Ina Garten Mashed Potato and Leek Soup Recipe

Ina Garten Mashed Potato and Leek Soup turns two humble vegetables into something silky, sweet, and deeply comforting. The leeks melt into the broth, the russet potatoes break down into a velvety base, and a splash of cream ties it all together. It tastes like a slow Sunday afternoon, even though it comes together on a weeknight.

Total time is 45 minutes — 15 minutes of prep and 30 minutes on the stove. This is a beginner-friendly stovetop soup, though the one step worth watching is the leeks: they need to soften without browning. My version here is inspired by Ina Garten’s classic approach to creamy vegetable soups, and it is best made in fall and winter when leeks are at their sweetest.

What Is Ina Garten Mashed Potato and Leek Soup?

It is a creamy blended soup built on sautéed leeks and onions, simmered with cubed russet potatoes in chicken broth, then pureed smooth with an immersion blender. Heavy cream goes in at the end for richness, and fresh chives finish each bowl. The texture lands somewhere between a hearty chowder and a light velouté — thick enough to coat a spoon but never gluey. Leek and potato soup is a staple of cold-weather cooking, and this version keeps the flavor clean and the method simple.

Reasons to Try Ina Garten Mashed Potato and Leek Soup

There are plenty of reasons this recipe earns a spot in the regular rotation. Here are the ones that matter most in my kitchen.

• Short ingredient list — ten everyday items, most of which you probably already have in the fridge or pantry.
• One pot, no fuss — everything happens in a single Dutch oven, so cleanup stays minimal.
• Freezer-friendly — portion it out and you have a warm lunch ready for up to 3 months.
• Budget-conscious comfort food — potatoes and leeks are inexpensive, yet the result tastes rich and restaurant-worthy.
• Gentle, crowd-pleasing flavor — mild enough for kids, refined enough for a dinner party starter.
• Scales without trouble — double the batch for a holiday gathering and the method stays exactly the same.

Ingredients Needed to Make Ina Garten Mashed Potato and Leek Soup

Everything below is available at any standard grocery store. The only ingredient worth a second look is the leeks — buy ones with firm, bright white bases.

For the Base

• 2 tablespoons unsalted butter — the fat that sweats the aromatics; use fresh butter for the cleanest flavor.
• 2 cups leeks, white and light green parts only, thinly sliced — about 2 medium leeks; rinse well between the layers to remove grit.
• 1 medium onion, chopped — about 1 cup; yellow or white onion both work.
• 2 cloves garlic, minced — fresh garlic, not the jarred kind, gives a sharper finish.

For the Body

• 4 cups russet potatoes, peeled and cubed — about 2 pounds; russets break down beautifully and give the soup its starchy body.
• 4 cups low-sodium chicken broth — low-sodium lets you control the salt level; vegetable broth works if you want it meatless.
• 1 teaspoon kosher salt — plus more to taste at the end.
• 1/2 teaspoon freshly ground black pepper — fresh-cracked pepper makes a real difference here.

For Finishing

• 1/2 cup heavy cream — stirred in off the heat; half-and-half will work but the soup will be thinner.
• 2 tablespoons fresh chives, chopped — optional but the oniony bite cuts through the richness nicely.

Instructions to Prepare Ina Garten Mashed Potato and Leek Soup

The method is straightforward, but timing matters more than you might expect. Follow the visual cues and you will be fine.

• Sweat the aromatics — melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat, then add the leeks and onion. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not let them brown; reduce the heat if they start to color.
• Bloom the garlic — add the minced garlic and cook for 1 minute, until fragrant. Stir constantly so it does not scorch.
• Simmer the potatoes — add the potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes mash easily with a fork, about 15-20 minutes.
• Blend until smooth — remove the pot from the heat. Use an immersion blender to puree until smooth and creamy, or transfer in batches to a stand blender and return to the pot.
• Finish with cream — stir in the heavy cream and taste for seasoning, adding more salt and pepper if needed. Warm gently over low heat but do not boil.
• Serve hot — ladle into bowls and garnish with chopped chives if desired.

What Goes Well With Ina Garten Mashed Potato and Leek Soup

A bowl of creamy soup needs contrast — something crunchy, something bright, something to dip. These pairings cover all three.

• Crusty sourdough — thick slices for dunking; the chewy crust stands up to the creamy texture without going soggy.
• Green salad with lemon vinaigrette — a sharp, acidic dressing balances the richness of the cream.
• Grilled cheese on rye — the classic soup companion, and the caraway in rye plays well with the leeks.
• Roasted chicken thighs — a simple protein that turns the soup into a full dinner.
• Sparkling apple cider — chilled and poured into small glasses; the sweetness and bubbles refresh the palate.
• Warm dinner rolls with butter — soft, pull-apart rolls for sopping up every last spoonful.

Key Tips for Making Ina Garten Mashed Potato and Leek Soup

A few small habits make a noticeable difference in the final bowl. Here is what I have learned from making this one repeatedly.

• Rinse leeks thoroughly — slice first, then swish in a bowl of cold water and lift out; the grit sinks and the clean leeks float.
• Keep the heat moderate — leeks should sweat, not sear; browned leeks turn the soup bitter and muddy the color.
• Cut potatoes evenly — uniform 1-inch cubes cook at the same rate, so the blending stage stays smooth.
• Blend off the heat — hot liquid in a sealed stand blender builds pressure fast; vent the lid and blend in batches.
• Season in layers — salt at the start with the broth, then again after the cream goes in; cream mutes salt.
• Add cream at the end — boiling after the cream is stirred in can cause slight curdling, so warm gently and stop there.
• Rest before serving — five minutes off the heat lets the flavors settle and the texture thicken slightly.

