There's something so comforting about a warm bowl of soup that hugs you from the inside out. This Creamy Leek and Potato Soup Recipe is one of those classics that never fail to soothe the soul. Silky, velvety, and packed with delicate flavours, it’s truly one of my all-time favorites for chilly days or whenever you want something hearty yet light.

A white bowl filled with creamy light yellow soup topped with a swirl of white cream, small bright orange croutons scattered in the center, tiny dark red bacon pieces beneath the croutons, and sprinkled finely with bright green chopped chives and black pepper, placed on a round wooden board against a white marbled background with some chives and croutons lying nearby; a spoon is slightly visible blurred in the background 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

What makes this Creamy Leek and Potato Soup Recipe stand out for me is its simplicity combined with that luxurious creaminess. It’s perfect for beginners but also satisfying enough to impress friends and family. I always find myself going back to it when I want pure comfort food without fuss.

Simple Ingredients: Uses everyday pantry staples that come together to make something amazing.
Easy to Prepare: Minimal chopping and straightforward steps make it a breeze even on busy nights.
Rich, Creamy Texture: The addition of cream gives it that perfect silky mouthfeel without being heavy.
Customizable Toppings: You can add everything from crispy bacon to fresh chives to suit your mood.

A white bowl filled with pale yellow creamy soup with a smooth texture, topped with a swirl of white cream. On top of the cream, there are several golden brown croutons scattered, along with small pieces of crispy dark reddish-brown bacon bits. Fresh green chopped chives are sprinkled evenly over the soup, adding color contrast. The bowl sits on a wooden board with a white marbled surface background visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Leek and Potato Soup Recipe plays a part in creating that perfect balance of flavor and texture. Picking the right potatoes and leeks is key, and adding butter and cream gives it that luscious feel I adore.

Flat lay of a small white ceramic bowl of golden yellow butter, two whole uncracked brown eggs, two fresh bright green celery ribs with leaves, two large cloves of fresh garlic with papery skin, three firm pale green and white leeks trimmed and diced with dark green leek ends beside them, a small white ceramic bowl filled with clear golden chicken stock, a white ceramic bowl with peeled and diced creamy white potatoes, a small white ceramic bowl of coarse white salt crystals, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl containing thick pale cream, a small pile of crispy golden diced pancetta, a small white ceramic bowl of golden-brown crunchy croutons, a few sprigs of finely chopped vibrant green fresh chives arranged symmetrically, placed 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: Provides a rich base for sautéing and adds depth to the soup’s flavor.
Celery: Adds subtle aromatic crunch and balances the sweetness of leeks.
Garlic: Infuses a gentle punch of warmth without overpowering the delicate ingredients.
Leeks: The star vegetable, tender and sweet when cooked properly (don’t forget to clean them thoroughly!).
Chicken Stock: Brings savory umami and helps soften the potatoes into creamy goodness.
Maris Piper or Russet Potatoes: Their starchiness breaks down perfectly for that smooth texture you want in soup.
Salt & Black Pepper: Essential seasonings that bring out all the natural flavors.
Heavy/Double Cream: The final touch that makes the soup silky and indulgent.
Diced Pancetta or Bacon (optional): Adds a lovely crispy, smoky contrast to the creamy base.
Croutons & Fresh Chives: Fresh toppings that add texture and a burst of color.

📝

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 of the joys of this Creamy Leek and Potato Soup Recipe is how easily you can tailor it to your taste or dietary needs. I love experimenting with texture by adding crispy toppings or swapping cream for coconut milk when I’m looking for a dairy-free option.

Variation - Vegan twist: I swapped the butter for olive oil and used vegetable stock with coconut cream instead of heavy cream, and honestly, it was still incredibly tasty and creamy.
Add more herbs: Sometimes, I toss in fresh thyme or a bay leaf during simmering for extra aroma.
Chunky version: Leaving some potato pieces unblended gives a nice rustic texture if that’s your vibe.

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

Step 1: Soften the Veggies Just Right

Start by melting the butter in a large deep pot over medium heat—makes the kitchen smell divine right away. Add the finely diced celery first and cook until it just starts to soften, usually about 3-4 minutes. Then toss in the garlic and diced leeks. Take your time here; frying them gently for about 8 minutes builds a sweet, mellow flavor base that’s key to this soup’s charm. Stir occasionally to avoid scorching.

