If you’re searching for a rich, comforting, and downright delicious soup to cozy up with, you’ve just found it. This Creamy Potato Leek Soup Recipe is one of those classics that never fails to impress — whether it’s a chilly evening or you just need some kitchen therapy. I absolutely love how velvety smooth it turns out, with that subtle sweetness from leeks perfectly balancing the tender potatoes. Stick around, and I’ll walk you through making this fan-freaking-tastic soup that’s sure to become your new go-to.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most in your kitchen, making this soup easy to make any day.
- Velvety Texture: The perfect balance of cream and blended potatoes makes every spoonful ultra-smooth.
- Versatile and Comforting: Whether as a starter or main, this soup warms hearts and tummies alike.
- Freezer Friendly: Make a big batch and store leftovers for an easy meal anytime.
Ingredients You’ll Need
This soup relies on a handful of fresh, flavorful ingredients that come together to create its signature creamy goodness. Using Yukon Gold potatoes is especially important—they hold their shape well and give you that smooth texture without becoming gluey.
- Unsalted butter: Helps control saltiness and adds a rich depth to the flavor base.
- Leeks (white and light green parts): These give the soup a mild onion-like sweetness that’s less sharp than regular onions.
- Garlic: Just a few crushed cloves add a warming background note.
- Yukon Gold potatoes: Perfect for their creamy texture and slightly buttery flavor.
- Chicken or vegetable broth: Use what you have; homemade broth will take it up a notch.
- Bay leaves: Impart a subtle herbal aroma—don’t forget to fish them out before blending!
- Fresh thyme sprigs: These bring a lovely earthiness that pairs beautifully with potatoes and leeks.
- Salt and ground black pepper: Basic seasonings to bring all flavors together.
- Heavy cream: The finishing touch that makes this soup incredibly luscious.
- Chives (for serving): Adds a fresh pop of color and gentle onion flavor on top.
Variations
I love that this Creamy Potato Leek Soup Recipe is a perfect starting point for customization—feel free to make it your own! Over the years, I’ve tried a few twists to keep things interesting, and I promise you’ll enjoy experimenting, too.
- Make it Vegan: Swap butter for olive oil and replace heavy cream with full-fat coconut milk or cashew cream. I did this for a friend once, and no one missed the dairy!
- Add Bacon or Ham: For a smoky touch, crisp some bacon and sprinkle it on top. It’s a game-changer when I want a little indulgence.
- Include Other Veggies: Toss in some diced carrots or celery while sautéing the leeks for extra color and flavor.
- Herbal Flair: I sometimes add a dash of nutmeg or finish with a sprinkle of fresh parsley alongside chives for a fresh twist.
How to Make Creamy Potato Leek Soup Recipe
Step 1: Soften the Leeks and Garlic Gently
Start by melting your butter over medium heat in a big soup pot. Toss in the chopped leeks and smashed garlic cloves. Stir frequently and cook them slowly until they’re soft and wilted—this usually takes about 10 minutes. The key here? Don’t rush or let them brown; keeping the heat moderate helps bring out their sweetness and creates the flavor base you want.
Step 2: Add Potatoes, Broth, and Aromatics
Next, add in your roughly chopped Yukon Gold potatoes, chicken or vegetable broth, bay leaves, fresh thyme sprigs, salt, and pepper. Crank up the heat so the liquid comes to a boil, then cover the pot and reduce the heat to low. Let everything simmer for about 15 minutes or until the potatoes are downright tender and falling apart. This step is where the soup starts layering its flavors, so patience pays off.
Step 3: Blend Until Silky Smooth
Carefully fish out the thyme and bay leaves—they’ve done their job. Now it’s time to blend! I prefer using a hand-held immersion blender right in the pot for an easy, mess-free method. If you don’t have one, no worries: pour the soup in batches into a regular blender, but don’t fill it more than halfway. Leave the hole in the lid open and cover it loosely with a kitchen towel to let the steam escape safely. Once blended, pour it all back into the pot. The texture should be silky and luxuriously smooth—just like my grandma’s!
Step 4: Finish with Cream and Season
Stir in the heavy cream and gently bring your soup back to a simmer. Taste it now and adjust the seasoning with a bit more salt or pepper as needed. If it feels a bit thin, just let it simmer uncovered for a few extra minutes until it thickens slightly. Too thick? No problem—add a splash of water or broth until you hit your preferred consistency. That little tweak makes all the difference.
Pro Tips for Making Creamy Potato Leek Soup Recipe
- Choosing Leeks Carefully: I always trim and clean the leeks thoroughly; they can be sandy, so slice and soak them in cold water to coax out any grit.
- Control the Heat: Keeping the sautéing leeks low and slow ensures sweetness without bitterness or browning.
- Blending Safety: When using a blender, don’t seal the lid tightly—steam buildup can be messy or dangerous.
