If you’re looking for a cozy, comforting weeknight supper or a fancy starter for guests, this Creamy Potato Leek Soup Recipe is an absolute winner. I love how it’s rich and velvety without being heavy, and you’ll find that the gentle sweetness of the leeks paired with buttery potatoes creates a beautiful, soothing flavor. Stick with me—I’m about to share all the tips that make this soup come out perfectly every time!

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Why You’ll Love This Recipe

Simple Ingredients: You only need a handful of pantry staples and fresh produce to make it taste like a gourmet dish.
Comforting Texture: Creamy, smooth, and luscious—exactly what you want on a chilly day.
Easy to Customize: Whether you want to add herbs, switch up the cream, or try dairy-free options, it adapts beautifully.
Make-Ahead Friendly: You can prep in advance and even freeze the soup, making weeknight dinners a breeze.

Creamy Potato Leek Soup Recipe - Recipe Step

Ingredients You’ll Need

Every ingredient in this Creamy Potato Leek Soup Recipe plays a starring role in creating its silky texture and delicious depth. Here’s what you want to bring home from the market, with some helpful tips to make your prep smoother.

Flat lay of peeled and roughly chopped Yukon Gold potatoes, roughly chopped white and light green leeks, three whole uncracked garlic cloves, three fresh thyme sprigs, two fresh bay leaves, a small white ceramic bowl of unsalted butter, a small white ceramic bowl of heavy cream, a small white ceramic bowl of salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of chicken or vegetable broth, and finely chopped fresh chives scattered neatly in a small pile, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Potato Leek Soup, Potato Leek Soup, Easy Leek Soup, Cozy Soup Recipes, Creamy Vegetable Soup

Unsalted butter: This adds richness without overpowering—you control the salt this way.
Leeks (white and light green parts only): Make sure to clean well—leeks can hide dirt between layers, and those parts bring the soup’s signature mellow onion flavor.
Garlic: Adds warmth and a subtle kick, but you don’t want it to dominate.
Yukon Gold potatoes: Their creamy texture and buttery notes are perfect here—Russets work too but Yukon Golds give that extra smoothness.
Chicken or vegetable broth: Using homemade broth adds flavor, but good quality store-bought broth works great too.
Bay leaves and fresh thyme: These herbs infuse gentle aroma and earthy undertones.
Salt and black pepper: Season as you go for best results.
Heavy cream: This is the secret to silky, rich texture—you can swap for coconut cream for a dairy-free version.
Chives (for serving): Adds a fresh, oniony pop right at the end.

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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.

Variations

I love experimenting with this Creamy Potato Leek Soup Recipe, and one of the best things about it is how versatile it is. Feel free to make it your own by swapping out ingredients or adding extras—don’t be shy!

Dairy-Free Version: I’ve had great luck substituting the heavy cream with coconut milk—it makes the soup just as creamy with a subtle sweetness.
Herbal Twist: Sometimes I add a few rosemary needles or a splash of fresh dill for a garden-fresh flavor that’s a bit different but equally delicious.
Cheesy Upgrade: Stir in a handful of grated Gruyère or sharp cheddar at the end for a luscious, cheesy soup that my family goes crazy for.

How to Make Creamy Potato Leek Soup Recipe

Step 1: Sautéing the Leeks and Garlic Just Right

Start by melting your butter over medium heat in a large pot—this is where the base flavor develops. Add your leeks and smashed garlic, then stir them regularly for about 10 minutes until they’re soft and translucent but not browned. Patience here pays off! If you rush and brown them, the soup will taste a little bitter instead of sweet and gentle.

Step 2: Cooking the Potatoes to Perfect Tenderness

Next, add your potatoes, broth, bay leaves, thyme sprigs, salt, and pepper. Bring everything to a boil, then cover and simmer on low for about 15 minutes. You want those potatoes to be so soft that they almost fall apart—that’s what gives this soup that silky, creamy mouthfeel when blended.

