There’s something genuinely comforting about a warm bowl of homemade soup, especially when it’s as creamy and soothing as this Leek and Potato Soup Recipe. The subtle sweetness of leeks combined with the fluffy potatoes makes this one feel like a cozy hug on a chilly day.
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Why You'll Love This Recipe
I’ve made this Leek and Potato Soup Recipe countless times, and each time it delivers the same perfect creamy texture and gentle flavor that’s hard to beat. It’s simple, elegant, and totally adaptable.
- Simple Ingredients: Uses basic pantry staples and fresh leeks for a deliciously fresh taste.
- Comforting Texture: Creamy yet light, thanks to the perfect blend of potatoes and cream cheese.
- Quick to Make: On the table in under 40 minutes – ideal for busy days or last-minute dinners.
- Customizable Flavor: Easy to tweak with your favorite herbs or add-ins for your personal touch.
Ingredients & Why They Work
Each ingredient in this Leek and Potato Soup Recipe plays a key role in creating that perfect balance between flavor and texture. Choosing the right potatoes and preparing your leeks properly really makes all the difference.
- Leeks: Use the white and light green parts only—they’re tender and sweet, perfect for subtle soup flavors. Don’t forget to wash them thoroughly to get rid of hidden grit!
- Potatoes: Go for starchy ones like Russets; they break down nicely and give the soup a creamy body without lumps.
- Vegetable Stock: A good quality stock adds depth without overpowering the mild veggies.
- Olive Oil and Butter: A combo that softens the leeks and adds richness to the base.
- Cream Cheese: This is the secret to that velvety creaminess, boosting flavor without adding heaviness.
- Salt and Pepper: Essential for seasoning—adjust to taste for balance.
Make It Your Way
I always like to switch things up with this Leek and Potato Soup Recipe depending on what I have on hand or the season. It’s such a flexible base that you can really make it your own.
- Variation: Sometimes I stir in a handful of fresh herbs—like thyme or chives—for an added layer of flavor that brightens the soup beautifully.
- Dairy-Free Version: Use coconut cream or a dairy-free cream cheese alternative, and swap butter for olive oil to keep it creamy but vegan-friendly.
- Hearty Add-Ins: Want something more filling? I like adding cooked bacon bits or sautéed mushrooms on top for texture contrast.
Step-by-Step: How I Make Leek and Potato Soup Recipe
Step 1: Prepare Your Vegetables
Start by peeling the potatoes and cutting them into roughly 1-inch cubes. For leeks, trim off the dark green tops and cut the stalks in half lengthwise. Then, rinse the halves well under cold water, fanning out the layers to wash away any stubborn dirt. Once clean, slice the leeks into thin rounds—this helps them cook evenly and release their sweet flavor.
Step 2: Sauté Leeks Gently
Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and cook gently for about 5 minutes, stirring occasionally, until they soften but don’t brown. Throw in the butter, stir to melt it through, then season with salt and pepper. This extra step helps build the soup’s base flavor.
Step 3: Cook the Potatoes in Stock
Next, add your cubed potatoes to the pot and pour in the vegetable stock. Bring it all to a boil, then reduce the heat to medium and cover. Let it simmer for 20 to 25 minutes, until the potatoes are fork-tender. This slow cooking helps meld the flavors perfectly.
Step 4: Blend and Finish with Cream Cheese
Once the veggies are tender, blend the soup until smooth. You can use an immersion blender right in the pot, or transfer the soup carefully to a standing blender in batches. Stir in the cream cheese and blend again until creamy and smooth. Taste your soup, then season with extra salt and pepper as needed. It’s ready to warm your soul!
Top Tip
Over the years, I’ve learned a few tricks that make this Leek and Potato Soup Recipe shine every time I make it. These tips help you avoid common pitfalls and bring out the best flavors.
- Washing Leeks Thoroughly: Leeks hide dirt between their layers, so don’t skip the rinsing step—it’s essential for a smooth, grit-free soup.
- Don’t Rush Sautéing: Gently cooking the leeks until soft but not browned brings out their sweetness and prevents bitterness.
