Creamy Potato Leek Soup Recipe
If you’re craving a comforting bowl of goodness that feels like a warm hug on a chilly day, you’re going to love this Creamy Potato Leek Soup Recipe. It’s one of those classic dishes that feels fancy but is actually pretty simple to whip up at home. I’ve made this soup countless times—sometimes when I want to impress guests, and other times when I just need that cozy, creamy comfort food fix. Stick with me here, and I’ll walk you through every step so you get that silky, dreamy texture and rich flavor every single time.
Why This Recipe Works
- Classic Simplicity: Using just a handful of quality ingredients lets the flavors of potato and leek shine.
- Creamy Yet Light: The heavy cream adds richness without turning it heavy or cloying.
- Perfect Texture: Blending while still warm creates that velvety smoothness that’s signature to this soup.
- Balanced Seasoning: Just enough salt and pepper to enhance the natural flavors without overwhelming them.
Ingredients & Why They Work
Every ingredient in this Creamy Potato Leek Soup Recipe plays a starring role. The balance between creamy richness and subtle veggies is what makes this soup a go-to for me. It’s also helpful to pick fresh, quality produce to get that full flavor into the pot.
- Olive oil: Adds a fruity, smooth base flavor and helps with sautéing without overpowering the soup.
- Unsalted butter: Brings a lovely richness and helps soften the leeks perfectly.
- Yukon gold potatoes: Their creamy texture when cooked makes the soup naturally thick and smooth.
- Leeks: The mild onion flavor is less harsh and adds sweetness after sautéeing—make sure to clean them really well!
- Kosher salt: Essential for bringing out each ingredient’s natural flavor.
- Ground black pepper: Adds a subtle kick and spice without overwhelming the palate.
- Vegetable stock: The liquid lifts the veggies and infuses subtle umami; homemade or high-quality store-bought works great.
- Heavy cream: Gives the soup its luscious, silky finish—don’t skip it, but feel free to adjust to your taste.
- Fresh thyme leaves: A simple garnish that adds an herbaceous note and a pop of color.
Make It Your Way
I love how forgiving this creamy potato leek soup recipe is—there’s plenty of room to tweak it to your preferences. Whether you want to make it dairy-free, add a little spice, or experiment with different herbs, it’s an easy base to personalize.
- Variation: I sometimes swap heavy cream for coconut milk to make it dairy-free, and you won’t believe how delicious it still is!
- Herb Swaps: Instead of thyme, try fresh chives or parsley as a garnish for a different flavor.
- Spicy Kick: Add a pinch of cayenne or smoked paprika while sautéeing the leeks if you like just a touch of heat.
- Make It Chunky: Don’t blend all the soup if you prefer texture—leave some potato chunks for a heartier feel.
Step-by-Step: How I Make Creamy Potato Leek Soup Recipe
Step 1: Sautéing the Leeks to Sweet Perfection
Start by warming olive oil and butter in a medium pot over medium heat. When the butter is melted and bubbling gently, add the sliced leeks. Here’s where patience pays off: gently sauté the leeks for 5 to 7 minutes until they soften without browning. This slow softening unlocks their natural sweetness, which really sets the tone for the whole soup—a crucial step, don’t skip it!
Step 2: Adding Potatoes & Seasoning
Next, toss in your peeled and cubed Yukon gold potatoes. Sprinkle in kosher salt and black pepper to season. I always taste a little at this stage because the seasoning can get muted after cooking, and it’s easier to adjust now. Stir everything together, letting those potatoes bathe in the buttery leek bath.
Step 3: Stock & Simmer Magic
Pour in enough vegetable stock to just cover the veggies. Be sure not to skimp on this—the liquid is key to keeping the potatoes tender and the flavor balanced. Cover the pot with the lid but leave a tiny crack for steam to escape, then turn the heat up just enough to bring it to a strong simmer. Let it cook for about 35 minutes until the potatoes are meltingly tender, which means they’re perfect for blending.
Step 4: Blend and Cozy Up
Turn off the heat and get ready to blend. I prefer using an immersion blender right in the pot—it’s less mess and you can control the texture. Blend until the soup is luxuriously smooth and creamy. If you don’t have one, a high-powered blender works too, just be careful with the hot liquid! Then stir in the heavy cream. This is the moment your soup starts to feel downright indulgent.
Step 5: Garnish and Serve
Ladle the soup into bowls and drizzle a bit of olive oil on top. Finish with a sprinkle of fresh thyme leaves and a fresh grind of black pepper. I love how the little pop of herb and pepper adds dimension and makes each bowl feel special—plus, it’s pretty!
Tips from My Kitchen
- Clean Your Leeks Thoroughly: Leeks can hold grit between their layers. I slice them first, then soak the pieces in a big bowl of cold water, swishing around to release dirt.
- Don’t Overheat the Leeks: Cooking them slowly over medium heat helps keep their delicate flavor sweet and prevents bitterness.
