This Creamy Potato & Leek Soup is the kind of meal that feels fancy in a French countryside sort of way—but only takes one pot, a few humble ingredients, and about 45 minutes.
Silky, savory, and deceptively simple, it balances the sweet, mellow flavor of sautéed leeks with buttery potatoes and just enough richness to feel like comfort food.
It’s perfect for chilly evenings, elegant starters, or when you bought leeks on impulse and now have to deal with them.
Jump to RecipeCreamy Potato & Leek Soup Ingredients
- 2 tablespoons butter (or olive oil for a lighter version)
- 3 large leeks, white and light green parts only, sliced and well-rinsed
- 2 cloves garlic, minced
- 1½ pounds Yukon Gold potatoes, peeled and diced
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 cup whole milk or half-and-half
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Optional: 1 tablespoon chopped chives or parsley for garnish
Optional Add-Ins:
- A splash of white wine (added before broth for depth)
- A dollop of crème fraîche or Greek yogurt at serving
Kitchen Tool Tips
Immersion blender
Perfect for blending the soup right in the pot for a silky finish—no transferring, no mess.
Salad spinner or bowl soak
Helps thoroughly clean leeks, which are notorious for hiding grit between layers.
Fine mesh strainer
Useful if you want an ultra-smooth final texture—just strain after blending.
How to Make Creamy Potato & Leek Soup
- Melt butter in a large soup pot over medium heat. Add sliced leeks and cook for 8–10 minutes, stirring occasionally, until soft but not browned.
- Stir in garlic and cook for 1 minute. Add potatoes, broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are very tender.
- Blend the soup with an immersion blender until smooth, or leave it slightly textured if preferred.
- Stir in milk (or half-and-half) and warm through over low heat. Do not boil after adding dairy.
- Taste and adjust seasoning. Ladle into bowls and garnish as desired.
Nutritional Information
Per serving:
- Calories: 280
- Fat: 11g
- Carbohydrates: 39g
- Protein: 6g
- Fiber: 5g
- Sodium: 620mg
How to Serve
Serve hot, topped with chopped chives or parsley for freshness. Pair with crusty sourdough, a simple salad, or swirl in crème fraîche for a richer finish. Add crispy leeks or croutons for a bit of texture.
Storage
Fridge
Keeps well in an airtight container for up to 4 days.
Freezer
Freeze without milk for best texture. Add dairy when reheating. Store for up to 2 months.
Reheating
Reheat gently on the stovetop or in the microwave. Stir frequently and add a splash of broth or milk if too thick.
FAQ
How do I clean leeks properly?
Slice them first, then soak in a bowl of water or rinse well in a salad spinner—leeks hide dirt between layers.
Can I use a different type of potato?
Yes, but Yukon Golds give the creamiest texture. Russets work but may make the soup slightly grainier.
Is this soup vegetarian or vegan?
It’s vegetarian with veggie broth and dairy. Use plant-based butter and milk to make it vegan.
Can I freeze this soup?
Yes—just leave out the dairy until reheating to prevent separation or graininess.
What wine works best if I add some?
A dry white wine like Sauvignon Blanc or Pinot Grigio adds brightness without overpowering the delicate flavors.
Flavor Profile Breakdown
- Delicate & creamy: From slow-cooked leeks and Yukon Golds
- Savory: Balanced with broth, garlic, and seasoning
- Elegant but rustic: French bistro vibes with weeknight ease
- Mildly sweet: Naturally from the leeks and potatoes
Creamy Leek and Yukon Gold Potato Soup
4
servingsKeep the screen of your device on
Ingredients
2 tablespoons butter (or olive oil for a lighter version)
3 large leeks, white and light green parts only, sliced and well-rinsed
2 cloves garlic, minced
1 ½ pounds Yukon Gold potatoes, peeled and diced
4 cups low-sodium vegetable broth (or chicken broth)
1 cup whole milk or half-and-half
¾ teaspoon salt, plus more to taste
¼ teaspoon black pepper
Optional: 1 tablespoon chopped chives or parsley for garnish
- Optional Add-Ins
A splash of white wine (added before broth for depth)
A dollop of crème fraîche or Greek yogurt at serving
Directions
- Melt butter in a large soup pot over medium heat. Add sliced leeks and cook for 8–10 minutes, stirring occasionally, until soft but not browned.
- Stir in garlic and cook for 1 minute. Add potatoes, broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are very tender.
- Blend the soup with an immersion blender until smooth, or leave it slightly textured if preferred.
- Stir in milk (or half-and-half) and warm through over low heat. Do not boil after adding dairy.
- Taste and adjust seasoning. Ladle into bowls and garnish as desired.
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