There's something truly comforting about a bowl of warm, velvety soup. This Creamy Leek and Potato Soup Recipe brings together tender leeks and fluffy potatoes in a way that's wonderfully simple and utterly delicious — perfect for chilly days or anytime you want a soothing meal.

The image shows a white bowl filled with creamy pale yellow soup placed on a wooden board over a white marbled surface. The soup has a swirl of white cream on top, scattered small crunchy golden-brown croutons, tiny green chive pieces, and dark small bits that look like bacon. More croutons and chive bits are slightly spread around the bowl on the board. In the background, part of another white bowl with the same soup is visible, along with a spoon resting on the marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Leek and Potato Soup Recipe
Top Tip
How to Serve Creamy Leek and Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Leek and Potato Soup Recipe

Why You'll Love This Recipe

I’ve always thought simple ingredients can make the best dishes, and this soup is a testament to that. It’s rich, creamy, and has just enough earthy sweetness from the leeks that makes each spoonful memorable.

Comfort in a Bowl: The silky texture alongside mild flavors makes this soup incredibly soothing, especially when you need a little cozy.
Easy to Make: You only need a handful of ingredients and some patience for simmering — no complicated steps involved.
Customizable: From crispy pancetta toppings to creamy swirls, you can tweak it to match your mood or pantry supplies.
Great for Meal Prep: It stores beautifully and tastes just as good the next day, making it a lifesaver for busy weeks.

Ingredients & Why They Work

These ingredients are simple, but they play off each other perfectly. The butter adds richness, leeks bring that subtle oniony charm, and potatoes give you that creamy body without needing flour or thickeners. Picking quality produce here really pays off.

Flat lay of a small white ceramic bowl of soft yellow butter, two fresh green celery ribs, two whole brown garlic cloves, three firm white and light green leeks sliced into rings, a medium white ceramic bowl filled with creamy white heavy cream, several peeled and diced russet potatoes with natural skin texture, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of whole black peppercorns, a handful of diced crispy golden-brown pancetta pieces, a small pile of golden toasted croutons, and a few bright green finely diced fresh chive sprigs, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: This is your base fat for sautéing; it gives a lovely depth of flavor and keeps the veggies soft without browning too fast.
Celery: Adds a gentle aromatic note and a bit of texture contrast.
Garlic: Finely diced so it melds into the soup, giving warmth without overpowering.
Leeks: The star ingredient–choose firm, bright ones and rinse well to remove any grit hidden in the folds.
Chicken Stock: A good-quality stock makes a difference, but vegetable stock works too if you want it vegetarian.
Maris Piper/Russet Potatoes: These starchy potatoes break down just right when cooked, making the soup beautifully creamy.
Salt and Pepper: Essential to season gradually and enhance those natural flavors.
Heavy/Double Cream: Stirred in at the end for richness and that silky mouthfeel.
Pancetta or Bacon (for topping): Adds a salty, crispy element that contrasts the smooth soup wonderfully.
Croutons: For crunch and a little extra indulgence.
Fresh Chives: A touch of freshness and color right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting a bit with this soup depending on the season and what’s in my fridge. It’s such a forgiving recipe that small tweaks really elevate it or tailor it to personal tastes.

Vegetarian Version: I often swap the chicken stock for a rich vegetable broth and skip the bacon topping, adding toasted nuts instead for crunch.
Extra Herbaceous: Adding a sprig of thyme or a bay leaf while simmering infuses an aromatic lift that’s subtle yet lovely.
Dairy-Free Option: Replace the butter with olive oil and the cream with a coconut milk alternative — it changes things but keeps it creamy.
Chunky Style: Try blending just half the soup and leaving the rest chunky for a hearty texture variation.

Step-by-Step: How I Make Creamy Leek and Potato Soup Recipe

Step 1: Sauté Your Veggies Gently and Slowly

Start by melting the butter over medium heat in a deep pot. Add your finely diced celery first and let it soften for a few minutes. This step is key for layering flavor. Next, add in the garlic and diced leeks. Cook them slowly until they become soft, sweet, and fragrant—about 8 minutes. Don’t rush or turn the heat too high, or you'll miss out on those subtle flavors.

