There’s something incredibly comforting about a warm bowl of soup on a chilly day, and this Leek and Potato Soup Recipe hits that cozy spot perfectly. It’s smooth, velvety, and packed with simple, fresh flavors that feel like a hug in a bowl.
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Why You'll Love This Recipe
This Leek and Potato Soup Recipe is one of those dishes I always come back to because it’s simple, elegant, and incredibly satisfying. Making it feels like nurturing yourself with every spoonful.
- Simple ingredients: You only need a handful of staples that you likely already have on hand.
- Rich, creamy texture: Thanks to the cream cheese and butter, it’s luxuriously smooth without being heavy.
- Comfort food at its best: It warms you up perfectly on cold days and feels like home with every bite.
- Customizable and versatile: Easily add your favorite toppings or sides to make it your own.
Ingredients & Why They Work
The magic of this soup comes down to simple, quality ingredients working in harmony. The leeks bring a mild onion flavor that’s soft and sweet after sautéing, while the starchy potatoes add body and creaminess once blended.
- Leeks: Use only the white and light green parts to avoid bitterness; washing well is key because dirt hides between the layers.
- Potatoes: Starchy ones like Russet give the soup a rich texture, so avoid waxy varieties here.
- Vegetable stock: Adds depth of flavor—homemade or good-quality store-bought both work well.
- Olive oil: For gentle sautéing and to bring out the warmth of the leeks.
- Butter: Adds a silky richness that balances the lighter olive oil.
- Cream cheese: This is the secret to a super creamy finish without heavy cream—feel free to add more if you like ultra-rich soup.
- Salt and pepper: To season and elevate those natural flavors—season gently at first, then adjust after blending.
Make It Your Way
I love to keep this recipe classic, but I also enjoy playing around with add-ins to give it a twist. It’s flexible for all sorts of tastes and dietary needs, so don’t be afraid to experiment.
- Variation: Adding a pinch of smoked paprika gives it a subtle smoky complexity that pairs wonderfully with crispy bacon bits on top.
- Dairy-free option: Swap out cream cheese for coconut cream and butter for olive oil to make a vegan-friendly version I’ve tried with great success.
- Spicy kick: Stir in a little freshly grated horseradish for some warmth—perfect when you want a little zing!
- Chunky style: If you like texture, set aside some cooked potato pieces before blending and add them back in at the end.
Step-by-Step: How I Make Leek and Potato Soup Recipe
Step 1: Prepare Your Veggies Like a Pro
Start by peeling your potatoes and cutting them into roughly 1-inch cubes—this helps them cook evenly. For the leeks, I always remove the dark green tops and slice the white and light green parts. Don’t rush the rinsing step; leeks can trap dirt between layers, so I slice them first and then rinse under cold running water until all grit is gone. It’s a bit time-consuming, but oh so worth it!
Step 2: Sauté the Leeks Gently
Heat olive oil in your saucepan over medium heat, then add the leeks. Cook them gently, stirring occasionally for about 5 minutes until they soften and become fragrant. Add the butter and season with salt and pepper, stirring to combine. This slow sauté releases their sweetness without browning, which is key to a mellow soup.
Step 3: Simmer with Potatoes and Stock
Throw in the potato cubes and pour your vegetable stock over everything. Bring it all to a gentle boil, then reduce the heat to medium, cover the pot, and let it simmer for about 20-25 minutes. You want your potatoes tender enough to mash easily with a fork—this softness helps the soup blend up perfectly smooth.
Step 4: Blend and Finish with Cream Cheese
Once the veggies are tender, use an immersion blender right in the pot to puree the soup until silky. If you don’t have one, transfer batches to a blender (cool slightly first to avoid splatters). Stir in the cream cheese and blend again until totally smooth and creamy. Give it a taste and adjust seasoning with salt and freshly ground black pepper.
Top Tip
Having made this soup countless times, I’ve learned a few tricks that always make the final dish shine. These tips save you time and avoid common pitfalls.
