There’s something magical about how leeks transform when they meet butter and heat—they go from sharp and assertive to sweet and silky, creating the most incredible foundation for soup. This creamy potato leek soup has become my go-to comfort dish when the weather turns chilly, and honestly, it’s one of those recipes that makes the whole house smell like a warm hug. I love how the tender Yukon Gold potatoes practically melt into the broth, creating this velvety texture that’s both satisfying and surprisingly light when you use my little cream trick.
Table of contents
Creamy Potato Leek Soup Recipe
Rich, velvety potato leek soup that's naturally creamy and perfect for chilly nights with tender potatoes and sweet leeks.
Ingredients
- 1/2 cup butter
- 2 leeks, cleaned and sliced
- salt and pepper to taste
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream, or to taste
- Crunchy bacon for topping (optional)
- Fried onions for topping (optional)
Instructions
- Melt butter in a large pot over medium heat.
- Add sliced leeks with salt and pepper, cook until tender, about 15 minutes.
- Pour in chicken broth and add diced potatoes, bring to a boil.
- Reduce heat and simmer 30 minutes until potatoes are tender.
- Blend with immersion blender until completely smooth.
- Stir in heavy cream and adjust seasoning to taste.
- Serve topped with crispy bacon or fried onions if desired.
Notes
- Swap heavy cream for half-and-half to reduce calories.
- Make ahead: Refrigerate up to 3 days without cream, add cream when reheating.
- For vegetarian version, use vegetable broth instead of chicken broth.
- Clean leeks thoroughly by cutting lengthwise and rinsing between layers.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 566Total Fat: 47gSaturated Fat: 29gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 139mgSodium: 935mgCarbohydrates: 30gFiber: 3gSugar: 5gProtein: 9g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
This soup comes together with simple pantry staples and one star vegetable that transforms completely in the pot:
- 1/2 cup butter (unsalted preferred for better flavor control)
- 2 leeks, cleaned and sliced (the white and light green parts only)
- Salt and black pepper to taste
- 1 quart chicken broth (or vegetable broth for vegetarian version)
- 4 cups Yukon Gold potatoes, peeled and diced (these hold their shape beautifully)
- 2 cups heavy cream, or to taste (you can use half-and-half for lighter version)
- Crispy bacon for topping (optional but wonderful)
- Fried onions for topping (optional, adds great crunch)
- Large heavy-bottomed pot (Dutch oven works perfectly)
- Immersion blender (or regular blender in batches)
Detailed Cooking Instructions
Time needed: 1 hour.
Creamy potato leek soup with tender vegetables and rich, velvety texture perfect for chilly evenings.
- Sauté the leeks
Melt butter in a large pot over medium heat, then add sliced leeks with salt and pepper. Cook slowly for 15 minutes until they’re completely tender and sweet.
- Add broth and potatoes
Pour in chicken broth and add diced Yukon Gold potatoes. Bring everything to a rolling boil, then reduce heat to maintain a steady simmer.
- Simmer until tender
Continue simmering for 30 minutes, or until potatoes break apart easily when pressed with a fork against the side of the pot.
- Blend until smooth
Using an immersion blender, blend the soup until completely smooth and velvety. Work in circular motions to avoid splashing.
- Finish with cream
Stir in heavy cream gradually, taste for seasoning, and adjust salt and pepper as needed. Serve immediately with optional bacon or fried onion toppings.
Looking for more inspiration? Julia Child famously called leek and potato soup a “taste sensation” that “tastes so good you cannot believe it is nothing but vegetables, water and salt simmered together” in her classic Mastering the Art of French Cooking. Her simple approach proves that the best soups don’t need complicated ingredients – just patience and proper technique.
Tips & Tricks
- Clean those leeks thoroughly! Cut them lengthwise almost to the root end, then fan out the layers under cold running water to remove all the hidden dirt. Nothing ruins soup faster than gritty leeks.
- Make ahead without the cream for even better flavor development. The soup base actually improves overnight in the fridge, then just reheat gently and stir in cream before serving.
- Control the texture precisely by blending gradually – start with just a few pulses to keep some texture, or go completely smooth for that restaurant-style finish. I prefer totally smooth for this one.
- Lighten it up by using half-and-half instead of heavy cream, or try my trick of blending in extra cooked potato for natural creaminess with fewer calories.
