Creamy Potato Leek Soup

A Sunday spent prepping a big batch of soup sets me up for relaxed, nourishing weeknights. This creamy potato leek soup stores beautifully, its flavors deepening each day in the fridge. There’s something deeply comforting about that routine. The gentle sizzle of leeks hitting a warm pot, the earthy scent of potatoes simmering in broth, the quiet hum of a blender turning humble ingredients into silky perfection. It’s a ritual that feels like a deep breath for the soul.

This particular recipe for creamy potato leek soup is my ultimate kitchen hug. It’s the one I turn to when the weather turns, when the week feels long, or when I simply crave a bowl of something that tastes like a soft blanket feels. It’s deceptively simple, built on a foundation of just a few good ingredients, yet the result is pure, elegant comfort. Whether you’re looking for easy soup recipes to simplify dinner or a classic fall soup recipe to celebrate the season, this one delivers. It’s regular kitchen, regular time, great results. Let’s make a pot of warmth together.

Print

Ingredients List

Creamy potato leek soup begins with a short, humble list. You likely have most of this in your kitchen right now, which is part of its magic. Simple ingredients, warm memories.

• 3 tablespoons unsalted butter
• 3 large leeks, white and light green parts only, thoroughly washed and sliced (about 4 cups)
• 3 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and cubed (about 5-6 medium potatoes)
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 1 teaspoon dried thyme (or 3-4 fresh sprigs)
• 1 bay leaf
• 1 cup heavy cream, half-and-half, or whole milk
• Salt and freshly ground black pepper, to taste
• Optional garnishes: Chopped fresh chives, crispy bacon bits, a swirl of cream, grated sharp cheddar, or crusty bread for dipping.

Smart Swaps & Notes:

• Potatoes: Yukon Golds are my first choice for their buttery texture and natural creaminess. Russets will work but can make the soup a bit grainier.
• Broth: The broth is your flavor base. A good-quality low-sodium stock lets you control the salt. For a richer, meatier depth, you could use turkey broth leftover from a holiday bird—check out our ideas for turkey soup recipes for more inspiration.
• Cream: For a lighter version, half-and-half or whole milk are perfect. For ultra-rich indulgence, heavy cream is glorious. For a dairy-free creamy potato leek soup, full-fat canned coconut milk is a fantastic substitute.

Timing

One of the best things about this cozy meal is how quickly it comes together for something that tastes like it simmered all day.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

That’s it. In less than an hour, you can go from chopping board to blissful bowl. It’s about 30% faster than many blended soup recipes because we’re not roasting vegetables first—we build flavor right in the pot.

Step-by-Step Instructions

The process for this homemade recipe is straightforward, but a few chef-style tips make all the difference in achieving that perfect velvety texture and deep flavor.

1. Prepare and Cook the Leeks

This is the most important step. Leeks are grown in sandy soil, so they need a good wash. Slice them, then submerge the slices in a large bowl of cold water. Swirl them around and let the sand sink to the bottom. Scoop them out with your hands or a slotted spoon—don’t dump them, or you’ll pour the sand right back on!

Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the cleaned, sliced leeks and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until they are very soft, sweet, and fragrant. They should not brown. This slow cooking, called sweating, is what develops the soup’s foundational sweetness.

2. Build the Soup Base

Add the minced garlic to the soft leeks and cook for just one minute until fragrant. Then, add the cubed potatoes, broth, thyme, and bay leaf. Bring the pot to a boil, then immediately reduce the heat to a steady simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender and easily break apart.

3. Blend to Silky Perfection

Remove the bay leaf (and thyme sprigs if using fresh). Here’s your choice: for a super smooth creamy potato leek soup, carefully blend the soup in batches using a stand blender. For a slightly rustic texture, use an immersion blender right in the pot. Pro Tip: If using a stand blender, never fill it more than halfway with hot liquid, and always remove the center cap from the lid and cover it with a folded kitchen towel to let steam escape safely.

4. Finish and Season

Return the beautifully smooth soup to the pot if you used a stand blender. Place it over low heat and stir in the cream, half-and-half, or milk. Warm it through gently—do not let it boil after adding the dairy. Now, taste. This is where you make it yours. Season generously with salt and freshly cracked black pepper. The salt will brighten all the flavors. I often start with a teaspoon and go from there.

Nutritional Information

A serving of this comforting soup is nourishing as well as delicious. The approximate values per serving (based on 6 servings, using heavy cream) are:

• Calories: ~320
• Protein: 6g
• Carbohydrates: 32g
• Fat: 19g
• Fiber: 3g

Potatoes provide vitamin C, potassium, and vitamin B6, while leeks offer a good dose of vitamin K and antioxidants. Using broth as the base keeps it hydrating. For a lighter version, using whole milk significantly reduces the fat content while maintaining creaminess.

Equipment Needed

You don’t need any fancy gadgets for this fall soup recipe. A regular kitchen will have everything required.

• A large Dutch oven or heavy-bottomed soup pot (This is my workhorse for all soups, like my Cheddar Garlic Herb Potato Soup)
• A good chef’s knife and cutting board
• A blender (Immersion blender or stand blender)
• A ladle and wooden spoon
• Measuring cups and spoons

Why You’ll Love This Recipe

This creamy potato leek soup earns a permanent spot in your rotation for so many reasons.

