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 (use only light green and white parts); 1 teaspoon Kosher salt to taste; ½ teaspoon ground black pepper + more for garnish; 5 cups vegetable stock (enough to cover the vegetables); ½ cup heavy cream; Fresh thyme leaves removed from stem, for garnish

Jump to Recipe· 4.8 from 45 reviews

If you’re craving something cozy, smooth, and soul-soothing, then this Creamy Potato Leek Soup Recipe is exactly what you need. I’ve made it countless times on chilly nights when I want comfort food that feels fancy but is actually super easy. Trust me, once you try this, you’ll see why it’s a kitchen staple that’s always a hit with friends and family.

❤️

Why This Recipe Works

Simple Ingredients: Just a handful of pantry staples come together to create deep, comforting flavors.
Creamy Texture Without Fuss: Blending the soup while it’s warm makes it silky smooth every time.
Perfect Balance: The sweetness of softened leeks perfectly complements the earthiness of Yukon gold potatoes.
Versatility: This recipe is a great base for customization to suit your tastes or dietary needs.

Creamy Potato Leek Soup, potato leek soup, easy creamy soup recipes, cozy vegetable soups, comforting leek 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

The magic of this Creamy Potato Leek Soup Recipe starts with some simple but star ingredients—each one playing a crucial role. Yukon gold potatoes give the soup its velvety body, while leeks add subtle onion-like sweetness without overpowering the flavor. Using both butter and olive oil helps balance richness and depth.

Creamy Potato Leek Soup, potato leek soup, easy creamy soup recipes, cozy vegetable soups, comforting leek soup - Flat lay of a small mound of peeled and chopped Yukon gold potatoes in ½ inch cubes, two medium leeks halved and sliced showing clean white and light green parts, a few fresh thyme sprigs with delicate green leaves, a small white bowl of golden olive oil, a small white bowl of unsalted butter chunks, a small white bowl filled with thick heavy cream, a small white bowl containing coarse kosher salt crystals, a small white bowl with ground black pepper, and a small white bowl of clear vegetable stock, all arranged with perfect symmetry 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

Olive oil: Adds a fruitiness and helps sauté the leeks gently without burning.
Unsalted butter: Brings richness and a silky mouthfeel that pairs beautifully with the potatoes.
Yukon gold potatoes: Their creamy texture is perfect for a smooth soup; they break down nicely without becoming gluey.
Leeks: Use the white and light green parts for a delicate onion flavor; the darker greens are too tough but great for stock.
Kosher salt: Essential for seasoning layers of flavor without bitterness.
Ground black pepper: Adds a little kick and warmth, especially when freshly cracked.
Vegetable stock: The liquid base that infuses the soup with umami and depth.
Heavy cream: Stirred in last to amp up the creaminess and give the soup that luscious finish.
Fresh thyme leaves: For garnish, giving your bowl a fresh herbaceous touch.

📝

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.

Tweak to Your Taste

I love how forgiving this Creamy Potato Leek Soup Recipe is. Over time, I’ve personalized it by adding a few twists depending on my mood or what’s in the fridge. Don’t hesitate to experiment—you might find your own signature version to wow your loved ones!

Variation: For a vegan version, swap butter for coconut oil and heavy cream for coconut or cashew cream—just as luscious and flavorful in my experience.
Spice it up: I sometimes add a pinch of smoked paprika or a swirl of hot sauce for warmth when I want an extra kick.
Herb swap: Rosemary or chives work wonderfully instead of thyme if you want a different herbal note.
Chunkier style: If you like some texture, leave a portion of the potatoes unblended or mash them lightly rather than pureeing completely smooth.

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

Step 1: Sauté the Leeks to Sweeten and Soften

Start by heating your olive oil and butter in a medium pot over medium heat. Toss in your carefully cleaned sliced leeks—the white and light green parts only—and sauté them gently for about 5-7 minutes. You’ll want them soft and fragrant, but definitely not browned or caramelized. This subtle sweetness is the soul of your soup, so be patient and keep stirring gently.

Step 2: Add the Potatoes and Season

Next, add your diced Yukon gold potatoes directly into the pot with the softened leeks. Sprinkle in the kosher salt and black pepper. Give everything a quick stir so the seasoning is evenly distributed. This step layers your flavors and ensures that every bite is perfectly seasoned.

