Name: Leek and Potato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 2 leeks, white and light green parts only; 12 ounces potato, starchy such as Russet, peeled and cut into 1-inch cubes; 3 cups vegetable stock (600-750 ml); 2 tablespoons olive oil; 2 tablespoons butter (30 g); 2/3 cup cream cheese (80 g) or more to taste; Salt, to taste; Black pepper, to taste

There's something incredibly comforting about a bowl of rich, creamy soup that warms you right through—this Leek and Potato Soup Recipe is exactly that. It’s velvety, simple to make, and perfect for cozy dinners or when you want a homemade touch without too much fuss.

A close-up image shows a large white pot filled with smooth, creamy white soup. A silver ladle lifts some soup above the pot, with the soup dripping softly back into the pot. In the ladle, small bits of golden brown crunchy topping and tiny green herb pieces float on the surface of the soup. The white pot sits on a white marbled surface, and the background is softly blurred. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Leek and Potato Soup Recipe
Top Tip
How to Serve Leek and Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Leek and Potato Soup Recipe

Why You'll Love This Recipe

I genuinely adore this Leek and Potato Soup Recipe because it's a perfect mix of simple ingredients that come together effortlessly. Each spoonful is soothing, and the creamy texture feels like a hug on a chilly day.

Easy to Make: It uses straightforward ingredients and steps, so it’s ideal even if you’re new to cooking soup.
Comforting Flavor: The gentle sweetness of leeks with creamy potatoes creates a timeless, satisfying taste.
Flexible: You can adjust the creaminess or add toppings to customize the soup your way.
Great for Meal Prep: It holds well in the fridge and freezes beautifully, making it easy to enjoy later.

Ingredients & Why They Work

Each ingredient in this Leek and Potato Soup Recipe plays a crucial role in achieving that silky, rich texture and balanced flavor. Here’s what you’ll want to know before you shop:

Flat lay of fresh white and light green leek sections, peeled whole Russet potatoes with natural brown skin, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with unsalted butter cubes, a small white ceramic bowl of smooth cream cheese, a small white ceramic bowl filled with clear vegetable stock, and whole uncracked brown peppercorns alongside coarse sea salt crystals arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Leeks: The white and light green parts pack a delicate onion flavor without overpowering the soup; make sure to clean them well as dirt tends to hide between layers.
Potatoes: Go for starchy ones like Russet for that creamy texture when blended—waxy potatoes won’t break down as nicely.
Vegetable Stock: Using a good-quality broth is key since it’s the soup’s flavor base; homemade or low-sodium store-bought works well.
Olive Oil: A gentle sautéing fat that adds a subtle fruity note and helps soften the leeks without masking their flavor.
Butter: Adds richness and rounds out the soup’s flavor, balancing the earthiness of the leeks and potatoes.
Cream Cheese: This gives the soup a luscious, creamy finish without the heaviness of cream—the tang adds depth, too.
Salt and Pepper: Essential for seasoning; adjust to your taste as you go to enhance all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m a big fan of keeping this Leek and Potato Soup Recipe straightforward, but I love sprinkling a bit of smoked paprika or a swirl of pesto when I want it to pop. You should definitely feel free to experiment with what you have on hand!

Variation: I once tried adding crispy bacon bits on top, and the smoky contrast was fantastic. If you’re vegetarian, topping with toasted nuts or fresh herbs works beautifully.
Dairy-Free Option: Swap the cream cheese for coconut cream or a nut-based cream to keep it rich without dairy.
Seasonal Twist: Stir in some roasted garlic or fresh thyme for an extra layer of flavor during cooler months.

Step-by-Step: How I Make Leek and Potato Soup Recipe

A white bowl filled with pale green creamy soup, topped with small pieces of pink cooked fish placed near the center to the right, along with dark green and brown caramelized vegetable strips on the left side. Fresh green dill sprigs are scattered on top along with some cracked black pepper, all set against a white marbled surface with a light beige cloth partially visible at the bottom right photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Veggies

Start by peeling your potatoes and chopping them into 1-inch cubes—that size cooks perfectly without turning to mush too quickly. For the leeks, trim off the dark green tops, slice them lengthwise, and then rinse thoroughly under cold water to wash away any grit hiding between the layers. A clean, soft leek base is essential for this soup’s delicate taste.

