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
- The Story Behind the Recipe
- Why You’ll Love Potato Leek Soup
- Potato Leek Soup Recipe Ingredients
- Adaptations/Variations
- How to Make It
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
- 3 tablespoons unsalted butter
- 3 large leeks (3 pounds; dark green parts trimmed off, cut in half and washed then sliced)
- 3 medium russet potatoes (1 1/2 pounds; peeled and diced)
- 1 tablespoon all-purpose flour
- 4 cups low-sodium vegetable broth (32 ounces)
- 1 bay leaf
- 1/2 cup heavy whipping cream
- 1 teaspoon kosher salt (+ more to taste)
- 1/4 teaspoon freshly ground black pepper (+ more to taste)
- chopped fresh chives (for garnish; optional)
Instructions
- In a large Dutch oven or soup pot, melt the butter over low heat. Add the leeks along with a pinch of salt and saute, stirring occasionally, until reduced and softened, about 10 minutes.
- Add the flour and cook for 3 minutes, stirring frequently.
- Stir in the vegetable broth. Add the bay leaf.
- Bring to a boil then reduce heat and simmer uncovered until the potatoes are tender, about 15 minutes.
- Remove from heat and let cool for a couple of minutes. Remove the bay leaf and discard. CAREFULLY using an immersion blender or by moving the soup to a blender in batches, puree the soup.
- Return to the pot and warm back up if needed. Stir in the heavy whipping cream, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and add more salt and pepper until it's to your taste. I usually end up using 1 1/2 – 2 teaspoons of salt.
- Ladle into bowls and garnish with fresh chives if using.
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!
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