- Clean your leeks thoroughly: Dirt is the biggest enemy here, and nothing ruins the soup’s texture like gritty bits.
- Don’t rush the cooking of leeks: Gentle sautéing enhances sweetness—avoid high heat to keep from browning.
- Add cream cheese gradually: I start with ⅔ cup but add a little more if I want it richer, melting it in slowly for smoothness.
- Avoid over-thickening: Keep an eye on soup consistency during simmering; add extra stock if needed for your desired silkiness.
How to Serve Leek and Potato Soup Recipe
Garnishes
My favorite way to finish this soup is with a sprinkle of fresh chives or a few dashes of cracked black pepper. I sometimes add a dollop of crème fraîche or swirl in a little extra cream cheese for an elegant touch. Fried leek greens crisped in a pan add a lovely crunch and a touch of oniony bitterness that contrasts the creaminess perfectly.
Side Dishes
I often pair the soup with crusty bread, like a rustic sourdough or a warm baguette, for dunking. For a heartier meal, smoked salmon on the side makes a luxurious pairing and adds a lovely smoky depth.
Creative Ways to Present
For dinner parties, I like to serve this soup in small teacups or pretty ramekins topped with a swirl of herb oil or microgreens. It makes the dish feel special and invites guests to savor every spoonful slowly.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to three days. I store it in an airtight container and give it a good stir before reheating to bring everything back together.
Freezing
I’ve frozen this Leek and Potato Soup successfully a few times. The texture remains creamy, though I recommend adding a splash of stock or water when reheating to refresh its consistency.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally. Avoid boiling again, as that can change the texture. Alternatively, use a microwave on a medium setting in short bursts, stirring between, to keep it nice and smooth.
Frequently Asked Questions:
While waxy potatoes like red or new potatoes won’t give you the same creamy texture, you can use them if that’s what’s available. Just expect a slightly less smooth soup and perhaps a bit more chunkiness, which some folks enjoy!
Cream cheese adds creaminess and a subtle tang to the soup, but you can substitute sour cream, crème fraîche, or even a dairy-free cream alternative if needed. Just add gradually and blend well for the best results.
The trick is to slice the leeks first, then soak and rinse them multiple times in cold water to wash away any dirt trapped between layers. I usually slice, then hold the leeks under running water while separating the rings gently with my fingers.
Absolutely! It reheats very well and tastes just as good the next day. Prepare it fully, cool it, then store in the fridge or freezer. For the best texture, reheat gently and stir well before serving.
Final Thoughts
This Leek and Potato Soup Recipe has been a go-to in my kitchen for years because of its balance of simplicity and richness. It’s the kind of meal that feels both humble and a little special at the same time. I hope you’ll enjoy making it and sharing it as much as I do—sometimes, the easiest recipes make the most lasting memories.
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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 Leek and Potato Soup made with sautéed leeks, tender potatoes, and blended with cream cheese for smooth richness. Perfect as a warm 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 & Fats
- 3 cups vegetable stock, about 600-750 ml
- 2 tablespoons olive oil
- 2 tablespoons butter, 30 g
Dairy
- 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 thoroughly under cold water to remove all dirt. Slice the cleaned 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. Stir in the butter, mix well, and season with salt and pepper to taste.
- Cook the Soup Base: Add the potato cubes 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 directly in the saucepan using an immersion blender or transfer to a blender until smooth. Return to heat if needed.
- Add Cream Cheese and Season: Stir in the cream cheese and blend again until completely smooth. Taste and adjust salt and pepper as desired. Serve warm.
Notes
- For extra flavor, serve the soup topped with smoked salmon and fried leek greens.
- Fresh dill pairs well as a garnish to complement the soup's flavors.
- Adjust the amount of vegetable stock to achieve your preferred soup consistency.
- Use a starchy potato like Russet for the best creamy texture.
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: 4 g
- Cholesterol: 20 mg
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