Step 2: Softening the Leeks

Heat olive oil over medium heat in a large saucepan, then add the sliced leeks. Patience here is key—let the leeks sauté gently for about 5 minutes until they're soft and sweet. Avoid turning the heat up too high or you might burn them, which can give the soup a bitter edge.

Step 3: Building the Soup

Add the butter to the softened leeks, stirring it in until melted and combined. Season with salt and pepper to start layering flavor early. Then throw in the potato cubes and pour over the vegetable stock, ensuring everything's submerged. Bring it to a boil, then reduce the heat to medium, cover, and let it simmer for 25 minutes. You’ll know it’s ready when the potatoes are tender and easily pierced with a fork.

Step 4: Pureeing to Perfection

I usually blend the soup right in the pot with an immersion blender—it’s faster and fewer dishes to wash. If you don’t have one, a regular blender works great; just blend in batches, careful not to overfill. Then stir in the cream cheese and blend again until silky smooth. Taste and adjust salt and pepper before serving.

Top Tip

From countless batches of this Leek and Potato Soup Recipe, I’ve learned a few tricks that really take it to the next level:

Clean Leeks Thoroughly: Dirt loves to hide in the layers, so always slice then soak or rinse well to avoid gritty bites.
Don’t Rush Sautéing: Gently cooking the leeks brings out their natural sweetness without bitterness.
Consistent Potato Size: Cutting evenly ensures all pieces cook through at the same rate, so your soup stays smooth and creamy.
Blend While Warm: It’s easier to get a silky texture when the soup isn’t cold, but be careful to avoid splashes by blending in small batches if using a blender.

How to Serve Leek and Potato Soup Recipe

leek and potato soup - Serving Suggestion

Garnishes

I love adding a little fresh dill or chives on top for a pop of color and freshness. Sometimes I crisp up leek greens in a pan with a pinch of salt and scatter those on, which gives a lovely textural contrast. For an indulgent treat, a few small pieces of smoked salmon make a lovely pairing and take it up a notch.

Side Dishes

This soup pairs perfectly with crusty bread—think a rustic baguette or a warm whole-grain roll. I also like serving it alongside a crisp green salad or roasted vegetables for a more complete meal without heaviness.

Creative Ways to Present

For a dinner party, I've served this soup in small, elegant cups with a drizzle of herb oil and a parmesan crisp on top. It’s a cozy starter that feels special but stays true to the rustic roots of the dish. Don’t be shy about experimenting with presentation—it can really impress without much extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and pop them in the fridge. The soup keeps well for 3-4 days without losing its luscious texture, which makes it an easy, ready-to-go lunch or dinner option.

Freezing

I’ve had great success freezing this soup in portions—just leave out the cream cheese and add it after thawing for best results. This keeps the texture fresh and prevents any separation that might happen with dairy in the freezer.

Reheating

When warming leftover soup, I prefer doing it gently on the stove over low heat, stirring often to prevent sticking. Adding a splash of broth or water while reheating helps maintain that silky texture. If you left the cream cheese out before freezing, stir it in once warmed up and blend quickly for smoothness.

Frequently Asked Questions:

Can I use a blender instead of an immersion blender for this soup?

Absolutely! A regular blender works great for this Leek and Potato Soup Recipe. Just be sure to blend in batches, and don’t overfill to avoid hot splashes. Keep the lid slightly ajar to allow steam to escape, covering the opening with a kitchen towel for safety.

What if I don’t have cream cheese—can I substitute something else?

Yes! You can substitute cream cheese with heavy cream, sour cream, or even Greek yogurt, depending on your preference. Just add these at the end of blending for a creamy finish. Note that Greek yogurt can add a slight tang and won’t be as rich as cream cheese.

How do I make this Leek and Potato Soup Recipe vegan?

To make this soup vegan, simply use a plant-based butter alternative and swap the cream cheese for a vegan cream cheese or coconut cream. Use vegetable stock as usual and check that all your seasonings are vegan-friendly.

Can I prepare this soup ahead of time for a party?

Yes, this soup is perfect for making ahead! You can prepare it up to a day in advance and store it in the fridge. Reheat gently on the stove before serving, then add any fresh garnishes or toppings last-minute to keep them vibrant and fresh.

Final Thoughts

This Leek and Potato Soup Recipe has been a comforting staple in my kitchen for years, especially in colder months. It’s one of those recipes that feels fancy without being complicated, and it’s always a hit when I share it with friends and family. Give it a try—you’ll be amazed at how such simple ingredients can create something so nourishing and delicious!