If you're craving something both comforting and silky smooth, this Creamy Potato Leek Soup Recipe is exactly what your soul needs. It’s a warm hug in a bowl, featuring tender leeks and buttery Yukon golds, perfect for cozy lunches or simple dinners.
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Why You'll Love This Recipe
I’ve made this soup countless times, and it never fails to impress with its velvety texture and subtle flavors. It feels luxurious without fuss, and that’s the kind of recipe I’m always happy to share.
- Simple Kitchen Staples: Uses humble ingredients you likely already have on hand.
- Quick to Make: Ready in just 30 minutes from start to finish.
- Comforting & Nourishing: Perfectly smooth with a lovely balance of creamy and savory notes.
- Versatile Garnishes: Fresh chives and indulgent leek oil elevate the flavors brilliantly.
Ingredients & Why They Work
Gathering fresh, quality ingredients really makes a difference here. Whether it’s the soft sweetness of the leeks or the richness of Yukon gold potatoes, each element plays a role in creating that silky texture and balanced flavor.
- Leeks: They add a delicate onion-like sweetness and soften beautifully when sautéed.
- Garlic: Gives depth and a lovely aromatic base without overpowering the soup.
- Yukon Gold Potatoes: Ideal for a creamy, smooth finish thanks to their thin skin and buttery texture.
- Olive Oil: Used for sautéing, but you can easily swap in butter or ghee for richness.
- Vegetable Broth or Chicken Stock: The simmering liquid that infuses the potatoes and leeks with flavor.
- Fresh Thyme: Adds a nice herbal note that pairs beautifully with potatoes and leeks.
- Sour Cream: Enriches the soup, making it smoothie and creamy with a subtle tang.
- Fresh Chives or Scallions: They provide a fresh, vibrant garnish to brighten each spoonful.
Make It Your Way
The beauty of this Creamy Potato Leek Soup Recipe is how easily it can be tailored to your tastes and dietary needs. Whether you’re looking to boost flavor, add texture, or accommodate special diets, there’s a way to personalize this comforting soup.
- Vegan Variation: Swap out the sour cream for coconut cream or a plant-based cream alternative. I tried coconut cream once, and it added a subtle sweetness that beautifully balanced the savory leeks and thyme.
- Use Chicken Stock: For a richer, non-vegetarian option, chicken stock brings a deeper, heartier flavor. Whenever I use it, I enjoy a slightly more robust taste while keeping the soup light and creamy.
- Seasonal Add-ins: Stir in some roasted corn or diced sautéed mushrooms just before serving for added texture and dimension. It’s a great way to make the soup feel a bit more special without complicating the process.
- Leek Oil Finish: If you want to elevate presentation and flavor, the optional leek oil is a game-changer. Drizzling it over the bowl just before serving adds a lovely herbal aroma and silky richness.
Step-by-Step: How I Make Creamy Potato Leek Soup Recipe
Step 1: Clean and Prep the Leeks
Start by slicing 3-4 large leeks into ¼-inch thick rings. Leeks often have dirt trapped between their layers, so rinsing them under running water is key. As you rinse, separate the rings gently to allow water to wash away grit and sediment. Once they’re clean, drain thoroughly. This rinsing not only cleans but also softens the leeks, preparing them for sautéing.
Step 2: Sauté the Leeks, Garlic, and Thyme
Heat 3 tablespoons of olive oil (or your choice of butter or ghee) in a heavy-bottomed pot or Dutch oven over medium-low heat. Add your cleaned leeks, 4 cloves of roughly chopped garlic, and 1 tablespoon fresh thyme (or 1 teaspoon dried). Sauté gently for 8-10 minutes, stirring occasionally. You’re looking for the leeks to become tender, golden, and fill your kitchen with that inviting, fragrant aroma.
Step 3: Add Potatoes and Broth, Then Simmer
Next, stir in 1 ½ pounds of thinly sliced Yukon gold potatoes (or your preferred thin-skinned variety). Pour in 4 cups of vegetable broth or chicken stock, then season with 1 teaspoon salt and ½ teaspoon freshly cracked pepper. Bring everything to a boil, then cover the pot, reduce heat to low, and simmer for 20 minutes. The goal here is to cook the potatoes until they are fork-tender, soft enough to blend smoothly.
Step 4: Blend the Soup to Creamy Perfection
Once the potatoes are very tender, it’s time to blend. Using an immersion blender, pulse until the soup is mostly smooth but not overly pureed to avoid a gummy consistency. If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender. Remember to fill less than half the blender jar and cover the lid with a kitchen towel to keep things safe from hot splashes.
Step 5: Stir in Sour Cream and Adjust Seasoning
Return your blended soup to the pot and whisk in ½ cup of sour cream (or heavy cream, or your vegan cream substitute). Taste and adjust the salt and pepper to your preference. Warm the soup gently over low heat—just enough so it’s heated through without boiling, preserving the fresh lemony tang of your sour cream.
Step 6: Serve with Fresh Chives and Leek Oil
Ladle the soup into bowls and garnish with 2 tablespoons of fresh chives or scallions. If you made leek oil (simply sauté sliced leeks in oil until golden and strain), drizzle a bit over each bowl for a lovely, herbal finish. Serve immediately and enjoy with a side of crusty bread for a meal that feels both simple and indulgent.
Top Tip
These helpful tips come from my many pots of simmering Creamy Potato Leek Soup Recipe. They’ll save you time, enhance flavor, and help you avoid common pitfalls to get that perfectly smooth, comforting soup every time.
