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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.