Creamy Potato Leek Soup

The first time I made this soup, it was a gray Sunday when I needed something that felt like a warm hug. I had forgotten to buy groceries, but found leeks and potatoes lurking in the crisper drawer. The smell of butter melting into sliced leeks filled the entire apartment and made everything feel right again. Sometimes the best meals come from what you almost forgot you had.

I once served this at a dinner party when one guest mentioned they were feeling under the weather. By the second course, three people were asking for the recipe. Theres something about this particular combination of flavors that makes people lean in closer to their bowls. The way the cream swirls into the pale golden base never gets old to watch.

Ingredients

• 3 large leeks: White and light green parts only, because the dark greens can be tough and bitter in a smooth soup. Slice them thinly and wash them really well, I always find hidden sand between layers.
• 2 lbs Yukon Gold potatoes: These have a naturally buttery flavor and creamy texture when cooked, but russet potatoes work beautifully too if that is what you have on hand.
• 1 medium yellow onion: Provides a sweet depth foundation that balances the leeks without overpowering them.
• 2 cloves garlic: Mince these finely so they melt into the background rather than creating distinct bites.
• 4 cups vegetable broth: Use a good quality broth you enjoy drinking on its own because it becomes the base of the entire soup.
• 1 cup heavy cream: Adds that luxurious velvety finish, though I have happily used half and half for a lighter version.
• 2 tbsp unsalted butter: Start the soup with this for the best flavor, olive oil works if you need dairy free.
• 1 bay leaf: A subtle background note that makes the soup taste like it simmered longer than it actually did.
• Salt and pepper: Season gradually because the cream and broth already bring their own salt levels.
• 3 tbsp fresh chives: These add a fresh pop of color and mild onion flavor that brightens each bowl.

Instructions

Build the flavor base:

Melt the butter in your large soup pot over medium heat. Add the sliced leeks and diced onion, letting them soften for 5 to 7 minutes until translucent and fragrant. Keep the heat moderate because you want them tender and sweet, not browned or bitter.

Add the aromatic depth:

Stir in the minced garlic and cook for just 1 minute until you can smell it throughout the kitchen. Garlic burns quickly, so watch closely and move to the next step as soon as it becomes fragrant.

Simmer the soup base:

Add the diced potatoes, bay leaf, and vegetable broth to the pot. Bring everything to a bubble, then lower the heat and let it simmer uncovered for 20 minutes until the potatoes are completely tender when pierced with a fork.

Blend until silky smooth:

Remove the bay leaf and puree the soup with an immersion blender right in the pot. If you use a countertop blender, work in batches and be careful with hot soup. Puree until completely smooth with no potato chunks remaining.

Add the creamy finish:

Return the soup to the pot if you used a blender. Stir in the heavy cream, salt, and pepper, then warm everything gently over low heat. Do not let it boil once the cream is added or it may separate slightly.

Taste and adjust:

Spoon a small amount to test the seasoning. Add more salt or pepper if needed, remembering that flavors will bloom slightly as it sits.

Finish with freshness:

Ladle into warmed bowls and scatter the fresh chives over the top. Serve immediately while the soup is steaming hot.

Pin Recipe

This soup became a winter ritual one year when I made it every Sunday for three months straight. There was something about the rhythm of chopping leeks and listening to the gentle simmer that made the whole week feel manageable. Even now, the smell of butter and leeks together instantly brings back that cozy winter kitchen feeling.

Make It Your Own

Sometimes I add a small handful of fresh thyme or rosemary when the potatoes go into the broth. The herbs infuse gently into the soup and add another layer of flavor that feels sophisticated without being fussy. A pinch of nutmeg works surprisingly well too, echoing the classic French approach to cream soups.

Serving Suggestions

This soup asks for something crusty alongside it, a good baguette or simple sourdough for dipping is perfect. I have also served it in small cups as an elegant first course at dinner parties. A crisp white wine like Sauvignon Blanc cuts through the cream beautifully.

Storage And Reheating

This soup keeps remarkably well in the refrigerator for up to three days, making it perfect for meal prep. The flavors often taste even better the next day as they meld together. Reheat gently over low heat, stirring occasionally and adding a splash of broth if it has thickened too much.

• A squeeze of fresh lemon juice right before serving brightens the entire bowl
• If reheating after freezing, add the cream after thawing and just before serving
• The soup freezes well for up to two months if you omit the cream until reheating

Pin Recipe

May your kitchen smell like butter and leeks, and may every bowl bring you exactly the comfort you need. Enjoy every spoonful.

Recipe FAQs

→ What type of potatoes work best for this soup?

Yukon Gold or russet potatoes are ideal as they become tender and produce a creamy texture when pureed.

→ Can I prepare this without dairy?

Yes, substitute butter with olive oil and use unsweetened plant-based cream to keep it dairy-free.

→ What is the best way to cook the leeks for this soup?

Sauté leeks with onion in butter over medium heat until soft but not browned for a sweet, mellow flavor.

→ How can I make the soup lighter?

Replace heavy cream with half-and-half or milk and adjust seasoning accordingly for a lighter finish.

→ What garnishes complement this soup?

Freshly chopped chives add a delicate onion flavor and vibrant color to the finished dish.

→ Is it necessary to puree the soup?

Yes, pureeing creates a smooth, creamy texture that brings together the flavors harmoniously.