There’s something incredibly comforting about a warm bowl of soup that just wraps you up like a cozy blanket. This Creamy Leek and Potato Soup Recipe is exactly that—simple, silky, and deeply satisfying. It’s got that velvety texture and subtle sweetness from the leeks that makes it truly special.

A white bowl filled with creamy pale yellow soup sits on a wooden board over a white marbled surface. The soup is topped with a swirl of white cream, small bright green chopped chives, crispy golden brown croutons scattered evenly on top, and bits of dark reddish-brown bacon pieces. A second white bowl of soup is partially visible in the background along with two silver spoons resting on the white marbled surface near the spoon handles. A small glass bowl holding more golden croutons sits nearby on the right side of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Leek and Potato Soup Recipe
Top Tip
How to Serve Creamy Leek and Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Leek and Potato Soup Recipe

Why You'll Love This Recipe

I’ve made this Creamy Leek and Potato Soup Recipe countless times, and it never fails to impress. It’s one of those dishes that feels fancy but is actually super easy to whip up, even on a weeknight when you’re pressed for time. Plus, it’s perfect for any season and comforts you from the inside out.

Simple Ingredients: You probably already have everything needed in your kitchen, making it easy to start right away.
Rich, Silky Texture: Thanks to the butter, cream, and perfectly cooked potatoes, you get a smooth, luscious consistency every time.
Flavor Boosters: The subtle sweetness from the leeks combined with garlic and crispy pancetta gives the soup great depth.
Customizable Comfort: You can make it richer or lighter, add your favorite toppings, or transform it into a heartier meal easily.

A creamy pale yellow soup fills a white bowl, with a smooth texture as the base layer. On top, there is a swirl of white cream that adds a soft contrast. Scattered over the soup are golden brown croutons with a crunchy texture, along with small dark red bacon pieces. Small green chives are sprinkled evenly across the surface, adding color and freshness. The bowl sits on a wooden board, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup is a beautiful example of how a few thoughtful ingredients come together to create something bigger than the sum of their parts. Choosing fresh leeks and the right potato variety really makes the difference in texture and flavor.

Flat lay of fresh whole uncracked brown eggs, a small white ceramic bowl of golden butter cubes, two pale green celery ribs with leaves, two large garlic cloves with papery skins, three firm white and light green leeks sliced to show layers, a small white bowl filled with smooth heavy cream, several peeled and diced russet potatoes showing their creamy flesh, a small white bowl of coarse sea salt, a small white bowl of cracked black pepper, a small white bowl with crisp cooked diced pancetta, a few fresh bright green chive sprigs placed neatly, all arranged symmetrically with perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds richness and helps soften the veggies for a sweet, mellow base.
Celery: Provides a subtle aromatic crunch that balances the softer textures.
Garlic: Brings just the right punch of earthiness and depth.
Leeks: The star here — their mild onion flavor is sweet and comforting without overpowering.
Chicken Stock: The liquid gold that carries all those flavors while keeping soup savory.
Potatoes (Maris Piper or Russets): Perfect for blending smoothly into creaminess without turning gluey.
Salt & Pepper: Simple seasonings that unlock all the other flavors—don’t skimp on these!
Heavy/Double Cream: Adds silky texture and richness, bringing everything together beautifully.
Diced Pancetta or Bacon: Crispy, salty topping that contrasts the creaminess and adds indulgence.
Croutons: A nice textural element to add some crunch.
Fresh Chives: For a bright, fresh finish with a mild oniony note.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Creamy Leek and Potato Soup Recipe to suit different moods and occasions. Sometimes, I make it lighter by swapping cream for yogurt, or go all out with extra pancetta and a drizzle of truffle oil for a fancy dinner.

Variation: One time, I added a touch of smoked paprika and a handful of sweet corn for a smoky-sweet twist that everyone adored.
Dairy-Free: Use coconut cream or cashew cream instead of heavy cream to keep it cozy for dairy-sensitive folks.
Vegetarian: Swap out chicken stock for vegetable stock, and skip pancetta—maybe toss in some sautéed mushrooms instead.
Extra Hearty: Add cooked, shredded chicken or white beans for added protein and make it a full meal.

Step-by-Step: How I Make Creamy Leek and Potato Soup Recipe

Step 1: Slow and Sweet Sauté

Start by melting butter in a large, deep pot over medium heat. Toss in the finely diced celery and give it a few minutes to soften. This builds a flavorful base. Then add garlic and leeks, cooking slowly until everything is tender and sweet—about 8 minutes. Patience here really pays off because these veggies develop the soup’s signature warmth.

