If you’re looking for a comforting and delicious dish that feels like a warm hug in a bowl, you’ve come to the right place. This Creamy Potato Leek Soup Recipe brings together velvety potatoes and subtly sweet leeks into a luscious, smooth soup that’s perfect for any time you want something nourishing and satisfying. Whether it’s a chilly evening or you simply crave a cozy lunch, this recipe hits the spot with its rich texture and gentle flavors that are so easy to love.

Creamy Potato Leek Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is all you need to whip up this delightful soup. Each component plays a key role in building the perfect balance of taste, texture, and even color—making this Creamy Potato Leek Soup Recipe both approachable and rewarding in the kitchen.

2 tablespoons olive oil or unsalted butter: Provides a rich base to sauté and develop flavor in the leeks and garlic.

2 large leeks (white and light green parts only), trimmed and thinly sliced: Offers that signature mild onion flavor and delicate aroma.
3 medium potatoes, peeled and diced (Yukon Gold or Russets): Give the soup its creamy body and smooth mouthfeel.

2 cloves garlic, minced: Adds a subtle punch of savory depth that complements the leeks beautifully.
4 cups vegetable broth: The flavorful liquid that brings everything together and keeps the soup light yet filling.

1 cup whole milk or plant-based alternative: Smooths out the texture and adds luscious creaminess without overpowering the flavors.
1 teaspoon dried thyme: Brings a hint of earthiness that enhances the soup’s herbal notes.
Salt and black pepper, to taste: Essential seasoning to brighten and balance every spoonful.

Chopped fresh chives (for garnish): Adds a fresh, mild onion crunch and vibrant green color at the end.
Croutons or crusty bread: Perfect for dipping and adding texture contrast.
Drizzle of olive oil or cream (optional garnish): Elevates presentation and adds a final silky finish.

How to Make Creamy Potato Leek Soup Recipe

Step 1: Prep and Clean the Leeks

Before diving in, wash your leeks thoroughly to remove any hidden grit nestled between their layers. Slice only the white and light green parts thinly, creating the foundation of your soup’s mellow onion character.

Step 2: Sauté Leeks and Garlic

Warm your olive oil or butter over medium heat in a large pot, then add the sliced leeks. Sauté gently for about 5 to 7 minutes until they soften and release their sweet aroma. Stir often to avoid any browning. Toss in the minced garlic and cook for one more minute to blend those flavors.

Step 3: Add Potatoes and Seasoning

Stir in the diced potatoes along with the dried thyme. This step is where the heartiness starts to build, and the thyme adds a lovely earthiness that will make your soup sing. Mix well so the seasoning coats the vegetables evenly.

Step 4: Pour in the Vegetable Broth

Pour enough veggie broth to cover the potatoes completely. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook for 15 to 20 minutes, until the potatoes become tender enough to pierce easily with a fork.

Step 5: Blend to Creamy Perfection

Use an immersion blender straight in the pot to puree the soup until it’s completely smooth and creamy. Don’t have one? No worries—carefully transfer the soup in batches to a blender, then return it to your pot once blended.

Step 6: Stir in the Milk

Pour in your milk or plant-based alternative and stir well. Warm it gently over low heat, being careful not to let it boil—this will keep the soup’s texture silky and luscious. Season with salt and black pepper to taste for the perfect final touch.

How to Serve Creamy Potato Leek Soup Recipe

Garnishes

Top your bowl with a sprinkle of fresh chopped chives for a pop of flavor and bright green color. Add crunchy croutons or a few pieces of crusty bread to give lovely texture contrast. A little drizzle of olive oil or cream over the top can make the presentation feel extra special and decadent.

Side Dishes

This soup pairs beautifully with simple sides like a crisp garden salad or garlic bread. For a heartier meal, serve alongside roasted vegetables or a cheese board for a cozy spread that’s as inviting as the soup itself.

Creative Ways to Present

For entertaining, serve the soup in small mugs or shot glasses as an appetizer. Swirl in a dollop of crème fraîche or coconut cream for visual flair. You can even sprinkle some smoked paprika or a few toasted pumpkin seeds on top for added flavor and texture complexity.

Make Ahead and Storage

Storing Leftovers

Let any leftover Creamy Potato Leek Soup Recipe cool completely before storing it in an airtight container in the fridge. It will stay fresh for up to 3 days and often tastes even better after the flavors meld overnight.

