Creamy Potato Leek Soup Recipe

I absolutely love this Creamy Potato Leek Soup Recipe because it hits all the right notes — warm, comforting, and velvety smooth, yet surprisingly simple to make. There’s something about that subtle sweetness from the leeks paired with the tender potatoes that makes every spoonful feel like a cozy hug on a chilly day. Whether you’re looking for a light lunch or need a starter for a dinner party, this soup is a fantastic choice.

When I first tried this recipe, I was amazed at how easy it was to achieve such depth of flavor without complicated ingredients or hours in the kitchen. Plus, you’ll find that making your own leek broth from the green tops adds a beautiful, fresh dimension that store-bought broth simply can’t match. Trust me, once you try this Creamy Potato Leek Soup Recipe, it’ll become a staple in your rotation.

this …

Ingredients You’ll Need

The best thing about this Creamy Potato Leek Soup Recipe is how the ingredients come together harmoniously — the sweetness of leeks, the earthiness of Yukon gold potatoes, and the subtle touch of fresh thyme. Shopping for fresh, quality produce will really elevate your soup.

• Leeks (white and light green parts): Make sure to wash them well because leeks often hide dirt in their layers.
• Unsalted butter: Butter creates that silky base; I always use unsalted so I can control the saltiness better.
• Sea salt: Enhances all the flavors, so don’t be shy with it, but add gradually.
• Freshly ground black pepper: Adds a nice subtle kick and aroma.
• Yukon gold potatoes: These are my favorite for soup because they cook up creamy and hold texture well.
• Garlic cloves: Grated garlic blends smoothly and brings mellow depth without overpowering.
• Leek top broth or vegetable broth: Homemade leek broth is a game-changer, but good quality vegetable broth works well too.
• Fresh thyme sprigs: Infuse gentle herbal notes that elevate the soup’s complexity.
• Milk or heavy cream: I love using milk for lighter soup but heavy cream makes it decadently rich.
• Fresh lemon juice (optional): Just a splash brightens the flavors at the end — trust me, it’s magic.
• Chopped fresh chives: The perfect garnish offering subtle onion flavor and a pop of green.

Variations

I love that this Creamy Potato Leek Soup Recipe is super adaptable—to suit what you have on hand or your dietary needs. Feel free to tweak it, whether you want it vegan, richer, or even with a bit of a hearty twist.

• Vegan Variation: Swap butter for olive oil and use a plant-based milk like oat or almond for creaminess—I’ve done this often and it’s surprisingly luscious.
• Make it Chunky: Instead of blending the whole soup smooth, blend half and mix it back in for a nice balance of creamy and chunky textures.
• Add Protein: Stir in shredded cooked chicken or crispy bacon bits for a heartier version that my family loves on busy nights.
• Seasonal Twist: In colder months, try adding a pinch of smoked paprika or a squeeze of horseradish for warmth and depth.

How to Make Creamy Potato Leek Soup Recipe

Step 1: Prepare the Leeks and Broth

Start by trimming the leeks: separate the white and light green parts for the soup, and save the tough dark green tops for making the optional broth. Wash those leeks carefully—dirt loves to hide between those layers. If you’re making leek top broth, toss the green tops into a pot with water, fresh thyme, smashed garlic, salt, and peppercorns. Bring it to a boil, then simmer gently for 30 minutes before straining. This broth adds a lovely, fresh flavor that really elevates the soup.

Step 2: Sauté the Leeks

Heat the butter in a large pot over medium heat, then add the chopped white and light green leeks along with salt and a few grinds of black pepper. Cook them slowly for 8-10 minutes, stirring occasionally, until they soften and become sweet — no browning here, so lower the heat if needed. I discovered this slow sauté is key to unlocking the leeks’ natural sweetness, making your soup taste fantastic.

Step 3: Simmer with Potatoes and Broth

Add the chopped potatoes, grated garlic, the leek broth (or vegetable broth), and thyme sprigs to your softened leeks. Bring everything to a gentle simmer and cook for about 20 minutes, or until the potatoes are very tender and falling apart. This is when the soup starts to thicken naturally, and you’ll smell those herbs weaving their magic.

Step 4: Blend and Finish

Remove the thyme sprigs and blend the soup until smooth — an immersion blender is my favorite tool here, but a regular blender works fine too (just be careful with the hot liquid!). Return your creamy soup to the pot and stir in the milk or heavy cream. Taste, then add salt, pepper, and a splash of lemon juice if you like a hint of brightness—this little flourish makes a noticeable difference!

How to Serve Creamy Potato Leek Soup Recipe

Garnishes

My go-to garnish is freshly chopped chives—they add a subtle onion-like freshness and a lovely pop of color. Sometimes I like to sprinkle in a little crispy bacon or a swirl of crème fraîche for an indulgent touch. A sprinkle of freshly ground pepper and a drizzle of good olive oil also elevate the final presentation and taste.

Side Dishes

This soup pairs beautifully with crusty artisan bread or a simple green salad to keep things light and refreshing. For extra comfort, I sometimes serve it alongside a toasted grilled cheese sandwich—because what’s better than dunking crispy bread into creamy soup?

Creative Ways to Present

For dinner parties, I like to ladle the soup into small, rustic ramekins and top with a tiny crouton stack and microgreens to impress guests. Another fun idea is serving it as a shooter in small glasses for an appetizer—it’s unexpected and delicious. And if you’re making it in winter, adding a swirl of truffle oil can really make the dish feel fancy!

Make Ahead and Storage

Storing Leftovers

After cooking, I let the soup cool completely before transferring it into airtight containers and popping it in the fridge. It keeps really well for up to 4 days, which means you can enjoy it over several lunches or quick dinners. Just give it a good stir before reheating because ingredients tend to settle.

Freezing

I’ve frozen this Creamy Potato Leek Soup Recipe easily, and it holds up well. To freeze, cool it fully, then store it in freezer-safe containers or bags. When you’re ready to enjoy it, thaw overnight in the fridge for best texture—avoid freezing if you used dairy cream, as it can sometimes alter the soup’s creaminess.

Reheating

Reheat gently over low to medium heat while stirring frequently to avoid scorching. If the soup seems too thick after storing, just add a bit of broth, water, or milk to loosen it up. Microwave works in a pinch but be sure to stir halfway through for even warming.

FAQs

Final Thoughts

This Creamy Potato Leek Soup Recipe has become one of my absolute favorites because it’s easy to make, uses simple ingredients, and turns out irresistibly smooth and flavorful every time. I love sharing it with friends who walk away impressed yet surprised how approachable it is. Give it a try—you’ll find yourself coming back to it on cool days when you want comfort food that feels a little special.

Print