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)

You know that moment when a warm bowl of velvety soup feels like the ultimate comfort? This Creamy Potato Leek Soup Recipe is exactly that—it’s cozy, effortlessly delicious, and perfect for anytime you want something soothing but special.

A white bowl filled with creamy beige soup sits on a white plate with a patterned napkin underneath, showing soft yellow and grey designs. The soup surface has a smooth texture with a swirl of golden oil on top, scattered green herb leaves, and specks of black pepper. A silver spoon rests on the napkin beside the bowl. The setting is on a white marbled surface with a large purple pot 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 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’ve made this creamy potato leek soup a handful of times, and each time it feels like a warm hug on a chilly day. The simple ingredients come together in such a satisfying way that it quickly became a go-to for cozy nights at home.

Simplicity meets richness: With just a few ingredients, you create something velvety and full of flavor, no fuss required.
Natural creaminess: The potatoes and leeks blend into a silky texture without needing flour or heavy thickening agents.
Flexible and forgiving: You can tweak seasoning and cream levels to your taste, making it perfect for beginners and foodies alike.
Beautifully elegant: Garnished with fresh thyme and a drizzle of olive oil, it’s simple enough for weeknights but classy enough for guests.

Ingredients & Why They Work

The magic of this Creamy Potato Leek Soup Recipe lies in a handful of fresh, quality ingredients that complement each other perfectly. Each element is a key player, contributing to the rich flavor and smooth texture.

Flat lay of peeled and chopped Yukon gold potatoes in a simple white ceramic bowl, sliced and cleaned halved leeks arranged neatly on a white plate, two whole uncracked brown eggs, a small white bowl of unsalted butter cubes, a small white bowl of golden olive oil, a small white bowl of heavy cream, a small white bowl of coarse kosher salt, a small white bowl of ground black peppercorns, fresh thyme sprigs artistically placed on a white plate, all 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 a subtle fruitiness and helps soften the leeks without overpowering the flavors.
Unsalted butter: Brings a rich, creamy depth when combined with olive oil during sautéing.
Yukon gold potatoes: Their buttery texture thickens the soup naturally, giving that luscious creaminess you crave.
Leeks: The star onion-like vegetable here, providing a sweet, mellow and earthy base that’s much softer than regular onions.
Kosher salt: Essential for bringing out all the natural flavors and balancing the soup.
Ground black pepper: Freshly ground for a gentle, spicy kick that brightens the soup.
Vegetable stock: Keeps the flavor light and pure, and adds umami without heaviness.
Heavy cream: Stirred in at the end for that silky, indulgent finish that makes it “creamy” and comforting.
Fresh thyme leaves: For garnish, imparting a fragrant herbal note that lifts the whole soup.

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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

This soup is so versatile that I love tweaking it depending on the season or mood. Whether you add a touch of garlic for an extra layer or swap cream for a dairy-free option, it’s easy to make the recipe your own.

Variation: Once, I added crispy bacon bits on top for a smoky crunch—totally changed the game and added an exciting texture contrast.
Diet-friendly option: Swap heavy cream for coconut milk or a thickened cashew cream to keep it dairy-free without losing that luscious mouthfeel.
Seasonal twist: Add fresh chives or a sprinkle of nutmeg to complement the natural sweetness of the leeks during colder months.

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

A white bowl filled with pale yellow creamy soup, topped with a swirl of golden oil and sprinkled with small green herb leaves and black pepper. A silver spoon rests on the right edge of the bowl, which sits on a white plate. Under the plate, there is a folded light cloth with a subtle floral pattern in yellow and beige. Some small green herb sprigs lie around the bowl on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently Sauté Leeks Until Tender

Start by heating butter and olive oil in a medium pot over medium heat. Once melted, add the cleaned and sliced leeks. Cook them slowly for about 5-7 minutes until they’re soft but not browned. This is key — you want their natural sweetness, so keep an eye and stir often to prevent caramelizing.

Step 2: Add Potatoes and Season Generously

Toss in your cubed Yukon gold potatoes and season with kosher salt and ground black pepper. Give everything a good stir so the seasonings start to work their magic on the veggies.

