Creamy Potato Leek Soup Recipe
If you’re craving something cozy, silky, and downright comforting, this Creamy Potato Leek Soup Recipe is exactly what you need. I’ve made Julia Child’s version countless times and every spoonful still feels like a warm hug on a chilly day. It’s rich, smooth, and packed with subtle, buttery flavors that make you want to curl up with a good book or share it with friends over casual weekend lunches. Stick around—I’ll walk you through everything so you can nail this soup in your own kitchen, no stress.
Why This Recipe Works
- Simple, Quality Ingredients: The magic lies in basic pantry staples—potatoes, leeks, cream—done right.
- Balanced Flavor & Texture: Sauteed leeks bring sweetness, while Yukon Gold potatoes make the soup ultra creamy without starchiness.
- Smooth But Not Overprocessed: Blending while warm creates that dreamy texture without losing freshness.
- Versatile & Comforting: Perfect for busy nights or impressing guests, this recipe never disappoints.
Ingredients & Why They Work
This recipe calls for a handful of simple ingredients that come together beautifully. Each one plays a big role, so I always pick fresh leeks and good-quality Yukon Gold potatoes for that perfect creaminess.
- Olive oil: Adds richness and deepens the flavor when combined with butter without overpowering the leeks.
- Unsalted butter: Creates a silky base and balances the olive oil’s earthiness.
- Yukon Gold potatoes: Their naturally creamy texture thickens the soup without getting grainy or gummy.
- Leeks: Use only the white and light green parts for their gentle, mild onion flavor.
- Kosher salt: Enhances all the subtle flavors perfectly—just enough, never too much.
- Ground black pepper: Adds a little bite and warming spice.
- Vegetable stock: A light broth gives depth without overwhelming the other ingredients.
- Heavy cream: Turns the soup into that melt-in-your-mouth creamy wonder.
- Fresh thyme leaves: A fragrant garnish that brightens the final bowl.
Tweak to Your Taste
What I love about this Creamy Potato Leek Soup Recipe is how forgiving it is. Over time, I’ve played around with small tweaks to match my mood or the season, and each one works! You should definitely make it your own.
- Variation: Sometimes I swap vegetable stock for chicken broth if I want a richer flavor; it adds a lovely depth.
- Dietary tweak: To make it lighter, skip the cream and blend it with a splash of oat milk—still creamy, but dairy-free.
- Seasonal twist: Adding a pinch of nutmeg or a sprinkle of fresh chives on top adds a cozy seasonal vibe.
Step-by-Step: How I Make Creamy Potato Leek Soup Recipe
Step 1: Sauté Leeks to Sweeten Their Flavor
Heat your butter and olive oil together in a medium pot over medium heat. Once melted, toss in your cleaned, sliced leeks and let them soften gently, about 5 to 7 minutes. Don’t rush or let them brown—they should be tender and lightly translucent. This step is key because sautéing draws out their natural sweetness, which makes the whole soup sing.
Step 2: Add the Potatoes and Seasoning
Next, add your cubed Yukon Gold potatoes. Sprinkle with salt and black pepper—just a teaspoon of salt to start with is usually perfect. Give everything a good stir so the seasoning coats the veggies well.
Step 3: Simmer in Stock Until Tender
Pour in enough vegetable stock to cover the potatoes and leeks completely. Bring it to a strong simmer, then reduce heat just a bit and cover with the lid slightly ajar. Let it cook for about 35 minutes, or until those potatoes are so tender you can mash them easily against the pot sides with a spoon.
Step 4: Blend Until Silky Smooth
Turn off the heat and use an immersion blender straight in the pot—or carefully transfer the soup in batches to a high-powered blender—to puree until completely smooth. This is where the magic happens: your soup transforms into a luxuriously creamy bowl of comfort.
Step 5: Stir in Cream & Garnish
Pour in the heavy cream and stir gently to combine. Taste and adjust seasoning if needed. Ladle the soup into bowls and finish with a drizzle of olive oil, a sprinkle of freshly ground black pepper, and a few fresh thyme leaves for that little something extra.
Pro Tips for Making Creamy Potato Leek Soup Recipe
- Use the Right Parts of Leeks: Always trim away the dark green tops—they’re tough but perfect for homemade stock.
- Don’t Overblend: Blend just until smooth to keep the fresh flavor and avoid a gluey texture.
- Warm is Best: Blend while the soup is still warm for easier pureeing and a wonderfully creamy result.
- Adjust Liquid Slowly: Add stock gradually to avoid a too-thin consistency, but don’t skimp—soup should flow easily, not be gummy.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
My go-to garnish is a drizzle of good olive oil, a sprinkle of freshly cracked black pepper, and a few fresh thyme leaves that add just the right herbal note. Sometimes I toss on crispy bacon bits or a little shredded sharp cheddar for a decadent twist—both are crowd-pleasers if you want to jazz it up.
