Name: Creamy Potato Leek Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: 2 tablespoons olive oil (+ 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 (+ more for garnish); 5 cups vegetable stock; 1/2 cup heavy cream; Fresh thyme leaves, removed from stem, for garnish

There’s nothing quite as comforting as a bowl of velvety, warm soup on a chilly day. This Creamy Potato Leek Soup Recipe hits that cozy spot perfectly with its silky texture and subtle layers of flavor—it’s simple but satisfying in the best way.

A white bowl filled with creamy beige soup topped with a swirl of yellow oil and sprinkled with small green herb leaves and black pepper shows three main layers: the smooth, creamy soup base; the bright yellow oil swirl on top; and the scattered green herbs and black pepper dots adding texture and color. The bowl rests on a folded patterned cloth with gold and gray designs, set on a white plate with a vintage silver spoon beside it. Behind, a purple pot is partly visible, and everything is placed on a white marbled texture 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’ll admit, this soup has become my go-to whenever I want something easy, nourishing, and a little bit fancy. It’s that perfect blend of creamy potatoes and gently sautéed leeks that always brings me back for seconds.

Simplicity: Just a few wholesome ingredients come together to make a rich, satisfying soup.
Comfort Factor: The creaminess and mild flavors make it incredibly soothing and easy to enjoy.
Versatility: You can customize it easily with your favorite herbs or make it lighter without losing its charm.
Finished Quickly: It doesn’t take forever to cook, which is great when you want a homemade meal fast.

Ingredients & Why They Work

Each ingredient in this soup plays a vital role. Yukon gold potatoes create that velvety texture, while leeks bring a sweet, mild onion flavor without overpowering the dish. Combining butter and olive oil helps get the perfect sauté base without burning.

Flat lay of a vibrant green leek sliced in half lengthwise showing its layered interior, a pile of peeled Yukon gold potato cubes with smooth yellow skin edges, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with creamy unsalted butter pats, a small white ceramic bowl holding fresh thyme leaves loose and scattered slightly, another small white ceramic bowl containing coarse kosher salt crystals, a small white ceramic bowl with freshly ground black pepper, and a small white ceramic bowl with thick heavy cream, all arranged with perfect symmetry and balanced proportions, 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

Olive oil: Adds fruity richness and prevents the butter from burning during sautéing.
Unsalted butter: Gives a creamy, smooth mouthfeel and rounds out the flavor.
Yukon gold potatoes: Great for soup because they break down just enough to thicken, but still hold some shape.
Leeks: Provide a subtle, fresh onion-like flavor that’s less sharp than regular onions.
Kosher salt and black pepper: Bring out all the natural flavors without overwhelming the soup.
Vegetable stock: The base that adds depth and warmth; feel free to use homemade or high-quality store-bought.
Heavy cream: Crucial for that luscious creaminess and smooth finish.
Fresh thyme leaves: Used as a garnish to add a lovely herbal brightness at the end.

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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 of the best things about this Creamy Potato Leek Soup Recipe is how easy it is to tweak. Whether you like it thicker, lighter, or with an extra herb kick, it invites your personal touch—so don’t be shy about making it your own.

Variation: I sometimes swap heavy cream for coconut milk to make it dairy-free, which keeps the creaminess but adds a pleasant, subtle twist.
Herb additions: Adding a couple of sage leaves or a bay leaf during simmering adds depth that I find irresistible.
Spice it up: For a little warmth, sprinkle some smoked paprika or crushed red pepper flakes on top before serving.
Make it chunky: If you prefer some texture, leave part of the potatoes unblended or stir in some cooked bacon bits.

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

A white bowl holds a creamy, light beige soup with a smooth texture. It is topped with a spiral drizzle of bright yellow olive oil and sprinkled with small green herb leaves and some black pepper. A silver spoon rests inside the bowl on the right side. The bowl sits on a white plate, both placed on a folded cloth napkin with a soft floral pattern. Some sprigs of green herbs lie beside the plate on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften the leeks just right

Start by heating olive oil and butter in a medium pot over medium heat. Adding both is my trick to get a nice balance of flavor and cooking temperature without burning. Toss in your sliced and cleaned leeks, then sauté gently for 5-7 minutes until they’re soft but not browned. This step releases their sweet, delicate flavor—so patience is key here.

