If you’re looking for the ultimate cozy bowl of comfort, then you’ve absolutely got to try this Creamy Potato Leek Soup Recipe. I love how it’s silky smooth but still packed with the fresh, mellow flavors of leeks and Yukon Gold potatoes that melt gently on your tongue. When I first tried making this soup, I had no idea how simple it would be to get that rich, velvety texture using just a handful of ingredients and a little patience. Stick with me here, and I’ll share all my best tips so you can whip this up with confidence—and maybe even make it your go-to soup for chilly days ahead!
Why You’ll Love This Recipe
- Super creamy texture: Thanks to Yukon Gold potatoes and heavy cream, it’s silky without being heavy.
- Simple ingredients: You probably have almost everything already, making it an easy pantry-friendly option.
- So versatile: It’s an elegant starter or a filling main that your family will keep asking for.
- Easy to customize: Swapping herbs or broth types changes it up effortlessly.
Ingredients You’ll Need
All these ingredients really come together to create that smooth, comforting flavor that keeps me coming back. Don’t be intimidated by the fresh herbs or leeks—once you get comfortable prepping them, you’ll find this recipe a breeze and well worth the effort.
- Unsalted butter: Gives a rich base to soften leeks without overpowering their delicate flavor.
- Leeks (white and light green parts): These add a gentle oniony sweetness—be sure to clean well to remove grit!
- Garlic: Offers a subtle savory depth, just enough to balance the sweetness.
- Yukon Gold potatoes: Ideal for soup because they give smooth creaminess when blended.
- Chicken or vegetable broth: I love using homemade broth, but good-quality store-bought works fine too.
- Bay leaves: Add a mild herbal note that elevates the soup’s background flavors.
- Fresh thyme sprigs: Another layer of fresh, fragrant herbiness—if you don’t have fresh, dried thyme works in a pinch.
- Salt: Essential for bringing out all those flavors naturally.
- Ground black pepper: Adds a subtle kick without overpowering.
- Heavy cream: This is the secret to that dreamy smooth finish.
- Chives (for serving): Fresh garnish that adds just the right pop of color and mild onion flavor.
Variations
I love experimenting with this Creamy Potato Leek Soup Recipe depending on the season or what ingredients I have handy. Feel free to tailor it to your tastes; a little tweak here and there can make it even more special.
- Make it vegan: Swap butter for olive oil, use vegetable broth, and replace heavy cream with coconut cream or cashew cream—I’ve done this, and it’s just as delicious!
- Extra herbs: Adding a small bunch of fresh parsley or dill at the end gives the soup a bright fresh note that I adore on warmer days.
- Cheesy twist: Stir in some grated Gruyère or sharp cheddar right before serving for an indulgent upgrade that’s perfect for cold nights.
- Chunky potato leek: Instead of blending fully, try pureeing half the soup and mixing it back in for more texture and heartiness.
How to Make Creamy Potato Leek Soup Recipe
Step 1: Gently Sauté the Leeks and Garlic
Start by melting your butter in a large soup pot over medium heat. Add the chopped leeks and smashed garlic cloves, then cook gently for about 10 minutes, stirring frequently. The goal here is to soften and wilt the leeks without letting them brown, which keeps the flavor clean and sweet. I learned the hard way that turning the heat too high here dries the leeks and changes the taste, so keep a close eye and lower the temperature if they start to stick or look golden.
Step 2: Add Potatoes, Broth, and Herbs to Simmer
Next, stir in your chopped potatoes, the bay leaves, thyme sprigs, salt, pepper, and broth. Bring everything to a boil, then cover the pot and reduce to low heat. Let it simmer gently for about 15 minutes until the potatoes are completely tender. At this point, your kitchen is going to smell heavenly, and you’ll be excited to move on to the next step!
Step 3: Purée the Soup to Silky Perfection
Remove the thyme and bay leaves—trust me, this is worth the extra step for a smooth finish. Then, use an immersion blender to carefully purée the soup right in the pot until it’s luxuriously smooth. If you don’t have an immersion blender, transfer the soup in batches to a high-powered blender. Just be cautious—hot liquids expand, so only fill your blender halfway and cover the lid loosely with a kitchen towel so steam can escape safely.
Step 4: Stir in Cream and Adjust the Seasoning
Return the blended soup to the pot if needed and stir in the heavy cream. Bring the soup back to a gentle simmer. This is when I like to taste and tweak the salt and pepper, because the cream mellows flavors and sometimes you need just a pinch more seasoning to bring it all home. If the soup feels too thin, let it simmer uncovered for a few extra minutes to thicken up; if it’s too thick, add in a bit more broth or water until you get just the right consistency.
Pro Tips for Making Creamy Potato Leek Soup Recipe
- Wash leeks thoroughly: Leeks hide dirt between their layers; chopping them first and soaking in water helps avoid grit in your soup.
- Don’t rush the sauté: Sweating the leeks slowly unlocks their natural sweetness—skip the browning for a cleaner taste.
- Use Yukon Gold potatoes: Their creamy texture makes the soup naturally silky without needing extra thickener.
- Add cream at the end: Heating cream too long can curdle it—add it last and just bring to a simmer for smoothness.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
When I serve this soup, I love to sprinkle on a handful of finely chopped fresh chives—they add a lovely mild onion flavor and a pop of bright green that looks inviting. Sometimes a swirl of extra cream or a drizzle of good-quality olive oil adds a beautiful finishing touch. If I’m feeling fancy, a sprinkle of crispy bacon bits or toasted pumpkin seeds also adds a nice crunch contrast they go crazy for at my house.
