There’s something incredibly comforting about a warm bowl of soup on a chilly day, and this Creamy Leek and Potato Soup Recipe really hits the spot. It’s silky smooth, packed with flavor, and surprisingly simple to make — perfect when you want something cozy but don’t want to fuss endlessly in the kitchen.

The image shows a white bowl filled with creamy beige soup. On top, there is a swirl of white cream, sprinkled with small green chopped herbs, black pepper, and reddish-brown bits. There are also golden brown croutons scattered over the soup's surface. The bowl sits on a wooden board placed on a white marbled surface. In the background, there is another similar bowl slightly out of focus and some silver spoons resting on the 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 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

I’ve made this Creamy Leek and Potato Soup Recipe more times than I can count, and every time it turns out like a little bowl of comfort magic. It’s one of those dishes you’ll keep coming back to because it’s simple to prepare yet incredibly satisfying.

Simple Ingredients: Uses everyday pantry staples and fresh produce that work harmoniously.
Velvety Texture: The cream and perfectly cooked potatoes give it that luxurious, silky finish you dream of.
Customizable Toppings: Crispy bacon, fresh chives, and croutons add texture and layers of flavor that bring it to life.
Great For Any Season: It’s light enough for spring but comforting as a winter warmer — I love making it year-round.

A white bowl filled with creamy light yellow soup as the base layer, topped with a swirl of white cream around the center. On top of the cream, golden brown croutons are scattered in an irregular pattern, along with small dark red bits and bright green chopped chives sprinkled evenly across the soup surface. The bowl is placed on a wooden board, set on a white marbled textured surface. The image shows a close-up view focusing on the soup details. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Leek and Potato Soup Recipe plays a crucial role to achieve that perfect balance of flavor and creaminess. Plus, it’s easy to find everything at your local grocery store or farmer’s market.

Flat lay of a small white ceramic bowl of golden butter cubes, two fresh pale green celery ribs finely diced on the side, two whole brown garlic cloves unpeeled, three firm leeks with vibrant white and light green stalks finely diced, a small white ceramic bowl filled with clear chicken stock, several peeled and diced creamy white russet potatoes, a small white ceramic bowl of coarse white salt, a small white ceramic bowl of dark black peppercorns, a small white ceramic bowl of thick heavy cream, a handful of crispy diced golden-brown pancetta, a small pile of rustic golden croutons, and a few bright green finely diced fresh chive sprigs, all arranged in perfect symmetry 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: Adds richness and helps soften the vegetables beautifully without burning.
Celery: Provides a gentle background flavor and subtle crunch in the base.
Garlic: A hint of warmth and depth that complements the mild leeks perfectly.
Leeks: The star of the show — their sweet, onion-like aroma forms the heart of the soup.
Chicken Stock: Adds savory depth; homemade or good-quality store-bought stock work equally well.
Potatoes (Maris Piper or Russets): These starchy potatoes help create that creamy texture once blended.
Salt & Black Pepper: Essential for highlighting all the flavors — don’t be shy here.
Heavy Cream: Brings in a smooth, luscious finish while balancing the earthiness of the potatoes and leeks.
Optional Toppings (Bacon, Croutons, Fresh Chives): These uplift the dish with crispy, fresh, and savory 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 soup depending on the mood or what’s in my fridge — and you’ll find your own favorite spin in no time. A little bit of creativity makes the dish feel truly yours.

Vegetarian Version: Swap the chicken stock for vegetable broth and leave out the pancetta — it’s still comforting and decadent, I promise.
Herb Upgrades: Adding a sprig of thyme or bay leaf while it simmers gives a lovely aromatic boost.
For a Vegan Twist: Use plant-based butter and cream substitute, plus veggie broth — the soup remains silky and tasty.
Chunky Style: Hold back some of the potatoes before blending for a bit of texture if you like a heartier feel.

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

Step 1: Gently soften the base

First up, melt the butter in a large deep pot over medium heat. Add the diced celery and cook for a few minutes until it starts to lose its crunch but hasn’t browned — that takes about 3 to 4 minutes. Then toss in the garlic and diced leeks, and keep stirring. You’re aiming for soft, sweet leeks without any color — this brings out their natural mildness and flavour. Around 8 minutes here is perfect. Stir occasionally so nothing sticks or burns.