Step 2: Add potatoes and seasoning

Next, add the peeled and cubed Yukon gold potatoes. Sprinkle with kosher salt and a little black pepper to season the base. The salt is important because it helps the potatoes absorb flavor as they cook.

Step 3: Pour in stock and simmer

Pour enough vegetable stock to cover the veggies. Then, cover the pot but leave a small opening so some steam can escape. Bring this to a strong simmer and cook until the potatoes are incredibly tender — this usually takes about 35 minutes. It’s worth waiting to get that perfect softness that makes blending so smooth.

Step 4: Blend until silky smooth

Turn off the heat. Using an immersion blender right in the pot is my favorite way to avoid dirtying extra dishes, but if you don’t have one, carefully transfer the soup in batches to a high-powered blender. Blend until the soup is beautifully smooth.

Step 5: Finish with cream and garnish

Pour in the heavy cream and stir it in gently—this is what makes the soup truly luscious. Ladle it into bowls, then finish with a drizzle of olive oil, a sprinkle of fresh thyme leaves, and a pinch of freshly ground black pepper. It looks as good as it tastes!

Top Tip

Having tested this Creamy Potato Leek Soup Recipe many times, I’ve picked up a few handy tips that make all the difference between “just good” and “wow, that’s amazing.” Here’s what I swear by:

Clean Your Leeks Thoroughly: Dirt loves to hide between leek layers, so slice and soak them in cold water before cooking. Skipping this step can add grit to your soup, and nobody wants that.
Don’t Rush the Simmer: Giving the potatoes plenty of time to soften is crucial for that creamy texture. When they’re tender enough to mash easily, you’re right on track.
Blend in Batches if Needed: When using a blender, don’t overfill it—hot soup needs some room to avoid splatters or burns. Let it cool briefly if necessary.
Fresh Thyme Is a Game Changer: I always garnish with fresh thyme instead of dried because it adds a lovely aroma and a pop of color, giving the soup a fresh finish.

How to Serve Creamy Potato Leek Soup Recipe

Garnishes

I love keeping things simple with my garnishes—fresh thyme leaves add that herbaceous note, while a light drizzle of good quality olive oil brings a subtle fruity richness. Sometimes I sprinkle a bit more freshly cracked black pepper, and on the occasional indulgent day, crispy bacon bits or grated Gruyère make the soup extra special.

Side Dishes

This soup pairs amazingly well with crusty bread—trust me, dipping is half the fun. I also like to serve it alongside a light green salad or some roasted vegetables to balance out the creaminess.

Creative Ways to Present

For a dinner party, I’ve served this soup in mini bread bowls, which never fail to impress. Another fun idea is to swirl in a brightly colored herb oil—like parsley or basil—for a vibrant and tasty twist that looks stunning.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. When I’ve made larger batches, I find that the flavors actually deepen after resting overnight.

Freezing

This soup freezes well too. Just let it cool completely, then transfer into freezer-safe containers. I recommend freezing in portion sizes so you can defrost only what you need without waste.

Reheating

Reheat gently over low-medium heat on the stovetop, stirring occasionally to keep the texture smooth. If the soup thickens too much, just whisk in a splash of vegetable stock or water to loosen it back up.

Frequently Asked Questions:

Can I use regular onions instead of leeks?

Yes, but leeks offer a milder, sweeter flavor that's less sharp than regular onions, so the soup will have a different but still delicious profile if you swap them.

Is this soup gluten-free?

Absolutely! This Creamy Potato Leek Soup Recipe uses only naturally gluten-free ingredients, making it safe for those avoiding gluten. Just ensure your vegetable stock is gluten-free, too.

Can I make this soup vegan?

Yes! Replace the butter with olive oil, use a plant-based cream such as coconut or cashew cream, and opt for vegetable stock to keep it vegan while maintaining creaminess.

How do I make the soup thicker or thinner?

For a thicker soup, use less stock or add a bit more potato. To thin it out, simply stir in additional vegetable stock or a little water during reheating until you reach your desired consistency.

Final Thoughts

This Creamy Potato Leek Soup Recipe feels like a big, warm hug in a bowl. It’s modest in ingredients but generous in comfort and flavor, the kind of dish that makes you slow down and savor the moment. I hope you enjoy making and sharing it as much as I do—it’s one of those recipes that’s a keeper for life.