There's something so comforting about a warm bowl of soup that feels like a hug on a chilly day. This Creamy Leek and Potato Soup Recipe brings that cozy feeling with a velvety texture and the fresh sweetness of leeks that make every spoonful special.

A round white bowl filled with creamy light yellow soup topped with a swirl of white cream. On top, there are golden-brown croutons scattered over the cream, small dark red bacon pieces, and finely chopped green herbs sprinkled spread evenly. The bowl is placed on a wooden board with a few green herb bits on it, all set on a white marbled surface with another bowl partially visible in the background. 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

This recipe has been a staple in my kitchen for years because it’s simple to make yet incredibly satisfying. The balance of creamy texture and fresh leek flavor is just unbeatable, plus it’s perfect for almost any occasion—whether a casual lunch or a cozy dinner.

Ultimate Comfort Food: The soup’s richness and velvety smoothness make it seriously comforting and filling without being heavy.
Simple Ingredients, Big Flavor: With just a handful of common ingredients, you get layers of flavor that feel much fancier than the effort involved.
Customizable to Your Taste: Whether you like it super creamy, with a bit of crunch, or added smoky bacon—this soup adapts to your preferences.
Great for Meal Prep: It keeps beautifully in the fridge and freezes well, making it a perfect make-ahead meal to rely on.

A white bowl filled with creamy pale yellow soup topped with a swirl of white cream, small golden brown croutons scattered in the center, finely chopped dark green chives sprinkled over the top, and tiny bits of dark red bacon pieces adding contrast; the bowl sits on a wooden board placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Leek and Potato Soup Recipe plays a vital part. From the buttery base to the smooth cream finish, the flavors blend perfectly to create that classic, rich soup everyone loves.

Flat lay of fresh whole unpeeled Maris Piper potatoes, firm and bright green leeks with trimmed dark parts, two crisp pale green celery ribs, two large whole brown garlic cloves, a small white ceramic bowl of pale yellow butter cubes, a small white ceramic bowl filled with cream, a small white ceramic bowl of cooked crisp diced pancetta, a small white ceramic bowl of finely diced fresh green chives, a small white ceramic bowl of coarse sea salt crystals, a small white ceramic bowl of cracked black peppercorns, all ingredients arranged symmetrically 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 gently soften the veggies without browning, preserving the delicate leek flavor.
Celery: Brings subtle earthiness and a bit of crunch to the base for depth.
Garlic: Provides a mild aromatic background that enhances the soup's overall flavor.
Leeks: The star of the show—sweet, tender, and perfect for that gentle oniony bite.
Chicken Stock: Creates a flavorful cooking liquid that makes the soup taste homemade and hearty. You can swap for veggie stock to keep it vegetarian.
Maris Piper or Russet Potatoes: Great for their creamy texture when cooked and blended, helping thicken the soup naturally.
Salt & Black Pepper: Essential for seasoning and enhancing the natural flavors—don't hold back here!
Heavy/Double Cream: Adds that luscious creamy finish without overpowering the vegetables.
Diced Pancetta or Bacon: Optional, but the crispy savory topping gives a fantastic contrast that I personally can't resist.
Croutons: I love their crunch and texture contrast when added on top just before serving.
Fresh Chives: A sprinkle brightens the dish with a fresh, mild onion flavor.

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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 best things about this Creamy Leek and Potato Soup Recipe is how easy it is to tweak for your tastes or dietary needs. I often play around with different toppings or swap out ingredients depending on what I have on hand.

Variation: Sometimes, I add a pinch of nutmeg or smoked paprika for an unexpected warmth and subtle smokiness that changes things up beautifully.
Dairy-Free: If you want to skip the cream, coconut milk works surprisingly well and adds a slight sweetness.
Vegan Version: Use vegetable stock, swap butter for olive oil, and skip the bacon to keep it plant-based and still delicious.
Extra Veggies: I’ve tossed in diced carrots or parsnips with the celery to add a natural sweetness and extra nutrients.

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

Step 1: Sauté the Aromatics Until Sweet and Tender

Start by melting butter over medium heat in a large, deep pot. I add finely diced celery first because it takes a little bit longer to soften. After a few minutes, I toss in the garlic and then the leeks. Stir them gently, letting the leeks soften and release their natural sweetness. This usually takes about 8 minutes. Keep an eye on the heat so nothing browns; you want softness, not color. Trust me, this step builds the foundation of flavor you’ll taste in every spoonful.

