Creamy Potato Leek Soup

The first time I made potato leek soup, it was snowing so hard you could barely see across the street. I had leeks from the farmers market that needed using, and something about the gray afternoon demanded something creamy and warm. Now whenever those pale green stalks appear in my kitchen, I know exactly what kind of day is about to unfold.

Last winter, my neighbor came over shivering from a walk in the cold and I ladled out steaming bowls of this soup. She took one sip and closed her eyes, saying it reminded her of her grandmother's kitchen in Provence. Now she asks for the recipe every time the temperature drops below freezing.

Ingredients

• Leeks: The white and light green parts bring a mild sweetness that onions alone can't achieve. Always rinse them thoroughly, as sand loves to hide between those layers.
• Potatoes: I like Yukon Gold or russet potatoes for their creamy texture when pureed. They're the backbone that gives this soup its luxurious body.
• Vegetable stock: A good quality stock makes all the difference. Homemade adds depth, but a store-bought one works perfectly fine on busy weeknights.
• Heavy cream: This is what transforms a simple potato soup into something silky and special. Don't skip it, though you can adjust the amount to your taste.
• Fresh chives: Their bright onion flavor cuts through the richness and adds a beautiful pop of green against the pale soup.

Instructions

Sauté the aromatics:

Melt the butter in a large pot over medium heat, then add the sliced leeks and chopped onion. Let them cook gently for 6 to 8 minutes until soft and fragrant, but don't let them brown or they'll turn bitter.

Add the garlic:

Toss in the minced garlic and stir constantly for just 1 minute until it releases its aroma. You'll know it's ready when that wonderful garlicky smell fills your kitchen.

Simmer the soup base:

Stir in the diced potatoes, salt, pepper, and bay leaf, then pour in the vegetable stock. Bring everything to a boil before lowering the heat and letting it simmer for 20 minutes until the potatoes are completely tender.

Purée until smooth:

Fish out the bay leaf and blend the soup directly in the pot with an immersion blender until silky smooth. If using a countertop blender, work in batches and be careful with hot liquids.

Add the cream:

Pour in the milk and heavy cream, then heat everything gently over low heat until warmed through. Taste and adjust the seasoning with more salt or pepper as needed.

Serve with garnish:

Ladle the hot soup into bowls and sprinkle with fresh chives. A swirl of extra cream on top makes it look restaurant worthy, though it tastes just as good without it.

Save

This soup has become my go-to when friends need comfort. I've served it at dinner parties packed into a tiny apartment, and I've curled up with it alone on rainy Sunday afternoons. Somehow it always feels exactly right.

Making It Ahead

The flavors actually deepen if you make this soup a day ahead. Let it cool completely, then refrigerate in an airtight container. Reheat gently over low heat, stirring occasionally, and add a splash more cream if it seems too thick after chilling.

Texture Tips

If you prefer a chunkier soup, set aside some potato pieces before blending and stir them back in at the end. For an ultra silky restaurant style texture, pass the pureed soup through a fine mesh sieve before adding the cream.

Serving Suggestions

A crusty baguette is perfect for soaking up every last drop. I also like serving this alongside a simple green salad dressed with lemon vinaigrette to cut through the richness.

• Crispy bacon bits make an excellent garnish if you eat meat
• A pinch of freshly grated nutmeg adds subtle warmth
• Toasted pumpkin seeds bring nice crunch to each bowl

Save

There's something deeply satisfying about transforming humble ingredients into something so elegant. This soup reminds me that comfort doesn't need to be complicated.

Recipe Questions & Answers

→ What type of potatoes work best for this soup?

Starchy potatoes like Russets or Yukon Golds are ideal as they break down smoothly, creating a creamy texture.

→ How can I make the soup vegan?

Use plant-based butter, milk, and cream substitutes to maintain the creamy consistency without dairy.

→ Can I prepare the soup ahead of time?

Yes, it stores well in the refrigerator for up to 3 days. Reheat gently to preserve the creamy texture.

→ What garnishes complement this soup?

Freshly chopped chives add brightness, and a swirl of cream enhances richness. Crusty bread pairs nicely on the side.

→ How do I avoid the soup turning too thick after blending?

If the soup feels too thick, gradually stir in additional vegetable stock or milk until desired consistency is reached.