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

There's something irresistibly comforting about a velvety, rich bowl of soup, and this Creamy Potato Leek Soup Recipe truly hits that spot. The gentle sweetness of leeks paired with tender potatoes creates a luscious, silky texture that feels like a warm hug on a chilly day.

A white bowl filled with creamy light yellow soup, topped with a spiral drizzle of golden oil, small green herb leaves scattered, and a sprinkle of black pepper. The bowl sits on a white plate, with a patterned napkin in soft beige and gold under the bowl, and an antique silver spoon resting beside it. In the background, a dark purple pot with some soup inside is partially visible. The whole scene is set on a white marbled surface. 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

This Creamy Potato Leek Soup Recipe is one of those dishes I keep coming back to. It’s incredibly simple but feels luxurious, perfect for busy weeknights or a cozy weekend meal when you want something satisfying without fuss.

Simple Ingredients: You only need a handful of pantry staples and fresh produce to make this delicious soup.
Velvety Texture: Pureeing the potatoes and leeks creates a smooth, creamy consistency without needing heavy cream in excess.
Versatile & Customizable: You can tailor it by adding herbs, swapping stock, or adjusting creaminess based on your preference.
Comfort Food Classic: It’s a timeless soup that always feels heartwarming and indulgent, whether for lunch or dinner.

Ingredients & Why They Work

The magic of this soup comes down to a short, quality ingredient list where everything supports a creamy, savory base. Here’s why each ingredient is crucial and a few shopping tips to help you find the best.

Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl of pale creamy unsalted butter, a simple white ceramic bowl filled with chopped pale yellow Yukon gold potatoes, three fresh green and white leeks halved and sliced, a small white ceramic bowl of coarse Kosher salt, a small white ceramic bowl of ground black pepper, a simple white ceramic bowl filled with clear vegetable stock, a small white ceramic bowl of thick heavy cream, and a few sprigs of fresh green thyme leaves, all 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

Olive oil: Adds richness and depth; I always go for extra virgin for the best flavor.
Unsalted butter: Gives a silky mouthfeel and complements the leeks beautifully.
Yukon gold potatoes: Their creamy texture when cooked is perfect for blending smooth soups.
Leeks: The star of the show—use fresh, firm leeks and clean them really well to avoid grit.
Kosher salt: Essential for seasoning; add gradually to avoid over-salting.
Ground black pepper: For balanced warmth and a bit of bite.
Vegetable stock: I prefer homemade or low sodium to control salt levels—this keeps the soup light yet flavorful.
Heavy cream: Just the right amount to boost creaminess without weighing it down.
Fresh thyme leaves: Garnish adds a lovely herbal aroma and pop of freshness.

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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

I love how flexible this Creamy Potato Leek Soup Recipe is. Over the years, I’ve tinkered with it to suit different moods, seasons, or dietary needs. It’s a great base—feel free to make it your own!

Variation: Once, I swapped the vegetable stock for chicken broth for a deeper umami flavor—totally worth it if you’re not vegetarian.
Herb boosts: Adding fresh chives or dill stirred in at the end brings a fresh punch that brightens the creaminess.
Dairy-free tweak: Use coconut cream instead of heavy cream for a plant-based version; it changes the flavor but keeps that silky texture.
Extra veggies: Throwing in some celery or leeks’ green tops during sauté adds nice complexity without extra fuss.

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 is placed on a folded light cloth with yellow and white patterns. The soup is smooth with tiny bits and has a swirl of bright golden yellow oil on top. Small green herb leaves are scattered over the soup, along with black pepper specks. A silver spoon rests inside the bowl on the right side. Two green herb sprigs lie on the white marbled surface around the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Leeks with Love

Start by heating butter and olive oil in a medium pot over medium heat. Once melted, add the sliced leeks and sauté gently for about 5–7 minutes until they’re soft but not browned. A good tip: stir often and adjust heat if they start to color too fast—you want that sweetness without bitterness.

Step 2: Add Potatoes and Season

Next, toss in the cubed Yukon gold potatoes. Season with kosher salt and some freshly ground black pepper. This early salting builds flavor right into the potatoes so the soup is well-balanced.

