Creamy Potato And Leek Soup Recipe
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This potato and leek soup can’t be more perfect for chilly days or cozy nights in. Smooth, velvety, and packed with rich, delicious flavors, it’s a heartwarming bowl of comfort that every dinner table needs. Enjoy tender potatoes, fragrant leeks, buttered garlic, and fresh thyme in a delicious soup base. It’s creamy, dreamy, and guaranteed to make your taste buds swoon.
One chilly afternoon, I was craving something warm and comforting. I wanted to make one of my favorite soups, either French onion soup or my homemade version of Outback potato soup. However, upon checking my pantry, all I had were potatoes and leeks. I decided to improvise and it was the best decision ever! The result was the creamiest, most delicious soup I’ve made to date.
Potato soup is a classic fall and winter comfort food I’ve always enjoyed, and this is another flavorful version to try. Now, it’s my go-to for everything from cozy dinners at home to serving guests at dinner parties. It’s perfect for when you need a quick and easy side to warm you up or charm guests up!
Why You’ll Love This Recipe
- Easy recipe: With just 10 minutes of prep time, you can make a crave-worthy soup that looks and tastes like you spent hours in the kitchen.
- Simple, wholesome ingredients: Made with just potatoes, leeks, and a few pantry staples, it’s both easy and nutritious.
- Cozy comfort food: Rich, warm, and flavorful, this creamy soup is the definition of comfort food. Perfect for sweater weather!
- Perfect for sharing: One batch feeds a crowd, making it perfect for family dinners, potlucks, and parties.
- Endlessly customizable: Customize your bowl with as many toppings or mix-ins as you want to make this recipe your own.
- Meal prep friendly: Make a big batch and store it in the fridge or freezer for easy meals throughout the week.
How to Make Potato And Leek Soup
Cozy up with a bowl of warm potato and leek soup to experience the ultimate feel-good dish. Its smooth, velvety texture is what makes it so indulgent. Did I mention it’s delicious? Best thing of all, it comes together in just 35 minutes!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter: Used to cook the aromatics. Use unsalted butter since we will be adding salt separately. Working with rock-hard frozen butter? It’s helpful to know how to soften butter fast – the easiest way is to slice it into small cubes and microwave.
- Leeks: For that mild, sweet onion-like flavor that gives the soup its signature taste.
- Garlic cloves
- Fresh thyme leaves
- Salt and ground black pepper
- Potatoes: I use Yukon gold potatoes for that fluffy, cloud-like consistency, but Russet potatoes are also good because they break down easily. Use your favorite kind or what you have on hand.
- Chicken broth: Adds a savory flavor while balancing out the creaminess of the soup.
- Heavy cream: Gives the potato soup its signature creaminess and velvety smooth texture.
- Chives
Step-By-Step Instructions
Making this delicious soup can’t be more simple. Simply cook the aromatics in butter, add the potatoes and broth, puree, stir in the cream, and serve! Easy, right? Follow the instructions below closely and you’re guaranteed to make perfectly smooth and creamy potato and leek soup!
Step 1: Prep and cook the leeks
If you don’t know how to prepare leeks the proper way, simply cut off the root, slice it in half width-wise, then in half vertically. Proceed to slice into your desired cut (rings or half-rings), add them to a bowl with cold water, then swirl them around with your hands to loosen the dirt and debris from the leaves.
The leeks should float to the surface of the water, while the dirt falls to the bottom of the bowl. Remove them from the water and place on a clean kitchen towel. Pat dry with paper towels before using.
Once done, heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, garlic, and thyme. Season with salt and pepper. Cook for about 10 minutes until leeks are soft and fragrant.
Step 2: Add the potatoes
Add the potatoes and broth. Bring to a boil, cover and reduce the heat to a simmer. Cook for an additional 15 minutes or until potatoes are fork tender.
Step 3: Puree
Remove from heat and use an immersion blender to puree the soup directly in the pot. Continue until the soup is completely smooth. Stir in the cream.
If you’re using an upright blender, be very careful. Do not fill more than ½ full at most and leave a gap in the hole so the heat can be released and pressure doesn’t build up.
Step 4: Garnish and serve
Divide soup into bowls. Serve garnished with chives.
Substitutions
Between your pantry and the refrigerator, there’s a good chance you already have everything on hand to make this potato and leek soup. In case you’re missing some ingredients or prefer to use alternatives, use these substitutions instead.
- Butter: Use olive oil or avocado oil in place of butter.
- Leeks: Use shallots, green onions (scallions), or a mild onion variety like yellow onions if leeks aren’t available.
