Name: Creamy Potato Leek Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 4 large leeks (about 2½ pounds), white and light green parts only; 3 tablespoons unsalted butter; 1 teaspoon sea salt; Freshly ground black pepper, to taste; 2 pounds Yukon gold potatoes or yellow potatoes, chopped; 3 garlic cloves, grated; 6 cups Leek Top Broth or vegetable broth; 3 fresh thyme sprigs, bundled; 1 cup milk or heavy cream; 1 tablespoon fresh lemon juice (optional); Chopped fresh chives, for garnish; 4 large leeks (about 2½ pounds), dark green tops only; 12 cups water; 8 fresh thyme sprigs; 5 garlic cloves, smashed; 1 tablespoon sea salt; 1 tablespoon black peppercorns

If you’re craving something warm, comforting, and utterly satisfying, Creamy Potato Leek Soup Recipe is my go-to. It’s silky smooth with just the right hint of savory goodness, and honestly, once you try this, you’ll want to make it again and again. I love this recipe because it’s straightforward, uses simple ingredients, and has that cozy vibe perfect for chilly evenings or when you just need a little culinary hug.

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Why You’ll Love This Recipe

Ultra Creamy Texture: Thanks to the perfect balance of potatoes and leeks blended to silky smooth perfection.
Simple Ingredients: You probably already have these staples in your kitchen — no need for fancy shopping trips.
Homemade Broth Option: Making leek top broth adds a deep, fresh flavor that elevates the whole soup.
Versatile and Cozy: Great for weeknight dinners or impressive enough to serve friends when you want to keep things casual yet delicious.

Creamy Potato Leek Soup Recipe - Recipe Step

Ingredients You’ll Need

Every ingredient in this Creamy Potato Leek Soup Recipe works harmoniously — the sweet leeks, buttery potatoes, and fragrant thyme make it comforting without being heavy. When shopping, look for fresh, firm leeks and Yukon gold potatoes for the best flavor and texture.

Flat lay of fresh white and light green leeks sliced lengthwise showing their layers, whole Yukon gold potatoes with smooth yellow skins, peeled garlic cloves beside a small pile of grated garlic, fresh thyme sprigs with green leaves, a small bowl filled with creamy milk, and bright green chopped chives scattered lightly, all arranged beautifully with soft natural light highlighting their fresh colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Creamy Potato Leek Soup, potato leek soup, creamy leek soup, easy soup recipes, comforting potato leek soup

Leeks (white and light green parts): These add a gentle onion flavor — be sure to wash them thoroughly, as dirt loves to hide in their layers.
Butter: I use unsalted so I can control the seasoning, but salted butter works too if you adjust the salt in the recipe.
Sea salt: Adds brightness and balances the flavors perfectly.
Freshly ground black pepper: Nothing beats freshly cracked pepper for a little kick and warmth.
Yukon gold or yellow potatoes: Their creamy texture melts into the broth to give the soup that luscious body.
Garlic cloves: Grated garlic blends in smoothly, so you get gentle savory notes without harsh chunks.
Leek top broth or vegetable broth: Using homemade leek top broth takes this from good to restaurant-level amazing.
Fresh thyme sprigs: This herb’s subtle earthiness pairs wonderfully with leeks and potatoes.
Milk or heavy cream: For richness — I often go with whole milk for a lighter version or cream when I want indulgence.
Fresh lemon juice (optional): A splash at the end brightens everything up beautifully.
Chopped fresh chives (for garnish): Adds a pop of color and mild onion flavor on top.

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.

Variations

I love that this Creamy Potato Leek Soup Recipe is so adaptable. You can tweak it for dairy-free diets, spice it up, or add your own signature twist. Don’t be shy in making it your own — that’s half the fun in the kitchen!

Dairy-Free Version: Swap the butter for olive oil and use coconut or almond milk instead of dairy — it’s surprisingly rich and just as comforting.
Extra Herbaceous: I sometimes toss in some fresh parsley or tarragon along with thyme to add vibrant layers of flavor.
Spicy Twist: A pinch of cayenne or smoked paprika gives the soup a subtle warmth that my family goes crazy for on cold nights.

How to Make Creamy Potato Leek Soup Recipe

Step 1: Make Your Leek Top Broth (Optional but Worth It!)

I discovered this trick to take the soup’s flavor to the next level: save those dark green leek tops instead of tossing them. Just wash them well, then boil with garlic, thyme, salt, and peppercorns to create a broth that’s deeply fragrant and uniquely leek-y. Simmer for about 30 minutes, strain, and you’ve got a secret weapon for your soup base. You can even freeze some extra broth for later use, which is a game changer on busy nights.

Step 2: Prepare and Sauté the Leeks

Next, chop the white and light green parts of the leeks nice and thin, then wash them thoroughly to get rid of any hidden grit. Heat butter over medium heat in a large pot or Dutch oven, add leeks along with sea salt and fresh pepper, then cook gently for 8-10 minutes. You want them soft and tender, not browned — if they start to color, just lower the heat. This slow cooking brings out the leeks’ natural sweetness, a step you don’t want to skip.

