Imagine a bowl of soup that's silky, comforting, and packed with the gentle flavors of fresh leeks and tender potatoes. This Creamy Leek and Potato Soup Recipe delivers that pure, cozy goodness that's perfect any time you want something warm and satisfying.

The image shows a bowl of creamy pale yellow soup topped with a swirl of white cream, small green chopped herbs, tiny bits of dark red bacon, and golden brown croutons scattered on top. The soup is served in a white bowl resting on a wooden cutting board, placed on a white marbled surface. A spoon and fork lie in the background, slightly out of focus, adding to the cozy setting. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Leek and Potato Soup Recipe
Top Tip
How to Serve Creamy Leek and Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Leek and Potato Soup Recipe

Why You'll Love This Recipe

This soup holds a special place in my kitchen because it’s simple yet feels so indulgent. Whether I’m cooking for a quiet night in or bringing something to a get-together, it’s always a hit. The creamy texture paired with sweet softened leeks and earthy potatoes is pure comfort in a bowl.

Simple Ingredients: You only need a handful of fresh staples that come together beautifully without fuss.
Rich, Silky Texture: The creamy finish from the heavy cream takes this soup to the next level without overpowering the delicate flavors.
Flexible & Customizable: You can easily adjust seasoning, add crispy pancetta, or throw in chives to suit your taste.
Hearty but Light Enough: Leaves you satisfied without feeling weighed down, perfect as a starter or main with sides.

A white bowl is filled with creamy pale yellow soup that has a smooth texture. On top of the soup, there is a swirl of white cream forming a loose circle in the center. Scattered inside and around the cream are small dark brown bacon bits and bright green chopped chives. Golden brown croutons are placed on top, some stacked and others spread out, adding a crisp texture. The bowl sits on a wooden board, and the background shows a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a starring role, creating layers of flavor and texture with minimal effort. Freshness really makes a difference, so I always pick firm leeks and good-quality potatoes. Here’s why I use each one and a few tips I’ve picked up over the years.

Flat lay of a small white ceramic bowl of golden butter, two pale green celery ribs finely diced beside it, two large cloves of garlic with creamy white skins, three fresh light green leeks with firm white bases and trimmed dark green tops diced separately, a pile of peeled diced russet potatoes showing creamy yellow flesh, a small white bowl filled with rich heavy cream, a neat pile of crisp golden-brown diced pancetta, a small white bowl of fine black pepper, a pinch of white salt crystals scattered nearby, and a few delicate sprigs of bright green fresh chives arranged symmetrically, all placed 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

Butter: Adds richness and helps soften the vegetables without overpowering.
Celery: Offers a subtle aromatic note and crunch that grades nicely as it cooks down.
Garlic: Gives a savory depth that wakes up the mild leeks and potatoes.
Leeks: The star of the soup! Soft, sweet, and earthy with a gentle onion flavor. Don’t throw away those firm dark parts—they add flavor if simmered and strained.
Chicken Stock: A great base that brings warmth and umami; you can swap for vegetable stock for a vegetarian twist.
Potatoes (Maris Piper or Russets): They break down to create a creamy texture naturally and soak up all the flavors beautifully.
Salt & Pepper: Essential for seasoning — I always taste and adjust generously to bring the soup alive.
Heavy Cream: Adds smoothness and a luxe finish; if you’re watching calories, a splash of milk can work but cream gives it that silky richness.
Diced Pancetta or Bacon: Crisped topping that adds a smoky crunch contrast I personally adore.
Croutons: For texture; homemade or store-bought, they’re great for soaking up every bit.
Fresh Chives: Bright, fresh herbal note to finish off the soup with a little color and sharpness.

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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.

Make It Your Way

I love how versatile this soup is – it’s a fantastic base to play around with. You can keep it dairy-free, add herbs or spices to change things up, or even turn it into a meal by stirring in beans or cooked grains. Don't hesitate to make it yours!

Variation: Once, I swapped out chicken stock for mushroom broth and it gave an earthy depth that was surprisingly delicious and vegetarian-friendly.
Make it Vegan: Skip the butter and cream; use olive oil and coconut milk or cashew cream for a lovely dairy-free option.
Extra Veggies: I sometimes add diced carrots or parsnips for subtle sweetness and more texture—it blends right in.
Spicy Kick: A touch of smoked paprika or a dash of cayenne can warm this soup up beautifully if you like a little heat.

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

Step 1: Gently Soften Your Veggies

Start by melting the butter in a big pot over medium heat. I like to be patient here—adding the celery first and letting it soften for a few minutes builds a nice base flavor. Then toss in the garlic and the finely diced leeks (remember to use only the tender white and light green parts here) and cook them slowly for about 8 minutes. You want them soft and sweet, not browned or crispy.

