There’s something incredibly soothing about a bowl of warm soup on a chilly day, and this Creamy Potato Leek Soup Recipe hits that exact comfort note every single time. Velvety smooth and packed with gentle, layered flavors, it’s just the kind of dish you’ll find yourself craving again and again.
Why You'll Love This Recipe
I’ve made plenty of potato soups, but this Creamy Potato Leek Soup Recipe stands out because it balances rustic simplicity with a silky finish that’s truly crave-worthy. Every spoonful feels like a cozy hug—it’s reliable, easy to make, and downright delicious.
- Simple Ingredients: You don’t need a pantry full of fancy stuff—just potatoes, leeks, stock, cream, and a few basics.
- Velvety Texture: A smooth blend that’s rich without being heavy, making it perfect for any season.
- Flavor Depth: Sautéed leeks give it a delicate oniony sweetness that truly elevates the soup.
- Super Versatile: Whether as a weekday lunch or a starter for a dinner party, it always impresses.
Ingredients & Why They Work
Each ingredient in this Creamy Potato Leek Soup Recipe has its place, working together to create that perfect harmony of flavor and texture. When shopping, pick the freshest leeks and good quality Yukon gold potatoes—they make all the difference!
- Olive oil: Adds a light richness and helps sauté the leeks perfectly without burning.
- Unsalted butter: Brings a creamy depth that melts beautifully into the soup.
- Yukon gold potatoes: Their creamy texture and buttery flavor create that luscious base.
- Leeks: The star ingredient! Their mild, sweet onion flavor is essential—just make sure to clean them well.
- Kosher salt: Seasoning makes all the flavors pop, so taste and adjust along the way.
- Ground black pepper: Adds a gentle heat and aromatic finish—freshly cracked is best.
- Vegetable stock: A flavorful liquid base that complements the veggies without overpowering.
- Heavy cream: The final touch for smoothness and richness, making the soup indulgent.
- Fresh thyme leaves: Fresh herbs lift the presentation and add that classic herbaceous note.
Make It Your Way
I love how forgiving and adaptable this Creamy Potato Leek Soup Recipe is, so I often tweak it depending on the mood or what I have on hand. Don’t be afraid to experiment—after all, it’s your kitchen!
- Variation: Sometimes I add a sprinkle of sharp cheddar or crumbled bacon on top for an extra savory kick—it’s a crowd-pleaser every time.
- Dairy-Free: I’ve swapped the cream for coconut milk with great success when I want a dairy-free version that’s still creamy.
- Herbal Twist: Try stirring in fresh chives or dill instead of thyme for a bright, fresh flavor change.
Step-by-Step: How I Make Creamy Potato Leek Soup Recipe
Step 1: Sauté the Leeks Until Tender and Fragrant
Start by warming olive oil and butter in a medium pot over medium heat. When the butter has melted and the oil shimmers, add the cleaned, sliced leeks. Be patient here—cook them gently for about 5 to 7 minutes until they soften and turn translucent, but be careful not to let them brown. This step brings out their natural sweetness and forms the flavor foundation.
Step 2: Add Potatoes and Season Well
Next, toss in the cubed Yukon gold potatoes. Sprinkle with kosher salt and black pepper—you want a good base seasoning now since this will really bring out the flavors later. Stir it all together, letting the potatoes mingle with the leeks for a minute or two.
Step 3: Simmer in Stock Until So Tender
Pour in enough vegetable stock to completely cover the veggies in the pot, cover with a lid slightly ajar, and crank the heat until you get a strong simmer. Let everything cook gently for about 35 minutes or until the potatoes are melt-in-your-mouth tender. You’ll know they’re ready when they fall apart easily with a fork.
Step 4: Blend Until Silky Smooth
Turn off the heat and grab an immersion blender (or carefully transfer to a high-powered blender) to puree the soup. I like to blend until it’s incredibly smooth because that’s what makes this recipe truly creamy and luxurious. Don’t rush this part—it’s worth the silky texture!
Step 5: Stir in the Cream and Garnish
Finally, pour in the heavy cream and stir gently until fully combined. Taste and adjust seasoning if needed. Ladle into bowls and finish with a drizzle of olive oil, a sprinkle of fresh thyme leaves, and a bit more cracked black pepper. These little touches add brightness and depth to every bowl.
Top Tip
Over the years, I’ve noticed a few things that really make this Creamy Potato Leek Soup Recipe shine. Following these tips will save you time and guarantee a smooth, flavorful soup every time.