Step 3: Purée and Finish the Soup

Remove the herbs and blend the soup until smooth using an immersion blender right in the pot. If you don’t have one, carefully batch blend in a standard blender—just be sure to leave the lid vent open covered with a towel so steam escapes safely. Once smooth, stir in the heavy cream and warm the soup gently. Taste and adjust seasoning. If your soup feels too thin, simmer a few more minutes; if it’s too thick, add a splash more broth or water. This step is where you get full creative control on texture and seasoning.

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Pro Tips for Making Creamy Potato Leek Soup Recipe

Don’t Rush the Leeks: Cooking them slowly in butter softens their flavor and avoids bitterness that can come from browning.
Use Yukon Gold Potatoes: Their natural creaminess means a smoother purée without needing extra thickening.
Blend in Batches if Needed: If you don’t have an immersion blender, warming batches separately in a blender avoids mess and prevents the lid from popping off.
Season Gradually: Adding salt little by little and tasting often lets you avoid over-salting, especially when using broth that varies in salt content.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup Recipe - Serving

Garnishes

I’m a huge fan of sprinkling fresh chopped chives on top—it adds a lovely pop of bright green color and a mild onion bite that complements the creamy soup perfectly. Sometimes, I toss in a drizzle of good olive oil or a tiny pinch of smoked paprika for a subtle kick and some visual flair. A little crispy bacon or toasted croutons also make fun, crunchy toppings if you’re feeling indulgent.

Side Dishes

Pair this soup with a crisp green salad dressed simply with lemon and olive oil to balance the richness. I also love serving it alongside crusty bread—like a fresh baguette or cheesy garlic toast—for dipping. When I want something heartier, a toasted sandwich with ham and cheese is a fantastic companion.

Creative Ways to Present

For dinner parties, I like to serve the soup in mini soup bowls or even shot glasses as an elegant appetizer. Adding an herb sprig or swirling in a little cream right before serving turns a simple soup into a charming presentation. On cozy nights, nothing beats a warm bowl with a sprinkle of crispy fried shallots on top for extra texture.

Make Ahead and Storage

Storing Leftovers

I always store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. Just give it a good stir before reheating, since it may thicken a bit. I find that this soup actually tastes better the next day as the flavors meld.

Freezing

This Creamy Potato Leek Soup Recipe freezes well—just freeze it without the cream to preserve the texture. When you’re ready to enjoy, thaw overnight in the fridge and then gently reheat on the stovetop, adding the cream last. This trick saved me countless busy evenings when I needed a wholesome homemade meal fast.

Reheating

I recommend reheating the soup over low to medium heat on the stove, stirring gently to keep it from sticking or separating. Add a splash of broth or water if it’s gotten too thick in the fridge. Once warmed through, stir in the cream and heat just until it simmers—overheating can cause the cream to break.

FAQs

Can I make this Creamy Potato Leek Soup Recipe vegan?

Absolutely! Simply swap the butter for a plant-based oil like olive oil, use vegetable broth, and replace the heavy cream with coconut cream or cashew cream. The soup will still be lovely and creamy with these adjustments.
What type of potatoes works best for this soup?

I personally prefer Yukon Gold potatoes because they’re naturally creamy and give the soup a smooth texture without needing extra thickening. Russets can work but tend to be fluffier and can sometimes make the soup a bit gritty.
Can I prepare this soup in advance?

Yes! The soup actually tastes better the next day once the flavors have melded. You can store it in the fridge for up to three days or freeze it (without cream) for up to three months. Reheat gently and add cream after warming.
What if I don’t have an immersion blender?

No worries! Use a regular blender to purée the soup in batches, making sure not to fill the jar more than halfway and venting the lid to release steam. Pour the blended soup back into the pot to finish with cream and seasoning.

Final Thoughts

For me, this Creamy Potato Leek Soup Recipe is pure comfort in a bowl—it’s one of those recipes that hits the spot no matter the season. Whether you’re cozying up after a long day or impressing friends with something simple but elegant, this soup never disappoints. Give it a try and I promise you’ll have a new favorite to turn to again and again.