Creamy Potato Leek Soup Recipe

BySarah
Jump to Recipe· 4.5 from 13 reviews

If you’re craving a cozy bowl of comfort, I’ve got just the thing for you: Creamy Potato Leek Soup Recipe that is downright soul-soothing. This recipe feels like a warm hug on a chilly day — rich, velvety, and with that delicate sweetness only leeks can bring. Trust me, once you try this, you’ll want to keep this one in your recipe arsenal forever.

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Why This Recipe Works

  • Simple Ingredients: Uses a handful of wholesome staples you might already have in your pantry.
  • Perfect Texture: Blends the potatoes and leeks smoothly for that signature creamy richness without needing flour or a roux.
  • Layered Flavors: Sautéing the leeks softens their bite and ramps up their sweetness, balancing the mellow potatoes beautifully.
  • Flexible and Adaptable: Easy to tweak for dietary preferences, and leftovers freeze like a dream—perfect for meal planning.
Creamy Potato Leek Soup, Potato Leek Soup, Creamy Soup Recipes, Cozy Vegetable Soups, Homemade 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 this …

Ingredients & Why They Work

This Creamy Potato Leek Soup Recipe is all about uncomplicated goodness—the ingredients harmonize perfectly without stealing the spotlight from each other. A quick tip for shopping: pick Yukon gold potatoes for that buttery flavor and creamy texture, and get fresh, firm leeks for the best taste.

Creamy Potato Leek Soup, Potato Leek Soup, Creamy Soup Recipes, Cozy Vegetable Soups, Homemade 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 subtle fruitiness and helps sauté the leeks gently without burning them.
  • Unsalted butter: Adds richness and helps create that silky mouthfeel in the soup.
  • Yukon gold potatoes: Their creamy texture and buttery flavor make them the perfect base for the soup.
  • Leeks: The star ingredient—delicate and sweet when cooked, but be sure to clean them well to avoid grit.
  • Kosher salt: Enhances all the natural flavors without overpowering the soup.
  • Ground black pepper: Adds that subtle heat and depth—freshly ground is always best.
  • Vegetable stock: Provides a flavorful liquid base; homemade if you have it, or store-bought works too.
  • Heavy cream: Gives the soup its luscious creaminess and smooth finish.
  • Fresh thyme leaves: A simple, aromatic garnish that lifts the entire dish.
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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.

Tweak to Your Taste

I love that this recipe welcomes your personal touch! Sometimes I’ll sneak in a little garlic or swap heavy cream for coconut milk to make it dairy-free—both work beautifully. You should definitely try adding a pinch of nutmeg or a splash of sherry if you’re feeling fancy, it amps up the flavor.

  • Variation: When I add crispy bacon bits on top, it adds a smoky crunch that balances the creaminess.
  • Dairy-Free Option: Substitute the heavy cream with full-fat coconut milk for a plant-based twist that doesn’t skimp on richness.
  • Spice it Up: Add a dash of smoked paprika or cayenne pepper if you like a little heat.
  • Herb Experiment: Fresh dill or chives can be lovely alternative garnishes if thyme isn’t handy.

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

Step 1: Sauté the leeks until they’re meltingly tender

I start by warming butter and olive oil over medium heat—this combo stops the butter from burning and adds flavor complexity. Then I toss in the cleaned, sliced leeks. You want to cook them gently for about 5 to 7 minutes until they soften but don’t brown. This step is where the magic starts: those leeks become sweet and mellow, taking the soup from basic to irresistible.

Step 2: Add potatoes and seasoning

After the leeks are nice and tender, I add the cubed Yukon gold potatoes right into the pot. Don’t forget to sprinkle in salt and black pepper here—that initial seasoning is key for deep flavor later on. Stir everything so the potatoes get a little coating from the oil and butter mixture, which seals in flavor.

Step 3: Simmer in stock until potatoes melt in your mouth

Next, pour in enough vegetable stock to cover the veggies completely. This is crucial; too little liquid and the soup can get gummy, too much and it might be watery. Cover the pot, leaving a tiny crack open for steam to escape, then bring to a strong simmer. I usually let it go for around 35 minutes—during this time, the potatoes soften perfectly, ready to create that creamy texture.

Step 4: Blend until silky smooth

Turn off the heat and grab your immersion blender (or carefully transfer to a regular blender in batches). Blend the soup until it’s completely smooth and velvety, with no lumps in sight. Doing this while the soup is still warm is key, as cold soup tends not to blend as easily.

Step 5: Stir in cream and season to taste

Last but not least, I swirl in the heavy cream for that luscious finish. Give it a taste test and adjust salt and pepper as needed. This is when the soup sings its final note—rich, silky, and just deeply comforting.

Step 6: Garnish and serve

I ladle it into bowls and garnish with a few fresh thyme leaves, an extra drizzle of olive oil, and a fresh grind of black pepper. Sometimes I add a small pinch of flaky sea salt on top – it just elevates the warmth and flavor.