Creative Variations of Ina Garten Mashed Potato and Leek Soup

The base recipe is flexible enough that you can change it up without losing what makes it work. Try one of these next time.

• Add crispy topping — scatter crumbled beef bacon or fried shallots over each bowl for crunch.
• Swap in cauliflower — replace 1 cup of the potatoes with cauliflower florets for a lighter, lower-starch version.
• Herb it up — stir in a tablespoon of fresh thyme with the garlic, or finish with chopped parsley instead of chives.
• Go dairy-light — use olive oil instead of butter and replace the cream with a splash of whole milk.
• Make it smoky — add 1/2 teaspoon smoked paprika to the aromatics for a warm, campfire note.
• Finish with truffle oil — a few drops per bowl turns this into an elegant starter for a dinner party.

Storage Guidelines for Ina Garten Mashed Potato and Leek Soup

Leftovers hold up remarkably well if you cool them properly and store them right. A few rules to follow.

• Refrigerator — cool completely, then store in an airtight container for up to 4 days; glass containers reheat most evenly.
• Freezer — portion into freezer bags or containers and freeze flat for up to 3 months; leave 1/2 inch of headspace.
• Overnight thaw — move a portion from the freezer to the fridge the night before you plan to eat it.
• Separation happens — a thin layer of liquid on top after chilling is normal; stir well before reheating.
• Label and date — write the date on every container so you know exactly how long it has been in the freezer.

Reheating Tips for Ina Garten Mashed Potato and Leek Soup

Reheating is where creamy soups can go wrong — too much heat and the texture splits. Go slow and stir often.

• Stovetop method — warm over low heat, stirring occasionally, until hot but not boiling; about 5-7 minutes for a single bowl.
• Microwave — heat on high in 1-minute intervals, stirring between each, until steaming; usually 2-3 cycles.
• Loosen with broth — if the soup thickens too much in the fridge, stir in a splash of chicken broth to bring it back.
• Skip the air fryer — it is not the right tool for liquid soup; the stovetop or microwave gives better results.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total servings.

• Calories — 362
• Protein — 11g
• Fat — 18g
• Carbohydrates — 35g
• Fiber — 3g
• Sugar — 4g
• Sodium — 770mg

Saturated fat and cholesterol are not listed in the recipe data. Values are estimates and will vary slightly depending on the exact broth and cream you use.

FAQs

Can I freeze Ina Garten Mashed Potato and Leek Soup?

Yes. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat.

How long does Ina Garten Mashed Potato and Leek Soup last in the fridge?

Cool completely and store in an airtight container for up to 4 days. Stir before reheating, since a little liquid may rise to the top.

Can I use an immersion blender instead of a stand blender?

Absolutely. An immersion blender is actually easier — blend directly in the pot with the heat off. It keeps you from juggling hot batches and saves a dish or two.

Why did my soup turn out gluey?

Over-blending starchy potatoes is the usual culprit. Pulse in short bursts just until smooth, and stop as soon as the texture looks right.

Can I make this soup without cream?

Sure. Whole milk works, though the soup will be thinner. For a richer dairy-free option, stir in a spoonful of coconut cream at the end.

Do I have to peel the potatoes?

Peeling gives the smoothest, most velvety result. If you want a more rustic texture, leave the skins on and blend slightly less.

Ina Garten Mashed Potato and Leek Soup

Print Recipe

Print Recipe

A velvety, comforting soup that blends the rustic heartiness of mashed potatoes with the delicate sweetness of leeks. Inspired by Ina Garten’s classic approach, this soup is rich, creamy, and perfect for a cozy dinner.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Yield: 4 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter
• 2 cups leeks, white and light green parts only, thinly sliced (about 2 medium leeks)
• 1 medium onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 4 cups russet potatoes, peeled and cubed (about 2 pounds)
• 4 cups low-sodium chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 2 tablespoons fresh chives, chopped (optional, for garnish)

Instructions

1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the leeks and onion, and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not let them brown; reduce heat if necessary.
2. Add the garlic and cook for 1 minute, until fragrant. Stir constantly to prevent burning.
3. Add the potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are very tender and mash easily with a fork, about 15-20 minutes.
4. Remove the pot from the heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer in batches to a stand blender and puree until smooth, then return to the pot.
5. Stir in the heavy cream and taste for seasoning, adding more salt and pepper if needed. Heat gently over low heat until warmed through, but do not boil.
6. Ladle into bowls and garnish with chopped chives, if desired. Serve hot.

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Freezing: Freeze in portions for up to 3 months; thaw overnight in the refrigerator. Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave on high in 1-minute intervals, stirring between each, until hot. Do not boil after adding cream.

Nutrition

• Calories: 362
• Sugar: 4g
• Sodium: 770mg
• Unsaturated Fat: 10g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 50mg

Keywords: mashed potato and leek soup, potato leek soup, creamy potato soup, Ina Garten soup, leek soup, comfort soup, winter soup, vegetarian soup, easy soup recipe, homemade soup