When it comes to classic comfort soups, few can rival the creamy, silky goodness of Potato Leek Soup. With tender potatoes, mild sweet leeks, and a rich, velvety texture, this soup is both nourishing and elegant. Perfect as a starter, light lunch, or hearty dinner, this soup is a timeless favorite that feels like it came straight from a French bistro.

Whether you’re a beginner or a seasoned home cook, this recipe is simple to prepare and can be made in under an hour, while still delivering gourmet flavors.

⭐ Why You’ll Love Creamy Potato Leek Soup

Ultra-creamy and silky texture

Mild, comforting flavor profile
Naturally gluten-free (without added thickeners)
Easy to make on a weeknight or for entertaining

Can be made vegetarian or vegan
Healthy, nutrient-rich, and filling
Freezes beautifully for meal prep

This soup is classic, comforting, and versatile, perfect for every occasion.

🥔 Why Potatoes and Leeks Are a Perfect Pair

Potatoes

Creamy, naturally thickening texture
High in potassium and vitamin C

Provides comfort and satiety
Balances the lightness of leeks

Leeks

Mild onion flavor without sharpness

Adds subtle sweetness and depth
Rich in antioxidants and vitamins A and K
Enhances the overall aroma and flavor

Together, potatoes and leeks create a silky, flavorful base that’s perfect for blending into a smooth, rich soup.

🛒 Ingredients for Creamy Potato Leek Soup

Main Ingredients

3 large leeks (white and light green parts), cleaned and sliced
2 tablespoons butter or olive oil

4 cups peeled and diced potatoes (Yukon Gold preferred)
4 cups vegetable or chicken broth
1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

For Creaminess

1 cup heavy cream, half-and-half, or coconut milk for dairy-free option

Optional Garnishes

Chopped chives or parsley

Crispy bacon bits
Croutons
Grated Parmesan cheese

👩‍🍳 How to Make Creamy Potato Leek Soup (Step-by-Step)

Step 1: Prepare the Leeks

Trim the roots and dark green tops of the leeks. Slice the white and light green parts thinly. Wash thoroughly to remove dirt and grit.

Step 2: Sauté the Leeks

In a large pot, melt butter or heat olive oil over medium heat. Add the sliced leeks and cook gently for 5–7 minutes, stirring occasionally until softened and fragrant. Avoid browning.

Step 3: Add Potatoes and Broth

Stir in diced potatoes. Pour in the broth and add salt and pepper. Bring to a gentle boil, then reduce heat to simmer.

Step 4: Simmer Until Tender

Simmer for 20–25 minutes until potatoes are tender and easily pierced with a fork.

Step 5: Blend Until Smooth

Use an immersion blender to puree the soup directly in the pot, or carefully blend in batches in a regular blender. Blend until silky smooth.

Step 6: Add Cream

Stir in heavy cream or your chosen alternative. Simmer gently for 2–3 minutes to combine flavors. Do not boil.

Step 7: Adjust Seasoning

Taste and add extra salt, pepper, or a squeeze of lemon juice for brightness if desired.

Step 8: Serve

Ladle into bowls and garnish with fresh chives, crispy bacon, croutons, or Parmesan cheese.

🍲 Flavor & Texture Profile

Texture: Ultra-creamy, velvety, and smooth

Flavor: Mild, subtly sweet, and comforting
Finish: Silky and rich with delicate herbal notes
Aroma: Sweet leeks and buttery potatoes

This soup is elegant yet homey, perfect for any season.

✅ Health Benefits of Potato Leek Soup

High in fiber and vitamin C from potatoes
Leeks provide antioxidants and vitamin K

Dairy-free versions are heart-friendly
Naturally low in fat (without heavy cream)
Hydrating and comforting

Ideal for digestive health

It’s a comforting soup that nourishes both body and soul.

🔄 Delicious Variations to Try

1. Vegan Potato Leek Soup

Replace butter with olive oil and cream with coconut milk or cashew cream.

