Creamy Potato Leek Soup Recipe
There’s something incredibly soothing about a warm bowl of soup on a chilly day, and this Creamy Potato Leek Soup Recipe truly hits that cozy spot. It’s simple, comforting, and packed with that gentle sweetness from the leeks that balances perfectly with the earthy potatoes. I find myself turning to this recipe when I want something hearty yet light—a guaranteed way to make any day feel a little more special.
What makes this Creamy Potato Leek Soup Recipe stand out, in my opinion, is how effortlessly satisfying it is. With just a handful of ingredients, it comes together quickly but tastes like you’ve been simmering it all afternoon. Plus, it’s super versatile—you can whip it up for a casual weeknight dinner or jazz it up for guests without any fuss.
Ingredients You’ll Need
Every ingredient in this soup plays a key role in that rich, creamy texture and flavor. Choosing fresh, high-quality produce will really shine through in the final dish. Here are the essentials and a few tips to guide your shopping.
- Leeks: Use only the white and light green parts—they offer a delicate, mild onion flavor that’s the heart of the soup. Be sure to wash them thoroughly, as dirt tends to hide between the layers.
- Russet potatoes: These are perfect for that velvety creaminess when blended. Peel and dice them evenly so they cook at the same rate.
- Butter: Adds a silky base and richness—don’t skip it for that true creamy feel.
- Garlic: Minced finely to infuse a subtle warmth without overpowering the leeks.
- Chicken broth (or vegetable broth): This forms the savory backbone of the soup. My go-to is homemade broth, but a good quality store-bought one works just fine.
- Water: To help simmer everything gently and balance out the flavors.
- Dried thyme: Just a touch adds nice herbal notes that round out the soup.
- Salt and pepper: Adjust to taste—you’ll want to enhance the natural flavors rather than mask them.
Variations
I love making this recipe my own depending on the mood or season—it’s like the perfect soup canvas. Feel free to play around with add-ins or make it a bit lighter or heartier depending on what you have around.
- Make it vegan: Swap butter for olive oil and use vegetable broth instead of chicken broth. I’ve done this many times and honestly, the flavor stays just as comforting.
- Extra creaminess: Stir in a splash of heavy cream or coconut milk at the end. I usually do this if I’m serving it for a special weekend dinner to up the indulgence factor.
- Added herbs: Fresh chives or parsley sprinkled on top add a bright pop. I always keep some herbs on hand to freshen things up right before serving.
- Spicy twist: A pinch of cayenne or red pepper flakes gives it a little kick. This was a fun experiment for me on a chilly evening and definitely boosted the cozy factor.
How to Make Creamy Potato Leek Soup Recipe
Step 1: Prepare and Sauté Your Leeks
Start by slicing the white parts of your leeks thinly and rinsing them well—this part is crucial to avoiding a gritty bite! Melt the butter in a large pot over medium heat, then add the leeks along with minced garlic. Cook gently until the leeks are soft and fragrant, usually about 5-7 minutes. Don’t let them brown; soft and translucent is the goal here to deepen their natural sweetness.
Step 2: Add Potatoes, Broth, and Seasonings
Once your leeks are perfectly softened, toss in the peeled and diced potatoes along with the dried thyme, salt, and pepper. Pour in the chicken broth and water, making sure the potatoes are just covered. Bring everything to a boil, then reduce to a simmer. I usually let it cook gently for about 20 minutes or until the potatoes are completely tender when poked with a fork.
Step 3: Blend Until Smooth and Creamy
With your soup cooked through, it’s time to blend! I use an immersion blender right in the pot for ease, but careful if you’re using a regular blender—blend in batches and never fill more than halfway to avoid spills. Blend until silky smooth and creamy, adjusting the texture with more broth or water if needed. If you want it richer, this is the perfect moment to stir in cream or milk.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
For me, a little garnish takes this soup from everyday to memorable. I usually top mine with a sprinkle of chopped fresh chives or parsley—it adds color and freshness. A drizzle of good olive oil or a spoonful of sour cream also works beautifully to balance the creaminess with a touch of tang.
Side Dishes
This soup pairs wonderfully with crusty bread—think a warm baguette or some rustic sourdough for dunking. When I want to make it a fuller meal, I serve it alongside a crisp green salad or roasted vegetables. It’s a cozy combo that satisfies without weighing you down.