Step 2: Add Stock, Potatoes, and Leek Ends—Simmer Slowly

Pour in the chicken stock, then mix in your diced potatoes along with salt and pepper. Before adding the darker green parts of the leeks, I always check thoroughly for any dirt—it can hide there! Add these to the pot and bring it all to a simmer. Once the soup starts bubbling gently, I reduce the heat slightly and cover it with a lid. Let it simmer for about 30 minutes until those potatoes are so soft they practically melt under your spoon.

Step 3: Blend Until Smooth, Then Stir in Cream

Take off the lid and fish out the tougher leek ends—that’s an easy step that makes the soup smooth without unexpected chewy bits. With the heat turned off, carefully blitz the soup until it’s smooth but not overly blended; overprocessing can make it gluey, which I’ve learned the hard way! Stir in the room temperature cream to give it that beautiful silky finish, then taste and adjust seasoning if needed. One tip I swear by: don’t be shy with salt here—it really amps up the flavors.

Step 4: Add Your Favorite Toppings and Serve

This is where you get to make it really yours. I love sprinkling crispy pancetta or bacon on top along with a few croutons for crunch, then finishing with fresh chives. Grab a spoon and dig in while it’s warm—absolute heaven in a bowl!

Top Tip

After making this Creamy Leek and Potato Soup Recipe numerous times, I’ve learned a few tricks that make the experience smoother and the results even tastier. These tips will help you avoid common pitfalls and get that perfect creamy texture every time.

Cleaning Leeks Properly: Always check leek layers for grit by rinsing them under running water or soaking slices in a bowl, especially the tougher dark green parts.
Don’t Rush the Sauté: Let the leeks and garlic soften gently without rushing or browning to lock in natural sweetness—you’ll thank yourself later.
Blending Technique: Pulse your blender or use an immersion blender in short bursts to keep the soup smooth but not gluey.
Season Generously: Even though it’s a simple soup, adjusting salt and pepper at the end can completely transform the flavor.

How to Serve Creamy Leek and Potato Soup Recipe

leek and potato soup - Serving Suggestion

Garnishes

For garnish, I’m all about contrasts: crispy diced pancetta or bacon adds savory crunch that pairs beautifully with the silky soup. I also love to sprinkle fresh chives because their mild onion flavor feels so fresh and bright. A drizzle of extra cream right before serving makes it look and taste even more indulgent.

Side Dishes

To round out the meal, I usually serve this soup with crusty bread—sourdough is my favorite for dipping. Sometimes a simple green salad or a handful of roasted vegetables makes a lovely complement, especially if you want to keep things light and fresh.

Creative Ways to Present

For special occasions, I like serving this soup in individual mini cocottes or ramekins with a sprinkle of cheese melted on top under the broiler. It feels extra cozy and elegant that way, perfect for impressing guests without extra effort!

Make Ahead and Storage

Storing Leftovers

I keep leftover Creamy Leek and Potato Soup in airtight containers in the fridge for up to three days. It actually tastes better the next day once the flavors meld, so I often make a double batch on purpose!

Freezing

I’ve frozen this soup successfully several times. Just cool completely, transfer to freezer-safe containers, and freeze for up to three months. When reheating, I add a splash of stock or water to loosen it up because it thickens in the freezer.

Reheating

To reheat, gently warm the soup on low heat, stirring occasionally to prevent sticking. Add a little extra cream or stock if the texture feels too thick. Avoid boiling once cream is added to keep that luscious smoothness.

Frequently Asked Questions:

Can I make this soup vegetarian or vegan?

Absolutely! Use vegetable stock in place of chicken stock, swap butter for olive oil, and omit the bacon or pancetta. For the cream, you can substitute with coconut milk or a plant-based cream to keep it creamy.

How do I clean leeks properly?

To clean leeks thoroughly, slice them lengthwise and rinse under running water or soak in a bowl of cold water to remove any trapped dirt or grit, especially near the root and the tough dark green parts.

Can I prepare this soup ahead of time?

Yes! This soup keeps well in the fridge for up to three days and can be frozen for longer storage. Just reheat gently, adding a little extra stock or cream if needed to get the perfect consistency.

What potatoes work best in this soup?

Maris Piper or Russet potatoes are ideal because they break down nicely when cooked and help create a creamy texture without needing extra thickening agents.

Final Thoughts

This Creamy Leek and Potato Soup Recipe is one of those dishes that feels like a secret weapon in my kitchen—it’s quick, comforting, and endlessly adaptable. I hope making it becomes as joyful a ritual for you as it is for me. Pop on your favorite playlist, simmer those leeks with love, and enjoy this simple, delicious bowl of comfort!