- Blend in Batches If Needed: For larger portions, blending in smaller amounts avoids mess and helps achieve a perfectly smooth texture.
- Adjust Stock Quantity: Depending on if you prefer your soup thick or more brothy, feel free to add less or more stock when cooking.
How to Serve Leek and Potato Soup Recipe
Garnishes
I love topping this soup with a sprinkle of fresh dill or chives—they add a pop of color and a fresh herbal note. Sometimes I fry up a few leek greens until crispy for a crunchy garnish that complements the smooth soup wonderfully.
Side Dishes
This soup pairs beautifully with a crusty baguette or garlic toast for dipping. On days when I want something heartier, a light mixed green salad dressed with lemon vinaigrette balances the richness nicely.
Creative Ways to Present
For special occasions, I’ve served this Leek and Potato Soup Recipe in mini bread bowls—everyone loves the rustic charm and it’s an edible vessel perfect for scooping. Or try layering a dollop of crème fraîche and a sprinkle of smoked paprika for a festive twist.
Make Ahead and Storage
Storing Leftovers
I usually cool the soup to room temperature, then store leftovers in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors actually deepen after resting overnight.
Freezing
This soup freezes beautifully — just pour cooled soup into freezer-safe containers or bags. When you’re ready, thaw it overnight in the fridge before reheating gently on the stove, stirring occasionally.
Reheating
To keep the creamy texture on reheating, warm the soup slowly over low heat. Avoid boiling it as that can cause the cream cheese to separate. A gentle stir often helps maintain that silky consistency.
Frequently Asked Questions:
While Russet potatoes are best for a creamy texture, you can use Yukon Gold or other starchy potatoes; just avoid waxy types as they might stay too firm or make the soup gluey.
Cream cheese adds a rich creaminess without heaviness, but you can substitute with sour cream, crème fraîche, or even heavy cream depending on your preference and dietary needs.
Absolutely! Use olive oil instead of butter and swap cream cheese for a dairy-free alternative like cashew cream or coconut cream to maintain creaminess and flavor.
Fresh herbs like dill or chives, crispy fried leek greens, a dollop of crème fraîche, or even a sprinkle of smoked paprika add great texture and flavor contrasts to this soup.
Final Thoughts
This Leek and Potato Soup Recipe is one I keep coming back to — it's straightforward, wholesome, and comforting. Whether you’re warming up on a cold day or want a simple yet satisfying meal, giving this recipe a try feels like sharing a bit of my kitchen with you. So grab those leeks and potatoes, and let's stir up something cozy together!
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Leek and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A classic and comforting French leek and potato soup made with sautéed leeks, creamy potatoes, and blended with cream cheese for a smooth, rich texture. Perfect for a warm and satisfying meal.
Ingredients
Vegetables
- 2 leeks, white and light green parts only
- 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g
Liquids and Fats
- 3 cups vegetable stock, about 600-750 ml
- 2 tablespoons olive oil
- 2 tablespoons butter, 30 g
- ⅔ cup cream cheese, 80 g or more to taste
Seasonings
- Salt
- Pepper
Instructions
- Prepare the vegetables: Peel the potatoes and cut them into 1 inch (3 cm) cubes. Remove the dark green parts of the leeks, cut them in half, and rinse well under cold water to remove all dirt. Then slice the leeks thinly.
- Sauté the leeks: Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and sauté gently for about 5 minutes until softened. Stir in the butter, mix well, and season with salt and pepper.
- Add potatoes and stock: Add the cubed potatoes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to medium, cover, and simmer for 25 minutes until the vegetables are tender.
- Blend the soup: Blend the soup either directly in the saucepan using an immersion blender or carefully transfer to a blender. Add the cream cheese and blend until smooth and creamy.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot with optional accompaniments like smoked salmon, fried leek greens, and fresh dill.
Notes
- For an extra garnish, serve with smoked salmon and a sprinkle of fresh dill.
- You can fry the dark green leek parts in a little oil until crispy to add as a topping.
- Adjust the amount of cream cheese to make the soup richer or lighter as preferred.
- Use starchy potatoes like Russet for a creamier texture; waxy potatoes make the soup less smooth.
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
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