Name: Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 3 tablespoons unsalted butter; 4 large leeks (white and light green parts only), cleaned and chopped; 2 cloves garlic, minced; 4 cups low-sodium chicken broth; 2 cups water; 2 pounds Yukon Gold potatoes, peeled and diced; 2 teaspoons salt; 1 bay leaf; 1/2 teaspoon ground black pepper; 1 cup heavy cream; Chopped fresh chives, for garnish (optional)

Why You’ll Love Potato Leek Soup Recipe

You’ll love this recipe because it delivers luxurious flavor and texture without fuss. The leeks offer a delicate onion‑like aroma, the potatoes provide a velvety base, and the cream brings everything together into a silky, comforting bowl. Whether you’re serving guests or simply treating yourself, this soup feels elevated yet achievable. Plus, it’s versatile: serve it hot, garnish it however you like, or even chill it for a refreshing variation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter
large leeks (white and light green parts only), roughly chopped
garlic cloves, peeled and smashed
Yukon Gold potatoes, peeled and roughly chopped into ½‑inch pieces
chicken or vegetable broth
bay leaves
fresh thyme sprigs
salt
ground black pepper
heavy cream
finely chopped chives (for serving)

Directions

Melt the butter over medium heat in a large soup pot. Add the chopped leeks and garlic and cook, stirring regularly, until soft and wilted (about 10 minutes). Adjust the heat as necessary so the leeks don’t brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for about 15 minutes, or until the potatoes are very soft.
Remove the bay leaves and thyme sprigs. Purée the soup until smooth — either with a handheld immersion blender or by working in batches in a standard blender (be careful with hot liquid).
Stir in the heavy cream and bring to a gentle simmer. Taste and adjust the seasoning with salt and pepper. If the soup is too thin, simmer it uncovered a little to thicken; if too thick, add a bit of water or stock to reach your desired consistency.
Serve hot, garnished with chopped chives or any fresh herbs you like.

Servings and timing

Servings: 6
Prep Time: approximately 25 minutes
Cook Time: approximately 40 minutes
Total Time: about 1 hour 5 minutes

Variations

For a vegetarian version, use vegetable broth in place of chicken broth.
To make it dairy‑free, you can substitute the heavy cream with a plant‑based cream or full‑fat coconut milk (though flavor and texture will vary).
For a chilled version (like a vichyssoise), allow the soup to cool, then refrigerate until cold and serve with chopped fresh herbs or a drizzle of olive oil.
Add mix‑ins such as cooked bacon bits, sautéed mushrooms, or even diced ham for more hearty texture.
For extra green flavor, stir in a handful of chopped spinach or watercress just before serving.

Storage/Reheating

Storage: Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.
Freezing: You can freeze the soup without the cream for up to 3 months. When ready to use, thaw in the refrigerator overnight, reheat on the stovetop until hot, then add the cream and bring to a simmer.
Reheating: Rewarm gently on the stovetop over medium‑low heat, stirring occasionally to prevent sticking. If the soup has thickened in the fridge, add a splash of broth or water to loosen it. Once heated through, stir in the cream (if not already added) and serve.

FAQs

What type of potatoes should I use?

Yukon Gold potatoes are recommended because their texture and natural creaminess make them ideal for puréeing into a smooth soup. They also hold their shape well during cooking.

Do I need to wash the leeks?

Yes — leeks often trap grit and soil between their layers. After trimming off the root end and dark green tops, slice them, then rinse them thoroughly under cold running water, separating the layers to remove any hidden sand.

Can I skip the cream?

You can, but the cream contributes to the soup’s rich, silky mouthfeel. If you omit it, the soup will still taste good but will have a lighter texture and less of the ‘luxury’ feel.

Can I use an immersion blender or a regular blender?

You can use either. An immersion blender is very convenient right in the pot. If using a regular blender, work in batches, fill the jar no more than halfway, leave the lid vented (cover loosely with a towel) to allow heat to escape safely.

Can I make this soup ahead of time?

Yes — you can prepare the soup and refrigerate it (without cream) or freeze it (without cream). When ready to serve, add the cream and reheat gently.

What should I serve with this soup?

This soup is excellent with crusty bread, a green salad, a sandwich, or as part of a multi‑course menu. It pairs well with simple accompaniments so the soup remains the star.

How can I change the flavor profile?

You can swap or add herbs (thyme is standard), or sprinkle toppings like crispy bacon, sautéed leeks, or shredded cheddar. For a smoky twist, you could incorporate a bit of smoked paprika.

What consistency should the soup have?

After puréeing and adding the cream, the soup should be smooth and coat the back of a spoon. It should pour easily but not be watery — if too thick, thin with stock; if too thin, simmer a bit uncovered.

Is this soup gluten‑free?

Yes — as written, the soup is naturally gluten‑free (provided you use gluten‑free broth).

Can I make this vegan?

You can approximate a vegan version by using vegetable broth and swapping the heavy cream for a plant‑based alternative (such as cashew cream or full‑fat coconut milk). The flavor will differ slightly but will still be creamy and comforting.

Conclusion

Whether you’re looking for a cozy meal on a chilly evening or an elegant starter for a dinner with friends, this potato‑leek soup hits the mark. It strikes a beautiful balance between simplicity and sophistication — moment to moment comfort wrapped in classic French flavours. Give it a try, make it your own with favourite toppings or adapt it to your dietary needs, and enjoy a bowl that feels both nourishing and special.