Creamy Potato Leek Soup Recipe

ByTaylor
Jump to Recipe· 4.7 from 72 reviews

If you’re craving a warm hug in a bowl, you’re about to discover why this Creamy Potato Leek Soup Recipe is an absolute game-changer. It’s silky, comforting, and surprisingly simple to make — perfect for those cozy nights at home when you want something nourishing without fuss. Trust me, once you taste it, this soup becomes one of those kitchen staples you’ll want to whip up again and again.

💙

Why This Recipe Works

  • Perfect Balance of Flavor: The leeks soften just right to bring a subtle sweetness that pairs beautifully with creamy potatoes.
  • Creamy Texture Without Fuss: Blending the soup while it’s warm creates an irresistibly smooth finish without needing extra thickening agents.
  • Simple Ingredients, Big Impact: Using Yukon Gold potatoes and buttery olive oil creates richness that’s both comforting and indulgent.
  • Technique-Driven Success: Sautéing the leeks first unlocks their flavor, making every spoonful taste fresh and vibrant.
Creamy Potato Leek Soup, potato leek soup, comforting leek soup, easy leek and potato soup, 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 relies on just a handful of ingredients, but each plays a special role in creating that velvety, comforting bowl. Choosing the right potatoes and properly preparing the leeks makes all the difference — here’s the scoop on why I love these particular ingredients.

Creamy Potato Leek Soup, potato leek soup, comforting leek soup, easy leek and potato soup, 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
  • Yukon Gold Potatoes: Their creamy texture and buttery flavor make them ideal for smooth soups, plus they hold up well during cooking without falling apart.
  • Leeks: The mild onion flavor gives depth without overpowering — just be sure to clean them thoroughly to avoid grit.
  • Olive Oil & Unsalted Butter: A combo that adds richness and layers of flavor; olive oil helps with sautéing while butter adds that silky finish.
  • Vegetable Stock: Using a flavorful stock rather than water brings a subtle savory background that lifts everything else.
  • Heavy Cream: Stirred in at the end, it smooths and enriches the texture without weighing the soup down.
  • Kosher Salt & Black Pepper: Simple seasonings that let the natural flavors shine; always adjust to taste.
  • Fresh Thyme: A garnish that adds a fresh, herbal note and elevates the presentation.
📝
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

What’s great about this Creamy Potato Leek Soup Recipe is how easy it is to make your own. I often change it up depending on season or what’s in my pantry, and you should too! Personalizing it can really make it feel like *your* cozy kitchen creation.

  • Variation: Some days I swap heavy cream for coconut milk to make it dairy-free — it still turns out silky but with a subtle tropical note.
  • Herbs & Spices: Adding a pinch of nutmeg or a bay leaf during simmering adds depth, and fresh chives at the end offer a nice fresh bite.
  • Garnish Twist: I like tossing crispy bacon bits on top for a smoky crunch — but that’s totally optional if you want to keep it vegetarian.
  • Texture Options: Blend all smooth or leave some potato chunks if you prefer a bit more body to your soup.

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

Step 1: Soften the Leeks Gently

I start by heating the butter and olive oil together over medium heat — this combo helps the leeks soften without browning. Then I add the sliced leeks, cooking for about 5-7 minutes until they become tender and fragrant. The trick here is low and slow; you want them softened with a bit of sweetness, not caramelized or burnt. This builds the flavor foundation for the entire soup.

Step 2: Add Potatoes and Season

Next up, toss in the cubed Yukon Gold potatoes and sprinkle with Kosher salt and black pepper. This step is key because seasoning early allows the flavors to really seep into the potatoes as they cook. Give everything a gentle stir so the potatoes are well coated with the buttery, leek mixture.

Step 3: Pour in Stock and Simmer

Pour in enough vegetable stock to just cover the vegetables — don’t flood it too much, but make sure the potatoes can cook evenly. I cover the pot loosely with a lid, leaving a small gap so the steam can escape, and bring it to a strong simmer. After about 35 minutes, the potatoes should be falling-apart tender and ready for blending.

Step 4: Blend Until Silky Smooth

Here’s where the magic happens: I turn off the heat and use my immersion blender right in the pot, blending until the soup is beautifully smooth. If you don’t have an immersion blender, transferring the soup carefully to a countertop blender works fine—just do it in batches to avoid spills. Blending while it’s warm helps it come together effortlessly and creates that luscious creamy texture.

Step 5: Stir in Cream and Season to Taste

After blending, I pour in the heavy cream and stir gently to combine. This enriches the soup without making it too heavy. At this point, I taste to adjust salt and pepper — remember, seasoning is personal, so don’t hesitate to tweak it until it sings for you. Then it’s time to ladle into bowls and get ready for the finishing touches!