- Blend While Warm: It’s way easier to get a smooth, creamy texture when the soup is still warm—cold soup can get gluey when blended.
- Avoid Gummy Soup: Make sure you add enough stock so the potatoes remain suspended, and don’t skimp on blending well for a silky finish.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
My go-to garnishes are always fresh thyme leaves and a drizzle of good-quality olive oil. Sometimes I add a few crumbles of crispy bacon or a sprinkle of Parmesan cheese for an extra indulgent touch. They add just enough texture and flavor contrast without hiding that lovely creamy base.
Side Dishes
A crusty baguette or a warm slice of sourdough toasted with a bit of garlic butter pairs perfectly with this soup. If you want something a bit lighter, a crisp green salad with a tangy vinaigrette complements the creamy richness nicely.
Creative Ways to Present
For a dinner party, I love serving this soup in mini pumpkin shells or hollowed-out bread bowls—that always wows guests! You can even swirl a little pesto or herb oil on top for color and extra flavor punch. Presentation can totally elevate this humble soup to something special.
Make Ahead and Storage
Storing Leftovers
After cooling, I pour leftovers into an airtight container and keep them in the fridge for up to 3 days. The flavors develop even more after a day, so you really get a treat when reheating.
Freezing
This soup freezes really well. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge before reheating. Just a heads-up: heavy cream can separate a little after freezing, so give it a good stir or whisk before serving.
Reheating
Reheat gently on the stove over low heat to avoid scorching or breaking the emulsion. Stir frequently, and if it gets too thick, add a splash of water or stock to loosen it right up.
FAQs
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Can I make this Creamy Potato Leek Soup Recipe vegan?
Absolutely! Simply replace the butter with a plant-based margarine or olive oil, use vegetable stock, and swap the heavy cream for coconut milk or a creamy cashew blend. The soup will still be luscious and satisfying.
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What’s the best way to clean leeks for this soup?
Leeks often trap dirt and grit between their layers, so slice the leeks and soak them in a large bowl of cold water. Swish them around and let the dirt settle to the bottom, then scoop out the clean leeks to dry. This step is crucial to avoid gritty soup!
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Can I make this soup ahead of time?
Yes, it actually tastes great as leftovers! Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Just reheat gently, stirring well before serving.
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Is it possible to make this soup without an immersion blender?
Definitely! You can carefully transfer hot soup in batches to a regular blender. Just be cautious with the steam from the hot liquid—remove the center piece of the lid and cover with a dish towel to avoid spills.
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Can I use other potatoes besides Yukon Gold?
Yukon Golds are preferred for their creamy texture, but you can also use Russets. Just be aware that Russets may make the soup a bit starchier and thicker. Adjust liquid as needed.
Final Thoughts
This Creamy Potato Leek Soup Recipe has become a staple in my kitchen because it feels like home in a bowl—simple ingredients, comforting flavors, and that smooth, rich texture. I love how versatile it is, too—whether for a casual weeknight or a cozy weekend brunch, you can’t go wrong. If you’ve never made it before, give it a try! I promise you’ll be amazed at how easy it is and how deeply nourishing it feels. Cooking this soup feels like passing forward a little warmth and love, and I think you’ll agree it’s worth every bite.
Print
Creamy Potato Leek Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Julia Child’s Creamy Potato Leek Soup is a smooth and comforting classic French-inspired soup made with tender Yukon gold potatoes, sautéed leeks, and a touch of cream. Perfect for a cozy meal, this soup is easy to prepare and full of delicate, savory flavors.
Ingredients
Main Ingredients
- 2 tablespoons olive oil plus more for garnish
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes peeled and chopped into ½ inch cubes
- 2-3 medium leeks cut in half, sliced and cleaned well (use only the light green and white parts)
- 1 teaspoon kosher salt to taste
- ½ teaspoon ground black pepper plus more for garnish
- 5 cups vegetable stock
- ½ cup heavy cream
- Fresh thyme leaves removed from stem, for garnish
Instructions
- Sauté the leeks: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add potatoes and season: Add the cubed potatoes to the pot and season with salt and pepper.
- Add stock and simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid leaving a small opening and bring the mixture to a strong simmer.
- Cook until tender: Let the soup cook until the potatoes are incredibly tender, about 35 minutes.
- Blend the soup: Once done, turn off the heat and use an immersion blender or high-powered blender to blend the soup until it is incredibly smooth.
- Add cream and stir: Pour in the heavy cream and stir well to incorporate it evenly.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional black pepper and salt as desired.
Notes
- Use only the light green and white parts of the leek as the dark green parts are fibrous and do not blend well. They can be saved for homemade stock.
- Make sure to add enough stock to completely cover the vegetables to avoid a gummy texture.
- Sauté the leeks first to bring out their sweetness and enhance the flavor of the soup.
- Blend the soup while it is still warm to ensure a creamy and smooth texture.
- Leeks freeze well: slice thinly, wash, dry thoroughly, and store in a resealable plastic bag for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
