Name: Creamy Potato Leek Soup Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 3 tablespoons unsalted butter; 4 large leeks, white and light green parts only, roughly chopped (about 5 cups); 3 cloves garlic, peeled and smashed; 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; 1 cup heavy cream; Chives, finely chopped, for serving

If you’re looking for a comforting, velvety bowl of goodness that feels like a warm hug on a chilly day, you’re going to love this Creamy Potato Leek Soup Recipe. It’s one of those simple recipes that somehow tastes like you put in way more effort than you actually did. When I first tried this soup, the way the mellow leeks and tender potatoes blended with the creamy broth totally won me over. Stick around, and I’ll walk you through every step so your soup turns out perfect every single time.

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Why You’ll Love This Recipe

Simple Ingredients: Made with basic pantry staples, but bursting with rich flavor.
Comforting Texture: Silky smooth and creamy without being heavy.
Easy to Customize: You can add herbs or swap cream for dairy-free options.
Freezer Friendly: Perfect to make ahead and enjoy whenever you want.

Creamy Potato Leek Soup Recipe - Recipe Step

Ingredients You’ll Need

The ingredients balance each other so well: buttery leeks soften into sweet notes while the Yukon Gold potatoes add creaminess and body. Don’t skip the fresh thyme and bay leaves—they add subtle layers of flavor that elevate this cozy soup.

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, comforting potato leek soup, easy leek and potato soup, velvety vegetable soup, homemade potato leek broth

Unsalted Butter: I always use unsalted so I can control the saltiness of the soup better.
Leeks: Only the white and light green parts—make sure to clean them thoroughly to avoid grit.
Garlic: Adds just the right punch; smashing it helps release extra flavor.
Yukon Gold Potatoes: Their buttery texture works perfectly for creamy soups.
Chicken or Vegetable Broth: Use low sodium if you can to better judge seasoning.
Bay Leaves: Small but mighty in boosting the soup’s aroma.
Fresh Thyme: Adds an earthy note that brightens the potato and leek combo.
Salt and Black Pepper: Adjust to taste, remember it’s easier to add than take away!
Heavy Cream: This is where the soup gets its signature creaminess—you can substitute with half-and-half for a lighter option.
Chives: Freshly chopped for a vibrant garnish that adds color and a mild onion flavor.

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

Personally, I love tweaking this soup depending on the season or what I have on hand. Don’t be afraid to make this recipe your own—you’ll find that a few tweaks can really personalize it to your taste.

Vegan Variation: I swapped the butter for olive oil and used coconut cream instead of heavy cream—still creamy and rich but totally plant-based.
Extra Herbaceous: Once, I added some fresh parsley and a pinch of dill; my family went crazy for the fresh herbal kick.
Cheesy Upgrade: Stirring in some grated Gruyère cheese at the end turns the soup into an indulgent treat perfect for chilly evenings.
Spicy Twist: Adding a dash of smoked paprika or a pinch of cayenne gives the soup a lovely warmth I discovered by accident when I was craving something with a little kick.

How to Make Creamy Potato Leek Soup Recipe

Step 1: Gently Soften Your Leeks and Garlic

Start by melting the butter over medium heat in a large pot. Then toss in your chopped leeks and smashed garlic cloves. Cook them slowly for about 10 minutes until they’re soft and wilted but not browned—adjust your heat if they start to color too quickly. This slow cooking releases the natural sweetness that is the soul of this soup.

Step 2: Simmer with Potatoes and Herbs

Add your roughly chopped Yukon Gold potatoes, broth, bay leaves, thyme sprigs, salt, and pepper to the pot. Bring this to a boil, then cover and reduce the heat to low. Let it simmer gently for about 15 minutes or until your potatoes are tender and ready to melt into the broth.

Step 3: Blend Until Silky Smooth

Next, remove the thyme and bay leaves. Use an immersion blender right in the pot to purée the soup until it’s completely smooth and creamy. If you don’t have one, pour the soup in batches into a regular blender—but be careful! Only fill halfway, remove the center lid, and cover with a towel to let steam escape safely. Pour back into a clean pot when done.

