Name: Creamy Potato Leek Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil (plus more for garnish); 2 tablespoons unsalted butter; 1 pound Yukon gold potatoes (peeled and chopped into 1/2 inch cubes); 2-3 medium leeks (cut in half, sliced, and cleaned well); 1 teaspoon Kosher salt (to taste); 1/2 teaspoon ground black pepper (plus more for garnish); 5 cups vegetable stock; 1/2 cup heavy cream; Fresh thyme leaves (removed from stem, for garnish)

There’s something incredibly comforting about a bowl of smooth, velvety soup, and this Creamy Potato Leek Soup Recipe fits the bill perfectly. It’s rich without being heavy, with just the right balance of flavors to warm you up on any chilly day.

A white bowl filled with a creamy pale yellow soup is placed on a white plate. The soup has a swirl of golden-yellow oil on top, sprinkled with small green herb leaves and black pepper flakes. A silver spoon with a detailed handle rests on a patterned cloth napkin in green and gold colors, draped over the plate’s edge. In the background, there is a dark purple pot against a white marbled surface. 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 Potato Leek Soup Recipe
Top Tip
How to Serve Creamy Potato Leek Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Potato Leek Soup Recipe

Why You'll Love This Recipe

I’m always drawn to soups that feel homemade and nourishing, and this creamy potato leek soup hits every note. Whether you’re a seasoned cook or just starting out, it’s straightforward to make yet elegant enough to impress.

Simple Ingredients: It uses just a handful of wholesome, easy-to-find ingredients that come together beautifully.
Comforting Texture: The pureed potatoes and leeks create a silky smoothness that feels indulgent but isn’t overpowering.
Adaptable Flavor: You can easily customize it with herbs, creaminess level, or seasoning to match your tastes.
Perfect for Any Season: Light enough for spring and hearty enough for winter—this soup’s a year-round winner.

Ingredients & Why They Work

Each ingredient in this recipe plays a key role in building that luscious flavor and texture, making it both simple and special. Here are the highlights and some tips on picking the best versions.

Flat lay of a small mound of peeled and chopped Yukon gold potatoes in ½ inch cubes, two halved and sliced fresh leeks with bright green and white layers, a few sprigs of fresh thyme leaves, two whole uncracked brown eggs, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy unsalted butter, a small white ceramic bowl of smooth heavy cream, a small white ceramic bowl of coarse kosher salt, and a small white ceramic bowl of freshly ground black pepper placed symmetrically 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

Yukon gold potatoes: Their creamy texture and buttery flavor are perfect for pureed soups, and they hold up well without getting gummy.
Leeks: More delicate and sweet than onions, leeks give this soup a gentle onion-y background that’s not overpowering.
Unsalted butter: Adds richness and helps soften the leeks gently for that mellow flavor.
Olive oil: A small amount balances the butter and adds a fresh, fruity note, especially with a finishing drizzle.
Vegetable stock: A good-quality stock is key since it’s the soup’s foundation—homemade or store-bought both work well.
Heavy cream: Just a splash creates that perfectly silky mouthfeel without making it too heavy.
Kosher salt and black pepper: Essential for seasoning and enhancing the natural flavors.
Fresh thyme leaves: A fragrant garnish that adds a pop of herbal brightness to the finished dish.

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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

One thing I love about this creamy potato leek soup recipe is how easy it is to tweak. Depending on what you have on hand or your mood, you can switch up the richness, seasoning, or add-ins to keep it fresh and exciting.

Variation: Sometimes I stir in a handful of shredded sharp cheddar or gruyere cheese right at the end for an extra dose of indulgence—trust me, it’s incredible!
Dairy-Free Twist: Swap heavy cream for full-fat coconut milk and use olive oil instead of butter to make it vegan without sacrificing creaminess.
Herb Upgrade: Adding fresh rosemary or chives along with thyme can elevate the herbal notes beautifully.
Make it Chunky: If smooth isn’t your thing, reserve some cooked potatoes and leeks before blending, then stir them back in for texture contrast.

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

A white bowl filled with creamy beige soup, showing a smooth texture and small specks inside. The soup is topped with a spiral drizzle of bright golden oil, scattered fresh green herb leaves, and a light sprinkle of black pepper. A silver spoon rests inside the bowl on the right side. The bowl sits on a pale patterned cloth napkin over a stack of two white plates. There are small green herb sprigs placed around the bowl on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently Sauté the Leeks to Sweeten

Start by heating butter and olive oil together over medium heat in your pot. Once melted and shimmering, add the cleaned sliced leeks. I like to cook them slowly for about 5 to 7 minutes so they soften but don’t brown—that gentle sweetness is what sets the tone for the soup.

