If you are searching for the ultimate comfort food that warms the soul and delights the palate, look no further than this Creamy Potato Leek Soup Recipe. This soup is a perfect combination of tender Yukon Gold potatoes and delicate leeks, all brought together by rich, luscious cream that creates a velvety texture. Each spoonful offers a harmonious blend of sweetness from the leeks and the earthy heartiness of potatoes, making it a dish that’s both satisfying and elegant enough for any occasion, whether a cozy night in or a casual dinner with friends.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, using everyday ingredients that pack a flavorful punch. Each component plays a crucial role: the butter adds richness, leeks provide a mild onion flavor with a hint of sweetness, and Yukon Gold potatoes give the soup a creamy body. Fresh herbs and seasoning bring everything to life without overwhelming the natural tastes.
- 4 tbsp unsalted butter: Adds a silky richness that gently sautés the leeks to perfection.
- 4 large leeks (white & light green parts), cleaned & sliced: Bring a subtle sweetness and depth with their delicate onion-like flavor.
- 4 cloves garlic, minced: Infuses a warm, aromatic kick without overpowering the soup.
- 4 lbs Yukon Gold potatoes, peeled & diced: The star for creamy texture and a buttery, smooth mouthfeel.
- 8 cups chicken or vegetable broth: Forms the flavorful base that ties everything together.
- 2 cups heavy cream (or half-and-half): Enhances silkiness and adds a comforting indulgence.
- 2 tsp salt (adjust to taste): Balances and highlights flavors perfectly.
- 1 tsp white pepper (or black pepper): Adds gentle warmth without distracting from the main ingredients.
- ½ tsp dried thyme (optional): Introduces a subtle earthy note that complements potatoes beautifully.
- 4 tbsp chopped fresh parsley or chives (for garnish): Brings a fresh, vibrant pop of color and flavor on top.
How to Make Creamy Potato Leek Soup Recipe
Step 1: Sauté Aromatics
Begin by melting the unsalted butter in a large pot over medium heat. Add the sliced leeks and cook them gently for about 5 to 7 minutes until they soften and become fragrant but not browned. Stir in the minced garlic and cook for an additional minute. This step is where the base of your soup builds its deep, savory flavor and a touch of natural sweetness.
Step 2: Cook Potatoes
Next, add the peeled and diced Yukon Gold potatoes to the pot along with the broth, dried thyme if you’re using it, salt, and pepper. Bring everything to a boil before reducing the heat to a simmer. Allow the potatoes to cook for about 20 to 25 minutes or until they are tender enough to mash easily with a fork. This slow simmer lets all the flavors meld together beautifully.
Step 3: Blend
Once the potatoes are perfectly cooked, remove the pot from heat. Use an immersion blender directly in the pot or carefully transfer batches to a regular blender to purée the soup until it’s completely smooth. This is what transforms it into the creamy luxury that this Creamy Potato Leek Soup Recipe is famous for.
Step 4: Add Cream
After blending, gently stir in the heavy cream or half-and-half. Warm the soup over low heat just until heated through but be careful not to let it boil, as that could separate the cream. Taste and adjust seasoning as necessary to get your perfect balance of salt and pepper.
Step 5: Serve
Ladle the hot soup into bowls and finish each serving with a sprinkle of freshly chopped parsley or chives. This adds a wonderful fresh flavor and makes it look so inviting—almost too pretty to eat, but trust me, you will want seconds.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
A simple garnish can elevate your soup’s presentation and flavor. Fresh parsley or chives add a gentle herbaceous freshness that cuts through the creaminess. For a little extra touch, consider a drizzle of good olive oil, a sprinkle of crispy bacon bits, or some cracked black pepper on top.
Side Dishes
This soup pairs wonderfully with crusty bread, whether it’s a warm baguette or hearty sourdough, to dip into the creamy goodness. A light mixed green salad with a lemon vinaigrette balances the richness of the soup perfectly. You can also serve it alongside roasted vegetables for a comforting, well-rounded meal.
Creative Ways to Present
For a more elegant feel, serve the soup in small cups or shot glasses as a starter at dinner parties. You might also layer it in clear bowls with toppings like croutons, a dollop of crème fraîche, or even grated cheese for contrast. The creamy texture lets you get playful with how you serve and enjoy every spoonful.
Make Ahead and Storage
Storing Leftovers
If you have leftover soup, simply let it cool to room temperature and transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors may even deepen after sitting for a bit, making it a perfect make-ahead meal option.
Freezing
This soup freezes wonderfully, which makes it a fantastic candidate for batch cooking. Freeze in portion-sized containers or freezer bags for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator.
Reheating
To reheat, warm the soup gently on the stove over low to medium heat, stirring occasionally to prevent scorching. If the soup seems too thick after reheating, add a splash of broth or cream to loosen it up. Avoid microwaving if you want to preserve that silky texture.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken broth and substitute the butter and cream with plant-based alternatives like vegan margarine and coconut or oat milk cream. The soup will still be rich and delicious.
What type of potatoes work best for this soup?
Yukon Gold potatoes are ideal because they have a creamy texture and buttery flavor that blends beautifully, but you can also use russets for a slightly different texture. Avoid waxy potatoes as they may not break down as smoothly.
Can I prepare this soup in advance and reheat it later?
Yes, in fact, the flavors develop even more when allowed to sit overnight. Just keep it refrigerated and reheat gently on the stove before serving.
Should I peel the leeks for the soup?
There is no need to peel leeks, but be sure to use only the white and light green parts. Clean them thoroughly to remove any grit or dirt between the layers so your soup stays smooth and pleasant.
What can I use if I don’t have an immersion blender?
If you don’t own an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just remember to fill the blender only halfway and hold the lid tightly to avoid spills from the hot liquid.
Final Thoughts
This Creamy Potato Leek Soup Recipe is one of those rare dishes that feels like a hug in a bowl. Its simple yet luxurious flavors create a perfect balance that anyone can achieve in their own kitchen. I hope you give this recipe a try soon and find as much comfort and joy in it as I do on chilly days or whenever you crave a cozy, satisfying meal. Happy cooking!
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
- Diet: Vegetarian
Description
This Creamy Potato Leek Soup is a classic, comforting dish perfect for any season. Featuring tender Yukon Gold potatoes and mild leeks simmered in flavorful broth, then blended to a smooth and velvety texture with cream, this soup is easy to make and deeply satisfying. Garnished with fresh parsley or chives, it makes an elegant appetizer or a hearty meal on its own.
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
Seasoning & Finishing
- 2 tsp salt (adjust to taste)
- 1 tsp white pepper (or black pepper)
- ½ tsp dried thyme (optional)
- 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 become soft and translucent. Stir in the minced garlic and cook for an additional 1 minute to release its aroma, making sure not to burn it.
- 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 pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend: Remove the pot from heat. Using an immersion blender, carefully purée the soup directly in the pot until it reaches a smooth, creamy consistency. Alternatively, work in batches using a regular blender, then return the blended soup to the pot.
- Add Cream: Stir in the heavy cream or half-and-half gradually. Reheat the soup gently over low heat, ensuring it does not boil to prevent curdling. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the creamy potato leek soup into bowls. Garnish with freshly chopped parsley or chives for a pop of color and flavor. Serve warm and enjoy.
Notes
- For a richer flavor, substitute half-and-half with full heavy cream.
- Use vegetable broth to keep the soup vegetarian.
- Ensure leeks are well cleaned to remove any grit or dirt.
- The soup can be reheated gently on the stovetop but avoid boiling once cream is added.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
