Creamy Potato Leek Soup

There's something about the smell of leeks hitting hot butter that signals comfort is on the way. A friend brought me a bunch of leeks from her garden one autumn, and I had no idea what to do with them until I stumbled onto this soup in an old French cookbook. What started as curiosity became my go-to recipe whenever the weather turns and I need something that feels both elegant and utterly forgiving.

I made this for my sister during a snowstorm when she showed up unannounced, half-frozen and dramatically hungry. By the time she'd changed into dry clothes, the soup was ready, and watching her face soften with that first spoonful reminded me why cooking for people matters so much.

Ingredients

• Unsalted butter and olive oil: The combination gives you richness without heaviness; start with medium heat or the butter will brown too fast.
• Leeks (white and light green parts): This is where the soup's soul lives, so clean them thoroughly between layers to catch any hidden sand.
• Medium yellow onion: Dicing it small helps it dissolve into sweetness as it cooks.
• Garlic cloves: Three cloves is bold but not aggressive; add them after the softer vegetables or they'll burn.
• Yukon Gold potatoes: Their buttery texture breaks down into creamy silk, unlike waxy potatoes that stay stubborn.
• Celery stalks: Often overlooked but essential for depth; don't skip this one.
• Low-sodium vegetable or chicken broth: Quality matters here since it's your base; taste it first to know what you're working with.
• Whole milk or cream: Whole milk keeps it lighter and lets the vegetables shine; cream is for when you want pure indulgence.
• Bay leaf and fresh thyme: These humble seasonings are what make people ask for your recipe.
• Kosher salt and black pepper: Taste constantly as you season; soup is forgiving about adjustments at the end.

Instructions

Toast the aromatics gently:

Heat butter and oil together over medium heat, then add your sliced leeks and diced onion. Watch them soften for 5 to 6 minutes until they're translucent and smell incredibly sweet; you're building flavor, not browning.

Add the quiet depth:

Stir in garlic and celery, letting them perfume the pot for about 2 minutes. This is when your kitchen starts smelling like something special.

Build the base:

Add potatoes, bay leaf, thyme, salt, and pepper, then pour in all your broth at once. Bring it to a boil, and you'll hear it before you see it bubbling at the surface.

Let it simmer and soften:

Lower the heat, cover the pot, and let it bubble gently for 20 to 25 minutes. The potatoes will go from firm to almost melting; pierce one with a fork to check.

Blend into velvet:

Remove the bay leaf and grab your immersion blender. Blend until smooth for elegance, or leave it slightly chunky if you like texture; either way is honest cooking.

Finish with cream:

Stir in your milk or cream and warm through gently without boiling. This is where you taste and adjust salt and pepper to your preference.

Add protein if you're feeling fancy:

Fold in cooked seafood or crumbled bacon now, letting it warm through for 2 to 3 minutes. The soup will welcome it like an old friend.

Serve with intention:

Ladle into bowls and top with fresh chives or parsley. A crack of black pepper and a chunk of crusty bread make this meal feel complete.

Save

Save

This soup became the thing I made for my neighbor when her daughter was born, and she still texts me about it years later. It's proof that simple food cooked with care leaves a mark on people.

The Magic of Leeks

Leeks are the softer, more approachable cousin of onions, and they deserve way more respect than they usually get. When they cook down, they sweeten considerably and create this silky backbone that makes the whole soup feel sophisticated without trying. I used to avoid them because they seemed fussy, but now I seek them out specifically for soups and braises.

Making It Your Own

The beauty of this soup is that it's a blank canvas dressed up as a finished dish. I've added corn for sweetness, peas for brightness, and diced carrots for color without changing the essential character. Some seasons I make it dairy-free with oat milk and olive oil instead, and it's equally comforting, just different. The seafood version feels luxe on weekends, while the bacon version is pure comfort on quiet Tuesdays.

Storage and Serving Suggestions

This soup stores beautifully in the refrigerator for up to four days, and it actually tastes better the next day as flavors meld and deepen. Freeze it without the dairy, then thaw and stir in cream or milk when reheating for fresher results. Serve it with crusty bread, a side salad, or pair it with crisp white wine like Sauvignon Blanc for an effortless meal that feels like you planned something.

• Reheat gently over low heat to preserve the creamy texture and prevent scorching.
• Make a double batch on Sunday and you'll have meals ready for the unpredictable weekdays ahead.
• Seafood and bacon are add-ins, not requirements, so feel free to keep it vegetarian or pivot based on what you have on hand.

Save

Save

This recipe taught me that the best dishes aren't complicated; they're just made with attention and kindness. Make it, share it, and watch how it becomes part of someone's comfort lexicon the way it became part of mine.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop, adding a splash of broth or milk if needed to adjust consistency.

→ How do I properly clean leeks?

Slice the leeks lengthwise and rinse thoroughly under cold running water, separating the layers to remove any hidden dirt or sand. Pat dry before slicing and adding to the pot.

→ Can I freeze potato leek soup?

Potato-based soups can be frozen for up to 3 months, though the texture may become slightly grainy upon thawing. For best results, freeze before adding dairy and stir in milk or cream when reheating.

→ What's the best potato variety to use?

Yukon Gold potatoes are ideal for their creamy texture and naturally buttery flavor. Russet potatoes work well too, creating a thicker, more starchy consistency when blended.

→ How can I make this soup dairy-free?

Replace butter with additional olive oil and substitute the milk with unsweetened oat milk, cashew cream, or coconut milk. The soup will remain creamy and flavorful without any dairy ingredients.

→ What seafood works best for the chowder variation?

Shrimp, bay scallops, and firm white fish like cod or halibut are excellent choices. Cook seafood separately and fold it in at the end to prevent overcooking and maintain tender texture.