This creamy potato leek soup is the ultimate comfort food – it’s velvety smooth, buttery, and deeply flavorful. It’s simple enough for a weeknight dinner but elegant enough to serve as a starter for guests, especially when topped with crispy bacon bits and fresh chives.

The combination of slow-cooked leeks, starchy potatoes, and cream makes this classic soup luxuriously rich without being too heavy. It’s one of those recipes I come back to every winter because it’s both cozy and incredibly easy to make.

For more cozy soup recipes, try my loaded baked potato soup recipe, this cozy white bean soup, or this vegetarian lasagna soup recipe.

Ingredient Notes

Here are a few notes on making this potato and leek soup recipe – I’ve included some substitutions in case you can’t find or don’t like a particular ingredient!

• Leeks: The star of the show! Use the white and light green parts only – the dark green ends can be tough and fibrous, but are great to save for stock. Make sure to rinse the leeks thoroughly to remove any trapped dirt or grit between the layers.
  
• Potatoes: Baking potatoes (like Russets or Maris Pipers) are perfect for this soup – their high starch content gives a naturally creamy texture once blended. You can also mix in a few waxier potatoes for extra body.
  
• Butter + Olive Oil: Using both gives the soup a rich, round flavor while preventing the butter from burning during sautéing.
  
• Garlic & Thyme: These add depth and warmth. Fresh thyme works beautifully here, but dried thyme is just as good if that’s what you have.
  
• Heavy Cream: Creates that classic creamy texture. If you prefer a lighter soup, swap in half-and-half, milk, or even a splash of coconut milk for a dairy-free version.
  
• Bay Leaves: Subtle, but they bring a lovely earthy undertone that ties the flavors together.

Variations & Substitutions:

• Vegan version: Use vegan butter or extra olive oil and swap the cream for oat cream or coconut milk.
• Add-ins: Try tossing in a handful of spinach or kale right before blending for extra color and nutrients.
• Make it chunky: If you prefer texture, only blend half the soup and leave the rest with small chunks of potato and leek.

How to Make This Potato Leek Soup Recipe

This easy recipe comes together really quickly! Here is a quick overview of making it – scroll down to the recipe card for the exact ingredient quantities and step-by-step instructions.

1) Prep the leeks and potatoes

Trim off the dark green ends of the leeks, slice them in half lengthwise, and rinse thoroughly under running water. Slice thinly. Chop the unpeeled potatoes into even chunks, and mince the garlic.

2) Sauté the leeks

In a large casserole pan or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced leeks and sauté for 6–8 minutes, stirring often, until softened and lightly golden.

Stir in the minced garlic, thyme, salt, and pepper, and cook for another minute until fragrant.

3) Add potatoes and stock

Add the potato chunks and bay leaves, then pour in the vegetable stock. Stir well, bring to a simmer, and cook for 20 minutes or until the potatoes are fork-tender.

Remove the bay leaves, then use an immersion blender to blend the soup until smooth. (If using a countertop blender, let the soup cool slightly and blend in batches.)

4) Add the cream

Return the soup to low heat and stir in the heavy cream until silky and well combined. Ladle into bowls and top with chopped chives, vegan bacon bits, a drizzle of olive oil, and a crack of black pepper.

Chef’s Tips / Cooking Hacks

• Take your time with the leeks: Slow-cooking them in butter brings out their natural sweetness – don’t rush this step.
  
• Blend safely: If using a blender, remove the small vent cap from the lid and cover with a towel to allow steam to escape.
  
• Adjust consistency: Add more stock or cream if your soup becomes too thick after blending.
  
• Make it fancy: Drizzle with truffle oil or sprinkle with crispy shallots for a dinner-party-worthy finish.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
  
• Freezer: Freeze for up to 3 months – just thaw overnight in the fridge before reheating. (Skip the cream if freezing, and stir it in after reheating instead.)
  
• Reheat: Warm on the stove over low heat, stirring occasionally. Avoid boiling, as this can cause the cream to split.

FAQs

Do I have to peel the potatoes?
Nope! I actually like leaving the skins on for extra fiber and nutrients – plus it saves time. Once blended, the skins are barely noticeable.

Can I make this without cream?
Yes – the soup will still be deliciously creamy from the potatoes alone. Just add a bit more stock to thin it out if needed.

What should I serve it with?
A slice of crusty sourdough or a buttery garlic baguette is perfect. I also love serving it with a simple green salad or a grilled cheese sandwich for the ultimate comfort meal.