Name: Creamy Potato Leek Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil (+ more for garnish); 2 tablespoons unsalted butter; 1 pound Yukon gold potatoes (peeled and chopped into 1/2 inch cubes); 2-3 medium leeks (cut in half, sliced and cleaned well); 1 teaspoon Kosher salt (to taste); 1/2 teaspoon ground black pepper (+ more for garnish); 5 cups vegetable stock; 1/2 cup heavy cream; Fresh thyme leaves (removed from stem, for garnish)

There’s something truly comforting about a bowl of warm soup that feels like a cozy hug. This Creamy Potato Leek Soup Recipe is exactly that—a silky, smooth, and luscious soup that transforms simple ingredients into something special. It’s perfect for chilly days or anytime you want a little taste of homemade comfort.

A white bowl filled with light yellow creamy soup, topped with a swirl of golden olive oil, small green herb leaves, and a sprinkle of black pepper. The bowl is placed on a stack of white plates, with a patterned cloth napkin in beige and gold tones partly under it. A silver spoon lies next to the bowl on the plates. In the background, a large purple pot with soup and a ladle inside is visible. The whole scene is set on a white marbled surface. 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 Potato Leek Soup Recipe
Top Tip
How to Serve Creamy Potato Leek Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Potato Leek Soup Recipe

Why You'll Love This Recipe

Let me tell you why this creamy potato leek soup has become a go-to in my kitchen. It’s one of those recipes that’s simple enough for a weeknight dinner but elegant enough to serve guests. Plus, the flavors are endlessly satisfying and the texture—oh, that velvety texture—is what dreams are made of.

Rich and Velvety: The combination of butter, cream, and tender potatoes creates an unbelievably smooth soup that feels indulgent without being heavy.
Simple Ingredients: You only need a handful of staples, making it easy to pull together even if your pantry is light.
Comfort in a Bowl: It heats you up from the inside out, making it perfect for cooler days or anytime you want a soothing meal.
Customizable: You can easily tweak the flavors or texture to match your mood or pantry—true kitchen magic.

Ingredients & Why They Work

Let’s break down the ingredients, so you know exactly why they’re here—and why they’re awesome together. This soup relies on buttery leeks and creamy potatoes for its base, with vegetable stock adding depth and a splash of heavy cream to bring it all together silky smooth. You'll find shopping tips to help choose the freshest and best quality ingredients for the tastiest results.

Flat lay of a peeled and chopped Yukon gold potato in quarter-inch cubes, halved and sliced fresh leeks showing white and light green layers, two brown whole eggs with clean shells, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy unsalted butter pat, a small white ceramic bowl filled with fine kosher salt crystals, a small white ceramic bowl of ground black pepper, a small white ceramic bowl holding rich heavy cream, and a small white ceramic bowl with fresh bright green thyme leaves 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

Olive oil: Adds a fruity richness and helps soften the leeks without browning.
Unsalted butter: Gives a creamy, luscious mouthfeel that blends beautifully with the olive oil.
Yukon gold potatoes: Their naturally buttery texture is perfect for blending into a smooth velvety soup.
Leeks: The star vegetable—milder and sweeter than onions, they add subtle oniony flavor that’s gentle and delicious.
Kosher salt: Essential for bringing out the flavors without overpowering the subtle ingredients.
Ground black pepper: Adds a warm, peppery kick, and a little extra for garnish gives nice contrast.
Vegetable stock: A flavorful liquid base that complements the potatoes and leeks perfectly.
Heavy cream: The secret to that ultimate silky texture without weighing the soup down.
Fresh thyme leaves: A fragrant garnish that lifts the soup with herbaceous notes and adds color.

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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 experimenting with this creamy potato leek soup recipe depending on the season or what I have on hand. It’s incredibly forgiving, so don’t be shy about making it your own. Whether you want to make it vegan-friendly or add a little zesty kick, you’ll find it easy to tweak.

Variation: Sometimes I swap the heavy cream for coconut milk to create a dairy-free version that’s still wonderfully creamy—and my family hardly notices the difference.
Add a twist: Throw in some roasted garlic or a pinch of nutmeg for a flavor boost.
Make it chunky: If you prefer textures over smoothness, blend only half the soup and leave the rest chunky.
Seasonal swaps: During spring, a handful of fresh peas added near the end brightens the soup beautifully.

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

A white bowl filled with creamy beige soup sits on a white plate, with a pale patterned napkin underneath. On the soup surface, there is a bright yellow swirl of oil, scattered small green herb leaves, and a few black pepper specks, adding texture and color contrast. A silver spoon rests inside the bowl on the right side. The whole setup is on a white marbled background with small green herb sprigs nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften the leeks gently

Start by warming up the olive oil and butter in a medium pot over medium heat until melted and shimmering. Add your sliced and well-cleaned leeks and sauté them gently for about 5 to 7 minutes. The goal here is to soften them without browning—this brings out their sweetness and creates a mellow base for the soup.

