Name: Creamy Potato and Leek Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French-Inspired
Ingredients: 2 tablespoons unsalted butter; 2 large leeks (white and light green parts only, sliced and rinsed); 2 cloves garlic (minced); 1 1/2 pounds Yukon Gold potatoes (peeled and diced); 4 cups low-sodium vegetable or chicken broth; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup heavy cream or half-and-half; 2 tablespoons chopped fresh chives or parsley (for garnish)

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This Creamy Potato and Leek Soup is the ultimate in cozy comfort food—the kind of dish that warms you from the inside out and feels like a big, gentle hug on a chilly evening. Silky Yukon Gold potatoes, delicate leeks, and just a touch of rich cream come together in a bowl that’s smooth, subtly savory, and delightfully satisfying. Whether you’re looking for a light lunch or an elegant starter, this simple yet elegant soup never fails to impress. Let the gentle flavors and velvety texture make this classic a new favorite in your kitchen!

Creamy Potato and Leek Soup Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in how just a handful of quality ingredients can create something so luscious and heartwarming. Each element in the list below brings its own magic—potatoes add creaminess, leeks a sweet aroma, and a splash of cream seals the deal for this dreamy soup.

Unsalted butter: Adds richness and helps the leeks become silky soft as they sauté—don’t skip this part!
Leeks (white and light green parts only): Their mild, sweet onion flavor transforms the soup from simple to sublime. Be sure to rinse them well, as dirt likes to hide between the layers.
Garlic: Just a couple of cloves elevate the whole aroma and flavor, giving the soup gentle depth.
Yukon Gold potatoes: These potatoes create a velvety texture and natural buttery taste—peel and dice them for best results.
Low-sodium vegetable or chicken broth: Offers the perfect foundation and lets the vegetables shine without overpowering saltiness.
Salt and black pepper: Classic seasonings that allow the flavors to pop and come together harmoniously.
Heavy cream or half-and-half: Swirls of cream make the soup ultra-silky—use half-and-half for a lighter option, if you prefer.
Fresh chives or parsley: A scatter of chopped green herbs right before serving adds color, freshness, and a subtle bite.

How to Make Creamy Potato and Leek Soup

Step 1: Sauté the Aromatics

Start by grabbing your favorite pot or Dutch oven and melting the butter over medium heat. Once it’s beautifully melted, add the sliced leeks and let them cook gently for about 6 to 8 minutes, stirring once in a while. The leeks should turn soft and fragrant, but avoid browning them—it’s all about coaxing out their delicate sweetness. Then, toss in the minced garlic and cook for just one more minute to layer in those subtle, savory notes.

Step 2: Simmer the Potatoes

Now, stir in your diced Yukon Gold potatoes, pour in the broth, and season with salt and black pepper. Give everything a loving stir, then bring the mixture to a gentle boil. Once bubbling, reduce the heat and let it all simmer for 15 to 20 minutes. The potatoes should be so tender that they practically fall apart with a poke of a fork—this ensures the Creamy Potato and Leek Soup will be perfectly smooth and luscious later on.

Step 3: Puree for Silkiness

Time to turn that chunky soup into a velvety masterpiece! Use an immersion blender directly in the pot for the easiest cleanup and least fuss. If you don’t have one, carefully ladle the soup into a blender in batches, then return it to the pot. Blend until you reach that irresistibly smooth consistency—this is where the magic happens!

Step 4: Add the Cream

Return the pureed soup back to low heat. Pour in the cream (or half-and-half if you’re in the mood for something lighter) and stir gently to combine. Let the soup simmer for an extra 2 to 3 minutes, just until it’s thoroughly warmed and luxuriously creamy. Taste, and adjust the salt and pepper as needed. One last stir, and you’re done!