Step 3: Cover with Stock and Simmer

Pour in enough vegetable stock to completely cover your leeks and potatoes. Put the lid on the pot, but leave a tiny crack open to let steam escape—it helps the flavors intensify without boiling over. Bring the soup to a strong simmer and cook for about 35 minutes or until the potatoes are incredibly tender when poked with a fork.

Step 4: Blend Until Silky Smooth

Once the veggies are super tender, turn off the heat and use an immersion blender right in the pot to purée the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Be mindful not to overfill the blender to avoid spills—blending while warm works best for that creamy texture!

Step 5: Stir in Cream and Serve

Lastly, stir in the heavy cream to give your soup that irresistible richness. Ladle it into bowls, then finish with a drizzle of olive oil, a sprinkle of fresh thyme leaves, and a fresh grind of black pepper. Trust me, these little touches take your Creamy Potato Leek Soup Recipe from cozy to memorable.

💡

Pro Tips for Making Creamy Potato Leek Soup Recipe

Clean Leeks Thoroughly: Leeks can hide dirt—slice and soak them in cold water, then lift out to avoid gritty bites.
Sauté Gently: Cooking leeks slowly unlocks their natural sweetness without any bitter edge.
Don’t Skimp on Stock: Make sure the veggies are fully submerged so the soup doesn’t turn gummy.
Blend While Warm: This helps you achieve that signature creamy texture effortlessly without latenight blender cleanups.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup, potato leek soup, easy creamy soup recipes, cozy vegetable soups, comforting leek 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 my bowls with fresh thyme leaves—their earthy aroma is the perfect herbal lift. A light drizzle of good-quality olive oil adds a luxurious sheen and richness. Plus, a few cracks of black pepper on top bring just the right bit of warmth and texture contrast. These simple garnishes take the experience from everyday soup to something special.

Side Dishes

Pair your creamy potato leek soup with crusty bread or warm, buttery dinner rolls—I personally like a slice of toasted sourdough for texture. A crisp side salad with lemon vinaigrette helps balance the richness beautifully. For something heartier, grilled cheese sandwiches work wonderfully as a nostalgic, soul-warming companion.

Creative Ways to Present

For special occasions, try serving the soup in mini bread bowls or pour it into elegant white tea cups for a charming appetizer presentation. You can also top with a dollop of crème fraîche or swirl in some herb-infused oil for a colorful finishing touch. I’ve even sprinkled crispy bacon bits or toasted nuts on top for extra texture during get-togethers.

Make Ahead and Storage

Storing Leftovers

After enjoying your first bowl (or two!), let the leftover soup cool completely and then store it in an airtight container in the fridge. It keeps beautifully for up to 4 days. I find the flavors actually meld even more after a day, so leftovers can be just as good—if not better—than fresh.

Freezing

This soup freezes like a charm! Just make sure it’s completely cool, then portion it into freezer-safe containers or bags. Leave some room at the top because it’ll expand a bit. When I thaw it, I prefer to let it defrost overnight in the fridge before reheating gently on the stove.

Reheating

Reheat your creamy potato leek soup slowly over low heat, stirring frequently to keep it smooth and creamy. If it feels a bit thick, stir in a splash of stock or water to loosen things up. Avoid boiling, which can separate the creaminess and dull the flavors.

FAQs

Can I use regular onions instead of leeks for this soup?

You can, but leeks provide a milder, sweeter flavor that’s key to the classic taste of this soup. If you use onions, opt for sweet onions and sauté gently to avoid overpowering sharpness.
Is this soup suitable for a vegan diet?

Yes! Simply replace butter with olive or coconut oil and swap heavy cream with a plant-based alternative like coconut cream or cashew cream. The soup remains just as creamy and delicious.
How do I clean leeks properly for the soup?

Slice the leek lengthwise and then chop into pieces. Place them in a bowl of cold water and swish around—the dirt sinks to the bottom. Scoop the leeks out with your hands or a slotted spoon to avoid grit in your soup.
Can I make this soup ahead for a party?

Absolutely! Prepare the soup a day ahead and reheat gently before serving. It actually tastes even better as the flavors develop overnight.

Final Thoughts

This Creamy Potato Leek Soup Recipe is close to my heart—not just because it’s my go-to comfort food but because it proves that simple ingredients, when treated with a little love, can create magic in a bowl. It’s easy, satisfying, and perfect for gatherings or quiet nights in. So grab your pot, and let’s make soup you’ll want to make again and again!