For a soup that feels indulgent yet fits into a balanced lifestyle, this recipe relies on the natural starch of potatoes for body instead of heavy cream. The result is a velvety, satisfying creamy potato leek soup that's rich in flavor but light enough for any wellness-focused day.
I think we can all agree that the best comfort food is the kind that doesn’t ask for much. It doesn’t need a special occasion or a perfectly clean kitchen. It just needs a few good ingredients, a sturdy pot, and about forty-five minutes of your time. That’s the magic of a great soup recipe. It’s a quiet promise of warmth, a bowl of reassurance that everything is going to be okay.
This particular creamy potato leek soup has been my go-to reset button for years. It’s the soup I make when the first chill hits the air, when the week has felt too long, or when I simply want something that tastes like a gentle hug. It’s humble, made from earthy potatoes and sweet, mild leeks, but the final texture is where the real secret lies. We’re not just making a chunky potato soup here. We’re aiming for something silky, luxurious, and deeply comforting—a bowl that feels special without any fuss.
So, pull out your favorite soup pot. Let’s make a batch of this cozy, classic creamy potato leek soup. Simple ingredients, warm memories.
Table of Contents
Creamy Potato Leek Soup
A velvety, comforting soup that achieves its luxurious creaminess from blended potatoes, not heavy cream. It's a simple, one-pot meal that comes together in under an hour, perfect for a cozy reset. The mild, sweet flavor of leeks and buttery potatoes creates a bowl that feels like a gentle hug.
- Prep Time: 15min
- Cook Time: 30min
- Total Time: 45min
- Yield: 4 servings 1x
- Category: dinner
- Method: simmering
- Cuisine: French
Ingredients
- 3 tablespoons unsalted butter
- 3 large leeks, white and light green parts only, cleaned and sliced
- 3 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and diced
- 4 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup whole milk or half-and-half
- Salt and freshly ground black pepper, to taste
- Optional for serving: chopped fresh chives, crispy bacon bits, a swirl of cream, or shredded cheddar
Instructions
- Thoroughly clean the leeks. Slice them lengthwise, fan the layers under cold water to remove grit, then slice the white and light green parts.
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until soft and sweet but not browned.
- Add the minced garlic and cook for 60 seconds until fragrant.
- Add the diced potatoes, broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, until the potatoes are fork-tender.
- Remove the bay leaf. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and velvety. (If using a countertop blender, blend in batches, venting the lid to avoid steam pressure.)
- Stir in the milk or half-and-half. Warm through over low heat for 2-3 minutes. Do not boil.
- Season generously with salt and pepper to taste. Serve hot with desired toppings.
Notes
For the silkiest texture, blend the soup while it is still hot. To make it dairy-free, use olive oil instead of butter and full-fat canned coconut milk instead of dairy. The soup stores and freezes beautifully; it will thicken when chilled, so thin with a splash of broth or milk when reheating.
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 25
Ingredients List
Creamy potato leek soup begins with a short, humble list. You likely have most of this in your pantry right now. The beauty is in how these simple components transform.
- 3 tablespoons unsalted butter
- 3 large leeks (white and light green parts only), thoroughly cleaned and sliced
- 3 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and diced (about 4-5 medium)
- 4 cups (32 oz) low-sodium chicken broth or vegetable broth
- 1 teaspoon dried thyme (or 3-4 sprigs fresh thyme)
- 1 bay leaf
- 1 cup whole milk or half-and-half
- Salt and freshly ground black pepper, to taste
- Optional for serving: chopped fresh chives, crispy bacon bits, a swirl of cream, or a sprinkle of sharp cheddar.
Smart Swaps & Notes:
- Potatoes: Yukon Golds are my top pick for their buttery flavor and creamy texture when blended. Russets will work but can become a bit gluey. For a different twist, try my Easy Carrot Potato Soup which uses a similar potato base.
- Broth: Vegetable broth keeps it vegetarian. A rich chicken broth adds deeper savory notes.
- Dairy: Whole milk gives a lighter creaminess. Half-and-half or even a splash of heavy cream makes it extra rich. For a dairy-free version, use full-fat canned coconut milk—it’s fantastic.
- Leeks: Can’t find leeks? A large sweet onion (like a Vidalia) is a good substitute, though the flavor profile will be slightly different.
