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 so soothing and satisfying about a warm, velvety bowl of soup that feels like a cozy hug. This Creamy Potato Leek Soup Recipe hits that spot perfectly with its rich texture and delicate flavors—it’s one of my absolute go-to comfort meals that never disappoints.

A white bowl holds a creamy light yellow soup with a smooth texture, topped with a swirl of golden oil, small green herb leaves, and a light sprinkling of black pepper. The bowl sits on a white plate with a patterned cloth napkin in soft yellow and grey tones folded beneath it. Next to the bowl on the plate is a silver spoon with a detailed handle. Behind, a dark purple pot with shiny surface is partially visible. The whole setting is placed 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

I’ve made this Creamy Potato Leek Soup Recipe countless times, and it always turns out wonderfully smooth and flavorful. There’s a simple elegance in how a few humble ingredients come together to create something instantly comforting and satisfying.

Simple Ingredients: You can find everything easily at the store—leeks, potatoes, butter, and broth—which keeps it stress-free to prep.
Comfort in a Bowl: The creamy texture and gentle flavors make it perfect for chilly days or anytime you want a little soul-warming meal.
Flexible & Easy: Whether you want to keep it vegan or pack it with extra herbs, this recipe adapts well to your kitchen style.
Make Ahead Friendly: It stores and reheats beautifully, so you can enjoy leftovers that taste just as good as fresh.

Ingredients & Why They Work

Each ingredient in this Creamy Potato Leek Soup Recipe plays a special role: the potatoes provide a creamy base, leeks bring a delicate oniony sweetness, and the butter and cream add rich depth. Picking fresh leeks and Yukon gold potatoes makes all the difference.

Flat lay of two medium fresh leeks sliced lengthwise showing white and green sections, a small pile of peeled Yukon gold potatoes cut into half-inch cubes, two whole brown eggs with clean shells, a pat of unsalted butter on a simple white ceramic dish, a small white bowl of golden olive oil, a small white bowl of heavy cream, a few fresh thyme sprigs, a small white bowl of coarse kosher salt, a small white bowl of ground black pepper, a small white bowl filled with clear vegetable stock, all arranged symmetrically with realistic proportions 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: Helps mellow the leeks as they sauté, and adds a light fruity note.
Unsalted butter: Adds richness and depth to the soup while helping soften the leeks.
Yukon gold potatoes: Their creamy texture when cooked blends perfectly to create that velvety soup consistency.
Leeks: The star ingredient—cleaned and sliced carefully to avoid grit, their subtle onion flavor is a gentler alternative to regular onions.
Kosher salt: Enhances all the natural flavors without overpowering.
Ground black pepper: Adds just the right amount of spice and warmth, plus a bit more for garnish freshens things up.
Vegetable stock: The soup’s flavorful liquid base; homemade or quality store-bought works great.
Heavy cream: Leaves the soup luxuriously smooth and creamy without being too heavy.
Fresh thyme leaves: Bright, earthy, and perfect for garnishing to add subtle herbal notes.

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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 like to tweak this creamy potato leek soup based on what’s around or who I’m cooking for. Sometimes I swap the heavy cream for coconut milk to lighten it up or make it vegan-friendly, and other times I throw in a little garlic while sautéing the leeks for an extra kick.

Variation: Adding a pinch of smoked paprika gives a subtle smoky depth that’s unexpected but delightful—I tried this on a whim and loved the added complexity.
Make it vegan: Substitute butter with olive oil or vegan margarine, and heavy cream with a plant-based alternative.
Bulk it up: Stir in cooked bacon bits, crispy croutons, or shredded cheese on top for extra heartiness.

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

A white bowl filled with creamy light beige soup sits on a white plate with a patterned cloth underneath. The soup has a smooth texture with small bits inside, topped with a swirl of bright golden oil and sprinkled with fresh green herbs and black pepper. A silver spoon rests inside the bowl on the right side. The setting is on a white marbled surface with sprigs of green herbs placed beside the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently soften those leeks

Start by heating olive oil and butter in a medium pot over medium heat. Once melted, add the cleaned and sliced leeks, sautéing them slowly for about 5-7 minutes. You want the leeks tender but not browned—just sweet and soft. Stir occasionally and keep an eye to avoid caramelization, which can overpower the delicate flavor we want here.

Step 2: Add potatoes, seasoning, and stock

Next, toss in your cubed Yukon gold potatoes. Sprinkle with salt and ground pepper to season evenly. Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid, leaving a little vent to let steam out, then bring it to a strong simmer.