Step 2: Add Stock and Potatoes, Simmer with Care

Pour in the chicken stock, then stir in your peeled and diced potatoes along with salt and pepper. Don’t forget to give those dark green leek parts a good rinse — they can hide dirt, which nobody wants in their soup. Toss them in whole so they impart flavor while simmering, then remove before blending. Bring the pot to a gentle simmer, cover with a lid, and let it cook for 30 minutes or until the potatoes are super tender.

Step 3: Blend to Silky Smoothness (But Don’t Overdo It!)

Remove the lid and carefully fish out those leek ends (they’ve done their job). Turn off the heat and use an immersion blender to pulse the soup until silky smooth. Important — don't over blend here, or the soup can become gluey. Just blend enough to get a creamy texture with no lumps.

Step 4: Stir in Cream and Adjust Seasoning

Once smooth, stir in the heavy cream at room temperature — it makes the soup luxuriously rich. Taste and adjust salt and pepper as needed. Don’t be shy with seasoning; that really brings out all the flavors in this simple dish. If you want a thinner soup, add a bit more stock until it’s perfect for your spoon.

Step 5: Top It and Serve Hot

Add your favorite toppings like crispy pancetta, crunchy croutons, and a sprinkle of fresh chives. Serve right away and enjoy that comforting warmth with every spoonful!

Top Tip

After making my share of leek and potato soups, I’ve learned these tips really improve the end result and save frustration in the kitchen.

Clean Your Leeks Thoroughly: I always slice them lengthwise and rinse in cold water to remove grit trapped between layers — this keeps the soup smooth.
Don’t Rush the Sauté: Cooking the leeks slowly unlocks their sweetness, which is key to the flavor depth of the soup.
Pulse Blend, Don’t Puree: Too much blending produces a gluey texture; gentle pulsing keeps it creamy and light.
Season Generously: Simple soups need confident seasoning — I often add salt little by little and taste as I go.

How to Serve Creamy Leek and Potato Soup Recipe

Garnishes

I’m a big fan of topping this soup with crispy pancetta or bacon for that salty crunch. A drizzle of extra cream adds a pretty swirl, and fresh chives give a little pop of color and freshness that brightens each bite.

Side Dishes

For sides, I usually serve crusty bread or warm, buttery croutons to dip along with a simple green salad. This balances the creamy soup and adds some extra texture to your meal.

Creative Ways to Present

If you’re making this for guests, try serving the soup in small espresso cups as a starter or garnish with edible flowers and microgreens for an elegant touch. It’s amazing how little details can turn a humble soup into a special occasion dish.

Make Ahead and Storage

Storing Leftovers

I like to cool the soup quickly, then store it in airtight containers in the fridge. It keeps well for up to 3 days and actually tastes even better the next day as the flavors have time to meld.

Freezing

This Creamy Leek and Potato Soup Recipe freezes beautifully. Just leave out the cream when freezing and add it freshly when reheating to keep that silky texture intact.

Reheating

When reheating, warm gently on the stove over low heat so it doesn’t scorch, stirring often. Add a splash of stock or cream to loosen the soup if it’s thickened too much overnight.

Frequently Asked Questions:

Can I make this soup vegan?

Absolutely! Swap the butter for olive oil or vegan margarine, use vegetable stock instead of chicken stock, and replace the cream with coconut milk or any plant-based cream alternative.

Why do I need to add the darker parts of the leeks and then remove them?

The darker green parts have a stronger flavor and can be tougher in texture. Adding them whole during simmering extracts their flavor into the soup, then removing them keeps the texture smooth without bits that might be unpleasant to eat.

How can I prevent the soup from becoming gluey?

Don’t over-blend the soup. Use short pulses with your blender and stop once the soup is smooth but still light. Over-blending releases too much starch from the potatoes, causing a gluey texture.

Can I make this soup ahead of time for a party?

Yes, you can make the soup fully, then refrigerate overnight. Reheat gently while stirring, and add a little extra cream or stock if needed. Preparing ahead helps flavors develop, which can make it taste even better.

Final Thoughts

Honestly, this Creamy Leek and Potato Soup Recipe is one of those dishes I keep coming back to whenever I want comfort food that doesn’t require fuss. It feels like a warm hug, and with a few simple steps, you get a soup that’s elegant yet homey. I hope you try it soon and make it your own — it’s the kind of recipe that always impresses without stressing you out.