Name: Creamy Potato Leek Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
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

Jump to Recipe· 4.8 from 12 reviews

If you’re craving a soup that’s comforting, smooth, and just a little bit fancy without any fuss, this Creamy Potato Leek Soup Recipe is your new best friend in the kitchen. Trust me, once you master this, it’s going to be one of those dishes you make on repeat—perfect for chilly evenings or anytime you want a cozy hug in a bowl. It’s rich, silky, and honestly, so simple that even a beginner can whip it up with ease. Stick with me, and I’ll walk you through every step with tips I’ve picked up making this recipe over and over—it’s fan-freaking-tastic!

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Why This Recipe Works

Balanced Flavors: The gentle sweetness of sautéed leeks pairs beautifully with creamy Yukon gold potatoes for a well-rounded taste.
Silky Texture: Blending the soup while warm ensures a luxuriously smooth finish every time.
Simple Ingredients: Using just a handful of staples means you can easily keep these on hand and make the soup anytime.
Versatile Garnish: Fresh thyme and a drizzle of olive oil elevate the presentation and add fresh, herby notes.

Creamy Potato Leek Soup, potato leek soup, creamy leek and potato soup, easy potato leek soup, comforting soup recipes - A large purple pot with a white inside holds a thick yellow soup or sauce with small dark specks. A woman's hand is holding a metal measuring cup pouring a light cream-colored liquid into the pot. The pot sits on a gas stove, and the background shows stainless steel and white marbled surfaces. The image is bright with natural light. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Potato Leek Soup Recipe uses simple ingredients that play off each other perfectly: the creaminess of potatoes, the subtle sweetness of leeks, and the depth brought by savory vegetable stock. Choosing the right potatoes and caring for your leeks will make all the difference.

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Olive oil: Adds richness and helps sauté the leeks without overpowering their delicate flavor.
Unsalted butter: Combines with olive oil for a rounded, creamy base that enhances the soup’s texture.
Yukon gold potatoes: Their creamy texture and natural buttery flavor make them ideal for smooth purees.
Leeks: The heart of this soup—be sure to use only the white and light green parts for tenderness and subtle sweetness.
Kosher salt: Crucial for seasoning and bringing out the flavors at each step.
Black pepper: Adds a gentle kick; freshly ground is best for aroma.
Vegetable stock: Provides depth without overshadowing the potatoes and leeks; you can also use homemade if you like.
Heavy cream: For that ultra-smooth finish and a touch of indulgence, balancing the savory notes.
Fresh thyme: A simple herbaceous garnish that brightens and complements the mellow soup.

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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

If you love this creamy potato leek soup as much as I do, you’ll find plenty of room to make it your own. From vegan tweaks to adding herbs or spices, there’s no wrong way to enjoy this.

Variation: I sometimes swap heavy cream for coconut milk to keep it dairy-free and it still turns out velvety and delicious.
Seasonal twist: Adding a pinch of smoked paprika or nutmeg can add warming complexity on chilly days.
Protein boost: Stir in cooked bacon or crispy chickpeas for added texture and flavor.
Make it chunky: Leaving a few potato cubes unblended gives a rustic feel that’s lovely for casual dinners.

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

Step 1: Gently Sauté the Leeks to Sweeten Them

Start by heating butter and olive oil in a medium pot over medium heat. Once melted, add your sliced leeks. This part is key: cook them low and slow for about 5-7 minutes until they’re tender but not browned or caramelized. I find this gentle sautéing brings out their natural sweetness without any bitterness—and trust me, skipping this step changes the flavor drastically.

Step 2: Add Potatoes, Season, and Cover with Stock

Next, toss in your peeled and chopped Yukon gold potatoes. Season with kosher salt and freshly cracked black pepper—you want them well seasoned to bring out their flavor. Pour in vegetable stock until the veggies are just covered. Leaving a little space under the lid for steam escape helps the soup develop flavor without boiling over.

Step 3: Simmer Until Potatoes Are Tender

Bring the pot to a strong simmer, then reduce heat slightly to maintain that simmer. Let it cook for about 35 minutes, or until the potatoes are meltingly soft when poked with a spoon. Patience here means you get that wonderful creamy texture without any lumps.

