If you’re searching for a soup that feels like a warm hug in a bowl, you’ve got to try this Creamy Potato Leek Soup Recipe. It’s a luscious, velvety blend of tender Yukon Gold potatoes and mild, sweet leeks, perfectly seasoned and enriched with cream for that dreamy, smooth texture. Perfect for cozy evenings or impressing guests, this soup balances simplicity with elegant flavors that make every spoonful truly comforting.
Ingredients You’ll Need
Every ingredient in this Creamy Potato Leek Soup Recipe plays a starring role, bringing together simple, fresh flavors that create a rich and satisfying soup. From the sweetness of leeks to the buttery softness of potatoes, each element contributes something special.
- Unsalted butter: Adding creaminess and helping mellow the leeks during sautéing.
- Leeks (white & light green parts): The key aromatic vegetable, bringing a gentle onion-like sweetness without overpowering the soup.
- Garlic: Providing a subtle depth and warmth to complement the leeks.
- Yukon Gold potatoes: Their creamy texture and slightly buttery flavor make them ideal for smooth, hearty soup.
- Chicken or vegetable broth: The flavorful liquid base that infuses all the ingredients with savory notes.
- Heavy cream or half-and-half: Bringing luxurious richness and smoothness to every spoonful.
- Salt: Enhances the natural flavors and balances the sweetness of the vegetables.
- White or black pepper: Adds a gentle kick without overwhelming the delicate flavors.
- Dried thyme (optional): A subtle herbaceous note that complements the potatoes and leeks beautifully.
- Fresh parsley or chives: Bright garnishes that add color and a fresh, herbal finish.
How to Make Creamy Potato Leek Soup Recipe
Step 1: Sauté the Aromatics
Start by melting unsalted butter in a large pot over medium heat. Toss in the cleaned and sliced leeks, cooking them gently for 5 to 7 minutes until they soften and become tender, releasing their natural sweetness. Add the minced garlic and stir for about one minute, being careful not to let it brown—this step builds the comforting base flavor that makes this soup so irresistible.
Step 2: Cook the Potatoes
Once your aromatics are fragrant, add the diced Yukon Gold potatoes along with the broth, dried thyme (if using), salt, and pepper. Bring everything up to a rolling boil to kickstart the cooking, then reduce the heat to a gentle simmer. Let the potatoes cook for 20 to 25 minutes until they’re fork-tender, soaking up the broth’s flavor and softening perfectly for blending.
Step 3: Blend the Soup
Remove the pot from the heat and use an immersion blender to purée the soup right in the pot until silky smooth. If you don’t have an immersion blender, work in batches with a regular blender, being careful to cool slightly and vent the lid to avoid any mishaps. This step transforms chunky ingredients into the velvety texture that sets this Creamy Potato Leek Soup Recipe apart.
Step 4: Add the Cream
Stir in the heavy cream to enrich the soup, making it luxuriously creamy. Return the pot to low heat just to warm the soup again gently—avoid boiling at this stage so the cream stays silky and doesn’t separate. Taste and adjust seasoning with additional salt or pepper if needed, bringing all the flavors into perfect harmony.
Step 5: Serve with Style
Now you’re ready to ladle out this comforting bowl of soup. Garnish with freshly chopped parsley or chives for a pop of green and fresh flavor. This step not only makes your soup look inviting but adds a fresh contrast that enhances every bite of this Creamy Potato Leek Soup Recipe.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
Simple garnishes like chopped parsley or chives highlight the soup’s fresh, garden-fresh notes, providing a lovely color contrast and a subtle, herbaceous lift. For an extra touch, a drizzle of good olive oil or a sprinkle of crispy bacon bits take it to the next level.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm garlic croutons, which soak up the creamy broth so well. A light salad with a tangy vinaigrette balances the richness, making your meal feel complete and satisfying without being heavy.
Creative Ways to Present
For a fancy dinner party, serve this soup in elegant soup cups or small bowls atop toasted bread rounds. Add a swirl of cream or a dollop of crème fraîche, and sprinkle finely chopped herbs for an exquisite presentation that’s sure to impress any guest.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Potato Leek Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain its freshness and flavor. Just give it a good stir before reheating as some natural separation might occur.
Freezing
This soup freezes quite well. Cool it completely before transferring to freezer-safe containers. You can freeze it in individual portions for easy future meals. When ready to eat, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Gently reheat the soup over low heat, stirring frequently to prevent sticking. If the soup thickens too much after cooling, add a splash of broth or cream to restore its perfect creamy consistency without losing any flavor.
FAQs
Can I use other types of potatoes in this Creamy Potato Leek Soup Recipe?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, you can substitute Russet potatoes if needed. Just note that Russets are starchier and may result in a slightly different texture.
Is it necessary to peel the potatoes?
For the smoothest soup texture, peeling the potatoes is recommended. Leaving the skin on can add a bit of texture and earthiness if you prefer a more rustic soup, but it won’t blend as smoothly.
Can I make this soup vegetarian or vegan?
Yes! Use vegetable broth instead of chicken broth, and replace heavy cream with coconut milk, cashew cream, or a plant-based cream alternative to keep it vegan-friendly while retaining that creamy richness.
What can I use to thicken the soup if it’s too thin?
If your soup needs thickening, simmer it a little longer uncovered to reduce excess liquid. Alternatively, add a small amount of mashed cooked potato or a cornstarch slurry while reheating to achieve your desired consistency.
Can I prepare the soup in advance and reheat it later?
Definitely! This Creamy Potato Leek Soup Recipe actually tastes better after the flavors meld together overnight. Just be sure to reheat gently and add a splash of cream or broth if it thickens too much before serving.
Final Thoughts
This Creamy Potato Leek Soup Recipe is one of those dishes that feels like a little celebration of comfort and classic flavors. Whether you’re feeding a crowd or indulging in a quiet night in, it’s always a winner that warms the soul and satisfies. So grab those simple ingredients and make a pot—you’ll be amazed at how such humble components create such magic together.
Print
Creamy Potato Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and velvety Creamy Potato Leek Soup made with tender Yukon Gold potatoes, sautéed leeks, and a touch of garlic, blended smooth and finished with heavy cream. This comforting soup is perfect for chilly days and easy to prepare in under an hour.
Ingredients
Soup Base
- 4 tbsp unsalted butter
- 4 large leeks, white & light green parts only, cleaned & sliced
- 4 cloves garlic, minced
- 4 lbs Yukon Gold potatoes, peeled & diced
- 8 cups chicken or vegetable broth
- 2 tsp salt (adjust to taste)
- 1 tsp white pepper (or black pepper)
- ½ tsp dried thyme (optional)
Finishing
- 2 cups heavy cream (or half-and-half)
- 4 tbsp chopped fresh parsley or chives (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 5 to 7 minutes until they are soft and fragrant. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Cook Potatoes: Add the peeled and diced Yukon Gold potatoes to the pot along with the chicken or vegetable broth, dried thyme if using, salt, and white pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes until the potatoes are fork-tender.
- Blend: Remove the pot from heat. Using an immersion blender, carefully purée the soup directly in the pot until smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender.
- Add Cream: Stir in the heavy cream or half-and-half to the puréed soup. Reheat the soup gently over low heat without allowing it to boil, to avoid curdling. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls and garnish generously with chopped fresh parsley or chives. Serve immediately and enjoy the comforting warmth of this creamy soup.
Notes
- To make this soup vegetarian, use vegetable broth instead of chicken broth.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Be sure to clean leeks thoroughly as they often have dirt trapped between layers.
- If desired, add crispy bacon or croutons as a garnish for extra texture and flavor.
- Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
