Creamy Potato Leek Soup
Oh gosh, this Creamy Potato Leek Soup is off-the-charts good! The texture is SO velvety and creamy, and I’m just so delighted how a simple list of ingredients creates the most delicious soup.
Table of Contents
Why You’ll Love Potato Leek Soup
Potato Leek Soup Recipe Ingredients
Jump to the Full, Printable Recipe
The Story Behind the Recipe
Potato Soup might be the best kind of soup. One of the very first recipes I ever posted here on Kitchen Treaty was my Creamy Potato Soup, a simple, aggressively unfussy soup made by simmering potatoes and veggies, mashing them, and then adding milk. I love it!
I’ve also shared Baked Potato Soup, Fennel Potato & Kale Soup, and a divine Sweet Potato Soup, if that can be lumped in here.
But I decided it was time to perfect a proper Potato Leek Soup. Something a little more elegant yet still comforting. A soup with French roots – Potato Leek Soup is a classic for a reason.
I went with a couple of methods to give it that undeniably creamy base: First, we start with a bit of a roux, sautéing flour in the butter. This helps add body to the soup, thickening it up. Then, we finish with heavy cream. Because we’re going for it!
The result is a velvety smooth, luxurious soup that elevates potato soup to something extra special. I love this Potato Leek Soup so much!
Why You’ll Love Potato Leek Soup
Frugal – The humble potato goes far and is still very affordable!
Full of flavor – The leeks, especially when sautéed in butter, add SO much flavor to this Leek Potato Soup.
Easy – I love how easy this soup is. And the leftovers are even better after the flavors develop even more!
Potato Leek Soup Recipe Ingredients
Butter – For sautéing the leeks. I like to start with unsalted butter to better control the overall salt content.
Leeks – You’ll want three large leeks, about 3 pounds worth. To prep them, trim off the dark green parts, then cut each leek in half lengthwise. Carefully go through the leek, layer by layer, rinsing out any dirt. Inspect them carefully! They can hide a surprising amount of dirt. Then slice.
Potatoes – Russet potatoes. You can go for Yukon Gold or Red here, but I really like the humble russet. Peel ’em and dice ’em.
Flour – Just a tablespoon to help thicken your Leek Potato Soup.
Vegetable broth – Grab a box of store-bought broth or make your own veggie broth. It’s easy!
Bay leaf – Adds a nice note of flavor.
Heavy whipping cream – For the ultimate creaminess!
Salt & pepper – To taste.
Chives – Optional, but a nice touch!
Adaptations/Variations
Vegan/Dairy-Free Potato Leek Soup – Saute in olive oil or vegan butter. Use cashews blended with water for the cream or leave it out.
Cheesy Potato Leek Soup – Stir in a cup of shredded sharp cheddar right before serving. It’s so good!
How to Make It
Melt the butter in a large Dutch oven or soup pot.
Add the leeks and a pinch of salt. Cook, stirring occasionally, until the leeks are soft.
Add the flour and cook, stirring, for about 3 minutes.
Stir in the veggie broth, then add the bay leaf and potatoes.
Bring the soup to a boil then reduce to a simmer.
Once the potatoes are tender, puree them until velvety smooth.
Stir in the heavy whipping cream, salt, and pepper. Taste and add more salt and pepper if you like.
Ladle into bowls and top with chives.
I hope you love this classic Potato Leek Soup as much as we do! I love this soup in the spring – there’s just something about spring and potatoes. But it’s also equally comforting in the fall. Either way, it’s lovely!
Creamy Potato Leek Soup
Ingredients
Instructions
Notes
Adaptations/Variations
Vegan/Dairy-Free Potato Leek Soup – Saute in olive oil or vegan butter. Use cashews blended with water for the cream or leave it out.
Cheesy Potato Leek Soup – Stir in a cup of shredded sharp cheddar right before serving. It’s so good!
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.
Nutrition
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