Step 2: Add potatoes and seasoning

Next, toss in your peeled and chopped Yukon gold potatoes. Season everything with kosher salt and freshly ground black pepper. This step ensures the potatoes soak up those foundational flavors right from the start.

Step 3: Simmer until tender

Pour in enough vegetable stock to just cover your veggies. Cover the pot with a lid, leaving a small crack open (to let steam escape so the soup doesn’t get watery from condensation). Bring it to a strong simmer. Let it bubble and do its magic for about 35 minutes, or until the potatoes are incredibly tender when poked with a fork.

Step 4: Blend to creamy perfection

Turn off the heat and pull out your immersion blender (or transfer carefully to a high-speed blender). Blend the soup until it’s irresistibly smooth and silky. This step transforms rustic ingredients into that velvety texture we’re aiming for.

Step 5: Stir in cream and finish

Pour in the heavy cream and give everything a good stir. This enriches the soup without making it feel heavy. Ladle it into bowls, garnish with fresh thyme leaves, a drizzle of olive oil, and a little extra salt and freshly ground pepper to taste. Time to savor!

Top Tip

After making this creamy potato leek soup recipe several times, I’ve realized a few trusty tricks really make a difference. These little tips will help you nail that perfect silky texture and vibrant flavor every time.

Thoroughly clean the leeks: I always slice them in half and rinse under plenty of cold water to remove grit, or your soup could end up sandy!
Don’t rush the simmer: The slow cooking lets the potatoes break down just right, giving you that perfect creaminess without adding extra thickening agents.
Use an immersion blender: It’s easier and safer to blend right in the pot rather than transferring hot soup, especially if you want to preserve every drop.
Fresh cream finishes it off: Adding the cream at the end keeps it from curdling and maintains that beautiful richness.

How to Serve Creamy Potato Leek Soup Recipe

Garnishes

I’m a big fan of keeping garnishes simple yet flavorful. A few fresh thyme leaves scattered on top bring an herby fragrance that wakes up your senses. Drizzling a little good-quality olive oil adds a luscious sheen and richness. For a bit of texture and bite, a grind of black pepper and a smidge of flaky sea salt never fails.

Side Dishes

Pair this soup with warm, crusty bread—like a rustic baguette or sourdough—to sop up every last drop. I also love serving it alongside a crisp green salad tossed with lemon vinaigrette to balance out the creaminess.

Creative Ways to Present

For a fun dinner party touch, serve the soup in mini bread bowls or pretty ceramic mugs. You could also swirl some herb oil or a sprinkle of smoked paprika on top for a splash of color. These little touches make the soup feel extra special without extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover creamy potato leek soup in an airtight container in the fridge. It keeps wonderful for up to 3 days. Just give it a good stir before reheating since it might thicken a bit overnight.

Freezing

This soup freezes beautifully! I like to portion it out into smaller freezer-safe containers or heavy-duty bags. When you’re ready, thaw it overnight in the fridge, then gently reheat on the stove, stirring occasionally.

Reheating

To reheat, I go low and slow on the stovetop, stirring often to bring the soup back to smooth perfection. If it’s a little thick, just add a splash of stock or water to loosen it up—no one wants gluey soup!

Frequently Asked Questions:

Can I use other types of potatoes for this soup?

While Yukon gold potatoes provide a naturally creamy texture, you can use russets, too. Just note that russets tend to be more starchy and may create a different consistency—still delicious but slightly different in mouthfeel.

How do I clean leeks properly?

Leeks often hold dirt between their layers. To clean them well, slice them lengthwise and rinse under cold running water while fanning out the layers. Alternatively, slice into rings and soak in a bowl of cold water, then lift out the leeks, leaving grit behind.

Can I make this soup vegan?

Absolutely! Swap out the butter for olive oil and replace the heavy cream with coconut cream or a plant-based alternative. Use vegetable stock, and you’ll still have a creamy, delicious soup.

Is it necessary to peel the potatoes?

Peeling the potatoes gives a smoother texture, but if you prefer a bit more rustic feel and added nutrients, you can leave the skins on. Just wash them really well to remove any dirt or debris.

Final Thoughts

Making this Creamy Potato Leek Soup Recipe always reminds me of cozy evenings and easy, nourishing meals. It’s one of those recipes I keep coming back to, not just because it tastes amazing, but because it’s so simple and dependable. If you haven’t tried it yet, I really encourage you to give it a go—you’ll find it’s a recipe that quickly becomes a beloved classic in your kitchen, just like it did in mine.