Step 2: Simmer Your Soup

Pour in your chicken stock, then add the diced potatoes, salt, and pepper. Don’t forget the firm dark green parts of the leeks—just check them for any grit and rinse well before adding. Bring everything to a simmer. Once bubbling gently, reduce the heat, cover, and let it cook for about 30 minutes until potatoes are meltingly soft. This slow simmer is key to that creamy finish.

Step 3: Blend to Perfection

Take off the lid, pluck out the leek ends so you don’t get any tough bites, then turn off the heat. Use a hand blender to blitz the soup until smooth but don’t overdo it—over blending can make it gluey. Stir in your heavy cream and adjust seasoning with salt and pepper as needed. If it feels too thick, add a splash more stock to loosen it up just how you like it.

Step 4: Add Your Favorite Toppings and Enjoy

Top your soup with crispy pancetta or bacon, crunchy croutons, and a sprinkle of fresh chives. Then get cozy and dig in!

Top Tip

From my experience making this Creamy Leek and Potato Soup Recipe, a few simple tips make all the difference between just another soup and a bowl you can’t stop savoring.

Take Your Time Sautéing: Low and slow with the leeks and garlic brings out their natural sweetness without browning them.
Watch the Blending: A quick blitz for smoothness is perfect—too long and it changes the texture in an unpleasant way.
Season Generously: Cream can dilute flavors, so don’t be shy with salt and pepper—taste as you go!
Check for Dirt: Leeks tend to hide grit in their layers; rinse them well and inspect before cooking.

How to Serve Creamy Leek and Potato Soup Recipe

creamy leek and potato - Serving Suggestion

Garnishes

I love a mix of textures on this soup—crispy pancetta or bacon is my go-to for salty crunch, plus fresh chives for brightness. Sometimes I toss in some homemade croutons or a drizzle of extra cream for that extra indulgence.

Side Dishes

A fresh green salad or some crusty sourdough bread rounds out the meal perfectly. I especially love a sprinkle of sharp cheddar on toast alongside this soup for dipping—it’s pure comfort food heaven.

Creative Ways to Present

For dinner parties, I ladle this creamy soup into small espresso cups as an appetizer shot, topped with a tiny pancetta crisp and fresh chive. It’s a fun little twist that guests always ask about!

Make Ahead and Storage

Storing Leftovers

Once cooled, I pop any leftover soup into airtight containers and keep them in the fridge. It stays fresh and tastes even better the next day as the flavors meld together.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers or zip-top bags. When reheating, just thaw overnight in the fridge and warm gently on the stove—avoid microwaving straight from frozen for best texture.

Reheating

Reheat on low heat, stirring often to prevent sticking and to bring back that luscious creaminess. I like to add a splash of stock or cream while reheating if it’s too thick.

Frequently Asked Questions:

Can I make this Creamy Leek and Potato Soup Recipe vegetarian or vegan?

Absolutely! Swap the chicken stock for a good quality vegetable stock. To make it vegan, replace the butter with olive oil or vegan butter and use coconut cream or cashew cream instead of heavy cream. Skip the pancetta or use crispy smoked tofu for garnish.

What type of potatoes work best for Creamy Leek and Potato Soup Recipe?

I recommend using starchy potatoes like Maris Piper or Russet. They break down nicely when cooked and blend into a smooth, creamy texture without becoming gluey, which can happen if you use waxy potatoes.

Why should I remove the firm dark green parts of the leeks?

The dark green parts of leeks are tougher and can be a bit fibrous, which might make your soup less smooth. However, you can still use them after chopping finely and ensuring they’re very clean by rinsing thoroughly, which this recipe does by adding them back in carefully before simmering.

Can I make this soup ahead for a party?

Absolutely! This soup stores and freezes very well. Make it a day ahead and reheat gently when guests arrive, topping with fresh garnishes right before serving for the best experience. It’s a great make-ahead starter or comfort food option.

Final Thoughts

This Creamy Leek and Potato Soup Recipe is one of those dishes I keep coming back to because it’s just so reliably delicious and comforting. Whether you’re under the weather or just want something that feels like a warm hug in a bowl, this soup has your back. Give it a try—you’ll wonder how you ever went without it!