Step 3: Simmer Away Until Tender

Pour in enough vegetable stock to cover all the veggies and bring the pot to a strong simmer with the lid slightly ajar. Let it cook gently for about 35 minutes or until the potatoes are melt-in-your-mouth tender. Patience here really pays off!

Step 4: Blend Until Velvety Smooth

Turn off the heat and use an immersion blender (my favorite tool for this) or transfer the soup carefully to a high-powered blender. Blend until silky smooth — this step transforms the soup into its signature creamy dreamy state.

Step 5: Stir in Cream & Serve

Finally, stir in the heavy cream for richness and ladle the soup into bowls. Garnish with fresh thyme, a drizzle of olive oil, and a fresh grind of black pepper and salt to taste. Enjoy every soothing spoonful.

Top Tip

After making this creamy potato leek soup multiple times, I learned a few little tricks that make it even better. These tips help you get to that perfect texture and flavor without hassle or guesswork.

Clean Leeks Well: Leeks hide dirt between their layers, so slice and soak them well in cold water before cooking to avoid gritty soup.
Low and Slow Sauté: Don’t rush the leeks—softening them gently brings out sweetness essential for flavor depth.
Immersion Blender Love: Using an immersion blender saves time and cleanup, plus allows you to control the soup’s consistency directly in the pot.
Adjust Cream Temperatures: Add the cream off the heat and gently warm it through so it doesn't break or curdle, keeping the soup luxuriously smooth.

How to Serve Creamy Potato Leek Soup Recipe

Garnishes

I always reach for fresh thyme leaves to sprinkle on top because they add an herbal brightness that cuts through the richness. A light drizzle of good olive oil and a little extra cracked black pepper make it look inviting and taste even better. Sometimes I’ll crumble a bit of crispy bacon or sprinkle some shredded sharp cheddar for an extra cozy touch.

Side Dishes

This soup pairs wonderfully with crusty bread—especially rustic sourdough—to scoop up every last bit. A simple green salad with lemon vinaigrette also balances the creaminess nicely. For heartier meals, I love serving it alongside roasted chicken or a warm grilled cheese sandwich.

Creative Ways to Present

For special occasions, I’ve ladled this soup into pretty crock bowls and topped each with a tiny thyme sprig and a swirl of crème fraîche. It’s also great served in hollowed-out bread bowls if you want a fun and edible serving vessel that adds a rustic charm.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I always cool the soup completely before refrigerating to keep its fresh flavors intact and avoid condensation.

Freezing

This creamy potato leek soup freezes well too! I recommend freezing it without the cream and adding fresh cream when reheating. Portion into freezer-safe containers and label with the date—perfect for meal prepping busy weeks.

Reheating

Reheat gently over low heat on the stove, stirring occasionally. Adding a splash of vegetable stock or water helps loosen the texture if it thickens too much. Stir in cream near the end to bring back that silky texture.

Frequently Asked Questions:

Can I make this Creamy Potato Leek Soup Recipe vegan?

Absolutely! Just substitute the butter for plant-based margarine or extra olive oil, and swap heavy cream with full-fat coconut milk or cashew cream for that luscious texture. Make sure vegetable stock is vegan-friendly too.

What kind of potatoes work best for this recipe?

Yukon gold potatoes are perfect because they’re naturally creamy and hold their shape well after cooking. Russet potatoes can be used, but they’re starchier and may result in a thinner soup texture.

How do I clean leeks properly?

Leeks can trap dirt between their layers. To clean them, slice them lengthwise and then cut crosswise into half-moons. Soak them in a bowl of cold water and swish them around. Dirt will settle to the bottom, so you can scoop the clean leeks out from the top.

Can I prepare this soup in advance?

Yes, you can prepare the soup base ahead of time and store it in the fridge. Just hold off on adding the cream until you’re ready to reheat and serve to keep that fresh creamy texture.

Final Thoughts

This Creamy Potato Leek Soup Recipe holds a special place in my kitchen because it turns simple pantry ingredients into something that feels indulgent and nourishing all at once. I hope you try making it and come to love it as much as I do—it’s straightforward, comforting, and just plain delicious. Don’t forget to garnish beautifully and savor every spoonful like it’s a little celebration of comfort food magic.