Side Dishes
For a satisfying lunch or dinner, I sometimes serve this soup with crusty bread—like a thick-cut sourdough or a warm baguette—for dipping. A simple green salad with a light vinaigrette balances the richness beautifully. When it’s colder out, garlic bread or a grilled cheese sandwich are family favorites alongside this Creamy Potato Leek Soup Recipe.
Creative Ways to Present
For dinner parties or special occasions, I like to ladle the soup into small bowls and top with finely chopped herbs and a little grated cheese. Serving it in mini bread bowls is a crowd-pleaser too—it adds drama and makes the meal feel extra cozy. You could also drizzle a herb oil or a swirl of pesto on top for a beautiful color contrast.
Make Ahead and Storage
Storing Leftovers
I usually cool the soup completely, then transfer it to an airtight container and store it in the fridge for up to 3 days. Because the soup thickens as it chills, when I reheat it, I add a splash of broth or water to loosen the texture, stirring gently over medium heat until warm and creamy again.
Freezing
I’ve frozen this soup many times without the heavy cream (it doesn’t freeze well). When thawed, I reheat the soup slowly on the stove, then stir in fresh cream right before serving. It’s a real time-saver for busy days and tastes just as good as fresh!
Reheating
I recommend reheating gently on the stovetop over low to medium heat; stirring often to prevent sticking. Avoid microwaving if possible, as soup can reheat unevenly. When it’s hot, add the cream gradually and simmer a minute or two—this keeps that lovely silky texture intact.
FAQs
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Can I make this Creamy Potato Leek Soup Recipe dairy-free?
Absolutely! Replace the butter with olive oil or a vegan butter substitute and swap the heavy cream for coconut cream, cashew cream, or a plant-based milk thickened with a bit of flour or starch. Just keep in mind the flavor will differ slightly but remain deliciously comforting.
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What’s the best way to clean leeks for this soup?
Leeks often trap dirt between their layers. After slicing the white and light green parts, soak them in a large bowl of cold water and swish them around to loosen dirt. Then lift them out with your hands or a slotted spoon rather than pouring, so grit stays in the bowl.
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Can I use a blender instead of an immersion blender?
Yes! When using a regular blender, blend the soup in batches and remember not to fill the jar more than halfway. Keep the lid vented with a towel to let steam escape safely—hot liquids expand and can cause splatters if trapped.
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How long does this soup keep in the fridge?
Stored in an airtight container, Creamy Potato Leek Soup Recipe will stay fresh for up to 3 days. Always smell and check the texture before reheating to make sure it’s still good.
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Can I prepare this soup in advance?
Definitely! You can prepare the soup base up to the point of adding cream, then cool and refrigerate. When you’re ready to serve, gently reheat and stir in the cream at the end for optimal texture and freshness.
Final Thoughts
I absolutely love how this Creamy Potato Leek Soup Recipe always feels like a warm hug in a bowl. It’s simple, reliable, and somehow feels fancy even on an ordinary day. Whether you’re looking to impress guests or just need something soothing after a long day, this soup is a winner every time. I hope you enjoy making it as much as I do—and be ready for everyone asking for seconds!
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: American
- Diet: Vegetarian
Description
This comforting Potato Leek Soup is a creamy, flavorful dish made by simmering tender leeks and Yukon Gold potatoes in broth, then puréeing until smooth and enriched with heavy cream. Perfect as a warming starter or light meal, it’s easy to prepare and freezer-friendly.
Ingredients
Sauté 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
Main Ingredients
- 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 Ingredients
- 1 cup heavy cream
- Chives, finely chopped, for serving
Instructions
- Sauté the leeks and garlic: Melt the butter over medium heat in a large soup pot. Add the chopped leeks and smashed garlic cloves. Cook, stirring regularly, until the leeks are soft and wilted, about 10 minutes. Adjust the heat as necessary to prevent browning.
- Add potatoes and broth, simmer: To the pot, add the peeled and chopped Yukon Gold potatoes, chicken or vegetable broth, bay leaves, fresh thyme sprigs, salt, and black pepper. Bring the mixture to a boil, then cover the pot and reduce heat to low. Let it simmer gently for 15 minutes or until the potatoes are very soft.
- Purée the soup: Remove the thyme sprigs and bay leaves from the pot. Use a hand-held immersion blender to purée the soup until smooth, or carefully transfer the soup in batches to a standard blender—filling the jar no more than halfway and keeping the lid vented with a towel to release steam. Return the puréed soup to a clean pot if needed.
- Add cream and adjust consistency: Stir in the heavy cream and bring the soup to a gentle simmer. Taste and season with additional salt and pepper as desired. If the soup is too thin, continue to simmer until it thickens; if too thick, add water or stock to reach preferred consistency.
- Serve and garnish: Ladle the hot soup into bowls and garnish with finely chopped fresh chives. Serve immediately for best flavor.
Notes
- When puréeing in a standard blender, do not fill the jar more than halfway and vent the lid by covering loosely with a dishtowel to allow hot steam to escape safely.
- This soup can be frozen for up to 3 months if the heavy cream is omitted before freezing. Thaw overnight in the refrigerator and reheat gently on the stovetop, then add cream and bring back to a simmer before serving.
- Use vegetable broth for a vegetarian version, or chicken broth for a richer flavor.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
