Creamy Potato Leek Soup Recipe

There’s something almost magical about a bowl of potato leek soup, isn’t there? It feels like a warm, comforting hug from the inside out.

It’s the kind of simple, humble dish that somehow manages to feel both rustic and incredibly elegant all at once.

Why This Soup Feels Like Home

For me, the smell of leeks softening in butter is the scent of pure comfort. It instantly transports me back to my mother’s kitchen.

This soup proves that you don’t need a long list of fancy ingredients to create something truly special and deeply satisfying.

Ingredients Needed for the Recipe

• 4 medium leeks, dark green stems removed
• 1/2 large white onion, chopped
• 2 medium russet potatoes, peeled and cubed
• 1 tablespoon flour (AP or gluten-free blend)
• 1 tablespoon butter
• 4 cups chicken or vegetable broth
• 1/2 cup 2% milk
• Salt and fresh pepper to taste
• Fresh chives for garnish (optional)

The Humble Leek: More Than Just an Onion

Leeks are the quiet, sophisticated cousin of the onion, offering a milder, sweeter flavor that forms the very soul of this soup.

But they love to hide little pockets of grit, so cleaning them properly is your first, and most important, step to success.

How to make Creamy Potato Leek Soup?

The All-Important Clean

First, let’s tackle those leeks. Slice them in half lengthwise, right down the middle.

Fan out the layers under cold running water, swishing them around to evict every single speck of hidden dirt and sand.

Building a Flavor Base

In your favorite soup pot, melt that glorious butter over a gentle heat. Sprinkle in the flour and stir, stir, stir for a minute or two.

You’re making a simple roux here, which is just a fancy word for a thickener that adds incredible depth of flavor.

Bringing It All Together

Now, pour in your broth and add the cleaned, chopped leeks, the onion, and those lovely cubed potatoes.

Crank up the heat and bring everything to a lively boil—you’ll know it’s ready when the pot starts singing.

The Simmering Transformation

Once boiling, reduce the heat to low, pop on a lid, and let it all simmer gently for about 20 to 25 minutes.

You’ll know it’s done when you can pierce a potato cube with a knife without any resistance whatsoever.

The Magic of Blending

This is the fun part! Grab your immersion blender and plunge it right into the pot, blending until everything is velvety smooth.

If you don’t have a stick blender, carefully puree the soup in batches using a standard countertop blender.

The Final, Creamy Touch

While blending, slowly stream in the milk to create that lush, creamy consistency we’re after.

Finally, season generously with salt and pepper—taste as you go, because this is where you make it your own.

Tips

For an extra layer of flavor, try sautéing the leeks and onions until they’re deeply golden and sweet before adding the flour.

If the soup seems too thick after blending, just whisk in a little more broth or milk until it reaches your perfect consistency.

Let the soup rest for 10 minutes off the heat before serving; the flavors will meld together even more beautifully.

How to Store and Reheat Your Masterpiece

This soup stores like an absolute dream. Let it cool completely before tucking it into an airtight container in the fridge.

It will stay delicious for up to four days, making it the ultimate make-ahead meal for busy weeks.

Reheat it gently on the stovetop over medium-low heat, giving it an occasional stir to prevent sticking.

Perfect Pairings: What to Serve Alongside

A thick, crusty slice of sourdough bread is non-negotiable for dunking into this creamy delight.

For a lighter meal, a simple arugula salad with a sharp lemon vinaigrette provides a lovely, peppery contrast.

And for a touch of decadence, a sprinkle of crispy bacon or fried shallots on top adds wonderful texture and a salty crunch.

Delicious Variations to Try

Feeling adventurous? Stir in a handful of sharp cheddar cheese at the end for a rich, cheesy twist.

For a herby freshness, a few sprigs of thyme or a bay leaf added during simmering will infuse the soup beautifully.

And if you’re avoiding dairy, simply omit the milk and use a splash of extra broth instead—it’ll still be wonderfully creamy.

Print Recipe

Creamy Potato Leek Soup Recipe

Author: Kelsey Perez Cooking Method: Sauteing, Simmering Cuisine: American Courses: Soup Recipe Keys: D Dairy-Free F fall recipes H healthy soup W Winter Recipes

Difficulty: easy Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Cooking Temp: 212  F Servings: 4 Estimated Cost: $ 6 Calories: 180

Best Season: Fall, Winter

Description

This Creamy Potato Leek Soup is a cozy, velvety classic made with just a few simple ingredients—no heavy cream needed! Tender potatoes and sweet leeks are simmered in broth, thickened with a light roux, and blended into a silky smooth soup that’s rich in flavor but light on calories. Perfect for chilly days, it's comforting, easy to make, and loved by both kids and adults.

Ingredients

Servings

• 4 medium leeks (dark green stems removed, cleaned thoroughly)
• ½ large white onion (chopped)
• 2 medium russet or Yukon Gold potatoes (peeled and cubed)
• 1 tablespoon all-purpose flour (or gluten-free flour blend)
• 1 tablespoon butter (or olive oil for dairy-free)
• 4 cups chicken or vegetable broth (low-sodium preferred)
• ½ cup 2% milk (or unsweetened almond, oat, or soy milk for dairy-free)
• salt and freshly ground black pepper (to taste)
• fresh chives (optional, for garnish)

Instructions

1. Clean the Leeks

   Cut off and discard the root ends and tough dark green tops of the leeks. Slice them in half lengthwise, then rinse under cold water, separating the layers to remove any trapped grit.
   Gritty leeks ruin the soup—clean them well!

2. Chop and Prep

   Coarsely chop the cleaned leeks. Peel and cube the potatoes, and chop the onion.
   Uniform pieces ensure even cooking.

3. Make the Roux

   In a medium pot or Dutch oven, melt butter over low heat. Stir in flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth paste and turns golden.
   This thickens the soup naturally without cream.

4. Simmer the Soup

   Gradually pour in the broth while stirring to combine. Add chopped leeks, onion, and potatoes. Bring to a boil, then reduce heat and simmer covered for 20–25 minutes, until potatoes are very tender.
   Don’t rush this step—the potatoes must be soft for smooth blending.

5. Blend Until Smooth

   Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a countertop blender.
   Allow soup to cool slightly if using a standard blender to prevent pressure buildup.

6. Finish and Season

   Stir in milk and heat gently (do not boil). Taste and season with salt and freshly ground pepper as needed.
   For extra richness, add a splash more milk or a dollop of sour cream.

7. Serve Warm

   Ladle into bowls and garnish with fresh chives if desired. Serve hot with crusty bread or a side salad.
   Perfect for lunch or a light dinner.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7gg11%

Saturated Fat 4gg20%

Trans Fat 0gg

Cholesterol 15mgmg5%

Sodium 650mgmg28%

Potassium 950mgmg28%

Total Carbohydrate 25gg9%

Dietary Fiber 3gg12%

Sugars 5gg

Protein 4gg8%

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Calcium 60mg mg

Iron 1.2mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Clean leeks thoroughly: They trap sand between layers. Cut in half lengthwise and rinse under running water, fanning out the layers.
• Dairy-free version: Skip the butter and milk. Use olive oil for the roux and unsweetened plant-based milk or extra broth for creaminess.
• Make it chunky: Instead of blending, use a potato masher for a rustic texture.
• Add herbs: Toss in a bay leaf, sprig of thyme, or pinch of nutmeg while simmering for extra depth.
• Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight and reheat gently on the stove.

Keywords: potato leek soup, creamy potato soup, easy soup recipe, healthy comfort food, dairy-free option, homemade soup, weeknight dinner