Name: Creamy Potato Soup with Leeks Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 leeks, sliced (or 2 medium/large onions, diced); 6 medium-sized potatoes (yielding about 6 cups diced potatoes); 6 cups broth (chicken or vegetable); 1 8oz block of cream cheese; Olive oil, to taste; Salt and pepper, to taste; Bacon, cooked and crumbled; Scallions, chopped; Grated cheese; Fresh herbs (such as parsley or chives)

If you’re looking for a comforting, easy-to-make soup that hits all the right notes of creamy and savory, you’re going to love this Creamy Potato Soup with Leeks Recipe. I absolutely love how this soup turns out silky smooth with a little gentle bite from the leeks — it’s like a warm hug in a bowl. Whether it’s a chilly evening or you just want some cozy vibes, this recipe never disappoints and always gets rave reviews from my family and friends. Stick around because I’m going to share everything you need to know to make this fan-freaking-tastic soup with ease!

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Why You’ll Love This Recipe

Super Creamy Texture: The cream cheese blends into the broth, giving a rich, velvety finish without heaviness.
Simple Ingredients: Easy-to-find pantry staples come together to make a dish that feels special but isn’t fussy.
Customizable Consistency: Whether you like it thick or a bit brothier, you control it by how much potato you purée and broth you add.
Family Favorite: My crew goes crazy for this one every time, making it a go-to weeknight hit.

A large white pot filled with creamy corn soup is shown on a white marbled surface with a soft cloth underneath. The soup has a thick, smooth texture with a pale yellow color, dotted with small pieces of bright yellow corn, bits of green herbs, and crispy brown bacon bits scattered on top. A metal ladle is lifting a scoop of soup, clearly showing its creamy consistency and the colorful toppings. The background is softly blurred to keep the focus on the soup. photo taken with an iphone --ar 2:3 --v 7 - Creamy Potato Soup with Leeks, Potato and leek soup, Creamy leek and potato soup, Comforting potato leek chowder, Easy creamy potato soup

Ingredients You’ll Need

This Creamy Potato Soup with Leeks Recipe shines because the ingredients all play off each other to build flavor and texture. I like shopping for firm, waxy potatoes that hold their shape but mash well, and fresh leeks that add subtle oniony sweetness without overpowering.

Flat lay of fresh whole white potatoes with natural earthy skin, a few bright green leek stalks with white bases sliced neatly, a medium yellow onion with smooth skin, an uncut block of creamy white cream cheese, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing coarse sea salt, another small white ceramic bowl with cracked black peppercorns, and a white ceramic bowl of clear vegetable broth, 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 - Creamy Potato Soup with Leeks, Potato and leek soup, Creamy leek and potato soup, Comforting potato leek chowder, Easy creamy potato soup

Leeks (or onions): Choose fresh leeks with bright white and green parts, and make sure to rinse them well to get rid of any sandy grit hidden between layers.
Potatoes: I usually use medium-sized starchy potatoes—think Yukon Golds—they give that fluffy creaminess without turning gluey.
Broth (chicken or vegetable): Good quality broth really boosts depth here, so if you can, use homemade or low-sodium options to control salt levels.
Cream cheese block: Adds that dreamy creaminess and a subtle tang; I’ve found using a full 8oz block works perfectly every time.
Olive oil: For gently softening the leeks or onions while adding a beautiful layer of flavor.
Salt & pepper: Essential for seasoning—don’t skip tasting as you go!
Toppings of choice: Bacon, scallions, shredded cheese, fresh herbs—you name it, I love mixing things up depending on the mood.

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 playing around with this Creamy Potato Soup with Leeks Recipe — it’s super adaptable to whatever you have on hand or dietary preferences. Feel free to make it your own and tweak as you please!

Vegetarian version: Use vegetable broth and skip bacon toppings; I added some smoked paprika once that gave it a lovely depth without meat.
Dairy-free twist: I swapped cream cheese for a vegan cream cheese alternative — works beautifully but might be a little less tangy.
Extra herbaceous: Toss in fresh thyme or rosemary towards the end of cooking for an aromatic boost that my guests always compliment.
Hearty add-ins: My family enjoys stirring in some cooked shredded chicken or sautéed mushrooms for a more filling bowl.

How to Make Creamy Potato Soup with Leeks Recipe

Step 1: Gently soften your leeks (or onions) in olive oil

This is where the magic begins. Heat olive oil over medium in your largest pot or Dutch oven and add those clean, sliced leeks (or diced onions). Cook slowly until they’re soft and just starting to brown around the edges—this coaxing brings out natural sweetness that’s key to the soup’s flavor. Don’t rush—about 8-10 minutes here gives you that perfect mellow base. Season with a pinch of salt and pepper as they cook to build layers of seasoning right from the start.