- Boost the umami with a splash of white wine after the leeks soften, or add a bay leaf during simmering for deeper flavor complexity. Don’t forget to fish out that bay leaf before blending!
- Perfect party pairing: This soup makes an incredible starter for dinner parties – I love serving small bowls before bringing out tender beef sirloin with garlic butter as the main course. The creamy, mild flavors prepare your palate beautifully for richer dishes.
- Master the texture like Martha Stewart: For an ultra-smooth texture, use an immersion blender as recommended by culinary experts at Martha Stewart’s kitchen. The key is blending in circular motions to avoid splashing while achieving that restaurant-quality silkiness that makes this soup special.
You Might Also Like
If you loved this comforting soup, you’ll definitely want to try these other cozy favorites from my kitchen:
- French Onion Soup Recipe
- Cozy Soup Beans with Ham Hock
- Crispy Potato Wedges Recipe
- Creamy Roasted Garlic Mashed Potatoes
- Best Blueberry Cottage Cheese Breakfast Bake
Frequently Asked Questions
The secret is taking time to properly sauté the leeks until they’re completely soft and sweet, using starchy Yukon Gold potatoes for natural creaminess, and blending until perfectly smooth. Don’t rush the leek-cooking step – those 15 minutes of gentle sautéing make all the difference.
Julia Child famously loved potato leek soup, calling it her go-to comfort food. She preferred a simple version with just leeks, potatoes, and broth, often served hot or cold (vichyssoise style). Her technique emphasized cooking the leeks slowly until they were completely tender.
Keep it simple with salt, white pepper, and fresh thyme. A bay leaf during simmering adds depth, while a pinch of nutmeg in the cream creates warmth. I love finishing with fresh chives or green onion tops for color and a mild onion bite.
Gordon’s version focuses on technique – he chars the leeks slightly for extra flavor, uses a mix of chicken and vegetable stock, and finishes with crème fraîche instead of cream. He also strains the soup through a fine sieve for restaurant-smooth texture, though I find immersion blending works perfectly at home.
Variations & Add-Ins
- Vegan version: Replace butter with olive oil and heavy cream with cashew cream or full-fat coconut milk. Use vegetable broth instead of chicken broth for a completely plant-based soup that’s still wonderfully rich.
- Low-carb twist: Substitute half the potatoes with cauliflower florets for a lighter version that still maintains that creamy texture. The cauliflower practically disappears when blended, letting the leek flavor shine.
- Protein boost: Stir in shredded rotisserie chicken or crispy pancetta during the last few minutes. I love adding leftover ham for a comforting twist that makes this feel like a complete meal.
- Make it a complete meal: Serve alongside garlic parmesan cheeseburger bombshells for a fun twist on soup and sandwich night, or pair with tender beef sirloin with garlic butter when you want to turn this into an elegant dinner party starter.
- Herbed version: Bloom fresh thyme or rosemary with the leeks, or stir in fresh dill and chives at the end for a bright, garden-fresh flavor that’s perfect for spring.
- Spicy kick: Add a pinch of red pepper flakes when sautéing the leeks, or swirl in a dollop of sriracha before serving for those who like their comfort food with a little heat.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | No | Use olive oil instead of butter, coconut cream for heavy cream |
| Vegan | No | Replace butter with olive oil, use vegetable broth, swap cream for cashew cream |
| Keto | No | Replace potatoes with cauliflower for keto-friendly version |
| Nut-Free | Yes | Safe as written, avoid cashew cream substitute if going dairy-free |
Storage, Freezing & Reheating
- Fridge: Store in the refrigerator for up to 4 days in airtight containers. The flavors actually deepen beautifully overnight, making leftovers even more delicious than the original batch.
- Freezer: Freezes for up to 3 months, but skip adding the cream until you’re ready to serve. The soup base freezes perfectly, but dairy can separate when frozen and thawed.
- Thawing: Move frozen soup to the fridge 24 hours before serving for even thawing, or thaw quickly in a large pot over low heat, stirring occasionally.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. If the soup seems thick, thin with a splash of broth before adding any cream back in.
- Make-ahead tip: This is actually one of those soups that improves when made ahead without the cream. Store the base separately, then reheat and stir in fresh cream just before serving for the silkiest texture.
Save This Recipe for Later
This creamy potato leek soup is pure comfort in a bowl, and I guarantee it’ll become one of your go-to recipes for chilly nights. Save it to your recipe collection and share it with anyone who needs a little kitchen confidence boost.
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