- Thoroughly rinse the leeks: This step is key because leeks tend to hide dirt and grit between their layers. I learned the hard way that skipping this can make your soup unpleasantly sandy.
- Sauté gently and patiently: Cooking the leeks slowly over medium-low heat until golden and soft brings out their sweetness and builds the soup's rich flavor. Rushing this step can leave a harsh raw onion taste.
- Blend just enough: Over blending can cause the soup to turn gummy. I find pulsing with an immersion blender until mostly smooth keeps the texture luscious and velvety.
- Adjust seasoning last: Once you’ve added the sour cream, taste your soup again before serving. The cream changes the flavor balance, so you might want to add a pinch more salt or pepper.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
Fresh chives or scallions sprinkled on top add a lovely pop of color and a mild onion flavor that complements the soup beautifully. For an elegant touch, drizzle some homemade leek oil over each bowl—its subtle, infused flavor elevates the whole experience. If you’d like, a small crack of fresh black pepper on top also adds a nice spicy note.
Side Dishes
This Creamy Potato Leek Soup Recipe pairs wonderfully with crusty, artisan bread—perfect for dipping and soaking up every last luscious spoonful. A green salad with a bright vinaigrette offers a crisp contrast, or try serving with roasted vegetables or a light cheese plate for a cozy, satisfying meal.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer your leftover soup to an airtight container and store it in the refrigerator. It will stay fresh and flavorful for up to 3 days—perfect for quick lunches or an easy dinner reheated.
Freezing
This soup freezes beautifully! Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label with the date, and you can freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Gently reheat the soup on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of vegetable broth or water if it’s too thick after chilling. Avoid boiling once sour cream is added to keep the creamy texture smooth and silky.
Frequently Asked Questions:
Absolutely! Yukon gold potatoes are preferred for their creamy texture, but thin-skinned red or fingerling potatoes work well too. If you use russets, be sure to peel them to avoid a grainy texture in the soup.
Yes! You can substitute the sour cream with plant-based sour cream or coconut cream for a vegan-friendly version while still keeping the soup just as creamy and delicious.
The secret is to slice your leeks thinly and rinse them thoroughly under running water to wash away any dirt or sand hidden between the layers. Drain them well before cooking.
Definitely! This soup holds up very well when made ahead. Store in the fridge for up to 3 days or freeze for up to 3 months, then reheat gently before serving.
Final Thoughts
There’s something so comforting about a warm bowl of Creamy Potato Leek Soup Recipe that just feels like a hug in food form. Whether you’re making it for a cozy night in or serving guests, this soup’s simple elegance and rich flavors always shine through. Enjoy the process, savor the aromas, and of course—don’t forget that crusty bread for dipping. Here’s to many delicious bowls ahead!
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Creamy Potato Leek Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
This comforting Potato Leek Soup recipe features tender sliced leeks and Yukon gold potatoes simmered in vegetable broth, blended to a smooth consistency, and enriched with sour cream. Garnished with fresh chives and optional leek oil, this soup is a savory, soul-warming dish perfect for an easy lunch or dinner.
Ingredients
Vegetables
- 3-4 large leeks (4-5 cups sliced)
- 4 cloves garlic, rough chopped
- 1 ½ pounds Yukon gold potatoes, thinly sliced (or thin-skinned potatoes like red or fingerling, peeled russets as substitute)
- 2 tablespoons fresh chives (or scallions) for garnish
Liquids & Oils
- 3 tablespoons olive oil (or butter or ghee as substitute)
- 4 cups vegetable broth or chicken stock
- ½ cup sour cream (or heavy cream; see notes for vegan option)
Herbs & Seasonings
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt, more to taste
- ½ teaspoon fresh cracked pepper
Instructions
- Prepare the leeks: Slice the leeks into ¼-inch thick slices, then rinse them thoroughly under running water to remove any dirt or sediment. Drain well. This rinsing also helps soften the leeks.
- Sauté leeks and aromatics: In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the rinsed leeks, garlic, and thyme, and sauté gently until the leeks are tender, golden, and fragrant, about 8-10 minutes.
- Add potatoes and broth: Add the thinly sliced potatoes, vegetable broth (or chicken stock), salt, and pepper to the pot. Bring the mixture to a boil, then cover, reduce heat to low, and simmer for 20 minutes until the potatoes are fork-tender.
- Blend the soup: When the potatoes are very tender, use an immersion blender to blend the soup until mostly smooth, taking care not to overblend to avoid a gummy texture. Alternatively, blend in small batches in a regular blender, filling less than half the blender and covering the lid with a kitchen towel to prevent splashes.
- Finish with sour cream and seasoning: Return the blended soup to the pot and whisk in the sour cream. Taste and adjust salt and pepper as needed. Warm gently over low heat until heated through.
- Serve: Ladle the soup into bowls, drizzle with optional leek oil if using, and sprinkle with fresh chives or scallions. Serve immediately.
Notes
- Leek oil is optional but adds a flavorful finishing touch; you can make it by gently sautéing sliced leeks in oil until golden and infused, then straining.
- For a vegan version, substitute sour cream with plant-based cream alternatives or coconut cream.
- Use Yukon gold potatoes for a creamy texture; red or fingerling potatoes work as well, russets should be peeled to prevent graininess.
- Serve with crusty bread for a complete and satisfying meal.
- If using chicken stock instead of vegetable broth, the recipe is not vegetarian but remains flavorful.
Nutrition
- Serving Size: 1 ⅓ cup
- Calories: 198 kcal
- Sugar: 5.2 g
- Sodium: 785 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 24.1 g
- Fiber: 3.1 g
- Protein: 2.8 g
- Cholesterol: 11 mg
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