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.
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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.
- 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.
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
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:
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.
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.
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.
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.
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Creamy Potato Leek Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Rich & Creamy Potato Leek Soup features tender Yukon gold potatoes and sautéed leeks blended into a velvety smooth soup finished with heavy cream and fresh thyme garnish. Perfect as a comforting starter or light meal.
Ingredients
Soup Base
- 2 tablespoons olive oil (+ more for garnish)
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes (peeled and chopped into ½ inch cubes)
- 2-3 medium leeks (cut in half, sliced and cleaned well)
- 1 teaspoon Kosher salt (to taste)
- ½ teaspoon ground black pepper (+ more for garnish)
- 5 cups vegetable stock
- ½ cup heavy cream
- Fresh thyme leaves (removed from stem, for garnish)
Instructions
- Heat Butter and Oil: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add Potatoes and Seasoning: Add the cubed potatoes and season with salt and pepper to taste, stirring to combine.
- Add Stock and Simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid, leaving a small opening, and bring to a strong simmer.
- Cook Until Tender: Cook the soup until the potatoes are incredibly tender, about 35 minutes, stirring occasionally.
- Blend Smooth: Turn off the heat and use an immersion blender or high-powered blender to blend the soup until very smooth and creamy.
- Add Cream: Stir in the heavy cream until fully incorporated and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional black pepper and salt if desired.
Notes
- Use Yukon gold potatoes for the creamiest texture without needing added flour or thickeners.
- Make sure to clean leeks thoroughly to remove any grit or dirt.
- For extra flavor, garnish with a sprinkle of fresh thyme and a swirl of olive oil.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk or cashew cream.
Nutrition
- Serving Size: 1 cup
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 467 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 43 mg
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