- Clean the Leeks Thoroughly: Leeks can hold a lot of grit between their layers. I slice and then soak them in cold water, swishing around to remove dirt before draining well.
- Don’t Skip the Simmer Time: The 35 minutes isn’t just a suggestion—letting the potatoes cook fully tender ensures that velvety texture you’re aiming for.
- Blend in Batches if Needed: If you’re using a blender, work in smaller batches to avoid spills or uneven blending.
- Final Seasoning Counts: Always taste after blending and adding cream—you might need a pinch more salt or pepper to brighten flavors.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
My go-to garnishes are fresh thyme leaves and a drizzle of good-quality olive oil, which add aroma and a glossy finish. When I’m feeling indulgent, I sometimes sprinkle crispy bacon bits or a handful of chopped chives to add texture and extra flavor.
Side Dishes
This soup pairs beautifully with a warm, crusty baguette or some buttery garlic bread for dipping. On lighter days, I love serving it alongside a crisp green salad dressed with lemon vinaigrette to balance the creaminess.
Creative Ways to Present
For special occasions, I pour the soup into small, decorative ramekins and top each with a swirl of cream and microgreens. You can also serve it in hollowed-out mini bread bowls for an inviting and rustic presentation that guests always rave about.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge for up to 3 days. Make sure the soup cools completely before sealing to keep it fresh and prevent condensation from thinning the texture.
Freezing
This soup freezes beautifully! Just skip the cream when you freeze it, and add that fresh when you reheat. Portion the soup in freezer-safe containers and thaw overnight in the fridge for best results.
Reheating
I gently reheat the soup in a saucepan over low heat, stirring often. Once warm, I stir in the heavy cream and adjust seasoning. Using low heat prevents it from breaking or scorching and keeps the texture smooth.
Frequently Asked Questions:
Absolutely! While Yukon golds offer a naturally creamy texture, you can also use Russet potatoes. Just be mindful that Russets might make the soup slightly thicker and starchier.
Leeks often trap dirt and grit between their layers. Slice them lengthwise and soak them in cold water, swishing gently to loosen any soil. Then lift them out to drain, avoiding pouring the dirt back in. This keeps your soup silky and grit-free.
Definitely! Use olive oil in place of butter and swap the heavy cream for coconut cream or a plant-based creamer. Also, make sure your vegetable stock is vegan-friendly. The soup will still be wonderfully creamy and flavorful.
No worries—just stir in a bit more vegetable stock or water to loosen it up. Reheat gently while stirring until you get your desired consistency.
Final Thoughts
This Creamy Potato Leek Soup Recipe is more than just a meal—it’s a little celebration of simple ingredients done well. I hope you enjoy making it as much as I do, and that it brings you that same cozy, comforting feeling whenever you serve it. Give it a try and I bet it’ll become one of your kitchen staples, just like mine.
Print
Creamy Potato Leek Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Rich & Creamy Potato Leek Soup is a comforting and velvety smooth soup made with sautéed leeks, tender Yukon gold potatoes, vegetable stock, and finished with a touch of heavy cream. Perfect as a warming starter or light meal.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil (+ more for garnish)
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes (peeled and chopped into ½ inch cubes)
- 2-3 medium leeks (cut in half, sliced and cleaned well)
- 1 teaspoon Kosher salt (to taste)
- ½ teaspoon ground black pepper (+ more for garnish)
- 5 cups vegetable stock
- ½ cup heavy cream
- Fresh thyme leaves (removed from stem, for garnish)
Instructions
- Heat fat: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add potatoes and seasonings: Add the cubed potatoes to the pot and season with salt and pepper.
- Add stock and simmer: Add enough vegetable stock to completely cover the vegetables. Cover the pot with the lid, leaving a small opening, and bring to a strong simmer.
- Cook until tender: Cook the soup until the potatoes are incredibly tender, about 35 minutes.
- Blend soup: Once done, turn off the heat and use an immersion blender or high-powered blender to blend the soup until incredibly smooth.
- Finish with cream: Pour in the heavy cream and stir to combine evenly.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional black pepper and salt to taste.
Notes
- Use Yukon gold potatoes for the best creamy texture and flavor.
- Make sure to clean leeks thoroughly as dirt can hide between layers.
- Adjust seasoning after blending and before serving.
- You can substitute heavy cream with half-and-half for a lighter option.
- Use an immersion blender for easier blending directly in the pot.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 467 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 43 mg
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