If you are searching for a cozy, comforting bowl of goodness, this Creamy Potato Leek Soup Recipe is an absolute must-try. Imagine tender chunks of russet potatoes melted into a silky, savory broth infused with the delicate sweetness of leeks and a touch of onion. This soup is the perfect harmony of creamy texture and fresh, earthy flavors. Whether you are looking for a quick dinner or a soul-soothing starter, this recipe offers all that with simple ingredients and easy steps, making it a beloved classic in my kitchen and soon, hopefully, in yours too.

Ingredients You’ll Need

In a shiny silver pot on a white marbled surface, there are three layers of chopped vegetables. The bottom layer shows light green celery stalk pieces, the middle layer has pale yellow potato cubes, and the top layer has small white diced onions. A light brown liquid is being poured into the pot from the right side, adding to the mix inside. The pot’s handles and interior shine clearly, reflecting the colors of the vegetables inside. Photo taken with an iphone --ar 4:5 --v 7

The magic of this soup comes from a handful of straightforward ingredients, each playing a vital role in the final flavor and texture. These staples deliver heartiness, creaminess, and that signature leek aroma that makes this dish so irresistible.

4 medium leeks (dark green stems removed): The star vegetable that brings a mild oniony sweetness and vibrant color.
1/2 large white onion (chopped): Provides a subtle depth and warmth to the broth.
2 medium russet potatoes (peeled and cut into cubes): The base that thickens the soup naturally with a silky, smooth finish.
1 tablespoon flour (use AP gluten free flour for GF): Helps to gently thicken the soup, adding a velvety consistency.
1 tbsp butter: Adds richness and a luscious mouthfeel.
4 cups chicken broth (or vegetable broth for vegetarians): Builds depth and savory flavor without overpowering the delicate ingredients.
1/2 cup 2% milk: Brings creaminess while keeping the soup light and drinkable.
Salt and fresh pepper (to taste): Essential for seasoning and bringing all the flavors together.
Fresh chives (optional for garnish): A fresh, slightly oniony touch to finish the dish beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Creamy Potato Leek Soup Recipe

Step 1: Prepare the Leeks

Start by washing the leeks thoroughly. Leeks tend to trap dirt and grit in their layers, so slice them horizontally and separate the rings to rinse each piece carefully. Once cleaned, coarsely chop them. This care upfront ensures that your soup will have a clean, fresh flavor every time.

Step 2: Create the Roux Base

In a medium soup pot, melt the butter over low heat. Once melted, stir in the flour and cook together gently, mixing continuously. This mixture thickens the soup and imparts a subtle, toasty flavor that gives the dish its characteristic velvety texture.

Step 3: Add Broth and Vegetables

Pour in the chicken or vegetable broth, then add the chopped leeks, onion, and potatoes. Bring this to a boil, then reduce the heat to low, covering the pot. Allow everything to simmer away for 20 to 25 minutes, until the potatoes reach a soft, fork-tender state. This slow simmer bites allow the flavors to meld beautifully.

Step 4: Blend and Finish

Using an immersion blender, puree the soup until smooth and creamy. Stir in the 2% milk to enrich the texture further, and season with salt and freshly ground pepper to suit your taste preferences. The result is a luscious soup that’s perfectly balanced and full of comforting warmth.

Step 5: Serve and Enjoy

Pour the steaming soup into bowls and garnish with freshly chopped chives if you like a little color and extra mild onion flavor. Get ready to savor one of the coziest bowls you’ve ever had.

How to Serve Creamy Potato Leek Soup Recipe

A white bowl filled with thick, creamy pale yellow soup with small black pepper specks and a swirl of golden oil on top, placed on a white marbled surface. To the upper left, there's a small white bowl with coarse ground black pepper and a silver spoon resting in it, pepper grains scattered nearby. On the upper right side, a small wooden bowl holds chopped light green and white vegetable pieces with some spread beside it. Green onions and herbs are scattered toward the bottom left, and a woman's hand is reaching from the bottom right corner. A folded gray and white cloth lies partly under the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chives are my favorite simple garnish for Creamy Potato Leek Soup Recipe. They add a lovely pop of green and a subtle burst of freshness. You can also sprinkle crispy bacon bits or swirl in a dollop of sour cream for extra indulgence.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or a warm baguette to dip and soak up all that silky goodness. A light garden salad or roasted vegetables are also excellent accompaniments to round out the meal.