Creative Ways to Present
If you’re serving this soup for guests or a special occasion, I like to get a bit fancy with presentation. Try serving it in individual bread bowls for a fun twist or swirl in a flavored oil like basil or chili oil for an eye-catching contrast. Little touches like edible flowers or microgreens can make it feel extra special too.
Make Ahead and Storage
Storing Leftovers
I usually save any leftover Creamy Potato Leek Soup Recipe in airtight containers in the fridge for up to 3 days. Reheat gently on the stove to maintain that silky texture. It tastes even better the next day when the flavors have had time to meld.
Freezing
Freezing this soup works well—just let it cool completely before transferring to freezer-safe containers or bags. From my experience, it’s best to freeze it without cream or milk added, and then stir those in during reheating to avoid any separation. It keeps beautifully for up to 3 months.
Reheating
When reheating, I do it slowly over low heat on the stove, stirring often to prevent sticking or scorching. If the soup has thickened too much in the fridge or freezer, just add a splash of broth or water to loosen it back to that creamy perfection.
FAQs
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Can I use other types of potatoes in this Creamy Potato Leek Soup Recipe?
Absolutely! While Russet potatoes give a wonderfully creamy texture, you can also use Yukon Golds for a slightly buttery flavor and creamier body. Avoid waxy potatoes like red potatoes as they don’t break down as well and may leave your soup less smooth.
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Do I have to peel the potatoes for this soup?
Peeling potatoes is recommended here because it helps create that silky texture without bits of skin interrupting the smoothness. However, if you prefer a more rustic feel and don’t mind some texture, leaving the skins on is fine, just be sure to wash them thoroughly.
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How do I make this soup vegan or dairy-free?
Simply swap the butter for olive oil and use vegetable broth instead of chicken broth. You can also stir in coconut milk or a plant-based cream substitute at the end to keep that creamy richness without dairy.
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Can I prepare this soup ahead of time?
Yes! This soup actually tastes better the next day once the flavors meld. Just store it chilled in the fridge for up to 3 days or freeze for longer storage, reheating gently before serving.
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What if my soup is too thick after blending?
No worries! Simply stir in a bit more broth or water to get your desired consistency. I always keep extra broth on hand just for this reason.
Final Thoughts
This Creamy Potato Leek Soup Recipe has become my go-to comfort food whenever I need a little culinary hug. It’s approachable, forgiving, and delicious—the kind of recipe I’m happy to share with friends and family. I hope you’ll enjoy making it as much as I do, and that it becomes a staple in your kitchen for cozy nights in or anytime you need a warm, satisfying meal.
Print
Creamy Potato Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Simple Potato Leek Soup is a comforting and creamy classic made with tender leeks, diced Russet potatoes, butter, garlic, and flavorful broth. It is easy to prepare, perfect for a cozy meal, and can be customized with chicken or vegetable stock. The soup is gently cooked on the stovetop until the vegetables are tender and then blended to a smooth consistency, creating a rich and satisfying dish.
Ingredients
Vegetables
- 3–4 medium-to-large leeks (white parts only), sliced
- 2 pounds Russet potatoes, peeled and diced
- 2 cloves garlic, minced
Liquids
- 4 cups chicken broth or vegetable broth
- 1 cup water
Seasonings and Fats
- 2 tablespoons butter
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- Pepper to taste
Instructions
- Prepare the leeks: Thoroughly wash and slice the white parts of 3-4 medium to large leeks. Removing the green parts ensures a tender and mild flavor.
- Sauté the aromatics: In a large pot over medium heat, melt 2 tablespoons of butter. Add the sliced leeks and minced garlic, cooking until soft and fragrant but not browned, about 5-7 minutes.
- Add potatoes and seasonings: Incorporate 2 pounds of peeled and diced Russet potatoes into the pot. Stir in 1/4 teaspoon dried thyme, 1/2 teaspoon salt, and pepper to taste. Cook for another 2 minutes to combine flavors.
- Add liquids and simmer: Pour in 4 cups of chicken or vegetable broth and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the potatoes are very tender.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper if needed. Serve hot, optionally garnished with chopped chives or a swirl of cream.
Notes
- Use only the white and light green parts of the leeks to avoid bitterness.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- For a creamier texture, add a splash of heavy cream or milk after blending.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- Russet potatoes are preferred because they break down nicely and create a smooth consistency.
Keywords: potato leek soup, simple soup recipe, creamy potato soup, vegetarian soup, comforting soup