- Garlic cloves: Replace fresh garlic with garlic powder (½ teaspoon per clove) or roasted garlic for a lighter, more mellow flavor.
- Fresh thyme leaves: Use dried thyme (1 teaspoon = 1 tablespoon fresh), or substitute with rosemary or sage for a different flavor profile.
- Potatoes: Substitute with red potatoes. Leave the skin on when you dice for a pop of color.
- Chicken broth: Prefer to use a different broth? Use beef broth for a richer flavor or vegetable broth for a vegetarian option. You can also substitute chicken broth with chicken stock.
- Heavy cream: Replace heavy cream with whole milk or do one part heavy cream and one part milk if you prefer a thinner soup consistency.
- Chives: Garnish your soup with sliced green onion or scallions if you don’t have chives.
Expert Tips
- Adjust the consistency: Aside from replacing heavy cream with milk, thin out the soup by adding 1 to 2 cups of water or chicken broth to the mix, or let it simmer longer to thicken.
- Season gradually: Add salt and pepper a little at a time and taste as you go to avoid over-seasoning.
- Load it up: Customize your soup with your favorite mix-ins! Add proteins like crumbled bacon, cooked sausage, or diced ham to make it heartier, or toss in veggies like diced carrots, roasted red peppers, or a handful of spinach for an added burst of color.
- Top it your way: Chives and shredded cheese are classic options, but feel free to get creative with your toppings. Try a dollop of sour cream, crunchy croutons, or fresh herbs like dill or parsley to make the recipe uniquely yours.
- Make it ahead: The flavors deepen as the soup sits, so make it up to a day in advance and reheat for an even more flavorful bowl.
- Serve in a bread bowl: Add a fun twist by serving the soup in a bread bowl! Hollow out the center of a round loaf of French bread, leaving sturdy walls to hold the soup. Use the removed bread pieces to make homemade croutons or save them for dipping.
How to Store This Recipe
Transfer leftover or made-ahead soup into an airtight container and store in the refrigerator for up to 3 days. Reheat in a pan over medium-low heat on the stove while stirring. If freezing, it’s best to do so without the cream. When ready to use, thaw frozen soup, reheat, then add the cream before serving.
What to Serve with Potato And Leek Soup
Creamy potato and leek soup is a filling meal itself, especially when paired with bread slices. I usually go for sourdough, focaccia, flatbread, or any of my other favorite charcuterie board breads.
Serve the soup in smaller portions as a side to air fryer pork chops, blackened chicken tenders, or herb-crusted chicken. Serve this delicious soup as a starter for roasted turkey for special occasions!
More Easy Side Dishes To Try
- Baked potato soup (Chilis copycat recipe)
- Broccoli rice casserole
- Pumpkin pasta
- Make-ahead mashed potatoes
- French onion soup
If you make this potato and leek soup, please leave a review. I really appreciate each and every 5-star rating and review comment!
The Most Comforting Potato And Leek Soup
Ingredients
- 3 tablespoons butter
- 4 large leeks sliced, about 4 cups
- 2 cloves garlic minced
- ½ tablespoon fresh thyme leaves
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds Yukon gold potatoes chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons chives finely chopped for garnish
Instructions
- Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, garlic, and thyme. Season with salt and pepper. Cook for about 10 minutes until leeks are soft and fragrant.
- Add the potatoes and broth. Bring to a boil, cover and reduce the heat to a simmer. Cook for an additional 15 minutes or until potatoes are fork tender.
- Remove from heat and use an immersion blender to puree the soup directly in the pot. Continue until the soup is completely smooth.
- Stir in the cream.
- Serve garnished with chives.
Video
Notes
- Aside from replacing heavy cream with milk, thin out the soup by adding 1 to 2 cups of water or chicken broth to the mix, or let it simmer longer to thicken.
- Add salt and pepper a little at a time and taste as you go to avoid over-seasoning.
- Customize your soup with your favorite mix-ins! Add proteins like crumbled bacon, cooked sausage, or diced ham to make it heartier, or toss in veggies like diced carrots, roasted red peppers, or a handful of spinach for an added burst of color.
- Chives and shredded cheese are classic topping choices, but feel free to get creative with other options. Try a dollop of sour cream, crunchy croutons, or fresh herbs like dill or parsley.
- The flavors deepen as the soup sits, so make it up to a day in advance and reheat for an even more flavorful bowl.
- Add a fun twist by serving the soup in a bread bowl! Hollow out the center of a round loaf of French bread, leaving sturdy walls to hold the soup. Use the removed bread pieces to make homemade croutons or save them for dipping.
