Name: Creamy Leek and Potato Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: 2 tablespoons olive oil, plus 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; 1 teaspoon Kosher salt, to taste; ½ teaspoon ground black pepper, plus more for garnish; 5 cups vegetable stock; ½ cup heavy cream; Fresh thyme leaves, removed from stem, for garnish

Jump to Recipe· 4.6 from 12 reviews

If you’re craving a cozy bowl of comfort, you’re in for a treat with this Creamy Leek and Potato Soup Recipe. It’s silky, smooth, and packed with cozy, mild flavors that just wrap you up like your favorite blanket. I’ve made this soup countless times—especially during chilly nights when nothing else hits the spot quite like it. Stick around, because I’ll share every little tip to help you make this fan-freaking-tastic soup your own warm hug in a bowl.

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Why This Recipe Works

Simple but Flavorful: Using just a few ingredients like leeks, potatoes, and cream creates deep, comforting flavors without fuss.
Velvety Texture: Blending while warm and adding cream ensures that rich, smooth mouthfeel we all love.
Flexible and Approachable: Whether you’re a beginner or seasoned cook, this recipe is forgiving and easy to tweak.
Homemade Comfort Food: It’s like getting a big hug from your kitchen; perfect for any time you want to feel cozy.

Creamy Leek and Potato Soup, leek and potato soup, comforting potato leek soup, easy creamy soup recipe, silky vegetable 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

Each ingredient in this Creamy Leek and Potato Soup Recipe plays a major role in layering flavors and textures. Plus, knowing why you’re using them helps you make little adjustments if needed (because who doesn’t love personalizing a recipe?).

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Olive oil: Adds a fruity, rich base and aids in sautéing leeks to mellow their flavor.
Unsalted butter: Brings luscious creaminess and richness that pairs perfectly with leeks.
Yukon gold potatoes: These give the soup body and that velvety texture once blended—plus, they’re buttery and not too starchy.
Leeks: The star of the show—mild, sweet, and aromatic, they add subtle onion-like flavor without overpowering.
Kosher salt: Enhances the natural flavors, helping all the ingredients sing in harmony.
Black pepper: A gentle kick that balances the creaminess perfectly.
Vegetable stock: Provides a flavorful, savory liquid base; vegetable stock keeps it light and adaptable for vegetarians.
Heavy cream: The secret to ultimate creaminess and smoothness—adds richness without heaviness.
Fresh thyme: A fragrant herb garnish that brightens the soup and adds a lovely green note.

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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

One of the things I love most about this Creamy Leek and Potato Soup Recipe is how easy it is to adapt. I often swap out the heavy cream for coconut milk to keep it dairy-free, or sprinkle in some crispy bacon bits when I crave an extra savory punch. The beauty is that this soup welcomes your creativity—so don’t be shy!

Variation: For a lighter soup, I sometimes use half-and-half instead of heavy cream—it still feels indulgent but with fewer calories.
Dairy-Free: Using full-fat coconut milk or cashew cream provides creaminess and a slight sweetness that pairs beautifully here.
Herbal Twist: Try rosemary or chives instead of thyme for a different herbal character—fresh herbs really elevate the aroma.
Texture Boost: Add sautéed mushrooms or crispy croutons as a topping for some crunch and umami.

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

Step 1: Sauté the Leeks Gently Until Softened

Start by heating a mix of butter and olive oil in a medium pot over medium heat. Once melted, add the cleaned, sliced leeks. Here’s the trick: cook them slowly for about 5–7 minutes, stirring often, until they soften and become tender but don’t brown or caramelize. This gentle cooking sweeps away any roughness, unlocking the leeks’ natural sweetness that forms the flavor base for this soup.

Step 2: Add Potatoes, Season, and Simmer

Next, toss in those beautiful cubed Yukon gold potatoes. Sprinkle them with kosher salt and freshly ground black pepper—you want enough salt at this point since it’s your main seasoning stage. Pour in enough vegetable stock to cover the vegetables completely, cover the pot with the lid slightly ajar, and bring it up to a strong simmer. It’ll take about 35 minutes for the potatoes to become melt-in-your-mouth tender—be patient, it’s worth the wait.

Step 3: Blend Until Silky Smooth

As soon as the potatoes are tender, turn off the heat and grab your immersion blender (or carefully transfer to a high-powered blender). Blend right in the pot while it’s still warm, going until the soup is incredibly smooth and creamy. This step is the key to that dreamy velvety texture you’re aiming for.