Step 4: Add Cream and Adjust

Stir in the heavy cream and bring the soup back up to a simmer. Taste for seasoning and add more salt or pepper as needed. If the soup feels too thin, let it simmer uncovered for a few minutes to thicken. Too thick? Just stir in a little more broth or water to get it just right.

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Pro Tips for Making Creamy Potato Leek Soup Recipe

Clean Your Leeks Thoroughly: I discovered this trick after a sandy surprise—slice leeks and soak them in cold water to let grit fall to the bottom before cooking.
Don’t Skip the Slow Sweat: Cooking leeks gently without browning unlocks that mellow sweetness that makes this soup special.
Potato Size Matters: Cutting potatoes into even half-inch chunks ensures they cook evenly and blend smoothly.
Temper Your Cream: Adding cream at the end and bringing to just a gentle simmer prevents curdling and keeps your soup silky.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup Recipe - Serving

Garnishes

I love sprinkling freshly chopped chives on top because they add a pop of green and a subtle oniony crunch that contrasts beautifully with the creaminess. A drizzle of good olive oil or a few cracks of fresh black pepper also elevates the presentation and flavor.

Side Dishes

Warm crusty bread or a toasted baguette is my go-to side—it’s perfect for dipping. Sometimes, I serve this with a simple mixed green salad dressed in lemon vinaigrette to lighten things up and add freshness.

Creative Ways to Present

For special occasions, I’ve served this soup in petite bread bowls made from sourdough—everyone was impressed, and it felt elegant without much extra work. Another fun idea is to swirl in some pesto or bacon fat before serving for a colorful and flavorful touch.

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftovers in an airtight container for up to 3 days. When I reheat, I do it gently on the stove over low heat, stirring occasionally to prevent sticking, and add a splash of broth or water if it thickened too much overnight.

Freezing

This soup is freezer-friendly (but skip the cream when freezing). I portion it into freezer-safe containers, and it keeps beautifully for up to 3 months. When I’m ready to enjoy, I thaw it overnight in the fridge before reheating, then stir in the cream at the end. This way, the texture stays silky and fresh.

Reheating

To reheat, I bring the soup to a gentle simmer on the stove, stirring often. Avoid microwaving if you can, or at least stir frequently if you do—it helps keep the soup evenly heated without separating the cream.

FAQs

Can I use other types of potatoes for this soup?

Absolutely! Yukon Gold potatoes are preferred because they’re naturally creamy and hold their shape well when cooked, but Russets or other waxy potatoes will work too. Just keep in mind that Russets might yield a slightly fluffier texture, so the soup texture may vary.
How do I clean leeks properly to avoid grit?

Leeks can trap a lot of dirt between their layers. To clean them, slice and separate the white and light green parts, then soak them in a large bowl of cold water for a few minutes. The grit will sink to the bottom. Lift the leeks out with your hands or a slotted spoon and drain before cooking.
Can I make this soup dairy-free?

Yes! Replace butter with olive oil or dairy-free margarine, and swap heavy cream for coconut cream or a cashew cream alternative. The soup will still be creamy and delicious but suitable for dairy-free diets.
Is it okay to use pre-made broth?

Definitely! Using store-bought chicken or vegetable broth saves time. Just choose a low-sodium version so you can better control the saltiness of your final soup.
Can I make this soup ahead of time?

Yes, it reheats beautifully. You can prepare the soup a day in advance and refrigerate it, then reheat gently before serving—adding cream last to keep the texture smooth.

Final Thoughts

I honestly can’t recommend this Creamy Potato Leek Soup Recipe enough. It’s one of those dishes I always turn to when I want something easy, satisfying, and impressive without a ton of fuss. Whether you’re cozying up for a quiet night or feeding a crowd, this soup hits all the right notes of comfort and flavor. I’m excited for you to try it—you’ll wonder how you ever lived without it!