Step 2: Add Potatoes, Season, and Simmer

Next, toss in your cubed Yukon gold potatoes, stir them around with the softened leeks, then sprinkle with kosher salt and black pepper. Pour in enough vegetable stock to cover everything fully, leaving the pot covered with the lid but slightly cracked open to let steam escape. Bring to a steady simmer—this usually takes a few minutes.

Step 3: Cook Until Potatoes Are Tender

Let the soup simmer gently for about 35 minutes or until the potatoes are soft all the way through. You can test by poking a few cubes with a fork—they should feel very tender and nearly falling apart. This slow cooking makes sure the flavors meld perfectly without turning mushy.

Step 4: Puree and Add Cream for Silky Smoothness

Turn off the heat and carefully blend the soup until it’s ultra-smooth. I prefer using an immersion blender for convenience, but a high-powered blender works well too—just blend in batches to avoid any spills. Then, pour in the heavy cream and stir gently until fully incorporated for a velvety finish.

Step 5: Garnish and Serve Warm

Ladle the soup into bowls, then sprinkle with fresh thyme leaves, a drizzle of good-quality olive oil, and a fresh crack of black pepper and a pinch of salt if needed. It’s the little touches that make this soup feel special every time.

Top Tip

From my experience, the biggest difference between a good potato leek soup and a great one comes from the way you cook the leeks and blend the soup. Here are some tips to get it right every time.

Take Your Time Cooking Leeks: Don’t rush sautéing; letting them soften gently releases their natural sweetness without bitterness.
Use an Immersion Blender: It’s much easier to control the texture and blend directly in the pot without transfers or mess.
Adjust Seasoning After Blending: The flavors mellow after pureeing, so taste and tweak salt and pepper at the end to get it just right.
Avoid Overcooking Potatoes: Make sure they’re soft but not falling apart too much before blending to prevent a gluey texture.

How to Serve Creamy Potato Leek Soup Recipe

Garnishes

I always keep it simple but fresh: a few fresh thyme leaves right on top add a lovely fragrance, and a drizzle of high-quality olive oil gives it a pretty sheen and extra depth. Sometimes I grate just a pinch of nutmeg or toss on crispy bacon bits when I want a smoky contrast.

Side Dishes

This soup is a meal in itself, but I love pairing it with crusty baguette slices or warm garlic bread. A crisp mixed green salad or a simple apple and walnut salad add texture and brightness to round things out perfectly.

Creative Ways to Present

For a dinner party, serve the soup in small cups or ramekins as an elegant starter. Garnish each serving with a tiny sprig of fresh thyme and a swirl of cream or herb-infused oil for that fancy touch. You can even top with a crisp crostini for crunch.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it chills—just reheat gently on the stove and stir in a little extra stock or cream to bring back that silky texture.

Freezing

This creamy potato leek soup freezes well, which is great for batch cooking. Let it cool completely, then portion into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat slowly to avoid curdling.

Reheating

Reheat in a saucepan over medium-low heat, stirring frequently to prevent scorching. You might want to whisk in a splash of cream or broth to restore the smooth consistency, especially if it’s been frozen.

Frequently Asked Questions:

Can I make this soup vegan or dairy-free?

Yes! Simply swap the butter for olive oil and use a dairy-free cream alternative such as coconut cream or cashew cream. The soup will still be wonderfully creamy and delicious.

What’s the best way to clean leeks?

Leeks tend to hold dirt between their layers, so slice them first, then soak them in a bowl of cold water and swish around to loosen any grit. Lift them out with your hands or a slotted spoon, so the dirt stays behind in the water.

Can I use other types of potatoes?

Yukon gold potatoes are ideal due to their creamy texture, but if you don’t have them, you can use Russets as well. Just be aware Russets can get a bit fluffier and may change the soup’s texture slightly.

Do I have to peel the potatoes?

For the smoothest soup, peeling the potatoes is recommended. However, leaving the skins on for rustic texture and extra nutrients is also an option, especially if you have clean, thin-skinned potatoes like Yukon golds.

How thick should the soup be?

The soup should be creamy and smooth but not too thick to spoon easily. You can adjust thickness by adding more stock or cream, depending on your preference.

Final Thoughts

This Creamy Potato Leek Soup Recipe has been my go-to for cozy nights and casual entertaining alike. Every time I make it, it reminds me that simple ingredients treated with care can create unforgettable comfort food. I’m excited for you to try it and make it your own — you’ll probably find it becoming a favorite in your kitchen, just like I have.