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, plus 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, plus more for garnish; 5 cups vegetable stock; ½ cup heavy cream; Fresh thyme leaves, removed from stem, for garnish

Jump to Recipe· 4.9 from 14 reviews

If you’re on the hunt for that comforting bowl of goodness that wraps you in warmth with every spoonful, you’re in for a treat with this Creamy Potato Leek Soup Recipe. It’s not just any soup — it’s silky, dreamy, and loaded with simple ingredients that come together so beautifully. Whether it’s a chilly evening or you just want a cozy lunch, this recipe will become your go-to in no time. Trust me, once you try it, you’ll want to make it again and again.

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Why This Recipe Works

Simple, Quality Ingredients: The combination of Yukon gold potatoes and fresh leeks create a naturally creamy base without needing thickening agents.
Balanced Flavors: Sauteing leeks before simmering brings out sweetness, and a touch of butter adds luxurious richness.
Perfectly Smooth Texture: Blending the soup while warm ensures it’s silky without any lumps, making each spoonful heaven.
Customizable and Comforting: This soup is a comforting classic but also a versatile canvas for your favorite twists.

Creamy Potato Leek Soup, potato leek soup, easy creamy soup, comforting soup recipes, leek and potato soup - 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 shines because each ingredient plays its role perfectly. From buttery leeks to tender potatoes, each element blends for flavor and texture. When shopping, fresh leeks and good-quality stock are worth the little extra effort.

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Olive oil: Adds a subtle fruity flavor and helps prevent the butter from burning during sautéing.
Unsalted butter: Gives richness and depth, rounding out the flavors beautifully.
Yukon gold potatoes: Their creamy texture when cooked makes the soup velvety without extra thickeners.
Leeks: The heart of the recipe—mild, sweet, and fragrant, but be sure to clean well to remove grit.
Kosher salt: Enhances all the flavors without overpowering the delicate balance.
Ground black pepper: Adds gentle spiciness and warmth; add more to taste when serving.
Vegetable stock: The liquid base that carries flavors and keeps the soup light yet flavorful.
Heavy cream: Creates that luscious finish making the soup creamy and indulgent.
Fresh thyme: Garnish with this herb to add a fresh, aromatic note that brightens the 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

I love how versatile this Creamy Potato Leek Soup Recipe is. It’s like a blank canvas that you can easily tweak to suit your mood or pantry. I often experiment with toppings or swap out cream for lighter options depending on the season and who I’m feeding.

Variation: Adding crispy bacon or pancetta on top always gets rave reviews in my house. It adds a salty crunch that contrasts beautifully with the smooth soup.
Dairy-free option: Substitute heavy cream with coconut milk or cashew cream to make this creamy potato leek soup recipe vegan-friendly without losing its velvety texture.
Seasonal twists: Toss in fresh herbs like chives or parsley at the end, or stir in roasted garlic for a richer depth.
Extra protein: If you want a heartier meal, swirl in some cooked white beans or shredded chicken.

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

Step 1: Gently Sauté the Leeks

Start by warming butter and olive oil in your pot over medium heat. Add the cleaned, sliced leeks and cook for about 5-7 minutes, stirring occasionally. You’ll want them softened and fragrant but definitely not browned or caramelized. This step magically brings out their natural sweetness and lays down the foundation for a flavorful soup.

Step 2: Add Potatoes and Seasonings

Next, toss in your cubed Yukon gold potatoes and sprinkle with kosher salt and black pepper. I find seasoning early helps the flavors build as the potatoes cook through. Give it a quick stir so all the pieces get coated in that buttery leek mix.

Step 3: Simmer in Stock Until Tender

Pour in enough vegetable stock to just cover the potatoes and leeks. Cover the pot, leaving a small gap on the lid for steam to escape, and bring everything to a strong simmer. Let it cook gently for about 35 minutes, or until the potatoes are fork-tender — this slow simmer is key for developing depth and ensuring that soft, melt-in-your-mouth texture.

Step 4: Blend Until Silky Smooth

Once the veggies are beautifully tender, turn off the heat and blend your soup using an immersion blender right in the pot. Don’t rush this part — take your time blending until it’s ultra creamy and lump-free. If you don’t have an immersion blender, a high-powered blender works perfectly; just be careful with the hot liquid and work in batches.

