There’s something undeniably comforting about a bowl of Creamy Leek and Potato Soup. It’s silky, buttery, and full of delicate flavor — a dish that’s somehow both rustic and elegant at the same time. With just a handful of simple ingredients, you can create a soup that tastes like it’s been simmering in a French kitchen all day.
The first time I made this soup, it was on a cool spring day when I had a few leftover potatoes and leeks from another recipe. I didn’t think much of it at first, but as it simmered, the smell of sautéed leeks filled the kitchen with warmth. When I finally blended it, I was hooked. It was creamy without feeling heavy and flavorful without needing anything fancy. Now, this recipe sits right next to my Chicken and Wild Rice Soup and Mushroom Chicken and Wild Rice Soup as one of my go-to comfort recipes.
Creamy Leek and Potato Soup
Ingredients
Equipment
Method
- Clean the leeks thoroughly under cold water to remove any grit. Slice only the white and light green parts.
- In a large pot, heat butter and olive oil over medium heat. Add leeks and cook 5–7 minutes until soft. Add garlic and cook 1 minute.
- Add potatoes, broth, bay leaf, and thyme if using. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
- Remove the bay leaf. Use an immersion blender to puree until smooth. Or blend in batches in a blender.
- Stir in milk or cream. Season with salt and pepper to taste. Thin with extra broth if needed.
- Ladle into bowls and garnish with chives or a drizzle of cream. Serve warm.
Nutrition
Tried this recipe?
Let us know how it was!Why You’ll Love Creamy Leek and Potato Soup
This Creamy Leek and Potato Soup is proof that simple ingredients can make something truly special. The buttery leeks, soft potatoes, and creamy broth blend into a velvety texture that’s as satisfying as it is cozy. It’s naturally comforting, but also feels light enough for lunch or a dinner starter.
If you love smooth, comforting recipes like my Creamy Meatball Soup or Crockpot Chicken Corn Chowder, this soup will absolutely earn a spot in your rotation.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large leeks, white and light green parts only, sliced
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 5 cups chicken or vegetable broth
- 1 cup milk (or cream for extra richness)
- Salt and black pepper to taste
- 1 bay leaf
- Fresh thyme (optional, for added aroma)
Optional Garnish:
- Chopped chives or parsley
- A drizzle of cream or olive oil
This recipe reminds me a lot of my Cottage Cheese and Veggie Bake — minimal effort, simple ingredients, and big comfort payoff.
How to Make Creamy Leek and Potato Soup
Step 1: Clean the Leeks
Leeks can hide a lot of dirt between their layers, so make sure to wash them thoroughly. Slice the white and light green parts, then rinse them well under cold water.
Step 2: Sauté the Aromatics
In a large pot, melt butter and olive oil over medium heat. Add the sliced leeks and cook for 5–7 minutes until soft and fragrant, stirring occasionally. Add garlic and cook for another minute.
Step 3: Add Potatoes and Broth
Stir in diced potatoes, bay leaf, and broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
Step 4: Blend Until Smooth
Remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you prefer, you can transfer it to a blender in batches.
Step 5: Add Cream and Season
Return the soup to low heat. Stir in milk or cream and season with salt and pepper. Adjust thickness by adding a bit more broth if needed.
Step 6: Serve and Enjoy
Ladle into bowls, drizzle with cream or olive oil, and sprinkle with chives or parsley. Serve with crusty bread or my Christmas Bread Recipe.
This simple, one-pot approach reminds me of my One-Pan Chicken Gallaba Skillet: minimal fuss, maximum flavor.
Tips for Perfect Creamy Leek and Potato Soup
- Don’t brown the leeks: Keep the heat gentle so they stay soft and sweet.
- Use starchy potatoes: Russet or Yukon Golds give the best creamy texture.
- For extra smoothness: Strain the blended soup through a fine sieve.
- Go dairy-free: Swap butter for olive oil and use coconut milk or almond milk.
Like my Cheesy Tortilla Quiche, this soup is simple but full of rich, layered flavor when made with care.
Flavor Variations
- Creamy Garlic Leek Soup: Add an extra clove of garlic and roast it for deeper flavor.
- Leek and Potato with Bacon: Top with crispy bacon bits for a smoky touch.
- Vegan Version: Use vegetable broth and non-dairy milk.
- Leek, Potato & Spinach Soup: Stir in a handful of spinach before blending for color and nutrition.
This soup’s versatility reminds me of my Zucchini Chickpea Stir Fry — you can change it up easily without losing its charm.
How to Store and Reheat
Storage: Keep leftovers in an airtight container for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat slowly over low heat, stirring occasionally. Add a splash of broth or milk to loosen the texture if needed.
Just like my Chicken Mushroom Soup, this one tastes even better the next day — that’s the magic of soups that blend simple ingredients.
Frequently Asked Questions
1. Can I freeze Creamy Leek and Potato Soup?
Yes! Let it cool completely before freezing in airtight containers. It reheats beautifully.
2. Can I make it vegan?
Absolutely. Just use olive oil instead of butter and plant-based milk instead of cream.
3. Do I have to peel the potatoes?
If you’re using thin-skinned potatoes like Yukon Golds, you can skip peeling for a more rustic texture.
4. How do I make it thicker?
Let it simmer uncovered for a few minutes after blending, or add a bit more potato.
The Final Bite
This Creamy Leek and Potato Soup is simplicity at its best rich, velvety, and deeply comforting. It’s the kind of soup that feels fancy but comes together effortlessly, with flavors that warm you from the inside out.
Serve it as a light meal with a piece of Christmas Bread Recipe or alongside a fresh salad. However you serve it, one spoonful and you’ll understand why this classic never goes out of style.