Creative Ways to Present

Serve your soup in rustic bowls or mini bread bowls for an inviting presentation. Topping with a drizzle of truffle oil or a sprinkle of grated Gruyère cheese turns this humble dish into something truly special for guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Creamy Potato Leek Soup Recipe to an airtight container and refrigerate. It will keep well for up to three days, making it perfect for a quick lunch or dinner on busy days.

Freezing

This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to two months. Just be sure to thaw it overnight in the refrigerator before reheating to preserve its creamy texture.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, add a splash of broth or milk to loosen it up until it reaches the perfect creamy consistency.

FAQs

Can I use other types of potatoes?

Russet potatoes are ideal for their starchy quality that creates a smooth texture, but Yukon Gold potatoes work well too and lend a slightly buttery flavor.

Is this soup suitable for vegetarians?

Absolutely! Simply swap the chicken broth for a rich vegetable broth to keep the flavors earthy and satisfying.

Can I make this soup vegan?

Yes, use plant-based butter and milk alternatives such as oat or almond milk along with vegetable broth to make a delicious vegan version.

Do I need an immersion blender?

An immersion blender is super convenient for this recipe, but you can also carefully transfer the soup in batches to a blender. Just blend until smooth and return to the pot.

How can I add more flavor to this soup?

Try roasting the leeks and onions before adding them to the soup for a deeper caramelized flavor, or add a pinch of thyme or bay leaf during simmering for an aromatic touch.

Final Thoughts

I truly hope you give this Creamy Potato Leek Soup Recipe a spot in your recipe collection because it’s one of those timeless dishes that feels like a warm hug in a bowl. Simple, satisfying, and endlessly comforting, it’s a recipe that brings out the best in humble ingredients and rewards you with pure deliciousness every spoonful. Enjoy every bite and happy cooking!

Creamy Potato Leek Soup Recipe

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4.1 from 13 reviews

This classic Potato Leek Soup is a comforting and creamy dish perfect for a quick, nourishing meal. Made with sautéed leeks, tender russet potatoes, and a touch of milk, it’s blended to a smooth texture and seasoned simply with salt and pepper. Garnished with fresh chives, it’s an easy-to-make soup with a rich flavor that’s both satisfying and wholesome.

Author: Paula
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Vegetables

4 medium leeks (dark green stems removed)
1/2 large white onion (chopped)
2 medium russet potatoes (peeled and cut into cubes)

Dairy & Fat

1 tbsp butter
1/2 cup 2% milk

Pantry

1 tablespoon flour (use all-purpose gluten free flour for GF option)
4 cups chicken broth (or vegetable broth for vegetarians)
salt and fresh pepper (to taste)

Optional

fresh chives (optional for garnish)

Instructions

Prepare the leeks: Wash the leeks very carefully to remove all grit. Cut them horizontally and separate the rings to ensure no dirt remains. Once clean, coarsely chop the leeks.
Melt butter and add flour: In a medium soup pot, melt the butter over low heat. Add the flour and stir constantly with a wooden spoon to create a roux, which will thicken the soup and add flavor.
Add vegetables and broth: Pour in the chicken broth, then add the chopped leeks, chopped onion, and cubed potatoes. Increase the heat to bring the mixture to a boil.
Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes or until the potatoes are tender and soft.
Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth. Slowly add the milk while blending to achieve the desired creamy consistency. Season with salt and fresh pepper to taste.
Serve: Ladle the hot soup into bowls and garnish with freshly chopped chives if desired. Serve immediately for the best flavor and texture.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth.
To make gluten free, use gluten free all-purpose flour.
Be sure to clean leeks thoroughly to avoid grit in the soup.
For a richer soup, you can substitute 2% milk with heavy cream.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.