How to Serve Creamy Potato and Leek Soup

Garnishes

The right garnish brings this Creamy Potato and Leek Soup from homey to restaurant-worthy. I love topping each bowl with a generous sprinkle of chopped chives or parsley, bringing a beautiful pop of green and a fresh, light flavor. If you’re feeling playful, add a swirl of extra cream or a dash of cracked black pepper for an elegant finish.

Side Dishes

This soup pairs so delightfully with thick slices of warm, crusty bread—perfect for dunking and soaking up all that creamy goodness. You could also serve it alongside a crisp green salad or a light sandwich (think: gruyère cheese or smoked salmon) for an elevated meal that still feels wonderfully simple.

Creative Ways to Present

For dinner parties or special occasions, try serving Creamy Potato and Leek Soup in dainty espresso cups as an appetizer, or in small glasses as shooters. Top with fancy garnishes like crispy bacon bits, a drizzle of truffle oil, or microgreens for unforgettable flair that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Let your soup cool to room temperature before storing any leftovers in an airtight container. It will keep happily in the refrigerator for up to 4 days, making it ideal for meal prep or quick lunches during the week.

Freezing

Creamy Potato and Leek Soup freezes beautifully! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Leave a little space at the top, as the soup will expand while freezing. Defrost overnight in the fridge for best texture—just note that soups with cream might separate a bit when thawed, but a quick stir will bring it back together.

Reheating

To reheat, simply pour the soup into a saucepan and warm gently over low to medium heat, stirring frequently. Avoid boiling to prevent the cream from separating. If the soup has thickened up too much, add a splash of broth or milk to get it back to that perfect consistency.

FAQs

Can I make Creamy Potato and Leek Soup dairy-free?

Absolutely! Swap the butter for olive oil and use full-fat coconut milk or your favorite unsweetened plant-based milk in place of cream. The soup will still be beautifully smooth and satisfying.

How do I make the soup extra thick or thin?

If you love your soup ultra-thick, reduce the amount of broth slightly or let it simmer a bit longer uncovered to let off more steam. For a thinner, more delicate soup, just add extra broth or milk at the end until you reach your preferred texture.

What’s the best way to clean leeks?

Leeks are notorious for hiding dirt between their layers. After slicing, place them in a bowl of water and swish them around so any grit drops to the bottom—then lift them out with your hands. Goodbye grit, hello clean leeks!

Can I use a different variety of potato?

Yukon Gold potatoes give the smoothest, creamiest texture, but you can also use Russet potatoes if that’s what you have on hand. Just keep in mind that they might result in a slightly starchier, fluffier soup.

Is Creamy Potato and Leek Soup suitable for vegetarians?

Yes! If you use vegetable broth and skip any non-vegetarian garnishes, this soup is completely vegetarian-friendly. It’s a hearty option for anyone looking for a meat-free, soul-warming meal.

Final Thoughts

There’s something incredibly rewarding about making a pot of Creamy Potato and Leek Soup from scratch—the aroma filling your kitchen, the silky spoonfuls shared around the table, and the comfort it offers on any day. Give it a try, play with the garnishes, and make it your own! I can’t wait for you to fall in love with this classic as much as I have.

Creamy Potato and Leek Soup Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich, velvety goodness of this Creamy Potato and Leek Soup. With its delicate blend of leeks, garlic, and Yukon Gold potatoes, this French-inspired soup is a comforting classic that is perfect for any occasion.

Ingredients

Scale

Ingredients:

2 tablespoons unsalted butter
2 large leeks (white and light green parts only, sliced and rinsed)
2 cloves garlic (minced)
1 1/2 pounds Yukon Gold potatoes (peeled and diced)
4 cups low-sodium vegetable or chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream or half-and-half
2 tablespoons chopped fresh chives or parsley (for garnish)

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Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until softened but not browned.
Add the garlic and cook for 1 more minute. Stir in the diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
Use an immersion blender to puree the soup in the pot until smooth, or transfer in batches to a blender and blend carefully. Return the soup to low heat and stir in the cream. Simmer for 2–3 more minutes until warmed through. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives or parsley.