There’s just something about a warm, creamy bowl of soup that feels like a big, cozy hug—and this Leek and Potato Soup Recipe is exactly that. Whether it’s a chilly evening or you want simple comfort food, this soup’s velvety texture and subtle flavors always hit the spot.
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Why You'll Love This Recipe
I've made this leek and potato soup countless times because it’s just that reliable — easy, quick, and tastes like a little bit of magic on a spoon. Plus, the simplicity means you can really appreciate the fresh ingredients without fuss.
- Simplicity at Its Best: Just a handful of ingredients creates something comforting and delicious.
- Creamy, But Without the Fuss: Cream cheese makes the soup smooth and silky without needing heavy cream.
- Versatile Comfort Food: You can customize it with herbs or toppings to match any mood or season.
- Super Starter for Beginners: It’s forgiving and easy to master, so you’ll feel confident making it again and again.
Ingredients & Why They Work
Every ingredient here plays a role in building that luscious texture and subtle, satisfying flavor. I always like to pick firm, fresh leeks and starchy potatoes because they really define this soup.
- Leeks: Use mostly the white and light green parts—they’re tender and mild, perfect for a delicate base.
- Potatoes: Choose starchy potatoes like Russets for that creamy body once blended.
- Vegetable stock: Adds savory depth—homemade or good-quality store-bought works great.
- Olive oil: Provides a gentle richness without overpowering the veggies.
- Butter: Enhances creaminess and brings warmth to the sautéed leeks.
- Cream cheese: Smooths everything out, adding subtle tang and velvety texture without heaviness.
- Salt and pepper: Essential for balancing flavors—season carefully at every step.
Make It Your Way
One of my favorite things about this leek and potato soup recipe is how easy it is to personalize. I often tweak it depending on what I have on hand or what flavors feel right that day—don’t be afraid to experiment!
- Variation: For an extra herbal note, I sometimes add a handful of chopped fresh thyme or a bay leaf while simmering. It makes all the difference.
- Dairy-Free Option: Swap cream cheese for coconut cream—though the flavor changes, it’s still wonderfully creamy.
- More Protein: Stir in cooked chickpeas or top with crispy bacon for a heartier meal.
- Spicy Twist: A pinch of smoked paprika or cayenne pepper can add a nice warming edge.
Step-by-Step: How I Make Leek and Potato Soup Recipe
Step 1: Prepping the Leeks and Potatoes
First things first, peel and cube your potatoes into roughly 1-inch chunks. Then, tackle the leeks by trimming off the dark green tops and slicing the white and light green parts. Give them a good rinse—leeks tend to hide dirt in their layers, so swishing them in a bowl of cold water helps you avoid grit in your soup. I’ve learned this the hard way, so trust me here!
Step 2: Sautéing the Leeks
Heat the olive oil in a large saucepan over medium heat. Toss in the sliced leeks and cook gently for about 5 minutes, letting them soften without browning. Now add the butter and season with salt and pepper—it’s these simple steps that build your flavor base, so don’t rush.
Step 3: Simmering with Potatoes and Stock
Next, add the potato cubes to the pan and pour in your vegetable stock. Bring it all to a boil, then lower the heat and cover. Let it simmer gently for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork. You'll notice your kitchen fills with this wonderful, gentle aroma—trust me, it’s a good sign!
Step 4: Blending and Finishing Touches
Carefully blend the soup using an immersion blender right in the pot, or transfer it in batches to a blender until silky smooth. Stir in the cream cheese and blend again until fully incorporated. Taste, and adjust the seasoning with salt and pepper. I always do a final taste test here to get it just right—sometimes it needs a bit more salt or a pinch of pepper.
Top Tip
Over the years, I’ve refined this leek and potato soup recipe into something really dependable, and these little tricks make a big difference.
- Clean Leeks Thoroughly: Rinse the leeks in plenty of cold water, separating the layers gently—gritty bits are the enemy of smooth soup!
- Low and Slow Sauté: Cook your leeks gently to bring out their sweetness instead of burning or browning, which can turn bitter.
- Blend in Batches if Needed: If your blender is small, don’t rush—blend carefully and in batches to avoid spills and get a velvety texture.
- Season Gradually: Add salt in stages, tasting as you go, to avoid over-salting and ensure balanced flavor.
How to Serve Leek and Potato Soup Recipe
Garnishes
I love topping this soup with a few crunchy fried leek greens for texture and a sprinkle of fresh dill to brighten the flavors. A swirl of extra cream cheese or a drizzle of olive oil works beautifully too. And if I’m feeling fancy, a couple of slices of smoked salmon on the side always impresses guests.
Side Dishes
Simple crusty bread—especially sourdough—is my go-to for dipping. Sometimes I serve it alongside a crisp green salad or roasted root vegetables if I want a heartier meal.
Creative Ways to Present
For special occasions, I’ve ladled this soup into individual hollowed-out bread bowls or used small espresso cups for a fancy appetizer shot. Adding a small herb sprig or edible flower on top can elevate the look without much effort.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to 3 days. Before reheating, I like to stir it well because it can thicken as it cools.
Freezing
This leek and potato soup freezes well, though I avoid adding cream cheese before freezing to keep the texture smooth. Instead, I stir in the cream cheese after thawing and reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking or burning. Add a splash of stock or water if it’s gotten too thick. Finish by stirring in cream cheese for that fresh, creamy finish.
Frequently Asked Questions:
Yes! While starchy potatoes like Russets give the creamiest texture, you can use Yukon Golds for a slightly buttery flavor or even red potatoes for a chunkier soup. Just know the texture will vary a bit.
Leeks can trap dirt between their layers, so slice them first and then soak in a large bowl of cold water, swishing around to let any grit fall to the bottom. Repeat if needed until the water is clear.
Absolutely! Replace the butter with a plant-based alternative and swap cream cheese for a dairy-free version or coconut cream. Use vegetable stock, and you’re good to go without losing the comforting texture.
Adding cream cheese, as in this recipe, gives a lovely rich texture without heavy cream. You can also stir in a small knob of butter at the end or finish with a drizzle of good-quality olive oil for extra depth.
Final Thoughts
This leek and potato soup recipe has become one of my kitchen staples—it’s soothing, simple, and fills the home with that amazing, cozy vibe I cherish on quiet evenings. I hope you’ll try it soon and find it as comforting and satisfying as I do—sometimes, the best meals are the ones made with a little love and easy ingredients you can trust.
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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 creamy and comforting French-inspired leek and potato soup made with tender leeks, starchy potatoes, and cream cheese, perfect as a warming appetizer or light 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 and pepper to taste
Instructions
- Prepare the vegetables: Peel the potatoes and cut them into 1 inch (3 cm) cubes. Remove the dark green part of the leeks, cut them in half, and rinse well under cold water to remove all dirt. Then slice the leeks.
- 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. Add the butter, mix well, and season with salt and pepper to taste.
- Add potatoes and stock: Add the potato cubes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, reduce the heat to medium, cover the pot, and simmer for 25 minutes until the vegetables are tender.
- Blend the soup: Blend the soup directly in the saucepan using an immersion blender or transfer to a blender. Add the cream cheese and blend again until smooth and creamy. Taste and adjust salt and pepper as needed.
Notes
- For added flavor, serve the soup with smoked salmon, fried leek greens, and fresh dill.
- Use starchy potatoes like Russet for the best creamy texture.
- You can adjust the amount of cream cheese to make the soup richer or lighter.
- Make sure to clean the leeks thoroughly to remove all grit.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
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