There’s something undeniably cozy about a warm bowl of leek and potato soup.
Silky, rich, and naturally flavorful thanks to sautéed leeks and tender potatoes, this classic recipe is simple but deeply satisfying.
Whether you’re craving a light winter meal or a hearty starter, this soup hits all the right notes.
Why I Love This Recipe
Soothing & satisfying – Creamy texture with layers of delicate leek flavor.
Minimal ingredients, maximum flavor – Just a few pantry staples create a restaurant-quality soup.
Great for meal prep – Reheats beautifully and even tastes better the next day.
Naturally gluten-free – No flour needed for thickness.
Perfect for all seasons – Light enough for spring, comforting for fall and winter.
Ingredient Highlights
Leeks – Sweet, mellow, and aromatic, they’re the star of the show.
Potatoes – Russet or Sebago potatoes break down easily for a velvety texture.
Garlic – Adds depth without overpowering.
Chicken or vegetable stock – Use low-sodium for better control of seasoning.
Heavy cream – Optional but adds richness and smoothness.
Chives & croutons – The final touch for flavor and crunch.
Pro Tips Before You Start
Wash leeks thoroughly—they hide dirt between layers.
Don’t over-blend the soup or it can become gluey.
Add cream at the end to prevent curdling.
Homemade croutons take this soup to the next level!
Want a lighter soup? Swap cream for whole milk.
How to Make Creamy Leek and Potato Soup
Step 1: Sauté the Aromatics
In a large pot, melt the butter over medium heat.
Add garlic and sliced leeks, then sauté gently for about 7 minutes until soft and fragrant.
Step 2: Simmer the Soup
Add diced potatoes and stock.
Increase the heat to bring it to a simmer, then cover and reduce heat to low.
Let simmer gently for 25 minutes or until the potatoes are fork-tender.
Step 3: Blend Until Smooth
Turn off the heat. Use a stick blender to purée the soup until smooth, but avoid over-blending.
It should be creamy, not pasty.
Step 4: Season and Finish
Stir in salt, pepper, and cream.
Taste and adjust seasoning if needed.
Step 5: Make the Croutons
Toss torn bread pieces with melted butter or spray with olive oil.
Bake at 350°F (180°C) for 5–7 minutes until golden and crisp.
Sprinkle with a pinch of salt.
Step 6: Serve
Ladle the soup into bowls.
Drizzle with cream, sprinkle with chopped chives and a handful of croutons. Enjoy warm!
What to Serve with Leek and Potato Soup
Warm sourdough or crusty baguette
Green salad with lemon vinaigrette
Grilled cheese sandwich
A dollop of crème fraîche or Greek yogurt
Crispy bacon bits (for a non-vegetarian twist)
Variations & Substitutions
No cream? Use milk or non-dairy alternatives like oat milk.
Add protein – Stir in shredded chicken or white beans.
Make it herby – Add thyme or rosemary while simmering.
Want extra veggies? Toss in celery or carrots with the leeks.
Make it vegan – Use olive oil instead of butter and skip the cream.
Storage & Make Ahead
Fridge – Store in an airtight container for up to 5 days.
Freezer – Freeze for up to 3 months. Thaw in fridge overnight.
Reheat – Gently warm on the stove over medium-low heat.
Avoid boiling after adding cream.
FAQs
Can I freeze this soup with cream in it?
Yes, but for best texture, add the cream after reheating.
Or use milk alternatives that freeze better.
Do I need to peel the potatoes?
Yes, peeling ensures a smoother texture once blended.
Can I use a regular blender instead of an immersion blender?
Yes. Blend in batches, being careful with hot liquid. Don’t overfill the blender.
What kind of potatoes are best?
Russet, Sebago, or Maris Piper are great—they break down easily for creaminess.
Can I make this soup ahead of time?
Absolutely. It tastes even better the next day once flavors meld.
What’s the best way to clean leeks?
Slice them first, then soak in a bowl of cold water. Swirl to loosen dirt, then lift out.
How do I make it dairy-free?
Use olive oil instead of butter and coconut or oat milk instead of cream.
Final Thoughts
Leek and potato soup is one of those dishes that quietly impresses. It’s humble, hearty, and comforting—but with the right garnish and creamy texture, it can be downright elegant.
I love serving it on chilly evenings or as a starter for guests. Everyone always asks for seconds—and luckily, it’s easy enough to whip up again tomorrow.
Creamy Leek & Potato Soup
Ingredients
Soup Base:
- 2 tbsp 30g butter
- 2 garlic cloves minced
- 3 leeks white and pale green only, thinly sliced (about 2 cups)
- 1 kg / 2 lb potatoes peeled and diced (1″ cubes)
- 1.5 liters / 6 cups chicken or vegetable stock low sodium
- 3/4 cup heavy cream or milk
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
Croutons:
- 2 thick slices of bread torn into pieces
- 1 tbsp melted butter or olive oil spray
- Salt to taste
Garnish:
- Chopped chives
- Extra cream optional
Instructions
- Sauté leeks and garlic in melted butter for 7 minutes until soft.
- Add potatoes and stock, bring to a simmer, cover, and cook 25 minutes until potatoes are tender.
- Blend until smooth with a stick blender.
- Stir in salt, pepper, and cream.
- Make croutons by baking buttered bread at 350°F (180°C) until golden.
- Serve soup with cream drizzle, chives, and croutons.
- See full steps with tips & photos → https://p4pd.org/creamy-leek-and-potato-soup/
Notes
- Vegetarian Option: Use vegetable stock and swap butter for olive oil.
- Make-Ahead: The soup base can be made and refrigerated up to 2 days ahead; reheat and add cream just before serving.
- Texture Tip: For a chunkier soup, reserve one cup of diced potatoes and stir in after blending.
