Creamy Potato Leek Soup Recipe
On chilly days, I often crave a warm and creamy soup that feels both cozy and satisfying. Potato leek soup is one of my favorites because it’s simple, smooth, and packed with flavor. The sweetness of leeks blends beautifully with the earthy taste of potatoes, making every spoonful rich and comforting.
When I make this recipe at home, it not only fills the kitchen with a delicious aroma but also feels like a bowl of comfort you can return to again and again.
Why You’ll Love This Recipe
This soup is creamy, comforting, and made with simple pantry-friendly ingredients. It’s naturally vegetarian, and with a few tweaks, you can make it vegan or gluten-free. The recipe is versatile, easy to prepare, and perfect for meal prep. Whether you enjoy it as a starter, light lunch, or cozy dinner, this potato leek soup always delivers flavor and warmth.
Ingredients You’ll Need
Here’s what you’ll need to prepare a creamy potato leek soup:
- Leeks – 3 large, cleaned and sliced (white and light green parts only)
- Potatoes – 4 medium (Yukon gold or russet work best), peeled and diced
- Butter – 3 tablespoons (or olive oil for dairy-free)
- Garlic – 3 cloves, minced
- Vegetable broth – 5 cups (or chicken broth for extra richness)
- Heavy cream – 1 cup (or coconut milk for dairy-free option)
- Salt – to taste
- Black pepper – to taste
- Fresh thyme – 1 teaspoon, chopped (or ½ teaspoon dried)
- Bay leaf – 1
- Chives or parsley – for garnish
Step-by-Step Instructions
Step 1: Prepare the leeks
Trim off the dark green tops of the leeks and slice the white and light green parts into thin half-moons. Rinse well under running water to remove dirt or sand.
Step 2: Sauté the base
In a large pot, melt butter over medium heat. Add sliced leeks and garlic. Cook for 6–8 minutes until the leeks are soft and fragrant. Stir often so they don’t brown.
Step 3: Add potatoes and broth
Stir in diced potatoes, thyme, and bay leaf. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for 20–25 minutes, until the potatoes are fork-tender.
Step 4: Blend the soup
Remove the bay leaf. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully, allowing steam to escape.
Step 5: Add cream and season
Return the soup to low heat. Stir in heavy cream and adjust with salt and black pepper. Let it warm for 2–3 minutes, but don’t boil after adding cream.
Step 6: Serve
Ladle into bowls and garnish with fresh chives or parsley. A drizzle of olive oil or a sprinkle of black pepper also works well.
Nutrition Facts (per serving, about 1 cup)
- Calories: 220
- Protein: 4 g
- Fat: 12 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Sodium: 680 mg
Helpful Tips
- Always clean leeks thoroughly, as dirt hides between layers.
- Yukon gold potatoes give a creamy texture, while russet potatoes make the soup fluffier.
- If the soup is too thick, add more broth until you reach the desired consistency.
- For extra depth, roast the potatoes before adding them to the soup.
Variations
- Vegan version: Use olive oil and coconut milk instead of butter and cream.
- With bacon: Top with crispy bacon bits for a smoky flavor.
- Cheesy twist: Stir in shredded cheddar or parmesan before serving.
- Herb-rich: Add dill, rosemary, or tarragon for unique flavor notes.
How to Serve
This creamy potato leek soup pairs perfectly with:
- Crusty bread or garlic toast
- A light green salad
- Grilled cheese sandwiches
- Roasted vegetables on the side
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Let it cool fully, then store in freezer-safe bags or containers.
- Reheating: Warm gently on the stovetop over low heat. Add extra broth if it thickens too much.
FAQs
Q: Can I make this soup without cream?
Yes, it will still be flavorful. You can replace cream with milk, coconut milk, or simply add more broth.
Q: Do I have to peel the potatoes?
Peeling helps create a smooth texture, but if you prefer rustic soup, you can leave the skins on.
Q: Can I use frozen leeks?
Yes, frozen leeks work fine. Just thaw and drain before cooking.
Q: How can I thicken the soup more?
Simmer longer to reduce liquid, or add an extra boiled potato and blend again.
Conclusion
Creamy potato leek soup is a timeless comfort dish that’s both simple and satisfying. With a handful of ingredients, you can create a bowl of smooth, flavorful soup that fits any occasion. Whether you enjoy it on a cozy night in or serve it at a dinner gathering, this recipe brings warmth and taste to the table. Make it once, and it’s bound to become a favorite in your kitchen.