Step 4: Blend Until Silky Smooth

Turn off the heat and carefully blend the soup until totally smooth using an immersion blender (my favorite tool for this!) or a high-powered blender in batches. Blending while warm gives you the creamiest texture, so don’t skip this tip—I’ve learned the hard way!

Step 5: Stir in Cream and Finish With Garnishes

Finally, stir in the heavy cream to add richness and silkiness. Pour the soup into bowls, then dress with a drizzle of olive oil, a sprinkle of fresh thyme leaves, and a crack of black pepper and pinch of salt to taste. This finishing touch always impresses guests and makes the soup feel special.

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Tips from My Kitchen

Clean Your Leeks Thoroughly: Leeks hide dirt between their layers, so slice and rinse them carefully to avoid gritty soup.
Use Yukon Gold Potatoes: Their creamy texture breaks down perfectly, unlike starchy russets that can get gluey.
Don’t Skip Sautéing: Sautéing leeks first removes any harshness and unlocks sweetness essential to the overall flavor.
Blend While Warm: If the soup cools too much before blending, it won’t become as smooth—warm is the way to go.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup, potato leek soup, creamy leek and potato soup, easy potato leek soup, comforting soup recipes - A white bowl filled with smooth, creamy light beige soup sits in the center. On top, there is a spiral of bright yellow oil and small green herb leaves scattered around, along with a light sprinkle of black pepper. A silver spoon rests on the right edge of the bowl. The bowl is placed on a white plate that holds a white and light yellow patterned cloth. The background shows a white marbled texture with small green herb sprigs scattered around. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with fresh thyme leaves for an herbal glow and a drizzle of good-quality olive oil to add a subtle fruity richness. Just a tiny grind of fresh black pepper on top lifts the whole bowl. Sometimes I toss on crispy pancetta or a swirl of crème fraîche if I’m feeling fancy—and honestly, those little extras always get a wow from my guests.

Side Dishes

This soup pairs beautifully with crusty bread—think a rustic baguette or sourdough for dunking. For a heartier meal, I sometimes serve it alongside a simple green salad dressed with lemon vinaigrette, or some roasted vegetables to round out the plate.

Creative Ways to Present

For special occasions, I’ve served the soup in mini bread bowls—everyone loved the edible container! Garnishing with a sprinkle of crispy fried leeks adds a delightful crunch and visual appeal. On cozy nights, a tiny swirl of truffle oil makes it feel like restaurant quality at home.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. It keeps well because the creamy texture stays intact—just give it a good stir when reheating to bring it back to life.

Freezing

This Creamy Potato Leek Soup Recipe freezes nicely, which is perfect for meal prep. Just cool it completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge.

Reheating

To reheat, gently warm the soup on low heat, stirring often to prevent scalding. If it seems too thick, a splash of stock or water will loosen the texture. Avoid boiling as cream can separate, so patience is key here.

FAQs

Can I make this Creamy Potato Leek Soup Recipe vegan?

Absolutely! Just swap the butter for vegan margarine or extra olive oil, and replace the heavy cream with coconut cream or a cashew cream. The soup will still be creamy and delicious.
Do I have to peel the potatoes?

For the smoothest texture, I recommend peeling the Yukon gold potatoes. Their thin skin can add some texture, but peeling ensures the soup is perfectly silky.
What if I don’t have an immersion blender?

No worries! You can use a regular blender, but blend in batches and be careful with hot liquids—pour slowly and leave the lid slightly ajar to prevent pressure build-up.
Can I use chicken stock instead of vegetable stock?

Yes, substituting chicken stock is fine if you’re not vegetarian and want a deeper, savory flavor. Just keep in mind it will change the base flavor slightly.
How can I thicken the soup if it’s too thin?

If after blending your soup seems thinner than you like, reduce it on the stove a bit longer without the lid, stirring often. You can also add a bit more potato or a small amount of cream to enrich it.

Final Thoughts

This Creamy Potato Leek Soup Recipe holds a special place in my heart because it’s both elegant and downright comforting—two things I always want from food. What I love most is its simplicity and how the ingredients just sing when treated with a little care. Give this recipe a try; you’ll feel like a kitchen rockstar when you serve it up for your family or friends. Plus, it’s the kind of soup that tastes even better the next day. I can’t wait to hear how you make it your own!