Timing
This is one of those fall soup recipes that comes together with minimal active time. Perfect for a weeknight.
- Prep Time: 15 minutes (mostly cleaning and chopping)
- Cook Time: 30 minutes
- Total Time: 45 minutes
That’s about 20% faster than many blended soup recipes because we’re not roasting vegetables first. Everything happens in one pot, from sauté to simmer to silky finish.
Step-by-Step Instructions
The process for this delicious soup recipe is straightforward, but a few key steps ensure that signature silky texture.
1. Prepare the Leeks. This is the most important prep step. Slice the leeks lengthwise and rinse under cold water, fanning the layers to remove all grit. Slice the white and light green parts. The dark green tops are too tough for soup, but save them for making stock!
2. Sauté the Aromatics. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the cleaned leeks and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until they are very soft and sweet, but not browned. Add the garlic and cook for just 60 seconds until fragrant.
3. Build the Soup Base. Add the diced potatoes, broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat to a steady simmer. Cook for 20-25 minutes, or until the potatoes are fork-tender and starting to break down a bit.
4. The Secret for Silky Texture. Here’s the trick: remove the bay leaf, then blend directly in the pot with an immersion blender until perfectly smooth. If you use a countertop blender, work in batches and vent the lid (cover with a towel) to avoid steam explosions. Blending while hot is key—it emulsifies the potato starch and creates that luxurious, velvety body without any flour or roux.
5. Finish and Season. Stir in the milk or half-and-half. Warm through over low heat for another 2-3 minutes. Do not boil after adding dairy. Now, taste. Season generously with salt and pepper. The soup will need more salt than you think to make all the flavors sing.
Nutritional Information
A serving of this creamy potato leek soup (about 1.5 cups) is not only comforting but offers wholesome nutrition. Approximate values are:
- Calories: ~250
- Protein: 6g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 4g
Potatoes provide vitamin C, potassium, and vitamin B6, while leeks are a good source of vitamin K and antioxidants. Using broth and the potatoes’ natural starch for creaminess makes this a healthier choice compared to soups laden with heavy cream. It’s a prime example of how soup recipes healthy can still be deeply satisfying.
Equipment Needed
You don’t need anything fancy to make this creamy potato leek soup a success.
- A large Dutch oven or heavy-bottomed soup pot (like a 5-6 quart size)
- A sharp knife and cutting board
- Immersion blender (highly recommended) – This is the game-changer for easy, safe blending and minimal cleanup. A standard countertop blender works too.
- A ladle for serving
- Measuring cups and spoons
Why You’ll Love This Recipe
This creamy potato leek soup earns a permanent spot in your recipe rotation for so many reasons.
- It’s the Epitome of Comfort Food, Made Easy. This soup delivers that rich, restaurant-style creaminess from your own stove in under an hour. No special skills required.
- Incredibly Adaptable. It’s a perfect canvas. Add a diced ham steak with the potatoes for a hearty ham and potato soup, or stir in white beans at the end for extra protein. It’s as versatile as it is delicious.
- Meal Prep & Freezer Champion. It doubles beautifully, tastes even better the next day, and freezes like a dream for instant future meals.
- Crowd-Pleasing for All Ages. Its mild, creamy flavor is a hit with kids and adults alike. Everyone asks for seconds.
- Regular Kitchen, Regular Time, Great Results. It proves you don’t need a pantry full of exotic ingredients to create something truly special and nourishing.
Healthier Alternatives for the Recipe
Want to tweak this creamy potato leek soup to fit specific dietary needs? No problem. The base recipe is wonderfully flexible.
- Dairy-Free/Vegan: Substitute the butter with olive oil or vegan butter. Use vegetable broth and replace the milk with full-fat canned coconut milk. The result is just as creamy with a very subtle, lovely sweetness.
- Lower Carb: While potatoes are the star, you can replace half the potato volume with cauliflower florets. The flavor will change, but you’ll still get a wonderfully creamy texture.
- Higher Protein: Stir in a can of rinsed white beans (cannellini or great northern) before blending, or add shredded rotisserie chicken at the end just to warm through.
- Gluten-Free: This recipe is naturally gluten-free. Just always check your broth labels to be sure.
Serving Suggestions
A bowl of this soup is a meal in itself, but a few simple additions make it a feast.
