If you’re looking for a cozy, comforting soup that feels like a warm hug on a chilly day, you’ve got to try this Creamy Potato Leek Soup Recipe. It’s one of those recipes that’s deceptively simple but packs an incredible depth of flavor. When I first tried making it, I was amazed at how the sweet, tender leeks and buttery potatoes come together to create that smooth, silky texture we all crave. Stick around and I’ll walk you through everything to make sure your soup turns out just right – I promise, you’re going to love it!
Why You’ll Love This Recipe
- Rich, Real Flavor: Using leek top broth instead of store-bought broth gives this soup a subtle oniony sweetness that’s unbeatable.
- Silky Texture: The combination of Yukon gold potatoes and cream creates that perfect silky mouthfeel you’ll savor in every spoonful.
- Simple Ingredients: You only need a handful of fresh, everyday ingredients, making it easy and approachable.
- Comfort Food Classic: It’s a soul-satisfying meal that’s quick enough for weeknights but elegant enough for guests.
Ingredients You’ll Need
This Creamy Potato Leek Soup Recipe relies on fresh leeks, creamy Yukon golds, and a few fragrant herbs to shine. Each ingredient plays a key role, so here’s what I look for when shopping and prepping.
- Leeks (white and light green parts): These are the star veggies – gentle, sweet, and aromatic. Make sure to wash them well, as dirt loves to hide in their layers.
- Unsalted butter: Adds richness and helps soften the leeks without browning them too quickly.
- Sea salt: Essential for seasoning that brings out all the natural flavors.
- Freshly ground black pepper: A bit of heat and earthiness to balance the creaminess.
- Yukon gold potatoes: I prefer these because they break down nicely, creating a creamy body without being gluey.
- Garlic cloves: Grated to evenly disperse their flavor without overpowering the soup.
- Leek top broth or vegetable broth: I love making leek top broth myself using the dark green parts for an extra flavor boost.
- Fresh thyme sprigs: Just enough woody herbal notes without overwhelming the soup.
- Milk or heavy cream: For that luscious, velvety finish. You choose how rich you want it!
- Fresh lemon juice (optional): A tiny splash at the end wakes up all the flavors beautifully.
- Chopped fresh chives: For garnish – they add a fresh, mild onion flavor and a pop of color.
Variations
I love experimenting with this Creamy Potato Leek Soup Recipe to suit different moods and diets—you can make it your own easily! Feel free to try these variations to keep things fresh.
- Make it vegan: Swap butter for olive oil and use a plant-based milk like oat or almond. I tried this once and added a splash of coconut milk for richness—a total hit!
- Extra creaminess: For richer soup, use half-and-half or heavy cream instead of milk. Just keep an eye on the simmer so it doesn’t curdle.
- Add herbs: Toss in fresh dill or parsley before blending to deepen the herbaceous style; it’s gorgeous and bright.
- Spicy twist: A pinch of cayenne or smoked paprika adds surprising warmth if you want to give it a subtle kick.
How to Make Creamy Potato Leek Soup Recipe
Step 1: Prepare and Make the Leek Top Broth (Optional but Worth It!)
This is one of my favorite tricks that took my soup to the next level—using the leek tops, which most people toss out, to create an intensely flavorful broth. Simply wash and chop the dark green leek tops, then simmer them with garlic, thyme, salt, peppercorns, and water for about 30 minutes. Strain it well and voila: homemade leek broth! If you don’t have time, vegetable broth works well, but I recommend trying this at least once for flavor that’s next level.
Step 2: Cook the Leeks Gently
Chop the white and light green parts of the leeks and wash thoroughly (leeks love to trap grit). Melt butter in a large pot over medium heat and add the leeks, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until soft but not browned. If your heat is too high and the leeks start browning before softening, turn it down—this step builds the soup’s sweetness.
Step 3: Simmer with Potatoes and Herbs
Add the chopped potatoes and grated garlic to the pot, pour in your broth, and add the thyme sprigs. Let everything simmer gently for about 20 minutes or until the potatoes are super soft. This part is crucial because it helps meld the flavors and ensures an ultra-creamy finish once blended.
Step 4: Blend to Silky Perfection
Remove the thyme sprigs, then use an immersion blender to puree the soup right in the pot. If you don’t have one, carefully transfer the soup in batches to a blender. Blend until completely smooth. Return it to the pot, stir in the milk or cream, and season to taste. If you’re feeling fancy, add a tablespoon of fresh lemon juice to brighten the whole soup right before serving.
Pro Tips for Making Creamy Potato Leek Soup Recipe
- Leek Cleaning Hack: Slice the leeks first, then soak in a bowl of cold water—the dirt will sink, and you can lift the clean leeks out easily.
- Butter, Not Oil: I found butter mellows the leeks better than oil, creating a sweeter base without browning too fast.
- Blending Safety: When using a blender, fill only halfway and vent the lid slightly to avoid hot soup explosions.
- Don’t Rush Simmering: Let the potatoes get very soft to achieve that perfect creamy texture without needing extra thickener.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
I always finish this soup with a generous sprinkle of fresh chives because they add a lovely mild onion punch and a burst of fresh green color. Sometimes I drizzle a bit of good olive oil or swirl in a spoonful of crème fraîche or sour cream on top for extra indulgence. A crack of fresh black pepper right before serving never hurts, either.