Side Dishes
I love pairing this soup with crusty artisan bread for dunking and a simple green salad with a bright vinaigrette to cut through the richness. It’s a quick, satisfying meal that feels like a treat without being complicated.
Creative Ways to Present
For a dinner party, serve the soup in small, rustic crocks or mini cast iron pots, garnished with a sprig of thyme and a swirl of cream on top. Even a sprinkle of edible flowers can elevate the look and make guests smile. I’ve found that presentation makes all the difference when you want to impress but keep it homey.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in airtight containers in the fridge for up to 4 days. Because it’s creamy, I usually keep the cream separate and stir it in fresh when reheating to keep the texture silky and fresh-tasting.
Freezing
This Creamy Potato Leek Soup Recipe freezes well—just skip the cream before freezing. Once thawed, reheat gently and stir in fresh cream for best results. I always portion it into individual containers so I can just grab what I need on busy days.
Reheating
Reheat over low heat on the stove, stirring often to prevent scorching. If it’s too thick, add a splash of stock or water to loosen it up. Finish with a fresh dash of cream or olive oil right before serving to revive that cozy creaminess.
FAQs
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Can I use regular onions instead of leeks for this soup?
You could substitute onions, but leeks give this soup its unique mild sweetness and tender texture that onions can’t quite match. If you do use onions, yellow or sweet onions are best, and consider sautéing them gently to mellow their flavor.
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Is it necessary to peel the potatoes?
Peeling Yukon Gold potatoes helps achieve a smoother soup texture, which is what makes this recipe so luscious. That said, if you prefer a slightly rustic feel, you can leave the skins on after thorough cleaning—just note it might affect the creaminess a bit.
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Can I make this soup vegan?
Yes! Replace butter with olive oil or vegan margarine, use vegetable stock, and swap heavy cream for coconut cream or a creamy plant-based milk like cashew or oat milk. The flavor will be slightly different but still delicious and comforting.
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Why is my soup sometimes gummy?
Gummy soup usually means there’s too much starch released from overcooking or blending the potatoes too vigorously. Add stock gradually, avoid over-blending, and don’t overcook the potatoes to keep your soup silky and light.
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Can I make this soup ahead of time for a party?
Absolutely! It reheats beautifully and can even be prepared a day or two in advance. Just reheat gently before serving and add cream and garnishes fresh to keep it tasting vibrant.
Final Thoughts
This Creamy Potato Leek Soup Recipe remains one of my all-time favorites because it’s incredibly comforting and surprisingly easy to master. The rich creaminess mixed with the natural sweetness of leeks makes every bowl feel special without requiring hours of work. I hope you’ll enjoy stirring, blending, and tasting this as much as I do—there’s something truly magical about a homemade soup that warms you from the inside out. Give it a try, and soon it might just become your kitchen go-to!
Print
Creamy Potato Leek Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Julia Child’s Creamy Potato Leek Soup is a comforting and velvety soup made with tender Yukon gold potatoes, sautéed leeks, and a touch of heavy cream. This classic French-inspired recipe delivers a smooth texture and rich flavor, perfect for a cozy meal or elegant starter.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes peeled and chopped into ½ inch cubes
- 2-3 medium leeks cut in half, sliced and cleaned well (use only light green and white parts)
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 5 cups vegetable stock
- ½ cup heavy cream
- Fresh thyme leaves for garnish
- Extra olive oil for garnish
- Additional black pepper and salt for garnish
Instructions
- Heat Butter and Oil: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add Potatoes and Seasoning: Add the cubed potatoes and season with salt and pepper to taste.
- Add Stock and Simmer: Add enough vegetable stock to completely cover the vegetables. Cover the pot with a lid, leaving a small opening, and bring to a strong simmer.
- Cook Until Tender: Cook the soup until the potatoes are incredibly tender, about 35 minutes.
- Blend Soup: Turn off the heat and use an immersion blender or high-powered blender to blend the soup until incredibly smooth and creamy.
- Add Cream: Pour in the heavy cream and stir to combine thoroughly.
- Serve and Garnish: Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of olive oil, and additional black pepper and salt to taste.
Notes
- Use only the light green and white parts of the leek as the dark green parts are too fibrous and won’t blend well; save dark greens for homemade stock.
- Ensure there is enough stock to completely cover the vegetables; insufficient liquid can result in a gummy texture.
- Sauté leeks before adding other ingredients to bring out their natural sweetness.
- Blend the soup while it is still warm to achieve a smooth and creamy consistency.
- Leeks freeze well when sliced thin, washed, dried, and stored in resealable plastic bags for future use.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
