There’s something deeply comforting about a bowl of silky, rich soup simmering on the stove, and this Creamy Leek and Potato Soup Recipe fits that craving perfectly. It’s simple, satisfying, and warms you up from the inside out—exactly the hug you want on a chilly day.

A white bowl sits on a wooden board over a white marbled surface, filled with creamy light yellow soup. The soup is topped with a swirl of white cream, small crisp golden-brown croutons scattered in the center, tiny green chive pieces sprinkled all over, and small bits of dark reddish-brown bacon. The smooth texture of the soup contrasts with the crunchy croutons and bacon bits, creating a visually inviting mix of creaminess and texture. The background shows a second similar bowl slightly out of focus and a smaller bowl of croutons at the bottom right corner. 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

Honestly, I’ve made this creamy leek and potato soup more times than I can count, and it never gets old. It’s the kind of recipe that’s both fancy enough to impress guests and easy enough for a cozy weeknight dinner.

Simplicity at its Best: Minimal ingredients come together for maximum flavor without any complicated steps.
Comfort Food Classic: The creamy texture and mellow flavors make it pure comfort in a bowl.
Customizable: You can easily jazz it up with crispy bacon, croutons, or fresh herbs to suit your mood.
Make-Ahead Friendly: It stores well so you can enjoy leftovers or prep in advance on busy days.

Ingredients & Why They Work

The beauty of this soup lies in how straightforward its ingredients are, yet each plays a vital role. Whenever I shop for this recipe, I aim for fresh, firm leeks and good-quality butter—those make all the difference in flavor and texture.

Flat lay of a small square block of creamy yellow butter, two fresh green celery ribs finely diced beside it, two whole uncracked brown garlic cloves, three large leeks with white and pale green parts finely diced arranged next to the dark green leek tops, a heap of peeled diced Maris Piper potatoes, a small white ceramic bowl filled with rich golden cooked crispy pancetta cubes, a small white bowl with smooth heavy cream, a few sprigs of finely diced fresh chives scattered neatly, a small white bowl of coarse sea salt crystals, a small white bowl of freshly ground black peppercorns, all ingredients perfectly spaced in a balanced symmetrical layout 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 that rich base and helps soften the veggies without overpowering their natural flavors.
Celery: Adds subtle aromatic crunch and depth to the soup.
Garlic: Infuses the soup with a gentle warmth and complexity.
Leeks: The star of the show—soft, sweet, and earthy, they define the soup’s character. Just make sure to clean the dark parts well!
Chicken Stock: Adds savoriness and layers of flavor; you can swap for vegetable stock to keep it vegetarian.
Potatoes: Maris Pipers or Russets are my go-to—they break down just right to make the soup velvety.
Salt and Pepper: Essential seasonings that bring everything together.
Heavy Cream: This is where the soup gets its silky, luscious texture—don’t skip this for that comforting finish.
Pancetta or Bacon: Crispy bits on top add a smoky, salty crunch I personally love.
Croutons and Fresh Chives: Simple garnishes that add texture and freshness, elevating the whole experience.

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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 my favorite things about this creamy leek and potato soup recipe is how easy it is to tweak. Sometimes I swap in coconut cream for a dairy-free twist, or toss in a handful of shredded cheddar just before serving for extra indulgence—you do you.

Vegetarian Version: Simply use vegetable stock instead of chicken stock. The flavor still shines bright.
Herb Boost: Stir in fresh thyme or rosemary while simmering for an earthy aroma.
Thickness Adjustments: Prefer a thicker soup? Reduce the stock slightly or add an extra potato. For a lighter option, use more stock or reduce the cream.
Vegan Swap: Replace butter with olive oil and cream with coconut or oat cream. The flavor profile changes slightly, but it’s delicious nonetheless.

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

Step 1: Start Softening the Flavors

Melt the butter in a large, deep pot over medium heat—that golden melt is the start of all the magic. Toss in the finely diced celery and let it cook for a few minutes until it starts to soften and smell fragrant. Then add the garlic and diced leeks. The key here is patience: gently fry them for about eight minutes, stirring occasionally until they’re soft and sweet, but not browned. It’s this slow softening that builds the soup’s lovely mellow flavor.

Step 2: Pour Stock and Add Potatoes

Once your leek mixture is tender, pour in the chicken stock. Stir in the diced potatoes, salt, and pepper. Don’t forget to check the firm, dark green parts of the leeks for any pesky dirt—give those a quick rinse and add them in too. Bring everything to a gentle simmer.

