There’s something undeniably comforting about a bowl of Creamy Potato Leek Soup. It’s warm, velvety, and packed with delicate flavors that make you feel like you’re wrapped in a cozy blanket. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this soup is a winner. Trust me, one spoonful of this rich, buttery goodness, and you’ll be hooked!
Why You’ll Love Creamy Potato Leek Soup
This soup isn’t just about blending potatoes and leeks—it’s about creating a silky, flavor-packed dish that warms you from the inside out. Here’s why it’s a must-try:
Velvety Smooth & Comforting
The creamy texture combined with the mild sweetness of leeks makes every bite pure bliss.
Budget-Friendly & Simple
Made with just a handful of pantry staples—potatoes, leeks, broth, and cream—this soup proves that simple ingredients can create something extraordinary.
Easy to Make
Minimal prep and one pot—just chop, sauté, simmer, and blend. It’s practically foolproof!
Customizable
Prefer a little extra flavor? Add garlic, bacon, or even a sprinkle of cheese. Want it dairy-free? Swap the cream for coconut milk or cashew cream.
Meal Prep Friendly
Make a big batch and store leftovers in the fridge or freezer for easy meals throughout the week.
Ingredients in Creamy Potato Leek Soup
The magic of this soup lies in its simplicity. Let’s break it down:
Leeks: The star of the show! They add a mild, onion-like sweetness that deepens the flavor of the soup.
Potatoes: Russet or Yukon Gold potatoes work best for their creamy texture when blended.
Butter: Adds richness and enhances the flavor of the leeks.
Garlic: A subtle but essential touch for depth of flavor.
Vegetable or Chicken Broth: The base of the soup, providing a savory backbone to balance the creamy potatoes.
Heavy Cream: Creates that luxurious, velvety texture we all love. (Sub with coconut milk for a dairy-free option.)
Salt & Pepper: Simple seasonings that bring out the best in every ingredient.
Thyme (optional): A hint of fresh or dried thyme adds warmth and complexity.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through the simple steps to create this creamy, dreamy soup:
Prepare the Leeks
Slice the leeks lengthwise, then rinse them thoroughly under running water to remove any dirt. Chop them into thin slices.
Sauté the Aromatics
In a large pot, melt butter over medium heat. Add the leeks and sauté for about 5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Simmer the Soup
Add the potatoes and broth, then bring to a boil. Reduce heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Blend Until Smooth
Use an immersion blender to blend the soup until silky smooth. If using a regular blender, blend in batches, being careful not to overfill.
Add Cream & Seasonings
Stir in the heavy cream, salt, pepper, and optional thyme. Let it warm through for a few minutes. Taste and adjust seasoning if needed.
Serve & Enjoy
Ladle into bowls and garnish with a drizzle of cream, crispy bacon, fresh herbs, or croutons for extra crunch!
Nutrition Facts
Servings: 4-6
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Creamy Potato Leek Soup
This soup is fantastic on its own but pairs wonderfully with:
Crusty Bread: Perfect for dipping and soaking up all that creamy goodness.
Grilled Cheese Sandwich: Because nothing beats the classic soup-and-sandwich combo.
Side Salad: A crisp green salad balances out the richness of the soup.
Crispy Bacon or Croutons: Add a delicious crunch on top for extra texture.
Additional Tips
Make It Dairy-Free
Swap butter for olive oil and use coconut milk instead of cream.
Storage Tips
Store in an airtight container in the fridge for up to 4 days.
Freeze for Later
Freeze in portions for up to 3 months. Reheat gently on the stove, adding extra broth if needed.
Spice It Up
A pinch of smoked paprika, nutmeg, or a dash of hot sauce can add an unexpected twist!
FAQ Section
Q1: Can I use different potatoes?
A1: Yes! Yukon Golds give a naturally creamy texture, but russets work well too.
Q2: How do I prevent my soup from being too thick?
A2: If it’s too thick, simply add more broth until you reach your desired consistency.
Q3: Can I use milk instead of cream?
A3: Yes! Whole milk works well, though it won’t be as rich.
Q4: What’s the best way to clean leeks?
A4: Slice them lengthwise, then rinse under running water to remove any hidden dirt.
Q5: Can I make this soup ahead of time?
A5: Absolutely! It tastes even better the next day as the flavors meld together.
Q6: Can I add cheese?
A6: Yes! Stir in shredded cheddar or Parmesan for an extra creamy, cheesy touch.
Q7: How do I get a perfectly smooth texture?
A7: An immersion blender is the easiest way, but a regular blender works too—just blend in small batches.
Q8: Can I use onions instead of leeks?
A8: Yes, but leeks have a sweeter, milder flavor that makes this soup special.
Q9: Can I add protein?
A9: Absolutely! Add shredded chicken, bacon, or even white beans for extra protein.
Q10: What’s the best way to reheat this soup?
A10: Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the cream from separating.
Final Thoughts
Creamy Potato Leek Soup is the ultimate comfort food warm, silky, and full of flavor. Whether you’re enjoying it as a cozy meal on a chilly night or serving it as an elegant starter, it’s guaranteed to impress. Give it a try, and let me know how you like it!
Print
Creamy Potato Leek Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Potato Leek Soup is the perfect dish for chilly autumn and winter evenings. Made with hearty russet potatoes, aromatic leeks, and flavorful seasonings, this rich and satisfying soup pairs beautifully with warm, crusty bread. Whether you’re looking for a cozy meal or a healthy homemade recipe, this soup is a great option!
Ingredients
- 2 tbsp olive oil
- 1 large leek, chopped
- 2 cloves garlic, finely chopped
- 1 1/2 tsp salt (plus more to taste)
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 6 medium russet potatoes, peeled and chopped
- 8 cups vegetable broth
- 3/4 cup half and half
Instructions
- In a large pot over medium heat, add the olive oil. Once warmed, add the chopped leek and garlic.
- Sauté until fragrant, then add salt, black pepper, red pepper flakes, onion powder, and garlic powder. Stir to combine.
- Add the peeled and chopped potatoes, stirring to coat them in the seasoning.
- Pour in the vegetable broth, cover, and bring the soup to a boil.
- Reduce the heat to low, cover, and let it simmer for 20 minutes or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches, then return to the pot.
- Stir in the half and half and heat for another 3 minutes until warmed through.
- Taste and adjust seasoning if needed. Serve hot with crusty bread.
Notes
- For a dairy-free version, replace half and half with coconut milk or a plant-based alternative.
- If you prefer a chunkier texture, blend only half of the soup and leave some potato pieces whole.
- Garnish with fresh chives, crispy bacon, or shredded cheese for extra flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg