There's nothing quite like the soothing embrace of a warm bowl of soup on a chilly day. This Creamy Leek and Potato Soup Recipe hits all the comfort food notes with its velvety texture and mellow, savory flavors—perfect for cozy afternoons or a simple dinner that feels special.

The image shows a bowl of creamy, light yellow soup with a smooth texture, topped with several golden brown crispy croutons spread over the center. Small green chive pieces are sprinkled evenly across the soup’s surface, adding spots of color. There are also small bits of reddish-brown bacon scattered near the croutons. A swirl of white cream is gently drizzled in a loose circle on top of the soup. The bowl is white and placed on a dark wooden board, which rests on a white marbled surface. In the background, a blurred spoon and fork are visible, suggesting a ready-to-eat setting. 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 Leek and Potato Soup Recipe
Top Tip
How to Serve Creamy Leek and Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Leek and Potato Soup Recipe

Why You'll Love This Recipe

This soup quickly became one of my all-time favorites — it’s simple enough to make any evening, yet feels elegant enough to serve guests. The magic lies in the creamy texture combined with the subtle sweetness from the leeks and the hearty potatoes.

Comfort in a Bowl: The soup’s creamy, smooth texture warms you up from the inside out and makes for pure comfort food bliss.
Simple Ingredients: With just a handful of everyday ingredients, you can whip up something that tastes like it took hours.
Easy to Customize: Whether it’s smoky pancetta or fresh herbs, you can personalize this recipe to suit your mood or pantry.
Great for Any Season: Light enough not to feel heavy, yet filling enough to satisfy, making it a year-round winner.

A white bowl filled with creamy pale yellow soup, topped with golden-brown croutons scattered in the center, a swirl of white cream drizzled on top creating soft curves, small dark brown bacon bits sprinkled around, and finely chopped bright green chives spread evenly over the surface, all placed on a wooden board with a white marbled texture background, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Leek and Potato Soup Recipe plays a crucial role in creating a silky texture and balanced flavor. Here’s what to keep in mind before shopping.

Flat lay of a small white ceramic bowl of golden butter, two fresh ribs of celery with leafy tops, two large uncracked brown garlic cloves, three bright white and green leeks chopped finely with firm green parts beside them, a small white ceramic bowl filled with pale golden chicken stock, several peeled and diced russet potatoes with light brown skin edges, a small white ceramic bowl of fine white salt, a small white ceramic bowl with coarse black peppercorns, a small white ceramic bowl of thick heavy cream, crispy diced pancetta pieces with a reddish-brown color, golden crunchy croutons, and a few snipped fresh green chive sprigs, all arranged symmetrically 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

Butter: It builds the base flavor and helps soften the vegetables without browning, keeping the soup delicate.
Celery: Adds a subtle crunch and freshness that balances the creamy richness.
Garlic: Provides warmth and depth; don’t overdo it, just enough to enhance the leeks.
Leeks: The star ingredient offering a mild onion flavor; be sure to clean them thoroughly, as dirt can hide in the layers.
Chicken Stock: Deepens the flavor — homemade or good quality store-bought works wonderfully.
Maris Piper or Russet Potatoes: Their high starch content helps thicken the soup naturally for that creamy consistency.
Salt & Pepper: You’ll want to season generously to bring out all the subtle flavors.
Heavy/Double Cream: Stirred in at the end for the signature creaminess and a luscious mouthfeel.
Bacon or Pancetta (optional): Adds a crispy, smoky contrast that makes the soup feel extra special.
Fresh Chives and Croutons: For garnish — fresh herbs add brightness and croutons add delightful crunch.

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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

One of the joys of this recipe is how adaptable it is. I like to switch up the garnishes or add a little twist with what I have on hand — it’s nearly impossible to go wrong!

Vegetarian Variation: Replace chicken stock with vegetable stock for a richer vegetarian option — I’ve done this often and still get that creamy depth.
Extra Herbs: A handful of thyme or rosemary during cooking adds a lovely aroma that pairs beautifully with the leeks.
Spice It Up: For a tiny kick, I sometimes add a pinch of smoked paprika or a drizzle of chili oil at the end.
Vegan Version: Use vegan butter and coconut cream instead of dairy, and swap stock accordingly — it still tastes divine.

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

Step 1: Gently Softening the Veggies

Start by melting butter over medium heat in a large deep pot. When it’s nice and bubbly, toss in the finely diced celery. Fry it for a few minutes until it just begins to soften — don’t rush this! Then add the garlic and the cleaned, diced leeks. I usually sauté everything for about 8 minutes until the veggies become soft and start releasing their natural sweetness, stirring occasionally so nothing sticks or browns too much.

