Name: Creamy Potato Leek Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 3 tbsp butter or olive oil; 3 large leeks, white and light green parts only, sliced and well washed; 3 cloves garlic, minced; 4 cups Yukon Gold potatoes, peeled and diced; 4 cups vegetable broth (or chicken broth); 1 tsp salt (or to taste); ½ tsp black pepper; ½ tsp dried thyme; 1 bay leaf; 1 cup heavy cream (or half-and-half); Optional: ½ cup milk for thinning; Fresh chives or parsley, chopped (for garnish)

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If there is a dish that feels like a warm hug on a chilly day, it has to be this Creamy Potato Leek Soup Recipe. Silky smooth, bursting with gentle flavors of leeks and tender potatoes, this soup is a classic that brings comfort and joy to the table with every spoonful. It’s astonishing how a short list of simple, humble ingredients can come together to create something wonderfully rich and satisfying. Whether you seek a soul-soothing lunch or a cozy dinner, this Creamy Potato Leek Soup Recipe stands ready to impress with its creamy texture and classic French charm.

Ingredients You’ll Need

The image shows a collection of cooking ingredients arranged neatly on a white marbled surface. Four whole yellow potatoes with some brown spots are placed near the center top. To their right, there are small square pieces of pale yellow butter on white paper. Below the potatoes and butter is a clear glass measuring cup filled with light brown broth, next to a small white plate holding green thyme sprigs and coarse salt mixed with black pepper. On the left side, a light green cutting board holds cut pale green leeks, some white onion pieces, and half a yellow lemon sliced in half showing bright yellow and white flesh; a gray-handled knife rests nearby. A small glass pitcher filled with cream and a cluster of garlic cloves are placed on the top left corner. A pale brown pan with white handles and a wooden spoon inside is visible at the bottom right corner. Everything rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this soup lies not only in its flavor but in the simplicity of its ingredients. Each component plays a starring role, from the buttery softness of the leeks to the creamy richness brought by potatoes and cream. No complicated, hard-to-find items—just pantry staples that combine effortlessly.

Butter or olive oil: Provides a luscious base for sautéing the leeks and garlic, adding depth to the flavor.
Leeks: The soul of the soup, their subtle sweetness is delicate and aromatic when cooked.
Garlic: Adds a hint of warmth and complexity that balances the sweetness of the leeks.
Yukon Gold potatoes: Creamy and naturally buttery, they give body and softness to the soup.
Vegetable or chicken broth: The flavorful liquid that binds everything together with savory goodness.
Salt, black pepper, dried thyme: Essential seasonings to elevate and round out the soup’s profile.
Bay leaf: Infuses a subtle earthy aroma during simmering.
Heavy cream or half-and-half: Delivers the signature creaminess that makes this soup irresistibly smooth.
Milk (optional): Used to adjust the consistency if you prefer a lighter finish.
Fresh chives or parsley: Bright green garnish to add freshness and visual appeal.

How to Make Creamy Potato Leek Soup Recipe

Step 1: Sauté the Leeks

Start by melting butter or warming olive oil in a large pot over medium heat. Add the cleaned, sliced leeks and gently cook them for 8 to 10 minutes. You want them soft and fragrant but not browned, as this preserves their sweet aroma and tender texture.

Step 2: Add Garlic

Next, stir in the minced garlic and cook it for just about 30 seconds until fragrant. Garlic cooks fast, and a quick sauté here helps release its flavor without overpowering the delicate leeks.

Step 3: Combine Potatoes and Broth

Now it’s time to add the diced Yukon Gold potatoes to the pot along with the broth. Sprinkle in salt, black pepper, thyme, and toss in the bay leaf. Turn the heat up to bring the mixture to a boil, then lower it to a simmer, letting it cook uncovered for about 20 to 25 minutes. This allows the potatoes to get beautifully tender, soaking up all those delicious flavors.

Step 4: Puree the Soup

Once the potatoes are soft enough to pierce easily with a fork, remove the bay leaf and blend the soup until smooth using an immersion blender. If you don’t have one, carefully blend in batches in a regular blender. This step transforms all the ingredients into that signature creamy, silky texture that makes this recipe so special.

Step 5: Add Cream and Adjust

Finish by stirring in the heavy cream, warming the soup gently over low heat. Taste and adjust seasoning as needed. If the soup seems too thick, thin it out with a splash of milk to your desired consistency. The result is a rich, velvety bowl that’s pure comfort.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup Recipe - Recipe Image

Garnishes

To elevate your serving, sprinkle freshly chopped chives or parsley atop the soup for a burst of color and a fresh, herbaceous note that contrasts the creamy richness perfectly. A few twists of freshly ground black pepper also add a final touch of warmth.

Side Dishes

This soup pairs wonderfully with crusty bread or a warm baguette to soak up every last drop. A side salad with lemony vinaigrette or roasted vegetables makes for a lovely, balanced meal that doesn’t overshadow the creamy star of the show.

Creative Ways to Present

For a charming presentation, serve the soup in rustic bowls garnished with a drizzle of olive oil or a dollop of crème fraîche. For extra indulgence, try topping with crispy bacon bits or toasted nuts for texture contrast. Making individual servings in mini bread bowls also amps up the cozy factor, perfect for special gatherings.

Make Ahead and Storage

Storing Leftovers

Any leftover Creamy Potato Leek Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. Give it a good stir before reheating, as the soup will thicken while chilled.

Freezing

This soup freezes well for up to two months. When freezing, leave out the cream and stir it in only after reheating, which helps maintain the soup’s texture and freshness better.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much in the fridge or freezer to bring it back to the perfect creamy consistency.

FAQs

Can I use other types of potatoes for this soup?

While Yukon Gold potatoes are preferred for their creamy texture and buttery flavor, russets or other waxy potatoes can be used as substitutes. Just keep in mind that the texture might vary slightly.

Is this soup suitable for a vegan diet?

Yes! Simply swap the butter for olive oil and use coconut milk or cashew cream instead of heavy cream to keep it rich and creamy without dairy.

How can I make the soup thicker or thinner?

If you want a thicker soup, blend it a little longer or use less broth. For a thinner soup, add more milk or broth after blending until you reach your desired consistency.

Can I make this recipe on a weeknight?

Absolutely! It’s straightforward and fast enough for a weeknight meal, especially since it requires minimal prep and cooks in under 45 minutes total.

What are some good garnishes to try besides chives or parsley?

Feel free to experiment with crispy bacon bits, toasted pumpkin seeds, a swirl of sour cream, or even a sprinkle of sharp cheese to add a different layer of flavor and texture.

Final Thoughts

This Creamy Potato Leek Soup Recipe is truly a timeless dish that brings warmth, comfort, and satisfaction in every spoonful. It’s simple enough to whip up any day but special enough to impress anyone lucky enough to share it. Dive into a bowl soon—you’ll wonder why you didn’t make it sooner!