Step 2: Simmer with potatoes and stock

Pour in the chicken stock, then stir in the peeled and diced potatoes along with salt and pepper. Give the firm, dark green parts of the leeks a quick rinse to remove any dirt and add those to the pot too. Bring everything to a gentle simmer. Then turn the heat down slightly, cover with a lid, and let it bubble away for about 30 minutes or until the potatoes are completely tender — that’s the key to that creamy texture later.

Step 3: Blend to silky perfection

Once the potatoes are soft, take off the lid and fish out the leek ends — they’ve done their job infusing flavor but aren’t nice in the final texture. Turn off the heat and carefully blitz the soup until smooth. Don’t overdo it here — blending too much can make the soup gluey. Stir in the room-temperature cream, taste, and adjust the seasoning if needed. If the soup feels too thick, just add a little more stock to thin it out to your liking.

Step 4: Serve with your favorite toppings and enjoy

Top with crispy pancetta or bacon, fresh chives, or crunchy croutons for that perfect finishing touch before digging in. These little extras make the soup feel extra special.

Top Tip

Over the years, I’ve learned some tricks to make this soup consistently delicious and foolproof. These tips range from ingredient prep to serving, and I hope they help you enjoy every spoonful just as much as I do.

Leek Cleaning: Always check the firm and dark green parts of your leeks carefully — they can hide sandy grit. I slice and rinse them thoroughly, then dry on a clean towel.
Don’t Over-Blend: I can’t stress this enough — blend just enough to get a smooth soup, but not so much it turns gummy or glue-like.
Add Cream at the End: Stirring in cream off the heat keeps that fresh, silky texture instead of curdling or separating.
Season Well: Potatoes can mute seasoning, so taste and don’t be shy to add salt and pepper before serving.

How to Serve Creamy Leek and Potato Soup Recipe

creamy leek and potato soup - Serving Suggestion

Garnishes

I’m all about those finishing touches. Crispy pancetta or bacon adds wonderful savory crunch. Freshly chopped chives brighten things with a hit of color and subtle onion flavor. Sometimes I sprinkle on crunchy homemade croutons for texture contrast — it’s like a little celebration in every bite.

Side Dishes

Pair your soup with a fresh green salad for balance or a crusty loaf of artisan bread to soak up every silky drop. On colder days, I love serving it alongside a warm grilled cheese sandwich — it’s a match made in comfort food heaven.

Creative Ways to Present

For a dinner party, I’ve served this soup in mini bread bowls, which always impress guests. Sometimes I swirl in a little pesto or drizzle truffle oil on top for an elegant touch. Pour it into pretty crockery and garnish with edible flowers for a spring vibe — total crowd pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Before sealing, I make sure the soup has cooled to room temperature — that helps keep its freshness and flavor intact.

Freezing

This soup freezes beautifully. I freeze it in portions, leaving some room at the top of the container for expansion. When thawed, it tastes just as good as freshly made — I’ve found adding a splash of cream again after reheating refreshes the texture.

Reheating

Reheat gently over low heat on the stove to prevent curdling and stirring often. Avoid boiling once cream is added. If it thickens too much on reheating, just thin with a little extra stock or water, then adjust seasoning at the end.

Frequently Asked Questions:

Can I make this Creamy Leek and Potato Soup Recipe vegan?

Absolutely! Just swap out the butter for a vegan alternative, use vegetable stock instead of chicken stock, and replace the cream with a plant-based cream or coconut milk. The soup will still be creamy and delicious.

What kind of potatoes work best?

Starchy potatoes like Maris Piper or Russets are best because they break down nicely when cooked, giving the soup its signature creamy texture without needing to add a thickener.

How do I prevent the soup from becoming gummy?

The key is to not over-blend the soup. Blend just until smooth, then stop. Over-processing releases too much starch from the potatoes, which can give a gluey texture. Also, blending the soup off the heat helps keep the texture just right.

Can I prepare this soup in advance?

Yes! The soup can be made up to 2 days in advance and stored in the fridge. Just reheat gently on the stove and stir in fresh cream before serving to bring back that silky finish.

Final Thoughts

This Creamy Leek and Potato Soup Recipe has become a simple pleasure I cherish, especially when life gets hectic and I just want to unwind with something nourishing. It’s a timeless recipe that’s easy to make yet feels special every time. I really hope you give it a try — I’m confident you’ll find it as comforting and easy to love as I do.