1. It’s the Definition of Comfort Food: Warm, silky, and satisfying, it’s a bowl that soothes from the inside out. Food that feels like home.
2. Incredibly Adaptable: It’s a perfect canvas. Add bacon, cheese, herbs, or keep it pure and simple. I share more creative twists below.
3. Meal Prep Hero: It tastes even better the next day and freezes beautifully, making it a brilliant weekend project for easy weeknight dinners.
4. Elegantly Simple: With just a handful of ingredients, it proves you don’t need complexity for deep, rewarding flavor. Comfort food, made easy.

Healthier Alternatives for the Recipe

This cozy meal is wonderfully flexible. Here’s how to tweak it for different dietary needs without losing its soul.

• Dairy-Free/Vegan: Swap the butter for olive oil or vegan butter. Use full-fat canned coconut milk instead of cream for a luxuriously rich and slightly sweet finish. Vegetable broth is a must.
• Lighter/Low-Fat: Use a tablespoon of olive oil instead of butter to sauté. Replace the heavy cream with whole milk or even unsweetened almond milk for the final stir. The potatoes provide plenty of natural body.
• Higher Protein: Stir in a cup of shredded cooked chicken or diced ham after blending. A swirl of plain Greek yogurt instead of cream adds tang and protein. For another protein-packed, creamy option, my Slow Cooker Keto Chicken Cream Cheese Soup is a fantastic choice.
• Extra Fiber: Leave the skins on your Yukon Gold potatoes for added nutrients and texture.

Serving Suggestions

The beauty of a bowl of creamy potato leek soup is in the finishing touches. Here’s how to make it a full, delightful meal.

• The Perfect Toppings: A sprinkle of sharp cheddar, a handful of crispy pancetta or bacon bits, a drizzle of truffle oil, or a spoonful of garlic-herb croutons add wonderful contrast.
• Fresh Herbs: Chopped chives, parsley, or dill add a necessary pop of color and fresh flavor right before serving.
• The Ideal Dipper: A thick slice of crusty, buttered sourdough or a warm, soft pretzel roll is non-negotiable in my house. For a lighter side, a simple green salad with a bright vinaigrette balances the richness perfectly.
• Pair it Up: This soup makes a lovely starter for a special dinner or a hearty main alongside a half sandwich. It’s also fantastic as part of a soup and salad lunch spread.

Common Mistakes to Avoid

A few small missteps can change your soup’s texture or flavor. Here’s how to sidestep them.

1. Not Cleaning Leeks Properly: Gritty soup is the worst. Take the extra minute to wash your sliced leeks thoroughly in a water bath. Trust me.
2. Rushing the Leeks: Don’t crank the heat to brown them. We want them soft, sweet, and translucent, not caramelized. Patience here builds a sweet, mellow base.
3. Overcooking or Undercooking the Potatoes: Cook them until they are completely tender and fall apart when pierced with a fork. If they’re undercooked, your soup will be grainy. If they turn to mush while cooking, that’s fine—they’ll blend smoothly.
4. Boiling After Adding Dairy: Once you stir in the cream or milk, only warm the soup through. A rolling boil can cause it to separate or curdle, giving it an unpleasant texture.
5. Underseasoning: Potatoes and leeks need salt to sing. Season in layers: a pinch when cooking the leeks, and then generously at the end after adding the cream. Always taste and adjust.

Storing Tips for the Recipe

This creamy potato leek soup is arguably better on day two or three, making it a meal prep dream.

• Refrigerating: Let the soup cool completely, then transfer it to an airtight container. It will keep beautifully in the fridge for 4-5 days.
• Freezing: This soup freezes exceptionally well. Cool it completely, then portion it into freezer-safe bags or containers, leaving some space for expansion. It will keep for up to 3 months. Thawing Tip: Thaw overnight in the fridge for best results.
• Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after storage, thin it with a little extra broth, water, or milk until it reaches your desired consistency. Avoid microwaving on high power, as it can cause the dairy to separate.

Conclusion

At its heart, this creamy potato leek soup is more than just a recipe; it’s a reminder of how profoundly satisfying simple, homemade food can be. It requires no special skills, just a little time and care. It’s the kind of winter soup recipe that fills your kitchen with the best kind of aroma and your family with a deep sense of contentment.

I hope this pot of soup becomes a trusted friend in your kitchen, a reliable source of warmth on busy nights and quiet weekends alike. It’s a classic for a reason. If you give it a try, I’d love to hear how it turned out for you! Did you add a special topping? Find a new favorite swap? Let me know in the comments below.

And if you’re on a creamy soup kick, you might also adore my Easy Creamy Tomato Soup Recipe for a classic pairing, or my vibrant Cream of Spring Vegetable Soup when the seasons change. For something with a little more kick, my Chile Relleno Soup is a wonderfully creamy and comforting twist. Happy cooking, friends.

FAQs about Creamy Potato Leek Soup

💬 Lets Stay Connected!
For daily recipes, kitchen tips, and exclusive content, follow me on:
👉 Facebook for behind-the-scenes & community fun
👉 Pinterest for visual inspiration & meal ideas
👉 X (Twitter) for quick tips & trending recipes

📲 Join the flavor journey, your next favorite recipe is just a follow away!