Side Dishes
This soup pairs beautifully with crusty bread – I love serving it with a warm baguette or a slice of sourdough for dipping. A simple mixed green salad with a tangy vinaigrette is also a perfect light companion to balance all that creaminess.
Creative Ways to Present
For special gatherings, I’ve served this soup in mini bread bowls – it’s both charming and delicious! Another fun way is to top each bowl with crispy pancetta or a sprinkle of toasted pumpkin seeds for extra texture and flavor contrast. It’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store this soup in airtight containers in the fridge for up to 3-4 days. The flavors develop even more overnight, so leftovers are often tastier than the first serving!
Freezing
I’ve frozen this soup successfully several times. Just make sure it’s fully cooled, then portion it into freezer-safe containers. It thaws well in the fridge overnight and still tastes creamy and fresh after reheating. Just avoid freezing with cream already added—add that fresh when reheating for best texture.
Reheating
Reheat gently on the stove over low-medium heat, stirring frequently to prevent scorching. If the soup looks too thick, add a splash of broth or milk to loosen it up. I add cream or lemon juice at this stage to freshen the flavors just before serving.
FAQs
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Can I use regular onions instead of leeks in this soup?
While onions will work in a pinch, leeks have a milder, sweeter flavor that defines this soup’s character. If you substitute onions, use a sweet variety and cook gently to avoid overpowering the delicate flavor profile.
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Is it necessary to peel Yukon gold potatoes?
Nope! Yukon golds have thin skins that soften nicely during cooking and add texture and nutrients. Just scrub them well before chopping.
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How can I make this soup thicker or thinner?
For a thicker soup, use less broth or add a potato or two more. For thinner consistency, add broth or milk gradually until you reach your desired texture.
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Can I prepare parts of this soup ahead of time?
Absolutely! You can make the leek top broth and chop the vegetables a day ahead. Cook the soup fully and refrigerate it, then reheat and add cream on the day you plan to serve.
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What’s the best way to reheat without losing creaminess?
Reheat gently on the stove over low heat and stir often. If the soup separated or thickened too much in the fridge, whisk in a little warm milk or cream to bring back that smooth texture.
Final Thoughts
This Creamy Potato Leek Soup Recipe holds a special place in my heart—the way it transforms everyday ingredients into a bowl of cozy goodness never fails to impress. Whether you’re curling up solo or feeding a crowd, this soup brings warmth and simple luxury to the table. Give it a try, and I guarantee you’ll be making it over and over again, just like I do for my family on crisp fall evenings. Happy cooking, friend!
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Creamy Potato Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Creamy and flavorful Potato Leek Soup made with tender leeks, Yukon gold potatoes, and a homemade leek top broth or vegetable broth, finished with milk or cream and garnished with fresh chives. Perfect for a comforting fall or winter meal.
Ingredients
Leek Top Broth
- 4 large leeks (about 2½ pounds, dark green tops only)
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves (smashed)
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Potato Leek Soup
- 4 large leeks (about 2½ pounds, white and light green parts only)
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 pounds Yukon gold potatoes or yellow potatoes (chopped)
- 3 garlic cloves (grated)
- 6 cups leek top broth or vegetable broth
- 3 fresh thyme sprigs (bundled)
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice (optional)
- Chopped fresh chives (for garnish)
Instructions
- Make the Leek Top Broth (Optional): Cut the dark green tops off the leeks and wash thoroughly. Add them to a large pot with 12 cups of water, 8 thyme sprigs, smashed garlic cloves, sea salt, and black peppercorns. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes. Strain the broth, measure out 6 cups for the soup, and save any extra broth for later use by freezing or refrigeration.
- Prepare the Leeks: Chop the white and light green parts of the leeks and wash them well to remove any grit.
- Sauté the Leeks: In a large pot or Dutch oven, heat 3 tablespoons of unsalted butter over medium heat. Add the chopped leeks, 1 teaspoon sea salt, and freshly ground black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft but not browned. Lower the heat if they begin to brown too quickly.
- Add Potatoes and Simmer: Stir in the chopped potatoes, grated garlic, 6 cups of broth (leek top or vegetable), and 3 bundled thyme sprigs. Bring the mix to a simmer and cook for 20 minutes or until the potatoes are very soft.
- Blend the Soup: Remove the thyme sprigs. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and blend until creamy.
- Finish the Soup: Return the blended soup to the pot (if using a blender) and stir in 1 cup of milk or heavy cream. Taste and adjust seasoning as needed, adding the optional 1 tablespoon of fresh lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with chopped fresh chives. Serve hot.
Notes
- This soup is a favorite comfort food during fall and winter for its creamy texture and rich, sweet onion flavor coming from the leeks and broth.
- Any vegetable broth can be used, but the homemade leek top broth enhances the soup’s depth with additional oniony sweetness.
- If you do not have fresh thyme, dried thyme can be substituted, but reduce the quantity since dried herbs are more concentrated.
- For a richer soup, use heavy cream; for a lighter version, opt for milk or a plant-based milk.
- Garnish with fresh chives to add a mild onion flavor and a pop of color.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