2. Cheesy Potato Leek Soup

Add ½ cup shredded Gruyère or cheddar for richness.

3. Roasted Potato Version

Roast potatoes before adding for deeper flavor.

4. Garlic Potato Leek Soup

Sauté 2–3 cloves of garlic with leeks for extra depth.

5. Herb-Infused Soup

Add thyme, bay leaf, or rosemary during simmering for a fragrant twist.

✅ Pro Tips for Perfect Soup

Wash leeks thoroughly—dirt often hides in layers
Use Yukon Gold potatoes for creamy texture

Blend carefully to avoid overworking the soup
Adjust seasoning after blending for balanced flavor
Serve hot with crusty bread for a complete meal

❄️ Storage & Freezing Instructions

Refrigerator

Store in airtight containers for up to 4 days.

Freezer

Freeze without cream for best texture. Add cream when reheating. Keeps for 2–3 months.

Reheating

Gently reheat over medium-low heat, stirring frequently. Add a splash of broth or cream to adjust consistency.

🍞 What to Serve With Creamy Potato Leek Soup

Crusty baguette or sourdough
Garlic bread or crostini
Simple green salad

Roasted chicken or salmon
Cheese-stuffed breadsticks

This soup works beautifully as a starter, light lunch, or comforting dinner.

❤️ Why Potato Leek Soup Is So Beloved

Classic, timeless French-inspired flavor
Elegant yet easy to make
Silky and satisfying

Versatile for different dietary needs
Freezer-friendly and meal-prep ready
Perfect for cold weather or special occasions

It’s comfort food elevated to gourmet status.

🧾 Quick Overview – Creamy Potato Leek Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6

Key Ingredients: Leeks, potatoes, broth, cream
Best For: Cozy dinners, weeknight meals, brunch, entertaining

✅ Final Thoughts

Creamy Potato Leek Soup is the ultimate combination of comfort, elegance, and nutrition. Smooth, flavorful, and endlessly versatile, this soup is perfect for family meals, entertaining guests, or simply enjoying a warm, soothing bowl on a chilly day. Once you try this recipe, it will become a staple in your soup repertoire—classic, comforting, and irresistibly creamy.

Creamy Potato Leek Soup – Velvety, Comforting & Elegant

Author: WAFA LI

Print Recipe

Ingredients

• 2 tbsp olive oil or butter
• 3 leeks (white & light green parts only), cleaned & thinly sliced
• 3 cloves garlic, minced
• 1½ lbs Yukon Gold potatoes, peeled & cubed
• 4 cups low-sodium vegetable or chicken broth
• ¼ cup dry white wine (optional—adds brightness)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup heavy cream, half-and-half, or full-fat coconut milk (optional—skip for dairy-free)
• 1 tbsp lemon juice
• Salt & white pepper to taste

Garnish:
• Crispy chopped bacon or prosciutto
• Fresh thyme sprigs
• Chives or green onions
• Drizzle of olive oil or truffle oil

Instructions

In a large pot, heat oil over medium. Sauté leeks 8–10 mins until very soft (not browned—cover pan if needed to steam). Add garlic; cook 1 min.
Stir in potatoes, broth, wine (if using), and thyme. Bring to a boil. Reduce heat, cover, and simmer 15–20 mins until potatoes are fork-tender.
Remove from heat. Stir in lemon juice.

Blend until smooth:
→ Immersion blender: Right in the pot.
→ Countertop blender: In batches, venting lid.
Return to low heat. Stir in cream (if using); warm gently (do not boil). Season with salt and white pepper.
Ladle into bowls. Top with bacon, herbs, and a drizzle of oil.

PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 6
Calories: 180 (without cream), 230 (with cream), Net Carbs: 22g, Fats: 8g, Protein: 4g
✅ Dairy-free? Skip cream, use coconut milk, or leave it out—the potatoes make it creamy on their own!
✅ Naturally gluten-free and vegetarian (use veggie broth).