Creamy Leek Potato Soup

I was standing at the stove on a rainy Tuesday, staring at a bunch of leeks I'd bought on impulse at the farmer's market. I wasn't sure what to do with them until my neighbor mentioned her grandmother's leek soup. An hour later, my kitchen smelled like a bistro in Paris, and I was hooked.

The first time I made this for my sister, she was having a rough week. We sat at my tiny kitchen table with bowls of this soup and thick slices of sourdough. She didn't say much, but she had three helpings, and that told me everything.

Ingredients

• Leeks: Use only the white and light green parts, and rinse them well between the layers because they hide dirt like nobody's business.
• Yukon Gold potatoes: They break down beautifully and add natural creaminess without making the soup gummy.
• Onion and garlic: These build the savory base, so don't skip the slow sauté at the beginning.
• Vegetable or chicken broth: Homemade is lovely, but a good quality store-bought works just fine.
• Whole milk and heavy cream: They give the soup its velvety finish, but you can lighten it up with half-and-half if you prefer.
• Butter: A little goes a long way in bringing out the sweetness of the leeks.
• Bay leaf: It adds a quiet, earthy note that you'll miss if you leave it out.
• White pepper and salt: White pepper keeps the soup pale and elegant, but black pepper works too.
• Fresh chives: A simple garnish that adds a pop of color and a mild oniony bite.

Instructions

Soften the aromatics:

Melt the butter in a large pot over medium heat, then add the leeks, onion, and garlic. Let them cook slowly for 8 to 10 minutes, stirring now and then, until they're soft and fragrant but not browned.

Add the potatoes and seasonings:

Toss in the diced potatoes, bay leaf, salt, and white pepper. Stir everything together so the potatoes get coated in the buttery leek mixture.

Simmer until tender:

Pour in the broth and bring it to a gentle simmer. Cover the pot and let it cook for about 20 minutes, until the potatoes are falling-apart soft.

Blend until silky:

Remove the bay leaf, then use an immersion blender to puree the soup right in the pot until it's completely smooth. If you're using a countertop blender, work in batches and be careful with the hot liquid.

Finish with cream:

Stir in the milk and heavy cream, then warm the soup gently for 2 to 3 minutes. Don't let it boil or the cream might curdle.

Serve and garnish:

Ladle the soup into bowls and top with a sprinkle of fresh chives and a drizzle of cream or olive oil if you're feeling fancy.

Save

One winter evening, I brought a thermos of this soup to a friend who'd just had a baby. She texted me later that night saying it was the first real meal she'd had all week. That's when I realized this recipe wasn't just about soup, it was about showing up.

Making It Your Own

I've made this soup a dozen different ways depending on what's in the fridge. Sometimes I'll add a handful of spinach at the end for color, or stir in a spoonful of miso for extra depth. A squeeze of lemon right before serving brightens the whole thing up in a surprising way.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days, and it actually tastes even better the next day once the flavors have had time to settle. When you reheat it, do it gently over low heat and stir often so the cream doesn't separate. I don't recommend freezing it because dairy-based soups can get grainy when thawed.

What to Serve Alongside

I almost always serve this with a crusty baguette or a thick slice of sourdough for dipping. It also works beautifully as a starter before roast chicken or a simple salad with vinaigrette. On nights when I want something heartier, I'll top each bowl with crispy bacon or a poached egg.

• Pair it with a crisp white wine like Sauvignon Blanc if you're in the mood.
• Add a pinch of nutmeg to the pot for a hint of warmth and spice.
• Use the leftovers as a base for creamy pasta sauce by thinning it with a little pasta water.

Save

There's something about a bowl of warm, creamy soup that makes everything feel a little more manageable. I hope this one becomes a favorite in your kitchen, too.

Recipe FAQs

→ What is the best way to prepare the leeks?

Use only the white and light green parts, wash thoroughly to remove grit, then slice evenly for sautéing.

→ Can I substitute the cream for a lighter alternative?

Yes, whole milk alone works for a lighter texture, or plant-based cream for a dairy-free option.

→ How do I achieve a smooth texture?

Puree the soup using an immersion blender or countertop blender until velvety smooth without lumps.

→ What is a good garnish to enhance flavor?

Fresh chopped chives add a mild oniony brightness and a swirl of cream or a drizzle of olive oil adds richness.

→ Is it necessary to use vegetable broth?

Vegetable broth preserves the vegetarian aspect, but chicken broth adds additional depth for non-vegetarian preferences.