Freezing

This soup freezes wonderfully. Portion it into freezer-safe containers, leaving some headspace for expansion. Frozen soup can be stored for up to 3 months. Just thaw in the refrigerator overnight before reheating.

Reheating

Reheat your soup over low to medium heat on the stove, stirring occasionally to keep it from sticking or scorching. If it thickens too much, simply add a splash of broth or milk to bring it back to that perfect creamy consistency.

FAQs

Can I use other types of potatoes?

Absolutely! Yukon Golds are ideal for their natural creaminess, but Russets or red potatoes work just as well. Just keep in mind that waxy potatoes will give you a slightly chunkier texture.

Is this soup suitable for vegans?

Definitely! Swap the butter for olive oil and use a plant-based milk like oat or almond to keep it vegan-friendly without compromising on creaminess or flavor.

Can I make this soup spicy?

Of course! Adding a pinch of cayenne pepper or some chopped fresh chili alongside the garlic is a fantastic way to add a little heat while still enjoying the soup’s comforting qualities.

How thick should the soup be?

This recipe aims for a creamy, pourable texture. If you prefer it thicker, reduce the broth slightly. For a thinner soup, simply add more broth or milk during blending.

Can I prepare this soup in advance?

Yes! This soup is perfect for making ahead. It actually tastes better the next day as the flavors have more time to blend. Just reheat gently before serving.

Final Thoughts

This Creamy Potato Leek Soup Recipe is one of those dishes that makes any day feel a bit cozier. It’s simple enough to make often but special enough to share with family and friends. I encourage you to try it out—you might just find it becomes a staple in your kitchen, bringing warmth and deliciousness to your table whenever you need it.

Creamy Potato Leek Soup Recipe

★★★★★

5.1 from 15 reviews

Author: Lila

Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This creamy potato leek soup is a comforting and versatile dish perfect for any season. Made with tender leeks, diced potatoes, and a fragrant blend of herbs, it is pureed to a smooth consistency and enriched with milk or a plant-based alternative for a creamy texture. Easy to prepare and customizable for various diets, this soup is perfect as a light starter or a satisfying meal when paired with crusty bread.

Instructions

Prep the Leeks: Thoroughly wash the leeks to remove any grit or dirt hiding between the layers. Slice only the white and light green parts thinly and set aside.
Sauté the Leeks and Garlic: Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5–7 minutes until soft and aromatic, stirring frequently to avoid browning. Add minced garlic and cook for another minute while stirring to combine.
Add the Potatoes and Seasoning: Toss the diced potatoes into the pot with the leeks and garlic. Sprinkle dried thyme over and stir well to coat the vegetables evenly with the seasoning.

Pour in the Broth: Add the vegetable broth to the pot, ensuring the potatoes are fully submerged. Bring to a boil, then reduce heat to a gentle simmer. Cook for 15–20 minutes until potatoes are tender enough to pierce easily with a fork.
Blend to Perfection: Use an immersion blender to puree the soup in the pot until smooth and creamy. If using a countertop blender, carefully blend the soup in batches and return to the pot afterward.
Stir in the Milk: Add the milk or plant-based alternative and stir until fully combined. Heat gently over low heat without boiling to preserve the creamy texture. Season with salt and black pepper to taste.

Serve and Garnish: Ladle the warm soup into bowls and garnish with freshly chopped chives, croutons, or a drizzle of olive oil or cream. Serve with crusty bread for dipping and enjoy!

Notes

Choose Yukon Gold potatoes for a naturally creamy texture or Russet potatoes for a fluffier consistency.
Wash leeks thoroughly as dirt can hide between their layers.

Adjust soup thickness by varying broth and milk quantities to your preference.
Make a vegan version by substituting butter with olive oil and milk with plant-based alternatives like oat, almond, or cashew milk.
For extra flavor, add a splash of white wine or a sprinkle of nutmeg.

The soup tastes even better the next day as the flavors deepen.

Prep Time: 15 minutes
Cook Time: 25 minutes

Category: Soup
Method: Sautéing, Simmering, Blending
Cuisine: American / European

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 190 kcal
Sugar: 3 g

Sodium: 400 mg
Fat: 7 g
Saturated Fat: 1.5 g

Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g

Fiber: 4 g
Protein: 4 g
Cholesterol: 10 mg

Keywords: potato leek soup, creamy soup, vegetarian soup, easy soup recipe, comfort food, healthy soup, meal prep soup