Step 5: Stir in the Cream and Garnish

Pour in the heavy cream and gently stir it through. This step takes the soup from delicious to downright luxurious. Before serving, ladle it into bowls and adorn with fresh thyme leaves, a drizzle of olive oil, and a sprinkle of freshly ground black pepper and salt to taste. I love how the thyme adds a subtle herbal brightness that lifts the whole bowl.

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Tips from My Kitchen

Clean Leeks Thoroughly: Leeks hide grit in their layers, so slice, then soak in cold water to release any dirt before cooking.
Use the Light Parts of Leeks: Stick to the white and light green parts—darker greens can get tough and gritty, but save them for making stock!
Don’t Skimp on Sautéing: Cooking leeks gently boosts their sweetness and flavor, which really shows in the final soup.
Blend While Warm: Soup blends smoother when warm—if it cools, it can be harder to get that creamy texture.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup, potato leek soup, easy creamy soup, comforting soup recipes, leek and potato soup - 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 always finish this soup with a few fresh thyme leaves — their herbaceous notes brighten up the richness. A drizzle of good-quality olive oil makes it glow and adds a lovely silky finish. If I’m feeling indulgent, a sprinkle of crispy bacon or a little grated sharp cheddar can’t be beat either.

Side Dishes

For a comforting combo, I love crusty crusty bread like a baguette or sourdough to dunk into the soup. Also, a fresh green salad with a lemony vinaigrette provides a refreshing contrast to the creamy texture. Sometimes, I add roasted vegetables or a savory tart on the side to turn it into a fuller meal.

Creative Ways to Present

For dinner parties, I like to serve the soup in small cups or fancy espresso cups for bite-size starters. Swirling in a little pesto or drizzling a spicy chili oil on top can turn it into a visual and flavor statement. You could also top with a quenelle of crème fraîche and a sprinkle of chives for a delicate finish.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy potato leek soup in airtight containers in the fridge, and it keeps well for up to 4 days. When reheating, stir gently and add a splash of stock or cream if it’s thickened too much, so it feels freshly made.

Freezing

This soup freezes beautifully. Just cool it completely, then transfer to freezer-safe bags or containers. When you’re ready, thaw overnight in the fridge and reheat on the stove, stirring occasionally. I recommend adding the cream after reheating for the best texture.

Reheating

Reheat gently over low to medium heat so the soup doesn’t scorch. Stir often and add a bit of liquid if needed. I usually avoid microwave reheating because it can heat unevenly and mess with the texture.

FAQs

Can I use regular onions instead of leeks in this Creamy Potato Leek Soup Recipe?

You could substitute onions if needed, but leeks have a unique mild sweetness and texture that defines this soup. Using onions will give a sharper, more pungent flavor, so if you do swap, cook them gently to mellow their taste.
Is it necessary to peel the potatoes for this soup?

Peeling Yukon gold potatoes is recommended here because it helps achieve a smooth, creamy texture. Leaving the skins on can add texture and color but may make the soup less silky when blended.
Can I make this soup vegan?

Absolutely! Simply swap the butter for olive oil or vegan butter and replace the heavy cream with coconut cream or a nut-based cream alternative. Use vegetable stock to keep it plant-based, and you’ll have a delicious vegan creamy potato leek soup.
Should I add the cream before or after blending?

For best results, blend the soup first until silky smooth, then stir in the cream. Adding cream before blending can make the soup harder to blend and slightly thinner than desired.
How can I prevent the soup from becoming gummy?

Avoid overcooking the potatoes beyond tenderness and use enough stock so the potatoes don’t stick and clump together. Also, blending while warm helps keep the texture light and smooth rather than gummy.

Final Thoughts

This Creamy Potato Leek Soup Recipe feels like a big, warm hug on a chilly day — and it’s so simple to master in your own kitchen. It’s one of those dishes that remind me of cozy family meals and lazy weekends spent cooking slow and enjoying every bite. I really hope you give it a try and find yourself loving it just as much as I do. Trust me, once you make this, it will become that comforting classic you’ll want on repeat.