- The Perfect Toppings: A sprinkle of crispy, crumbled bacon, a handful of sharp shredded cheddar, a dollop of sour cream, or a shower of fresh chives or green onions. A crack of black pepper and a drizzle of good olive oil is sublime.
- On the Side: A thick slice of crusty, buttered bread for dipping is non-negotiable. A simple green salad with a bright vinaigrette cuts the richness perfectly.
- Make it a Soup Night: Serve this as part of a soup trio! Offer a lighter option like my Easy Creamy Zucchini Soup and a heartier choice like my Creamy Tortellini Soup. Let everyone build their own cozy meal.
Common Mistakes to Avoid
A few small missteps can change the texture of your creamy potato leek soup. Here’s how to steer clear.
- Not Cleaning Leeks Thoroughly. Grit between the layers will ruin your soup. Take the time to slice and rinse them well. It’s the one task you can’t rush.
- Blending When Cool. For the silkiest emulsion, blend the soup while it’s still hot from the pot. Cooling potatoes release starch differently and can lead to a gummy texture.
- Underseasoning. Potatoes and leeks need a good amount of salt to shine. Season in layers: a pinch when sautéing leeks, and then generously at the end after adding the dairy. Taste and adjust until the flavors pop.
- Using a Wimpy Blender. If using a countertop blender, don’t overfill it. Hot soup expands. Blend in small, careful batches to achieve that perfectly smooth consistency you’re after in any delicious soup recipe.
- Boiling After Adding Dairy. Once the milk or cream goes in, just warm it through. Boiling can cause it to separate or curdle, giving your soup a grainy look.
Storing Tips for the Recipe
This soup is arguably better on day two, and it freezes beautifully.
- Refrigerating: Cool completely and store in an airtight container for up to 4 days.
- Freezing: Portion the cooled, blended soup into freezer-safe bags or containers. Leave about an inch of space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently warm on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after storage, thin it with a splash of broth or milk. Avoid the microwave on high power, as it can heat unevenly and cause the dairy to separate.
Conclusion
At the end of the day, that’s what we’re all after, isn’t it? Food that feels like home. This creamy potato leek soup is exactly that—a timeless, no-fuss recipe that turns simple, affordable ingredients into a bowl of pure comfort. It’s nourishing, it’s flexible, and it has that secret little trick (blending while hot!) that makes it feel just a bit more special than your average potato soup.
I hope this recipe finds its way into your kitchen on a blustery afternoon or a busy weeknight. It’s the kind of reliable, soul-warming dish you’ll come back to again and again.
If you give it a try, I’d love to hear how it turned out for you! Did you add bacon? Try the coconut milk version? Let me know in the comments below. And if you’re looking for more cozy soup inspiration, don’t miss my Chicken Wild Rice Soup for another hearty favorite, or The Best Homemade Loaded Potato Soup if you’re craving all the classic toppings.
Happy cooking, friends. Stay cozy.
FAQs about Creamy Potato Leek Soup
What can I add to potato leek soup for flavor?
Enhance the flavor of your Creamy Potato Leek Soup with ingredients like garlic, thyme, bay leaf, a splash of white wine, or a touch of nutmeg. A squeeze of lemon juice at the end can also brighten the flavor.
What is the best potato for potato leek soup?
Waxy potatoes like Yukon Gold or red potatoes are best for Creamy Potato Leek Soup. They hold their shape well during cooking and contribute to a creamy texture.
How do you thicken potato leek soup?
Potato leek soup naturally thickens as the potatoes cook and release starch. For a creamier consistency, blend a portion of the soup or add a thickening agent such as heavy cream or a cornstarch slurry.
Is potato and leek soup healthy?
Yes, Creamy Potato Leek Soup can be a healthy option. It's packed with vitamins and fiber from the potatoes and leeks. To keep it healthier, use low-sodium broth and limit the amount of cream added.
Can you freeze potato leek soup?
Yes, you can freeze potato leek soup, but the texture may change slightly upon thawing, particularly if it contains cream. It's best to freeze the soup before adding any cream. Add the cream after thawing and reheating.
What goes well with potato leek soup?
Creamy Potato Leek Soup pairs well with crusty bread, a grilled cheese sandwich, a side salad, or a ham and cheese quiche.
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