Step 3: Add Potatoes, Garlic, and Broth, Then Simmer

Once the leeks are meltingly soft, toss in your chopped Yukon gold potatoes and grated garlic. Pour in your homemade leek broth or vegetable broth, add the thyme sprigs, and bring to a gentle simmer. Let that cook for about 20 minutes until the potatoes are super tender. This is where the magic happens, as all those flavors meld together for a deep, comforting soup base.

Step 4: Blend and Finish with Cream

Remove the thyme sprigs, then use an immersion blender to puree the soup until it’s irresistibly smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender — just watch out for the hot liquid! Stir your choice of milk or heavy cream in at this point, adding just enough to get that perfectly luscious texture. Taste and adjust salt and pepper, then finish with a splash of fresh lemon juice if you want a little bright zing.

Step 5: Garnish and Serve

Finally, ladle the soup into bowls and sprinkle with freshly chopped chives — it adds such a lovely color and subtle onion flavor that complements the soup beautifully. Serve it warm and watch everyone’s faces light up. Trust me, it’s pure comfort in a bowl!

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Pro Tips for Making Creamy Potato Leek Soup Recipe

Wash Leeks Thoroughly: I always slice and soak leeks in cold water to catch any dirt — it’s the best way to ensure no gritty surprises.
Low and Slow for Leeks: Cooking leeks gently brings out their sweetness without bitterness or browning, which can change the soup’s flavor.
Customize Creaminess: Start by adding a little milk or cream and adjust gradually so the soup never feels too heavy or thin.
Avoid Over-Blending: Blend just until smooth — over-blending can make the soup gluey, which I’ve learned the hard way.

How to Serve Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup Recipe - Serving

Garnishes

I’m a huge fan of fresh chives on top — they add the perfect fresh pop and color contrast. Sometimes I like to sprinkle a little crispy bacon or crumbled goat cheese for a special occasion. A swirl of crème fraîche or a drizzle of truffle oil turns this humble soup into a showstopper.

Side Dishes

To keep things cozy, I often serve this Creamy Potato Leek Soup Recipe with crusty bread or warm toasted sourdough. A simple green salad with vinaigrette balances the richness beautifully. For a heartier meal, pair it with a roasted chicken or sautéed greens.

Creative Ways to Present

For gatherings, try serving the soup in individual mugs or mini bread bowls — it’s fun and inviting. Garnish with a fresh sprig of thyme or swirl in some herb oil for an elegant touch. I once served it in small shot glasses as an appetizer at a party, and everyone loved the cozy vibe.

Make Ahead and Storage

Storing Leftovers

Any soup leftovers are best stored in an airtight container in the refrigerator. I usually keep mine for up to 3 days, and the flavors actually deepen overnight, making it an even tastier lunch the next day. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully. After cooling to room temperature, pour it into freezer-safe containers or bags. I label with the date and freeze for up to 3 months. When I thaw it, the texture is still creamy, and the flavor remains fresh — such a lifesaver for busy weeks.

Reheating

Reheat over low heat on the stove, stirring occasionally to prevent sticking or burning. If it feels too thick after sitting in the fridge or freezer, simply add a splash of broth or milk to loosen it up. Microwave works too, but I prefer stovetop for the best texture.

FAQs

Can I use regular yellow onions instead of leeks?

While yellow onions can work in a pinch, they have a stronger, sharper flavor compared to the mild sweetness of leeks. If you substitute, consider cooking onions a bit longer and at a lower heat to mellow their flavor. For the authentic taste and texture of this Creamy Potato Leek Soup Recipe, leeks are definitely worth the extra effort.
Is it necessary to make the leek top broth?

Not necessary, but highly recommended. Using the broth made from leek tops adds depth and enhances the fresh, delicate flavor of the soup. If you’re short on time, good-quality vegetable broth is a fine substitute, though you might miss that extra layer of leek flavor.
How do I make this soup vegan?

Simply swap the butter for olive oil or a vegan butter substitute, and use a plant-based milk such as oat, almond, or coconut milk instead of dairy. Also, make sure your broth is vegetable-based. The process stays the same, and you’ll still get that lovely creamy texture.
Can I prepare this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors meld together. Prepare it fully, then store it in the fridge and gently reheat when ready to serve. Just remember to stir well and adjust the seasoning after reheating.
What’s the best way to freeze Creamy Potato Leek Soup Recipe?

Cool the soup completely, then pour into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove, adding a splash of broth or milk if needed to restore creaminess.

Final Thoughts

This Creamy Potato Leek Soup Recipe holds a special place in my heart because it’s both simple and luxurious — the kind of dish that makes you slow down and savor life a little. It’s perfect for making ahead, sharing with loved ones, or just enjoying solo on a quiet night. Give it a try, and I promise you’ll find yourself reaching for it whenever you want something soothing, satisfying, and delicious.