Step 3: Cook until melt-in-your-mouth tender

Allow the soup to simmer gently for about 35 minutes. The potatoes need to become incredibly tender—that’s the secret to that ultra-smooth texture when blended. Resist stirring too much or you might break them down prematurely. You’ll notice the soup thickens and the flavors meld beautifully during this time.

Step 4: Blend into creamy perfection

Once your potatoes are cooked through, turn off the heat. Use an immersion blender right in the pot to puree the soup until silky smooth. If you don’t have one, transfer the soup in batches to a high-powered blender. Just be careful with the hot liquid! The key here is to get a uniform, creamy texture with no potato chunks left.

Step 5: Stir in cream and finish with garnishes

Pour in the heavy cream and stir well to blend it into the soup, adding a nuanced richness without overwhelming the light flavors. Ladle the soup into bowls, then top with fresh thyme leaves, a drizzle of olive oil, and a bit more grated black pepper and salt to taste. This finishing touch really elevates the soup.

Top Tip

From personal experience, the magic of this Creamy Potato Leek Soup Recipe is all in the gentle cooking and blending process. Rushing these steps can lead to less-than-smooth soup or muted flavors, so here’s what I’ve learned that really makes a difference.

Clean Leeks Thoroughly: Leeks hide soil between their layers. Rinse them well in water, slicing and then swishing to avoid any gritty surprises in your soup.
Low & Slow Sautéing: Cook your leeks gently to draw out sweetness, skipping the caramelization that can overpower this delicate soup.
Don’t Skip the Simmer: Give those potatoes time to break down fully. Undercooked potatoes will leave a grainy texture instead of creamy.
Blend with Care: Use an immersion blender for easy cleanup and control, or blend in batches with caution to handle hot soup safely.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup - Serving Suggestion

Garnishes

I love garnishing my soup with fresh thyme leaves because they add just the right herbal freshness. A drizzle of good-quality olive oil brightens the creamy base, and a quick crack of black pepper gives a nice hint of spice. Sometimes, I sprinkle a bit of crispy bacon or a handful of toasted croutons for texture—the contrast is divine.

Side Dishes

This soup pairs famously well with crusty artisan bread or warm, buttery dinner rolls. If I want to make it a fuller meal, I serve it alongside a simple green salad with a bright vinaigrette or roasted vegetables to keep things light but satisfying.

Creative Ways to Present

For special occasions, I sometimes serve this soup in small, elegant cups as an appetizer, garnished with a sprig of thyme and a subtle drizzle of truffle oil. It makes such a lovely impression without fuss. You can also make individual soup shots for parties—people always love the creamy richness in bite-sized servings.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. It actually tastes even better after sitting a while because the flavors meld nicely. Just give it a good stir before reheating to reincorporate any settled cream or oils.

Freezing

This soup freezes very well—I portion it into airtight containers or freezer bags, leaving some headspace since it expands. Thaw overnight in the fridge before reheating gently on the stove. Just note that heavy cream sometimes separates a little after freezing, so I recommend stirring in a splash of fresh cream or milk after reheating.

Reheating

I reheat on low heat in a saucepan with a gentle stir to avoid scorching. If the soup thickens too much, adding a bit of stock, water, or milk helps restore the perfect creamy consistency without diluting the flavor.

Frequently Asked Questions:

Can I use regular onions instead of leeks?

Regular onions can be used, but leeks offer a milder, sweeter flavor that’s signature to this soup. If you use onions, consider using yellow onions and sauté them gently to mimic the softness of leeks.

Is it possible to make this recipe dairy-free?

Absolutely! Substitute butter with olive oil or a plant-based margarine, and replace heavy cream with coconut cream or another dairy-free cream alternative for a rich, creamy finish.

How do I ensure the soup is perfectly creamy and smooth?

The key is cooking the potatoes until they’re very tender and then blending thoroughly—an immersion blender works best for this. Avoid rushing the simmering step to get that melt-in-your-mouth texture.

Can I add other vegetables to the soup?

Yes! Carrots or celery can be sautéed with the leeks for added flavor and nutrition. Just keep the proportions balanced so the soup retains its classic creamy texture and flavor.

Final Thoughts

This Creamy Potato Leek Soup Recipe brings me back to cozy evenings at home and shared meals with friends. It’s simple, unpretentious, and pure comfort—exactly what I want when I need a little culinary kindness. I hope you find as much joy making it as I do eating it. Give it a try—you might just find your new favorite bowl of warmth.