Step 2: Build the Soup with Stock and Potatoes

Pour in your chicken stock next, followed by the diced potatoes, salt, and black pepper. Don’t forget to give those tougher green leek parts a quick rinse—sometimes dirt hides in there! Add them in, bring everything up to a simmer, then reduce the heat so it bubbles gently. Cover and let it all cook for about 30 minutes until the potatoes are melt-in-your-mouth soft.

Step 3: Blitz and Finish with Cream

Once the potatoes are tender, remove the tough leek ends you added earlier, then turn off the heat. Use a hand blender to puree the soup carefully—don’t overdo it, or it can get gluey. Finally, stir in the cream, double-check your seasoning, and adjust salt or pepper if needed. If the soup feels too thick, feel free to add a splash more stock until it’s just how you like it.

Step 4: Top it & Enjoy!

Add your favorite toppings—crispy pancetta, crunchy croutons, or fresh chives all work beautifully. Grab a cozy bowl and dive right in!

Top Tip

I’ve made this Creamy Leek and Potato Soup Recipe a dozen times, and a couple of simple tips have really made a difference in getting the best flavor and texture every time.

Leek Cleaning is Key: Leeks hide grit, so slice them then give a good soak in cold water to remove dirt before cooking.
Gentle Sauté: Don’t rush the leek and garlic cooking stage; slow softening releases natural sweetness essential for that rich flavor.
Blending Care: Pulse your blender rather than running it long to maintain a smooth but not gluey finish.
Season Generously: Don’t shy away from salt and pepper—you need them to elevate what’s otherwise a simple, pure-tasting soup.

How to Serve Creamy Leek and Potato Soup Recipe

leek and potato soup - Serving Suggestion

Garnishes

I’m a big fan of finishing this soup with a handful of crispy pancetta or bacon bits—they add delightful crunch and smoky depth. For freshness, sprinkling finely diced chives always brightens the whole bowl. A little extra drizzle of cream on top never hurts either!

Side Dishes

Serve this alongside buttery crusty bread or homemade garlic croutons for dunking. It also pairs beautifully with a simple green salad or roasted veggies if you want to make it a fuller meal.

Creative Ways to Present

For special dinners, I’ve served this soup in mini hollowed-out bread bowls — so fun and rustic. Garnishing with microgreens or a swirl of herb oil adds a fancy touch without extra effort, making it feel like a restaurant dish at home.

Make Ahead and Storage

Storing Leftovers

After enjoying some, I cool the leftover soup quickly and refrigerate it in an airtight container. It keeps beautifully for up to 3 days without losing its creamy texture or flavor.

Freezing

This soup freezes well too! I portion it into freezer-safe containers, leaving space for expansion, and thaw it overnight in the fridge. While the texture might be a tiny bit different, reheating with a splash of stock or cream restores that lovely creaminess.

Reheating

I reheat on the stovetop over low-medium heat, stirring gently to avoid scorching. Adding a little extra cream or stock while warming brings it back to that perfect silky state as if it was freshly made.

Frequently Asked Questions:

Can I make this soup vegetarian or vegan?

Absolutely! Substitute the chicken stock for vegetable stock and use olive oil instead of butter. For creaminess, coconut cream or cashew cream work beautifully as dairy-free alternatives.

How do I clean the leeks properly?

Leeks can trap dirt between their layers. Slice them finely and immerse them in cold water, swishing gently. The grit sinks to the bottom. Lift the leeks out with your hands or a slotted spoon to avoid grit in your soup.

Can I use a blender instead of a hand blender?

Yes, but be careful not to over-blend. Use short pulses with a countertop blender. If possible, blend in batches for safety and to avoid overheating. The hand blender tends to give more control with less risk of a gluey texture.

What type of potatoes work best for this soup?

Starchy potatoes like Maris Piper or Russet are ideal because they break down easily when cooked, giving the soup that creamy, smooth consistency without needing extra thickening agents.

Final Thoughts

This Creamy Leek and Potato Soup Recipe holds a special place in my heart because it’s like giving yourself a little gentle hug through food. It’s straightforward enough to whip up when you need something homemade fast, yet elegant enough to serve when guests come over. Trust me, once you try it, you’ll want to keep this one in your regular rotation.