Creamy Potato Leek Soup

The first time I made potato leek soup was during a rainy November weekend when our apartment heater had temporarily given up the ghost. Something about standing over a steaming pot, watching butter melt into translucent leeks, felt like the only logical response to being cold and slightly dramatic about it.

Last winter I served this at a small dinner party, and my friend who claims to despise soup went back for thirds. There is something about the subtle sweetness of properly cooked leeks that changes peoples minds, usually before they even realize what is happening in their bowls.

Ingredients

• 3 large leeks: The white and light green parts bring a gentle onion flavor that becomes almost sweet when cooked slowly
• 2 lbs Yukon Gold or russet potatoes: These varieties break down beautifully and create that velvety texture we are after
• 1 medium yellow onion: Builds a solid flavor foundation alongside the leeks
• 2 cloves garlic: Add this right before the liquid goes in so it does not burn and turn bitter
• 4 cups vegetable broth: Use a quality brand you actually enjoy drinking on its own
• 1 cup heavy cream: This is what transforms the soup from satisfying to luxurious
• 2 tbsp unsalted butter: Start your soup base with butter rather than oil for better flavor
• 1 bay leaf: A subtle background note that makes the soup taste more complex
• Salt and black pepper: Remember you can always add more but you cannot take it back
• 3 tbsp fresh chives: Their mild onion flavor and bright green color make such a difference on top

Instructions

Build your flavor base:

Melt butter in a large pot over medium heat, then add your leeks and onion. Cook them for 5 to 7 minutes until they are soft and translucent but not browned.

Add the aromatics:

Stir in the garlic and cook for just 1 minute until it becomes fragrant. Watch carefully because garlic can turn bitter quickly.

Simmer the vegetables:

Add the diced potatoes, bay leaf, and vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes until the potatoes are very tender.

Create the texture:

Remove the bay leaf and use an immersion blender to puree the soup until completely smooth. If using a regular blender, work in batches and be careful with hot liquid.

Add the cream:

Return the soup to the pot if you used a blender. Stir in the heavy cream, salt, and pepper. Warm everything gently over low heat without boiling.

Finish and serve:

Taste and adjust the seasoning if needed. Serve hot with fresh chives scattered on top of each bowl.

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This soup has become my go-to when friends need comforting, whether they are fighting a cold or just had a hard week. Something about a warm bowl of soup says exactly what words sometimes cannot.

Making It Lighter

I have made this with half and half instead of heavy cream and honestly, it is still delicious. The texture is slightly less velvety but you save some calories without sacrificing much satisfaction.

The Secret To Perfect Texture

Yukon Gold potatoes are worth seeking out here because they naturally create a creamier consistency than russets. Either works, but the gold variety feels more luxurious.

Serving Suggestions

A chunk of crusty bread is non negotiable in my house, but a crisp white wine like Sauvignon Blanc takes this to dinner party status. I like to set out a small bowl of extra chives so guests can add more if they are anything like me.

• A squeeze of lemon juice right before serving brightens the entire bowl
• Consider topping with crumbled bacon if you want to make it heartier
• The soup tastes even better the next day if you have leftovers

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There is something about the ritual of making soup that feels like giving yourself a proper hug, and I hope this recipe finds you on a day when you need one.

Recipe Q&A

→ What type of potatoes work best?

Yukon Gold or russet potatoes provide the best texture and creaminess when pureed.

→ Can I make this soup dairy-free?

Yes, substitute butter with olive oil and replace heavy cream with unsweetened plant-based cream.

→ How do I keep the leeks tender without browning?

Sauté leeks and onion over medium heat gently for 5–7 minutes until soft but not browned.

→ Is it necessary to puree the soup?

Pureeing creates the smooth, velvety texture that balances the flavors of potatoes and leeks.

→ What garnish complements this dish well?

Freshly chopped chives add a mild onion flavor and a pop of color to finish the soup perfectly.