💡

Pro Tips for Making Creamy Potato Leek Soup Recipe

  • Clean the Leeks Thoroughly: Leeks can hide dirt deep between their layers, so slice them thin and rinse well in a bowl of cold water to avoid gritty soup.
  • Don’t Overdo the Stock: Adding just enough broth covers the veggies but keeps the soup from becoming watery or gummy.
  • Use an Immersion Blender: It saves time and cleanup, plus lets you control how smooth or chunky the texture becomes.
  • Add Cream at the End: Stirring it in off the heat prevents curdling and keeps the soup silky smooth.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup, potato leek soup, comforting leek soup, easy leek and potato soup, 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

I always finish with a drizzle of good quality olive oil, a sprinkle of freshly ground black pepper, and a few fresh thyme leaves on top — the herb adds a subtle brightness that cuts through the richness beautifully. Sometimes I add a little crouton crunch or crispy pancetta if I’m feeling indulgent. Garnishes turn this humble soup into something special and inviting.

Side Dishes

This soup pairs wonderfully with a fresh green salad or a crusty piece of artisan bread for dipping. When I’m aiming for a heartier meal, I’ll serve it alongside a roasted chicken or a simple grilled cheese sandwich — great for soaking up every last drop!

Creative Ways to Present

For a dinner party, I’ve served this soup in mini mugs or small glass cups as an elegant starter. Another fun idea is to swirl in some pesto or a splash of truffle oil right before serving — it really wows guests and adds layers of flavor.

Make Ahead and Storage

Storing Leftovers

After cooling the soup to room temperature, I store it in airtight containers in the fridge where it keeps beautifully for about 3-4 days. I find the flavors deepen overnight, making leftovers even better the next day!

Freezing

This soup freezes exceptionally well. Just make sure to freeze it before adding the heavy cream—add that fresh when you reheat. I portion it into freezer-safe containers or resealable bags for quick weekday meals down the line.

Reheating

Reheat gently on low heat, stirring occasionally. Add a splash of water or broth if it thickens too much. After warming through, stir in the cream last to keep that smooth, luscious feel.

FAQs

  1. Can I make this Creamy Potato Leek Soup Recipe vegan?

    Absolutely! Swap the butter for a vegan alternative and replace the heavy cream with coconut milk or your favorite plant-based cream. Use vegetable stock to keep it fully vegan, and you’ll still get that lovely creamy texture and comforting flavor.

  2. What’s the best way to clean leeks for this soup?

    Slice the leeks lengthwise and then crosswise into thin rings. Place them in a large bowl of cold water and swish around to loosen dirt. Let them sit for a minute so sand sinks, then scoop the leeks out with a slotted spoon or your hands, leaving the grit behind.

  3. Can I use a regular blender instead of an immersion blender?

    Yes! Just blend the soup in batches to prevent spills and be very careful with hot liquid. Let the soup cool slightly to avoid steam buildup, and pulse until smooth. Immersion blenders just make it quicker and with less cleanup.

  4. How thick should the soup be?

    This soup should be thick enough to coat the back of a spoon but still pour easily. If it feels too thick, simply stir in a bit more warm stock or water until you reach your preferred consistency.

  5. Can I prepare the soup in advance?

    Yes! You can make the soup up to 2 days ahead and store it in the fridge. Just add the cream right before serving to keep the soup fresh and creamy.

Final Thoughts

Whenever I need something simple yet satisfying, this Creamy Potato Leek Soup Recipe is my go-to comfort food. It’s the kind of dish that feels like a warm embrace on a chilly day, and it’s always a crowd-pleaser when guests come over. I hope you give it a try and find just as much joy in preparing and sharing it as I do. Happy cooking, friend!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Potato Leek Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 72 reviews
  • Author: Taylor
  • 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 and velvety classic French soup made with tender Yukon gold potatoes, sautéed leeks, vegetable stock, and finished with heavy cream. Perfect for a cozy meal, this soup is smooth, flavorful, and elegantly simple.

Ingredients

Main 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 the 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

Instructions

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

Notes

  • Use only the light green and white parts of the leek; the dark green parts are too fibrous and best saved for homemade stock.
  • Make sure to add enough stock to completely cover the vegetables to avoid a gummy texture.
  • Sautéing the leeks before adding other ingredients helps to sweeten their flavor.
  • Blend the soup while it’s still warm for the easiest and creamiest texture.
  • Leeks freeze very well; slice thin, wash, dry thoroughly, and store in a resealable plastic bag for future use.

Nutrition

  • Serving Size: 1 cup
  • Calories: 200 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 25 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star