Step 2: Add Stock and Potatoes, Simmer

Pour in your chicken stock and stir in the diced potatoes along with salt and pepper. Before you add the firm, darker leek parts you saved, give them a good check and rinse if needed to remove grit. Add those to the pot too—they bring extra flavor while simmering. Bring everything to a gentle simmer, then reduce the heat, cover, and let it cook for 30 minutes, or until the potatoes are meltingly soft. This slow cooking really melds all the flavors beautifully.

Step 3: Blend and Finish with Cream

Once the veggies are tender, take off the lid and fish out any leek ends you added for flavor. Turn off the heat and blitz the soup in batches or directly in the pot with an immersion blender until smooth—but be careful not to over-blend! Too much blending can make it gluey, which nobody wants. Stir in the heavy cream, taste, and add more salt and pepper if it needs a boost. If it feels too thick, thin with a splash more stock until you hit your preferred consistency.

Step 4: Top and Serve

Now the fun part—toppings! I love scattering crisp pancetta, crunchy croutons, and fresh chives on top. They add texture and fresh bursts that contrast the silky soup perfectly. Then, it’s time to grab a spoon and enjoy that wonderful warmth.

Top Tip

Through making this soup many times, I've learned a few little things that really make a difference in the outcome. These are my go-to tips for the best Creamy Leek and Potato Soup Recipe that comes out perfectly every time.

Slow Cooking the Leeks: Don’t rush the softening stage; gently cooking the leeks and garlic till sweet makes the flavor sing.
Check for Grit: Leeks can hide dirt — rinsing the tougher green parts thoroughly before adding them ensures your soup stays smooth.
Don’t Overblend: Give it a quick blitz until smooth but stop before it gets gluey; this keeps the soup luxuriously creamy, not sticky.
Season Generously: Salt and pepper are your best friends here — taste several times and adjust to keep the flavors bright.

How to Serve Creamy Leek and Potato Soup Recipe

leek and potato soup - Serving Suggestion

Garnishes

For me, toppings really lift this soup from everyday to special. Crispy diced pancetta or bacon lends a smoky crunch, while a generous handful of chopped fresh chives adds a fresh, oniony pop. A drizzle of extra cream swirled on top feels indulgent and smooth.

Side Dishes

I like pairing this soup with rustic crusty bread or warm buttered toast for dipping. Sometimes I serve it alongside a simple green salad or roasted vegetables if I’m making a full meal. It also works beautifully with a side of cheesy garlic bread if you’re feeling fancy.

Creative Ways to Present

For a dinner party, I’ve tried serving the soup in mini bread bowls—that wowed my guests and made for minimal cleanup! You can also layer the toppings in small ramekins on the side to let everyone customize their bowl. Adding a sprinkle of smoked paprika or nutmeg before serving also looks and tastes fantastic.

Make Ahead and Storage

Storing Leftovers

I’ve found the soup keeps really well in an airtight container in the fridge for up to 3 days. Just give it a good stir when you reheat—it may thicken in the fridge, so a splash of stock or cream while warming helps bring silky smoothness back.

Freezing

This Creamy Leek and Potato Soup Recipe freezes beautifully too, which is great for batch-cooking. Let it cool completely before portioning into freezer-safe containers. When you thaw and reheat, add a bit of fresh cream or stock to revive its creamy texture.

Reheating

I usually reheat the soup gently on the stove over low-medium heat, stirring often to prevent sticking. Microwave works too—just stop halfway to stir. Adding a little cream or stock when warming keeps it from drying out and makes it taste freshly made.

Frequently Asked Questions:

Can I make this soup vegetarian or vegan?

Yes! Simply swap the chicken stock for vegetable stock and replace the butter with olive oil. For a vegan cream substitute, coconut milk or cashew cream works well to maintain the creamy texture.

How do I avoid gritty soup when using leeks?

Leeks often carry dirt between their layers, especially the darker green parts. To avoid grit, slice the leeks and rinse them thoroughly in cold water before cooking. For this recipe, the firm dark parts are added whole for flavor and removed after simmering, which helps keep the soup smooth.

Can I prepare this soup in advance?

Absolutely! This soup tastes great reheated and can be made a day or two in advance. Store it in the fridge in an airtight container for up to 3 days or freeze for longer storage. Just add a little extra cream or stock when reheating to refresh the texture.

What’s the best way to blend the soup?

I recommend using an immersion blender for convenience—blend the soup directly in the pot, pulsing just until smooth. If using a blender, do this in batches and don’t overblend to prevent the soup from becoming gluey. A few small lumps can add a nice texture contrast.

Final Thoughts

This Creamy Leek and Potato Soup Recipe has been a comforting constant in my kitchen through chilly evenings and busy days. Its simple ingredients and straightforward process make it approachable, but the rich, smooth result feels like a treat every time. I hope you give it a try and find it as soothing and satisfying as I do — it’s like a warm hug in a bowl, and everyone deserves one.