Creamy Potato Leek Soup

The first time I made potato leek soup, it was completely by accident on a gray Sunday when I had nothing but a bag of potatoes and some sad-looking leeks in the crisper drawer. I threw everything in a pot with low expectations, but thirty minutes later my kitchen smelled like a French bistro. That afternoon taught me that the humblest ingredients can create something extraordinary when treated with patience.

Last winter, I made this soup for my sister when she was recovering from surgery and too tired to cook. She took one sip and actually got teary, saying it tasted like something our grandmother would have made. That moment cemented this recipe as my go-to comfort food for anyone who needs warming up, inside and out.

Ingredients

• Unsalted butter and olive oil: The butter adds richness while olive oil prevents the butter from burning, creating the perfect foundation for sautéing the vegetables
• Leeks (white and light green parts only): These provide a sweet, mild onion flavor that is essential to the soup, and cleaning them thoroughly removes hidden grit
• Yellow onion: Builds depth and sweetness that complements the leeks beautifully
• Garlic: One layer of aromatic flavor that makes the kitchen smell incredible
• Yukon Gold potatoes: These are the gold standard because they break down slightly during cooking for natural creaminess while holding their shape enough to blend beautifully
• Celery: Adds subtle crunch and a fresh backbone flavor to the base
• Low-sodium vegetable broth: Using low-sodium lets you control the salt level perfectly, and homemade broth makes this even more exceptional
• Whole milk or cream: This adds just enough richness to make the soup feel luxurious without overwhelming the delicate vegetable flavors
• Bay leaf and fresh thyme: These herbs infuse the soup with classic French aromatics while it simmers
• Kosher salt and black pepper: Simple seasonings that let the vegetables shine, so taste and adjust at the end

Instructions

Build the flavor base:

Melt the butter with olive oil in a large pot over medium heat, then add sliced leeks and diced onion, cooking them slowly for 5 to 6 minutes until they are soft and translucent but not browned

Add aromatics:

Stir in the minced garlic and diced celery, cooking for just 2 minutes until fragrant and the garlic smells wonderful

Combine and simmer:

Add the diced potatoes, bay leaf, thyme, salt, and pepper, pour in the broth, and bring everything to a boil before reducing to low heat, covering, and simmering for 20 to 25 minutes until the potatoes are completely tender

Purée to perfection:

Remove the bay leaf and use an immersion blender to purée the soup until smooth, or leave it slightly chunky if you prefer some texture

Add creaminess and serve:

Stir in the milk or cream and gently reheat without boiling, adjust the seasoning if needed, and serve hot with your choice of garnish

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This soup became a staple in my house after a friend from Paris told me this is what she makes when she misses home. Now every time I simmer leeks and potatoes together, I think of her tiny kitchen and how she taught me that simple food prepared with care is the most comforting kind of cooking.

Making It Your Own

The base soup is beautifully versatile on its own, but I love folding in cooked seafood like shrimp or scallops at the very end to transform it into an elegant chowder. Crispy bacon on top creates a smoky, salty contrast that makes this feel like a completely different dish while keeping the velvety base intact.

Texture Secrets

Yukon Gold potatoes are the secret weapon here because they have just the right amount of starch to create natural creaminess without becoming gluey. I have found that russets can make the soup too thick, while waxy potatoes like red potatoes never quite break down enough for that silky consistency we are after.

Perfect Pairings

A warm baguette toasted with garlic butter is my favorite accompaniment because you can dip it right into the soup. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, and a simple green salad with bright vinaigrette balances the creamy texture beautifully.

• Crusty bread is essential for catching every last drop
• The soup actually tastes better the next day as flavors meld
• Freeze portions without the cream added for meal prep

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There is something deeply satisfying about transforming such modest ingredients into a soup that feels like a warm embrace. I hope this becomes your go-to recipe for days when you need comfort in a bowl.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This soup keeps well for up to 4 days refrigerated and actually develops deeper flavor after sitting. Reheat gently over low heat, stirring occasionally, and thin with additional broth if needed.

→ What's the best potato variety?

Yukon Gold potatoes work beautifully for their natural creaminess and ability to hold shape during cooking before breaking down perfectly when blended. Russets also work well for an even silkier result.

→ How do I prevent the leeks from tasting gritty?

Slice leeks lengthwise and rinse thoroughly under running water, fanning out the layers to remove any trapped soil. Use only the white and light green parts for the best flavor and texture.

→ Can I freeze this soup?

Yes, though the texture may change slightly. Cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of milk or broth to restore creaminess.

→ What wine pairs well?

A crisp Sauvignon Blanc or dry Pinot Grigio complements the creamy, savory elements beautifully. The acidity cuts through the richness while enhancing the subtle sweetness of the leeks.

→ How can I make it thicker?

Skip the immersion blending and leave some potatoes chunky, or mash a portion against the pot's side. Alternatively, add a peeled, diced russet potato during simmering for extra starch content.