. To my surprise, it was really delicious and my husband loved it (good, I have 2 more leeks waiting in the fridge!). Hmm, maybe someone in the world will find my potato & leek recipe by accident. If you did, enjoy!
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Potato & Leek Soup
Ingredients
- 2 Tbsp unsalted butter
- 1 russet potato (peeled and chop into small pieces)
- 1 leek (cut lengthwise and chop into small pieces)
- 2 cups vegetable stock/broth
- 2 cups milk
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- parsley (fresh, to garnish)
Instructions
- Cut the leek lengthwise and chop into small pieces. Chop the potato into small pieces.
- In a large saucepan, heat butter on medium-high heat. Add the potato and leek in the pan and sauté until they are well coated with butter and the leek gets wilted.
- Add vegetable stock. Cover with a lid and bring it to a boil over high heat. Keep simmering until the potato is soft.
- When a skewer pierces through the potato easily, turn off the heat. Pour the soup into a blender.
- Add the milk and mix.
- Pour the soup back into the saucepan. Add salt and pepper. Reheat when you serve. Do not boil the soup. Garnish with parsley and serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
Hi
Thanks for the recepi.
In step 3 you mentioned : Add water and vegetable stock.
Does it mean to add either water or vegetable stock ? Or we need really to add water and stock ? If yes, how much water ? (There is no direction in recepi).
Thanks
Hi Oleg! Thanks for letting me know. I removed the water from the instruction. It used to be a bouillon cube and water when this recipe was published in 2011. I didn’t update the recipe completely. Thanks for bringing it to my attention. xo
Looks yummy! How can I make this in instant pot?
Hi Gul! Thank you very much for your kind feedback.
To make this in an instant pot, recommend referring to this cream stew recipe:https://www.justonecookbook.com/instant-pot-cream-stew/
Sauté first and pressure cook for about 2 minutes, then use natural release.
We hope this helps!
Surprisingly good….i am amazed…i dont normally like milk based or potato based soup but this recipe really works. Thanks for sharing.
Hi Lee! Thank you very much for trying Nami’s recipe and for your kind feedback!
We are so happy to hear you enjoyed Potato Leek Soup!🥰
It came out quite thin! Is is supposed to be like that?
Hi Katia! It could be from the different sizes of the potato.
Please feel free to add more potatoes or use heavy cream instead of milk for your liking.
Thank you very much for trying Nami’s recipe!
Can you freeze this soup?
Hi Jasmine! I think you can (although I have never done it myself). 🙂
Do you suppose I could use almond milk instead of dairy milk due to lactose intolerance or?
Hi Kerry! I think you could…but hope you enjoy the almond milk flavor. 🙂
Interesting! In Spain we make leek and potato soup too, but we usually discard most of the green part and we never blend it or add milk. I might try your recipe, it looks so good!
Thank you Irene! I think I have to try your version next. Thank you for letting me know and curious~. Hope you will enjoy it. 🙂