Step 2: Adding Stock and Potatoes

Pour in the chicken stock, then stir the diced potatoes, along with salt and pepper. Before adding, double-check the firm green parts of the leeks — sometimes dirt hides in those layers. Once you’ve added the leek tops, bring everything to a gentle simmer. Lower the heat, put on the lid, and let it cook for 30 minutes until the potatoes are super tender. You’ll know it’s ready when you can easily poke a chunk with a fork.

Step 3: Blending to Perfection

Remove the lid and fish out the thick leek ends — they have served their flavor purpose and aren’t pleasant to eat. Turn off the heat and use an immersion blender to blitz the soup until just smooth. I recommend blending gently and not overdoing it, or the soup can develop a gluey texture, which nobody wants. Once smooth, stir in the room temperature cream for that silky finish. Taste and adjust seasoning — don’t hold back here; a good pinch of salt really brings out the flavors. To thin the soup, just add a splash more stock.

Step 4: Garnish and Serve

Top with crispy pancetta or bacon, sprinkle fresh chives, add some crunchy croutons, drizzle a bit of cream on top — each bite is a little party of contrasting textures and flavors.

Top Tip

Having made this soup countless times, I’ve learned that the little details make all the difference. These tips help you get that perfect creamy texture and rich flavor every time.

Clean Your Leeks Thoroughly: Slice them and soak in a bowl of cold water to release hidden grit — I always do this twice to be safe.
Don’t Overblend: Use short pulses with your blender; over-processing the potato can make the soup gummy.
Add Cream at the End: Stir the cream in just before serving to keep the soup silky, not curdled or separated.
Season Generously: Potatoes need a good dose of salt to enhance their flavor — taste often as you go.

How to Serve Creamy Leek and Potato Soup Recipe

creamy leek and potato soup - Serving Suggestion

Garnishes

My go-to garnishes are crispy pancetta or bacon bits for that smoky crunch, a handful of fresh chives for a mild oniony hint, and a drizzle of cream for richness and prettiness. Sometimes I add freshly ground black pepper right before serving — it’s a simple way to brighten the flavor.

Side Dishes

I love pairing this soup with thick slices of crusty bread or garlic croutons, which soak up every last drop. A crisp green salad with a light vinaigrette also balances the creaminess nicely, rounding out the meal.

Creative Ways to Present

For a dinner party, I like serving the soup in small, elegant bowls topped with a herb sprig and a spoonful of crème fraîche instead of cream. You could even swirl in a splash of truffle oil for a special occasion — it adds luxurious depth without overpowering the delicate flavors.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it cools, so before reheating, I add a splash of stock or water to bring it back to that perfect creamy consistency.

Freezing

Good news: this Creamy Leek and Potato Soup Recipe freezes beautifully! Just cool completely, transfer to a freezer-safe container, and it will keep for up to 3 months. When ready, thaw overnight in the fridge.

Reheating

Reheat gently on the stove over medium-low heat, stirring often, and add a little extra stock or cream if it feels too thick. Avoid microwaving at full power to prevent curdling — slower, gentle heat preserves the silky texture.

Frequently Asked Questions:

Can I use other types of potatoes for this soup?

Yes! You can use Yukon Gold or other waxy potatoes, but keep in mind they won’t make the soup quite as creamy as Maris Piper or Russets, which have a higher starch content ideal for a smooth texture.

How do I clean leeks properly?

Leeks tend to trap dirt between their layers, so slice them lengthwise and rinse each layer under cold running water. Alternatively, chop and soak the pieces in a bowl of cold water to let the dirt settle at the bottom, then scoop out the clean leeks from the top.

Can I make this soup dairy-free?

Absolutely! Swap the butter for olive oil or vegan butter, and use a dairy-free cream alternative like coconut cream or cashew cream. Also, use vegetable stock to keep it fully dairy-free and vegan-friendly.

What’s the best way to avoid a gluey soup texture?

The key is to blend the soup just enough to make it smooth but not overdo it. Over-blending potatoes can release too much starch, giving the soup a gluey, pasty feel. Use short blending bursts and check the consistency often.

Final Thoughts

This Creamy Leek and Potato Soup Recipe feels like a warm hug in a bowl every time I make it, whether it’s a quick weeknight meal or part of a special gathering. It’s reassuringly simple but packed with flavor, and honestly, once you try it, I think it’ll become a staple in your kitchen too. Grab your pot, those humble leeks and potatoes, and dive in — you’re going to love how smooth, satisfying, and downright cozy this soup is.