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Pro Tips for Making Creamy Potato Leek Soup Recipe

  • Clean Your Leeks Thoroughly: I always slice and soak them in cold water multiple times to get rid of any hidden grit—it really makes a difference in texture.
  • Don’t Skimp on Sautéing: That gentle cooking of leeks builds layers of flavor you won’t get by just boiling.
  • Blend While Warm: Warm soup purées much easier and smoother, giving you a creamier finish without lumps.
  • Add Stock Gradually: Make sure the veggies are covered but avoid adding too much stock initially—you can always thin it out later if needed.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup, Potato Leek Soup, Creamy Soup Recipes, Cozy Vegetable Soups, Homemade 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

For garnishes, I’m all about the classics: fresh thyme leaves make the soup feel bright and aromatic. A small drizzle of good quality olive oil adds an extra layer of silkiness. I never skip a fresh crack of black pepper and sometimes a sprinkle of crispy shallots or crumbled goat cheese for texture and tang.

Side Dishes

Pair this soup with a crusty baguette or buttery garlic bread to mop up every last bit. A simple mixed green salad with lemon vinaigrette balances the richness nicely—plus, it makes the meal feel fresh and complete.

Creative Ways to Present

For a dinner party, I like to serve the soup in small, elegant cups or mini pumpkin bowls during autumn. Swirling in a little herb-infused oil or adding a dollop of crème fraîche with a sprig of rosemary can really wow your guests. Presentation is a fun way to make this humble soup extra special!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge where it keeps beautifully for up to 4 days. The flavors tend to deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating to recombine.

Freezing

Freezing is a great option – just let the soup cool completely, then portion it into freezer-safe containers. When thawed, the texture remains creamy and delicious. Avoid freezing with the cream added; instead, stir it in fresh after reheating to keep the best flavor and texture.

Reheating

I usually reheat gently in a saucepan over low–medium heat, stirring often. If the soup has thickened too much in the fridge, add a splash of water or stock to loosen it up without diluting the flavor.

FAQs

  1. Can I use regular onions instead of leeks in this soup?

    While onions offer a similar mild sweetness, leeks have a unique subtle flavor and texture that sets this soup apart. If you’re out of leeks, sweet yellow onions are the next best thing, but try to sauté them gently to avoid overpowering the soup.

  2. How do I clean leeks properly?

    Slice the leeks in half lengthwise, then cut into half-moons. Place the sliced leeks in a bowl of cold water and swish around to loosen dirt. The grit will sink to the bottom, so lift the leeks out carefully with your hands or a slotted spoon. Repeat if needed—clean leeks make for a grit-free, smooth soup!

  3. Can I make this soup vegan?

    Absolutely! Skip the butter and heavy cream, and instead use olive oil for sautéing and coconut cream or cashew cream to finish off the soup. Just make sure your vegetable stock is vegan-friendly.

  4. Why is my potato leek soup grainy?

    Graininess often happens if the potatoes aren’t cooked long enough or if the soup cools before blending. Make sure the potatoes are tender all the way through and blend the soup while it’s warm. Using Yukon gold potatoes also helps—they blend into a smoother texture than starchy Russets.

Final Thoughts

This Creamy Potato Leek Soup Recipe is one of those timeless recipes I keep coming back to whenever I want a bowl of pure comfort that’s easy to make but feels special. It’s forgiving, adaptable, and tastes like you spent hours perfecting it. So, clear a cozy evening, gather your ingredients, and dive in—you’ll be rewarded with a stunningly smooth, deeply flavorful soup that warms the heart and soul. I honestly can’t wait for you to try it!

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Creamy Potato Leek Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 13 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

Julia Child’s Creamy Potato Leek Soup is a comforting, smooth, and flavorful soup that combines tender Yukon gold potatoes and softened leeks, enriched with a touch of heavy cream and garnished with fresh thyme and olive oil, perfect for a cozy meal.

Ingredients

Soup

  • 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
  • ½ cup heavy cream
  • Fresh thyme leaves removed from stem, for garnish

Instructions

  1. Saute Leeks: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 7 minutes until softened but not caramelized.
  2. Add Potatoes and Seasonings: Add the cubed potatoes to the pot and season with salt and black pepper.
  3. Add Stock and Simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid leaving a small opening and bring to a strong simmer.
  4. Cook Until Tender: Let the soup cook until the potatoes are incredibly tender, about 35 minutes.
  5. Blend Soup: Turn off the heat and use an immersion blender or a high-powered blender to blend the soup until smooth and creamy.
  6. Add Cream: Pour in the heavy cream and stir to combine thoroughly.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional ground black pepper and salt to taste.

Notes

  • Use only the light green and white parts of the leek as the dark green parts are too fibrous; save those for homemade stock.
  • Make sure to add enough stock to completely cover the vegetables to prevent the soup from becoming gummy.
  • Sautéing the leeks helps to sweeten their flavor before simmering.
  • Blend the soup while still warm for a creamy, smooth texture.
  • Leeks freeze well: slice thinly, wash, dry thoroughly, and store in a resealable plastic bag.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 3 g
  • Sodium: 480 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 15 mg

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