Step 3: Pour Stock and Simmer

Pour enough vegetable stock to fully cover the veggies. Then cover the pot with a lid, but leave a small gap for steam to escape. Bring it all to a vigorous simmer. Let it cook gently for about 35 minutes until the potatoes become very tender—you’ll know it’s ready when a fork slides right through.

Step 4: Blend Until Silky Smooth

Once the potatoes are tender, turn off the heat. Using an immersion blender right in the pot, blend the soup until it’s incredibly smooth. If you don’t have an immersion blender, carefully transfer batches to a high-powered blender. The texture here makes the whole difference, so take your time.

Step 5: Add Cream and Serve

Stir in the heavy cream for that signature richness. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and a grind of black pepper. Serve warm for maximum comfort.

Top Tip

I’ve made this creamy potato leek soup countless times, and a few small tricks have really helped it shine.

Cleaning Leeks Thoroughly: I always slice and then soak my leeks in cold water to rinse out the grit—never skip this step or the soup gets sandy!
Don’t Rush the Sauté: Softening leeks slowly releases their natural sweetness, so gently sauté for 5–7 minutes instead of blasting on high heat.
Use an Immersion Blender: Blending directly in the pot keeps things simple and avoids losing any soup. Plus, you can control the texture easily.
Season Gradually: I add salt little by little and taste as I go, especially after blending, because pureeing can change how the flavors come through.

How to Serve Creamy Potato Leek Soup Recipe

Garnishes

I adore finishing this soup with fresh thyme—it adds a delicate herbaceous lift—and a drizzle of good olive oil for richness. Sometimes I sprinkle a little cracked black pepper and flaky sea salt on top. If I’m feeling playful, a few crispy bacon bits or chives work wonders too.

Side Dishes

This soup pairs beautifully with crusty bread—think toasted baguette or sourdough—to soak up every silky drop. A simple green salad with a bright lemon vinaigrette also balances the creaminess perfectly.

Creative Ways to Present

For a dinner party, I like serving the soup in mini crocks with a sprinkle of cheese and herbs, or even in hollowed-out bread bowls. It makes the meal feel special and invites a cozy, interactive vibe around the table.

Make Ahead and Storage

Storing Leftovers

I usually cool my leftover soup completely before storing it in an airtight container in the fridge. It keeps well for about 3–4 days, and the flavors deepen beautifully overnight.

Freezing

This soup freezes nicely too. I portion it out into freezer-safe containers, leaving some space for expansion. When thawed, it might separate a bit, but a quick stir or whisk brings it right back to life.

Reheating

Reheat gently on the stovetop over low heat, stirring often to keep that smooth texture. If it feels too thick, just add a splash of stock or water to loosen it up. Microwave reheating is fine too—just stir halfway through for even warming.

Frequently Asked Questions:

Can I use other types of potatoes for this soup?

Yes! While Yukon gold potatoes are ideal for their creamy texture, you can use russet potatoes as a substitute. Just be aware that russets might make the soup a bit lighter in color and fluffier in texture.

What’s the best way to clean leeks?

Leeks often hold dirt between their layers. Slice them first and then soak the pieces in a bowl of cold water for several minutes. The grit will sink to the bottom. Rinse and drain well before cooking.

Can I make this soup vegan?

Absolutely! Swap the butter for olive oil and use coconut cream or a labeled vegan cream alternative instead of heavy cream. Ensure your stock is vegetable-based and vegan-friendly.

How do I get the soup extra smooth without lumps?

Use an immersion blender and blend for a minute or two until the soup looks silky. Alternatively, blend in batches in a high-speed blender. For an ultra-smooth texture, you can pass it through a fine sieve after blending.

Final Thoughts

This Creamy Potato Leek Soup Recipe has been a staple in my kitchen for years—and for good reason. It’s comforting, easy to pull together, and feels like a little celebration in a bowl. Whether you're after a quick nourishing meal or want something special to share with friends, this soup absolutely delivers. I hope you enjoy making and savoring it as much as I do!