There’s something almost magical about the smell of leeks softening in butter. Every time it hits my kitchen, I’m carried right back to chilly afternoons when my mom used to make a giant pot of soup “just to warm the walls.” Funny how certain smells feel like hugs you didn’t know you needed.
The first time I made this creamy potato leek soup recipe on my own, I remember stirring the pot with this ridiculous sense of pride, thinking, “Wow, this tastes like grown-up comfort food.” It was simple, soothing, and somehow fancier than the effort required.
What I love most is how the potatoes melt down into this velvety, cloud-like texture without needing much cream at all—sometimes none. When you taste how silky it becomes just from simmering, you almost feel like you’ve unlocked a kitchen cheat code.
And honestly? Potato leek soup is my emergency recipe. Whenever someone texts that they’re stopping by, or when the weather suddenly decides to be dramatic, this is the first thing I put on the stove. It fills the house with the kind of aroma that makes people wander into the kitchen asking, “Is that for today or for later?”
My spouse calls it my “reset soup”—the dish that makes everything feel manageable again. Even on weeks when life feels like a never-ending to-do list, I know I can make this pot and instantly have meals ready for days.
If you’re looking for something cozy, simple, and nourishing—something that feels homemade but not heavy—this is the recipe I reach for over and over. Maybe it’ll become your reset soup too.
Recipe Resume (Selling Points)
Ready in under 40 minutes—yes, really.
Shockingly creamy even without cream.
Perfect for big-batch meal prep.
Delicious hot or slightly chilled.
Made with budget-friendly ingredients.
Freezes beautifully for future lunches.
Kid-approved, adult-obsessed.
That nostalgic, classic flavor—done better.
Why This Potato Leek Soup Is the Only One You’ll Ever Need
Cuisine: French-inspired
This soup became a staple in my house after a snowy evening when we lost power for four hours. When everything finally came back on, cold and cranky, I threw together what little we had: potatoes, leeks, and broth. I still remember us sitting at the table, wrapped in blankets, sipping this steaming soup and laughing at how dramatic the storm felt. Since then, every pot of soup feels like a tiny celebration of warmth returning.
What You Really Need to Make This Amazing Potato Leek Soup (Simplified)
- 3 large leeks (white + light green parts)
- 4 medium potatoes (Yukon gold recommended)
- 2 tbsp butter or olive oil
- 1 onion, chopped
- 4 cups vegetable or chicken broth
- Salt + pepper
- Optional: a splash of cream, thyme, chives
How to Master the Perfect Potato Leek Soup (My Secret Method)
Start by letting the leeks take their sweet time softening in butter—they reward patience with this mellow, almost sweet fragrance. When they slump into the pan, add the onions and let everything get friendly. The potatoes go in next, chopped into rough cubes, nothing fancy.
Pour in the broth and let the whole pot simmer until the potatoes feel tender enough to mash with the back of a spoon. That’s when the magic happens: blend it until it turns into this dreamy, smooth soup that gently coats the spoon. Taste it. Add more salt than you think. Maybe a little pepper. Finish with herbs if you’re feeling fancy.
Chef’s Notes and Tips For A Flawless Potato Leek Soup
If you’re wondering about the best potatoes for potato leek soup, Yukon golds are my go-to because they give the creamiest texture. Russets work too, but they make the soup slightly grainier unless you blend really well.
Also, clean those leeks thoroughly. They hide dirt like they’re getting paid for it. Slice them first, then soak them in water and swish—your soup will taste cleaner and brighter.
Get Creative! Easy Substitutions and Fun Variations
Swap potatoes for cauliflower or parsnips for a twist. Add crispy bacon on top for a smoky pop. Stir in spinach or kale at the end for extra color. A spoonful of pesto, a swirl of sour cream, or even garlicky croutons can transform each bowl.
Lighten It Up! Simple Swaps for a Healthier Potato Leek Soup
Use olive oil instead of butter. Skip the cream entirely—this soup naturally thickens beautifully, especially if you simmer longer. For a healthy potato leek soup for meal prep, use low-sodium broth and add extra greens.
You can even swap half the potatoes for cauliflower to cut calories without sacrificing creaminess.
Closing
And there you have it! A warm, silky, soul-hugging classic made simple. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes.
Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe
1. What makes this a truly creamy potato leek soup recipe without heavy cream?
The secret lies in the potatoes themselves. When simmered long enough, they release starches that naturally thicken and enrich the broth. This gives you a velvety texture that feels indulgent without adding dairy at all.
If you want it extra silky, blend a portion of the soup longer and stir it back in. This keeps the body thick while still tasting light.
2. Which are the best potatoes for potato leek soup and why?
Yukon gold potatoes are ideal because they’re naturally creamy and create a smooth blend without turning gluey. Russets work, but they require more precise blending to avoid gumminess.
Waxy potatoes like red potatoes aren’t the best choice—they don’t break down enough, and you’ll lose that signature velvety consistency.
3. How can I thicken potato leek soup naturally?
Simply let the soup simmer longer uncovered. As moisture evaporates, the starches concentrate and turn the broth into a creamy base.
Alternatively, blend a larger portion of the soup. The more potato you puree, the thicker it becomes—no flour or cream needed.
4. Can this soup be made into an easy potato leek soup without cream?
Absolutely. In fact, this recipe was designed to be naturally creamy without relying on dairy. The potatoes and slow-cooked leeks build an incredibly rich texture on their own.
If you want a touch more richness, add a splash of milk or coconut milk instead of heavy cream.
5. How do I store healthy potato leek soup for meal prep?
Let the soup cool fully, then store it in airtight containers for up to 4 days. It actually gets thicker and even tastier as it sits.
For freezing, portion the soup into bags or containers and freeze for up to 3 months. Rewarm slowly to maintain that silky consistency.
potato leek soup
4
servings30
minutes40
minutes300
kcalIngredients
3 large leeks (white + light green parts)
4 medium potatoes (Yukon gold recommended)
2 tbsp butter or olive oil
1 onion, chopped
4 cups vegetable or chicken broth
Salt + pepper
Optional: a splash of cream, thyme, chives
Directions
- Start by letting the leeks take their sweet time softening in butter—they reward patience with this mellow, almost sweet fragrance. When they slump into the pan, add the onions and let everything get friendly. The potatoes go in next, chopped into rough cubes, nothing fancy.
- Pour in the broth and let the whole pot simmer until the potatoes feel tender enough to mash with the back of a spoon. That’s when the magic happens: blend it until it turns into this dreamy, smooth soup that gently coats the spoon. Taste it. Add more salt than you think. Maybe a little pepper. Finish with herbs if you’re feeling fancy.
