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 (plus 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 (plus more for garnish); 5 cups vegetable stock; 1/2 cup heavy cream; Fresh thyme leaves (removed from stem, for garnish)

There’s something so comforting about a warm bowl of soup that just wraps you up like a cozy blanket. This Creamy Potato Leek Soup Recipe is one of those easy, classic dishes that I come back to again and again when I want simple goodness with a rich, silky texture. It’s creamy without being heavy, and the leeks give it this subtle oniony sweetness that makes every spoonful feel special.

A white bowl filled with creamy light beige soup sits on a white plate, with a silver spoon resting on a white and gold patterned napkin beside it. The surface of the soup is decorated with a spiral of golden oil, small green herb leaves, and a few specks of black pepper, giving it a fresh and slightly textured look. The background is a white marbled surface, and behind the bowl, a purple pot with soup inside is partially visible. 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

Over the years, this Creamy Potato Leek Soup Recipe has become a go-to comfort food in my kitchen because it’s surprisingly simple yet downright satisfying. Whether you’re new to cooking soups or a seasoned pro, this recipe balances flavor and texture beautifully without any fuss.

Simple ingredients: You only need a handful of everyday pantry staples to whip this up.
Velvety texture: The blend of tender potatoes and leeks with cream makes it luxuriously smooth.
Versatile flavor: Mild and mellow enough to enjoy as is or jazz up with toppings and herbs.
Perfect for any season: It’s warming in winter but light enough to enjoy year-round.

Ingredients & Why They Work

Every ingredient in this creamy potato leek soup has a purpose, balancing flavor and texture to create that smooth, comforting bowl you’ll crave. It’s all about layering subtle sweetness from leeks with the creamy earthiness of Yukon gold potatoes—plus a splash of cream to enrich without overpowering.

Flat lay of peeled and cubed Yukon gold potatoes, halved and sliced leeks with bright white and green layers, two whole brown eggs with clean shells, small white bowls containing golden olive oil, creamy unsalted butter, coarse kosher salt, ground black pepper, fresh thyme leaves, rich heavy cream, and clear vegetable stock, all arranged symmetrically on simple white ceramic bowls and plates, 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: Adds a fruity, light base fat that helps sauté the leeks without masking their flavor.
Unsalted butter: Brings richness and helps mellow the sharpness of the leeks as they cook.
Yukon gold potatoes: Their waxy texture breaks down smoothly but still provides body to the soup.
Leeks: The star of the show—make sure they’re well cleaned to avoid grittiness and bring a delicate onion flavor.
Kosher salt: Crucial for seasoning, especially important to adjust to taste as the soup cooks.
Ground black pepper: Adds gentle heat and depth; fresh cracked is best for garnish.
Vegetable stock: A flavorful, light liquid base—homemade is fantastic if you have it, otherwise nice quality store-bought works well.
Heavy cream: Stirred in at the end to give the soup that signature creamy finish without heaviness.
Fresh thyme leaves: Just a small garnish adds an herbaceous note and visual appeal.

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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 things I love about this Creamy Potato Leek Soup Recipe is how easy it is to tweak based on what you have or prefer. Feel free to swap stacks, omit the cream for a lighter version, or add your favorite herbs and toppings to make it truly yours.

Variation: I once tried making it with a splash of white wine added when sautéing the leeks—it gave a subtle tang that paired beautifully with the creaminess.
Dairy-free option: You can replace heavy cream with coconut milk or cashew cream; just be mindful it shifts the flavor slightly but stays delicious.
Extra protein: Adding crispy bacon or a handful of cooked white beans stirred in can take it from light starter to hearty meal.
Seasonal change: Sprinkle fresh chives or parsley on top in warmer months for a bright accent.

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, which rests on a pale patterned napkin. The soup has a smooth texture with some small bits, and on top, there is a spiral of golden yellow oil. Small green herb leaves and tiny black pepper specks are scattered over the soup’s surface. A silver spoon lies on the right inside the bowl. Around the plate are sprigs of fresh green herbs, and the whole setup is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently Sauté the Leeks

Start by warming the olive oil and butter in a medium pot over medium heat. Once melted, add the cleaned and sliced leeks. Sauté them gently for about 5 to 7 minutes, stirring often, until they’re softened and fragrant but not browned. This stage really builds the soup’s foundation with that sweet, mellow leek flavor. Keep an eye on the heat—too hot and they’ll burn instead of soften.

Step 2: Add Potatoes and Seasonings

Throw in your cubed Yukon gold potatoes and sprinkle with the kosher salt and black pepper. Stir everything together so the seasonings coat the veggies evenly. This is where the hearty texture starts coming together, so don’t rush it—make sure all the pieces are coated well.