Step 3: Simmer to Softness

Reduce the heat slightly and cover the pot with a lid. Let the soup simmer for about 30 minutes. This is when the potatoes soften and start to break down, giving the soup its creamy base. Test the potatoes by poking them with a fork—they should be very soft before moving on.

Step 4: Blend to Silky Perfection

Remove the lid and fish out the tough leek ends you added earlier. Turn off the heat, and with an immersion blender, blitz the soup until smooth. Be gentle here—over-blending can make the soup gluey, which you definitely want to avoid. Once smooth, stir in the cream and taste. Add extra salt or pepper if it needs a little more love.

Step 5: Add Your Toppings & Enjoy

Top your soup bowl with crispy pancetta or bacon, a drizzle of extra cream, some crunchy croutons, and finely diced fresh chives. There’s nothing quite like digging into this creamy, flavorful bowl—trust me.

Top Tip

Over the years, I’ve learned a few little tricks that make this creamy leek and potato soup recipe super reliable every single time. These tips will help you avoid common pitfalls and really showcase the soup’s comforting qualities.

Leeks’ Hidden Dirt: Leeks can be surprisingly sandy. Always slice and soak the firm green parts in water before cooking to flush out any grit.
Don’t Rush the Softening: Take your time frying the leeks. This step develops the natural sweetness that makes the soup so special.
Blend Gently: Use short pulses with the blender to avoid a gluey texture—smooth but still light is the goal.
Generous Seasoning: Don’t be shy with salt and pepper; it really lifts the flavors. Taste as you go!

How to Serve Creamy Leek and Potato Soup Recipe

Garnishes

I’m a big fan of keeping it simple but flavorful when it comes to garnishes. Crispy pancetta or bacon adds that irresistible crunch and smoky note. A drizzle of extra cream makes it decadently smooth, while fresh chives bring a pop of color and a mild onioniness that’s lovely. And those golden croutons? They soak up the soup and add texture that’s just dreamy.

Side Dishes

To round things out, I often serve this soup with a crisp green salad dressed in a light vinaigrette to cut through the richness. Crusty artisan bread or a warm baguette is perfect for dunking. Sometimes, I whip up a quick grilled cheese sandwich on the side—because why not double the comfort?

Creative Ways to Present

For special occasions, I like to serve this soup in mini soup cups or shot glasses as appetizers. Topping each with a tiny herb sprig and a single crisp bacon piece makes for a charming presentation. Another favorite trick is serving it alongside a small cheese board for an elegant brunch vibe.

Make Ahead and Storage

Storing Leftovers

I usually cool leftover soup quickly and store it in airtight containers in the fridge for up to three days. When reheating, do it gently over low heat to keep the cream from separating. You can always stir in a splash of stock or cream to refresh the texture.

Freezing

This creamy leek and potato soup freezes wonderfully! Just leave out the cream when freezing and add it fresh when reheating to keep the texture silky. Freeze in portions and thaw overnight in the fridge for easy weeknight meals.

Reheating

Reheat soup gently in a saucepan over low to medium heat, stirring often to prevent scorching. I add a bit of cream or stock if it feels too thick, which revives that fresh-from-the-pot feel. Microwaving works too, but be sure to stir midway for even warming.

Frequently Asked Questions:

Can I make this creamy leek and potato soup recipe vegan?

Absolutely! Swap out the butter for olive oil, use vegetable stock instead of chicken stock, and replace heavy cream with coconut cream or oat cream. The flavor shifts slightly but it remains rich and delicious.

What if my soup turns out too thick?

If your soup is thicker than you like, simply stir in extra stock or a splash of cream to loosen it up. It’s easy to adjust to your preferred consistency without compromising flavor.

How do I clean leeks properly for this soup?

Leeks tend to trap dirt in their layered structure. To clean thoroughly, slice the leeks and soak the slices in a bowl of cold water. Swish them around to release dirt and sand, then lift the leeks out with your hands or a slotted spoon to avoid leaving grit behind.

Can I prepare the soup in advance?

Yes! This soup is fantastic made a day ahead, as the flavors meld beautifully overnight. Just store it in the fridge and reheat gently before serving, adding a bit more cream if needed to freshen the texture.

Final Thoughts

This Creamy Leek and Potato Soup Recipe is one of those kitchen treasures that feels like a warm embrace if you’re in need of comfort food. I hope you enjoy making it as much as I do—and that it brings a little extra coziness to your table. Don’t be afraid to make it your own and share it with friends; it’s the kind of soup that turns any moment into something special.