Step 2: Add diced potatoes and broth, then cook until tender

Next, toss in your diced potatoes and pour in just enough broth to cover them—this trick helps keep your soup from getting watery but still lets it cook perfectly. Bring everything to a boil, then reduce heat and let it simmer about 15-20 minutes, or until potatoes are tender when pierced with a fork. I always test by poking a few pieces; it’s the best way to avoid undercooking or mushiness.

Step 3: Purée part of the soup with cream cheese for that silky texture

Here’s a trick I discovered that makes this soup unbelievably creamy: Using a slotted spoon, remove some of the cooked potatoes and set them aside. Stir in chunks of cream cheese, then blend the remaining potatoes and broth with an immersion blender until smooth. Stir the reserved potatoes back in—they add delicious texture and help you control thickness. Season again with salt and pepper, and add more broth if you want it thinner. Let it simmer gently for another 5-10 minutes so all the flavors meld beautifully.

Step 4: Serve with your favorite toppings and enjoy!

Finally, ladle your creamy masterpiece into bowls and pile on toppings. I’m partial to crispy bacon bits, thinly sliced scallions, shredded sharp cheddar, or even a handful of fresh herbs like parsley or chives. This step turns simple soup into a bowl of cozy celebration. Grab a crusty loaf and dig in!

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Pro Tips for Making Creamy Potato Soup with Leeks Recipe

Clean those leeks thoroughly: Leeks can hide grit between layers, so slice and rinse them well in a bowl of water before cooking.
Don’t overpurée all the potatoes: Leaving some chunks creates a nice texture contrast and avoids that overly gummy soup I once made when blending it all.
Add broth gradually: This way, you control the soup’s consistency, preventing it from becoming too thin or thick.
Taste as you go: Potatoes and broth vary in saltiness, so adjust seasoning multiple times for balanced flavor.

How to Serve Creamy Potato Soup with Leeks Recipe

Creamy Potato Soup with Leeks Recipe - Serving

Garnishes

I love topping this soup with crispy bacon bits because of that smoky crunch contrasting with the creamy base. Scallions add a fresh, oniony bite, while a sprinkle of sharp cheddar melts beautifully on top. Sometimes, I add a dollop of sour cream or even a handful of fresh herbs like chives or parsley to brighten every spoonful.

Side Dishes

A simple green salad with a tangy vinaigrette pairs wonderfully with this soup to balance the creaminess. My go-to is crusty bread—think rustic sourdough or garlic bread—to soak up every last bit of soup. Occasionally, I serve it alongside roasted vegetables for a more substantial meal.

Creative Ways to Present

For special occasions, I’ve served this soup in mini pumpkin bowls or hollowed-out bread bowls—that extra touch never fails to wow guests. You can also drizzle some truffle oil or sprinkle smoked paprika on top for an elevated twist. Little edible flower petals or microgreens add that gourmet feel if you’re into that kind of presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Potato Soup with Leeks Recipe in an airtight container in the fridge for up to 3 days. Reheating only gets better as the flavors meld, but I always stir it gently while warming to keep the texture smooth and prevent any sticking to the pot.

Freezing

I’ve successfully frozen this soup in portioned containers — just skip adding delicate toppings before freezing. When thawed, the texture may separate slightly, but a quick stir or another brief blend with an immersion blender brings it right back. It’s perfect for batch cooking when you want cozy soup ready in a snap.

Reheating

Reheating on the stovetop over low to medium heat works best for me, stirring often. If it gets a bit thick, adding a splash of broth or water restores the perfect creamy consistency. Avoid microwave reheating as it can heat unevenly, leading to hot spots or curdling.

FAQs

Can I use regular onions instead of leeks in this recipe?

Absolutely! While leeks give this soup a subtle, sweet flavor, yellow or white onions work well too. Just dice and cook them until softened and slightly caramelized for best flavor.
What type of potatoes is best for creamy soup?

Yukon Gold or other waxy potatoes are ideal because they hold their shape when cooked but blend smoothly. Avoid using starchy potatoes like Russets if you want some chunkiness or a less gluey texture.
Can I make this Creamy Potato Soup with Leeks Recipe vegan?

Yes! Swap the cream cheese for a vegan cream cheese alternative and use vegetable broth. Skip any animal-based toppings and opt for fresh herbs or nutritional yeast for an umami boost.
How thick should the soup be?

That’s totally up to you! If you like a thicker, creamier soup, purée more potatoes and use less broth. For a brothier, lighter soup, purée less potato and add extra broth. I usually aim somewhere in the middle for the perfect balance.
Can I prepare this soup ahead of time?

Yes! You can fully make it a day ahead and just reheat before serving. The flavors deepen overnight, making it even more delicious the next day.

Final Thoughts

This Creamy Potato Soup with Leeks Recipe has become one of those cozy staples for me — it’s simple, forgiving, and just hits the spot every time. I used to struggle with making creamy soups without ending up too greasy or bland, but this one cracked the code. I hope when you try it, you enjoy every soul-soothing spoonful as much as I do—maybe even making it a go-to for your family or next dinner party. Trust me, once you make this, it’ll be a recipe you turn to again and again!