Creamy Potato Leek Soup – Cozy, Simple, and Satisfying

Potato leek soup is comfort in a bowl. It’s silky, gentle on the palate, and surprisingly easy to make with just a handful of everyday ingredients. The magic lies in soft leeks, tender potatoes, and a touch of cream for richness.

Whether you’re new to cooking or a seasoned home chef, this is a recipe that rewards you with deep flavor and minimal fuss. Serve it with crusty bread, a green salad, or simply enjoy it on its own.

Why This Recipe Works

This soup focuses on the classic pairing of leeks and potatoes, which blend into a naturally creamy texture without needing tons of dairy. Building flavor starts with slowly sautéing the leeks in butter or olive oil until they’re soft and sweet.

Then the potatoes simmer until tender, and everything gets blended into a velvety finish. A small pour of cream adds body, while a squeeze of lemon and fresh herbs brighten it up. The result is a balanced bowl that’s comforting but not heavy.

Ingredients

• 2 large leeks, white and light green parts only
• 2 tablespoons unsalted butter or olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 pounds Yukon Gold or Russet potatoes, peeled and diced
• 5 cups low-sodium vegetable or chicken broth
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream or half-and-half (optional for extra creaminess)
• 1–2 teaspoons fresh lemon juice (to taste)
• Fresh chives or parsley, chopped (for garnish)
• Optional toppings: crispy bacon, croutons, grated Parmesan, a swirl of olive oil

Instructions

1. Prep the leeks. Slice the leeks lengthwise, then into half-moons.

   Rinse thoroughly in a bowl of water to remove grit. Drain well.

2. Sauté aromatics. In a large pot or Dutch oven, heat the butter or oil over medium heat. Add leeks and onion with a pinch of salt.

   Cook 8–10 minutes, stirring often, until soft and translucent, not browned.
3. Add garlic. Stir in the minced garlic and cook for 30–45 seconds until fragrant.
4. Simmer the potatoes. Add potatoes, broth, bay leaf, 1 teaspoon salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Cook 15–20 minutes, until the potatoes are very tender.
5. Remove the bay leaf. Take out the bay leaf so the flavor stays delicate.
6. Blend until smooth. Use an immersion blender to puree the soup in the pot until creamy.

   For extra-smooth texture, transfer in batches to a blender. Return to the pot.

7. Finish with cream and brightness. Stir in the cream (if using). Add lemon juice to taste to lift the flavors.

   Adjust salt and pepper.

8. Serve and garnish. Ladle into bowls and top with chopped chives or parsley. Add any optional toppings you like.

How to Store

Let the soup cool to room temperature before storing. Keep it in an airtight container in the fridge for up to 4 days.

It will thicken slightly as it chills, so add a splash of broth or water when reheating to reach your desired consistency. Reheat gently on the stove over low to medium heat, stirring often to prevent scorching.

For longer storage, freeze in portions. Use freezer-safe containers or bags, leaving room for expansion.

Freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly. If you added cream before freezing, the texture may separate a bit.

A quick blend will bring it back together.

Health Benefits

• Fiber-rich potatoes: Potatoes offer fiber, especially if you keep some peel on. Fiber supports digestion and helps keep you satisfied.
• Vitamin-packed leeks: Leeks provide vitamin K, folate, and antioxidants that support heart and brain health.
• Balanced comfort: The soup is filling without being heavy, especially if you use broth and limit cream. You get warmth and satiety with moderate calories.
• Low in sugar: This is a naturally low-sugar dish, making it a steady option for energy without spikes.
• Flexible fats: Choose olive oil for heart-healthy fats, or butter for classic flavor.

  You’re in control of the richness.

What Not to Do

• Don’t skip cleaning the leeks. Dirt hides between the layers. Rinse thoroughly to avoid a gritty soup.
• Don’t boil aggressively. A hard boil can cause the potatoes to break down unevenly and turn gluey when blended. Gentle simmer is best.
• Don’t overblend with a high-speed blender. Long, aggressive blending can make potato soups gummy.

  Blend just until smooth.

• Don’t forget to season at the end. Potatoes soak up salt. Taste and adjust after blending for the best flavor.
• Don’t add lemon too early. Acid can dull during long cooking. Add it at the end for a bright finish.

Variations You Can Try

• Light and dairy-free: Skip the cream and use olive oil plus an extra half cup of broth.

  The potatoes still make it creamy.

• Herb-forward: Add fresh thyme or tarragon during the simmer. Remove woody stems before blending for a clean texture.
• Smoky bacon twist: Cook chopped bacon first, remove and reserve. Sauté leeks in some of the rendered fat.

  Top each bowl with the crispy pieces.

• Cheesy comfort: Stir in a handful of grated Parmesan or sharp cheddar after blending. Warm gently to melt.
• Greens boost: Add a couple of cups of baby spinach or kale in the last few minutes, then blend. It adds color and nutrients.
• Roasted garlic: Roast a head of garlic until soft and golden.

  Squeeze the cloves into the pot before blending for deeper flavor.

• Spiced version: Sprinkle in a pinch of nutmeg, white pepper, or curry powder during the sauté for a different profile.

FAQ

Can I use different potatoes?

Yes. Yukon Golds give a naturally creamy texture and buttery flavor, while Russets create a lighter, fluffier feel. Waxy potatoes like red potatoes will work, but the texture won’t be as silky.

Do I need to peel the potatoes?

Peeling gives a smoother finish.

If you prefer extra fiber and a rustic texture, leave some peel on, especially with thin-skinned Yukon Golds. Just wash them well.

What if I don’t have an immersion blender?

Carefully transfer the soup to a regular blender in batches, venting the lid slightly and covering with a towel to release steam. Blend until smooth and return to the pot.

Don’t fill the blender more than halfway.

How can I make it vegan?

Use olive oil instead of butter and skip the cream, or replace it with a splash of unsweetened oat milk or cashew cream. Check that your broth is vegetable-based.

How do I thicken or thin the soup?

To thicken, simmer a few extra minutes after blending, or add a cooked potato and blend again. To thin, stir in warm broth or water a little at a time until you like the consistency.

Can I make it ahead?

Absolutely.

It reheats well and often tastes better the next day as flavors meld. Store it in the fridge and reheat gently, adding a splash of liquid if needed.

What can I serve with it?

Crusty bread, a simple green salad, roasted vegetables, or a grilled cheese sandwich all pair nicely. For a topping, try chives, bacon, croutons, or a drizzle of good olive oil.

In Conclusion

Creamy Potato Leek Soup is a dependable, comforting dish that delivers big flavor from simple ingredients.

With a few easy steps and careful seasoning, you’ll have a silky bowl that works for weeknights, guests, or meal prep. Keep it classic or dress it up with herbs, bacon, or greens. Either way, it’s a soup you’ll come back to again and again.