Step 4: Stir in Cream and Garnish

Pour in the heavy cream and stir gently to combine—this rounds out the flavor and adds luxurious richness without heaviness. Ladle the soup into bowls, then finish off with a drizzle of olive oil, a few fresh thyme leaves, and a sprinkle of black pepper and salt to taste. It’s simple, elegant, and absolutely delightful.

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Pro Tips for Making Creamy Leek and Potato Soup Recipe

Clean Your Leeks Thoroughly: Leeks can hold dirt between their layers, so slice and rinse them well to avoid grit in your soup.
Don’t Skip Sautéing: Cooking the leeks first softens their flavor and adds natural sweetness—skip this, and you’ll miss out on that depth.
Blend While Warm: Blending the soup warm helps it become super smooth and creamy quickly—waiting for it to cool down can affect texture.
Cover Pot Correctly: Keep the lid slightly open while simmering to avoid the soup becoming gummy by reducing too much liquid.

How to Serve Creamy Leek and Potato Soup Recipe

Creamy Leek and Potato Soup, leek and potato soup, comforting potato leek soup, easy creamy soup recipe, silky vegetable 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’m a sucker for a few fresh thyme leaves because they add a fresh, herbaceous pop and look so pretty on the creamy surface. A drizzle of good-quality olive oil ties the flavors together and adds a lovely richness. Sometimes, I like to toss on crispy fried shallots or a bit of grated sharp cheddar for a fun twist.

Side Dishes

Because this Creamy Leek and Potato Soup Recipe is so satisfying on its own, I like pairing it with crusty bread—like a fresh baguette or rustic sourdough—to soak up every last drop. A simple green salad with a lemony vinaigrette balances the creaminess and keeps the meal light.

Creative Ways to Present

Hosting friends? Try serving the soup in mini bread bowls for a festive touch. Or ladle it over toasted croutons with a sprinkle of grated Gruyère and pop under the broiler for a cozy French onion-inspired topping. I’ve also served it with a swirl of pesto or a dollop of sour cream for some color and contrast—looks gorgeous and tastes fantastic.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftover soup into airtight containers and store it in the fridge for up to 4 days. The flavor actually deepens overnight, so sometimes leftover soup tastes even better the next day!

Freezing

I’ve frozen this soup successfully several times. Just skip adding cream before freezing—add that fresh after thawing to keep the texture perfect. Freeze in well-sealed freezer bags or containers for up to 3 months.

Reheating

Reheat gently on the stove over low to medium heat, stirring often. If the soup thickens too much while reheating, add a splash of vegetable stock or water. Finally, stir in the cream just before serving to restore that rich, silky consistency.

FAQs

Can I use other types of potatoes in this Creamy Leek and Potato Soup Recipe?

Absolutely! Yukon golds are preferred for their buttery texture, but russets and red potatoes work too. Just keep in mind that waxy potatoes like red will yield a chunkier, less creamy soup, while starchy potatoes like russets blend up smoother. Adjust cooking time as needed until the potatoes are very tender.
Is it necessary to use heavy cream?

You can substitute heavy cream with half-and-half, coconut milk, or even plain yogurt to lighten it up or keep it dairy-free. Adding cream increases richness and smoothness, but alternatives can work well if you tweak seasonings accordingly.
How do I properly clean leeks for this soup?

Leeks tend to trap dirt between their layers. To clean, slice them lengthwise or into rings, then soak in a big bowl of cold water. Swish them around so dirt settles at the bottom. Lift leeks out with your hands or a slotted spoon and dry well before cooking.
Can I make this soup vegan?

Yes! Use vegetable stock, swap butter for vegan margarine or extra olive oil, and replace heavy cream with coconut cream or cashew cream. These tweaks keep it creamy and flavorful without animal products.

Final Thoughts

This Creamy Leek and Potato Soup Recipe holds a special place in my heart—it’s my go-to comfort food when I need a little kitchen magic to brighten the day. The way those simple ingredients come together into something so luscious and satisfying never gets old. I truly hope you give it a try and make it yours, sharing it around the table with people you love. Trust me, once you’ve had this homemade, you’ll never want the canned stuff again!

Creamy Leek and Potato Soup Recipe

Why This Recipe Works

Ingredients & Why They Work

Tweak to Your Taste

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