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Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup is a comforting, smooth soup made with tender potatoes, mild leeks, garlic, and a rich vegetable broth. The potatoes create a naturally creamy texture, while butter, thyme, and a splash of cream add warmth and depth to every spoonful.
This easy potato leek soup is ideal for chilly evenings, light lunches, or a simple vegetarian dinner. Made with everyday ingredients in one pot, it comes together without complicated techniques and pairs beautifully with crusty bread, fresh salads, or roasted vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine French
Servings 6 servings
Calories 245 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Sharp chef's knife
  • Vegetable Peeler
  • Wooden spoon
  • Immersion blender or countertop blender
  • Measuring cups and spoons
  • Ladle

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 large leeks white and light green parts only, thinly sliced
  • 2 garlic cloves minced
  • 2 pounds Yukon Gold potatoes peeled and diced
  • 5 cups low-sodium vegetable broth
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh chives for garnish

Instructions
 

  • Prepare the leeks and potatoes. Trim the roots and dark green tops from the leeks, keeping the white and light green parts. Slice them thinly and rinse thoroughly under running water, separating the layers to remove any trapped dirt. Peel and dice the potatoes into evenly sized pieces.
  • Sauté the leeks. Heat the butter and olive oil in a large pot over medium-low heat. Add the sliced leeks and cook for 7 to 8 minutes, stirring occasionally, until softened. Keep the heat moderate so the leeks become tender without browning.
  • Add the garlic and herbs. Stir in the minced garlic and thyme. Cook for about 30 seconds, just until fragrant. Avoid browning the garlic, as it can develop a bitter taste.
  • Simmer the potatoes. Add the diced potatoes, vegetable broth, bay leaf, salt, and black pepper. Stir to combine and bring the mixture to a gentle boil. Reduce the heat, cover partially, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  • Blend until smooth. Remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a countertop blender in batches, leaving room for steam to escape and following the blender manufacturer's instructions for hot liquids.
  • Add the cream. Stir in the heavy cream and warm the soup gently over low heat for 2 to 3 minutes. Avoid boiling it after adding the cream. Add the lemon juice and taste, adjusting the salt and pepper as needed.
  • Garnish and serve. Ladle the soup into warm bowls and sprinkle with chopped fresh chives. Add a little freshly ground black pepper or a small drizzle of cream, if desired. Serve immediately with crusty bread or your favorite side dish.

Notes

  • Clean the leeks thoroughly: Dirt often collects between the layers. Slice the leeks before rinsing to make cleaning easier.
  • Choose the right potatoes: Yukon Gold potatoes provide a buttery flavor and creamy consistency. Russet potatoes also work well but can produce a starchier texture.
  • Adjust the consistency: Add extra vegetable broth if the soup is too thick. For a thicker soup, simmer it uncovered for a few additional minutes before blending.
  • Make it vegetarian: Use vegetable broth and check that the broth and other packaged ingredients meet your dietary preferences.
  • Make it dairy-free: Replace the butter with additional olive oil and use unsweetened oat cream or cashew cream instead of heavy cream.