Step 3: Pour in the Stock and Simmer

Add enough vegetable stock to cover the potatoes and leeks completely. Cover the pot with a lid, but leave just a crack open so steam can escape. Bring the soup to a strong simmer and cook for about 35 minutes—or until the potatoes are very tender when poked with a fork. Patience here pays off: tender potatoes blend into that lusciously creamy texture you want.

Step 4: Blend Until Silky Smooth

Turn off the heat and use an immersion blender right in the pot to purée everything until smooth. If you don’t have an immersion blender, transfer soup in batches to a high-powered blender—just be careful with the hot liquid. This part is so satisfying to watch; the soup transforms into that velvety goodness that folks rave about.

Step 5: Stir In the Cream and Serve

Finally, pour in the heavy cream and gently stir to combine. Taste one more time and adjust salt or pepper if needed. Ladle into bowls and garnish with fresh thyme leaves, an extra drizzle of olive oil, and a crack of black pepper. That little finishing touch always gets compliments!

Top Tip

From my years making this soup, I learned a few things that really help it turn out perfectly every time. These tips make the difference between “just okay” and “wow, this is amazing!”

Clean Your Leeks Thoroughly: Leeks often hide dirt and grit in their layers, so I slice them and soak them in a bowl of cold water, swishing around before draining completely.
Don’t Rush the Sauté: Softening leeks gently coaxes out their natural sweetness—patience here ensures a mellow, rich flavor rather than harshness.
Blend While Warm: Blending the soup hot helps it become smoother and brings out its natural creaminess without needing extra thickeners.
Add Cream at the End: Stirring cream in after blending keeps the texture silky and fresh, instead of curdling or breaking.

How to Serve Creamy Potato Leek Soup Recipe

Garnishes

I love topping my soup with fresh thyme leaves because it adds a subtle herbal lift and looks so pretty on the pale green surface. A drizzle of good quality olive oil enhances richness, and a crack of black pepper brings a mild spicy kick. Sometimes I add crunchy croutons or a sprinkle of crispy bacon if I’m in the mood for texture contrast.

Side Dishes

This soup pairs wonderfully with a slice of crusty bread—especially a rustic sourdough—or a simple green salad to keep things light and fresh. For heartier meals, I like serving it alongside roasted vegetables or grilled cheese sandwiches for a nostalgic twist.

Creative Ways to Present

For dinner parties, I sometimes serve the soup in mini cups or shot glasses as a warm appetizer. Another fun idea is swirling in a bit of pesto or bacon jam on top for both flavor and visual flair. Offering a garnish bar with chopped herbs, cracked pepper, and cheese lets guests tailor it to their tastes.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days, perfect for quick lunches or cozy dinners later in the week. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully—just blend it fully, cool, and pour into freezer-safe containers or bags. When you’re ready to enjoy it, thaw overnight in the fridge and gently reheat on the stove, adding a splash of broth or cream if it’s thickened too much.

Reheating

I prefer reheating on the stovetop over low heat, stirring frequently so it warms evenly and the cream doesn’t separate. If it seems too thick, a little extra vegetable stock or water helps bring back that perfect spoon-worthy consistency.

Frequently Asked Questions:

Can I use other types of potatoes for this soup?

Absolutely! While Yukon gold potatoes give a lovely creamy texture, you can also use russet potatoes for a thicker, creamier soup or red potatoes if you want a bit more texture. Just keep in mind cooking times may vary slightly.

What’s the best way to clean leeks?

Leeks often have dirt trapped between their layers. To clean them, slice in half lengthwise, then cut into half moons. Place them in a large bowl of cold water and swish around to let the dirt settle at the bottom. Then scoop the leeks out with a slotted spoon or your hands, leaving the grit behind.

Can I make this soup vegan?

Yes! Simply swap out the butter for olive oil or a vegan butter alternative, use vegetable stock, and replace heavy cream with a plant-based milk like coconut cream or cashew cream. The soup will still be rich and delicious.

How do I prevent the soup from being too thick or too thin?

The consistency depends on the amount of stock and potatoes used. If it’s too thick, add a bit more vegetable stock or water when reheating. If it’s too thin, simmer uncovered a bit longer to reduce. Blending the potatoes well also helps achieve that perfect creamy texture.

Final Thoughts

This Creamy Potato Leek Soup Recipe holds a special place in my heart because it’s like a warm hug on a chilly day that’s both nourishing and easy to make. Sharing it feels like sharing a moment of simple comfort. Trust me, once you make it, you’ll want to keep it in your recipe rotation too. So grab your pot and give it a go—you deserve a bowl of something this cozy.