- Add Cream Last: This prevents curdling and keeps the texture luscious and smooth.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
When it comes to garnishes, I keep it simple but effective: freshly chopped chives add a burst of color and a mild oniony kick that’s just perfect. Sometimes, I’ll sprinkle a bit of crispy cooked bacon or a drizzle of truffle oil if I’m feeling fancy. Warm crusty bread or crunchy croutons on the side never hurt either.
Side Dishes
My family goes crazy for this soup paired with a mixed green salad tossed with lemon vinaigrette—it lightens the meal beautifully. A warm, cheesy grilled cheese sandwich also pairs incredibly well for a heartier lunch or dinner.
Creative Ways to Present
For special occasions, I’ve served this soup in hollowed-out mini pumpkins or bread bowls—that definitely wows guests and really amps up the cozy factor. Another fun idea is to swirl a small spoonful of pesto or herb oil on top for a pop of color and extra flavor complexity.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover soup in an airtight container in the fridge and it stays good for about 3 to 4 days. Before storing, I wait until the soup cools to room temperature to avoid condensation, which can affect the creaminess.
Freezing
This soup freezes beautifully as long as you leave out the heavy cream. I like to freeze it in meal-sized containers and it keeps for up to three months. When ready to enjoy, thaw it in the fridge overnight, then reheat gently on the stove.
Reheating
Reheat slowly over medium-low heat to avoid scorching. Once warmed through, stir in fresh cream and let it simmer for a minute or two to bring back that silky texture and richness.
FAQs
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Can I use regular onions instead of leeks in this soup?
You can substitute onions if you need to, but leeks give this soup its unique, subtle sweetness and milder flavor that’s hard to replicate. If you do use onions, consider using sweet onions like Vidalia to get closer to that effect.
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Is it necessary to peel the potatoes for this Creamy Potato Leek Soup Recipe?
Peeling the Yukon Gold potatoes helps achieve a smooth, creamy texture in the finished soup. Their thin skins can sometimes add a bit of texture or bitterness, so I recommend peeling for the best results.
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How can I make this soup vegan?
To veganize this recipe, swap the butter for olive oil, use vegetable broth instead of chicken, and replace heavy cream with coconut milk or a homemade cashew cream. It turns out deliciously creamy and satisfying.
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Can I store the soup with cream already added?
It’s best to add the cream just before serving, especially if you plan to freeze the soup. Cream can separate or change texture when frozen and reheated, so keeping it separate ensures the soup remains silky.
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What’s the best way to clean leeks?
Slice the white and light green parts, then soak them in a large bowl of cold water, swishing them around gently. The sand and dirt will sink to the bottom. Scoop out the leeks with your hands or a slotted spoon and repeat if necessary.
Final Thoughts
This Creamy Potato Leek Soup Recipe holds a special place in my heart because it’s both wonderfully simple and endlessly satisfying. I remember the first time I made it, and how comforting it felt to have a warm bowl in my hands on a cold day. You’ll find this soup quick to pull together but impressive enough to serve at a dinner party—or perfect just for a quiet night in. Trust me, once you try it, you’ll be making it over and over again. So grab those leeks and potatoes, and make yourself a bowl—you won’t regret it!
Print
Creamy Potato Leek Soup Recipe
- Prep Time: 25 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 Hour 5 Minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Low Fat
Description
This classic Potato Leek Soup is a creamy, comforting dish made with tender leeks and Yukon Gold potatoes, simmered in flavorful broth, then blended to a smooth texture. Finished with a touch of heavy cream and fresh chives, it’s perfect for a cozy meal any time of year.
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Finishing Touches
- 1 cup heavy cream
- Chives, finely chopped, for serving
Instructions
- Sauté Leeks and Garlic: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary to avoid browning.
- Add Potatoes and Broth: Add the chopped potatoes, broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil.
- Simmer the Soup: Cover the pot, reduce heat to low, and simmer for 15 minutes or until the potatoes are very soft.
- Remove Herbs and Puree: Fish out the thyme sprigs and bay leaves. Using a hand-held immersion blender, puree the soup until smooth. Alternatively, puree in batches using a standard blender—see notes for safe blending.
- Add Cream and Adjust: Stir in the heavy cream and bring the soup back to a simmer. Taste and adjust seasoning with extra salt and pepper if needed. If the soup is too thin, simmer uncovered to thicken; if too thick, add water or stock to reach desired consistency.
- Serve: Ladle the soup into bowls and garnish with finely chopped chives before serving.
Notes
- If using a standard blender, do not fill the jar more than halfway. Leave the lid hole open and cover loosely with a dishtowel to allow steam to escape. Pour blended soup into a clean pot afterward.
- The soup can be frozen without the cream for up to 3 months. Defrost in the refrigerator for 12 hours, then reheat on the stovetop. After heating, add the cream and simmer before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
