There’s nothing quite like a bowl of homemade Potato Leek Soup to warm you up from the inside out.

Velvety and rich with a base of tender leeks, creamy potatoes, and a buttery finish, this soup is the kind of simple comfort food that always feels special.

Whether it’s a chilly evening or a cozy lunch, this bowl hits the spot.

Why You’ll Love This Recipe

Creamy and hearty – Russet potatoes melt into the broth, creating natural richness.

Subtle flavor – Leeks give the soup a delicate onion note without being overpowering.

One-pot simplicity – Everything cooks in one pot for minimal cleanup.

Great for meal prep – Keeps beautifully and reheats like a dream.

Elegant comfort – Feels gourmet with very little effort.

What You’ll Need (Ingredient Highlights)

Leeks – Mild, aromatic, and slightly sweet—an underrated star in soups.

Garlic – Adds warmth and depth.

Russet potatoes – Their starchy texture thickens the soup beautifully.

Chicken stock – Brings savory backbone to the broth.

Butter – For richness and flavor.

Half & half – Creates a creamy finish without making it too heavy.

Salt & pepper – Simple seasonings that let the ingredients shine.

Green onions – A fresh, peppery garnish.

Pro Tips Before You Start

Clean the leeks thoroughly – Dirt hides between layers, so slice and rinse them well.

Leave the potato skins on – It adds rustic texture and a bit of nutrition.

Low and slow – Sauté the leeks gently to bring out their sweetness.

Taste before serving – Potatoes can soak up seasoning, so adjust at the end.

Garnish generously – Fresh pepper and green onions make each bowl feel fresh and vibrant.

How to Make Creamy Potato Leek Soup

Step 1: Prep the Vegetables

Trim the dark green ends off the leeks, keeping only the white and pale green parts.

Slice and rinse well to remove all grit.

Slice the potatoes thinly, leaving the skins on for texture.

Step 2: Sauté the Aromatics

In a large soup pot, melt butter over medium-low heat.

Add the sliced leeks and cook until softened, stirring often to prevent browning.

Stir in the garlic and let it cook briefly until fragrant.

Step 3: Simmer the Soup

Pour in the chicken stock and add the potatoes.

Bring to a gentle boil, then reduce to a simmer.

Let everything cook until the potatoes are fork-tender and beginning to break down slightly.

Step 4: Finish with Cream

Remove the soup from heat and stir in the half & half.

Season generously with salt and freshly cracked black pepper, adjusting to taste.

Step 5: Serve and Garnish

Ladle the soup into bowls and top with more cracked pepper and sliced green onions.

Serve warm with crusty bread or a side salad for a complete meal.

What to Serve It With

Crusty baguette or warm sourdough

Grilled cheese sandwich

Simple arugula or Caesar salad

A poached egg on top (for brunch vibes)

A glass of dry white wine

Variations / Substitutions

Make it vegetarian – Use vegetable broth instead of chicken stock.

Add bacon – Stir in crispy bacon pieces for smoky richness.

Go dairy-free – Swap butter and cream for olive oil and plant-based milk.

Blend it smooth – Use an immersion blender for a velvety purée.

Herb it up – Add thyme or bay leaf during simmering for herbal depth.

Storage & Leftovers

Fridge – Store in an airtight container for up to 4 days.

Freezer – Freeze for up to 2 months. Reheat gently to avoid curdling the cream.

Reheat – On the stovetop or microwave, stirring occasionally.

Add a splash of broth if it thickens too much.

FAQs

Can I blend the soup to make it smooth?
Absolutely. For a silky texture, use an immersion blender or traditional blender (let it cool slightly first).

What kind of potatoes work best?
Russets are ideal—they’re starchy and break down just enough to create a creamy consistency.

Do I need to peel the potatoes?
Nope! Leaving the skins on adds texture and rustic charm, but feel free to peel them if you prefer.

Is this soup freezer-friendly?
Yes, though dairy-based soups can separate slightly.

Reheat gently and stir well.

Can I use milk instead of half and half?
You can. Whole milk works best for creaminess, but low-fat is okay too—just not as rich.

What can I add to make it a full meal?
Add shredded chicken, a poached egg, or serve with hearty bread or salad on the side.

How do I clean leeks properly?
Slice them, then rinse under cold water while separating layers with your fingers to remove hidden dirt.

Final Thoughts

This creamy potato leek soup is comfort in a bowl—simple, satisfying, and filled with flavor.

The leeks add sweetness, the potatoes bring body, and the touch of cream ties it all together.

I find myself making it often during cooler months, especially when I want something warm but fuss-free.