Save This velvety soup combines tender Yukon Gold potatoes and sweet leeks, gently cooked and puréed to smooth perfection. Butter and aromatic onions are sautéed to bring out delicate flavors before simmering in a rich stock. Cream and milk are stirred in last to add a luscious texture and warmth without boiling. Serve garnished with fresh chives and crusty bread for a comforting, light meal that's both gluten-free and vegetarian when using proper stock.
The first time I made potato leek soup, it was a complete accident. I had bought leeks for something else entirely, but a rainy Sunday kept me indoors and suddenly I needed comfort food more than anything. That pot of soup saved the day, and now it's become my go-to whenever life feels overwhelming.
Last winter, my neighbor came over unexpectedly while this soup was simmering. The smell had drifted through the open window, and she followed it right to my door. We ended up eating bowls of it by the fireplace while the snow fell outside, and she still asks me for the recipe every time we talk.
Ingredients
- Unsalted butter: The foundation of that rich, velvety mouthfeel you want in a cream soup
- Large leeks: White and light green parts only, because the dark green bits can make your soup bitter and tough
- Medium onion: Provides that subtle sweetness that balances the earthy potatoes
- Yukon Gold potatoes: These are non-negotiable for creamy texture without any graininess
- Vegetable or chicken stock: The liquid backbone that carries all the flavors
- Heavy cream and whole milk: This combination gives you richness without being overwhelmingly heavy
- Salt and freshly ground black pepper: Taste and adjust at the end because the salt needs will vary based on your stock
- Fresh chives: That little pop of color and mild onion flavor makes everything look intentional
Instructions
- Build your flavor base:
- Melt the butter in a large pot over medium heat, then add the sliced leeks and chopped onion. Let them cook gently for 6 to 8 minutes, stirring occasionally, until they're soft and fragrant but haven't taken on any color.
- Add the potatoes:
- Stir in the diced potatoes and let them hang out in the pot for a minute, getting coated in all that buttery vegetable goodness.
- Simmer everything together:
- Pour in the stock and bring it to a boil before dropping the heat to a gentle simmer. Cover and let it cook for about 20 minutes, until the potatoes are completely tender and ready to surrender to the blender.
- Transform into velvet:
- Remove the pot from heat and use an immersion blender to purée everything until silky smooth. If you're using a regular blender, work in batches and be extra careful with hot liquid.
- Add the creamy finish:
- Stir in the cream and milk, then return the soup to low heat just to warm through. Don't let it come to a boil at this point, or the cream might separate.
- Season and serve:
- Taste and add salt and pepper as needed, then ladle into bowls and top with fresh chives. Serve with crusty bread if you want to make it a proper meal.
Save My daughter used to call this 'cloud soup' when she was little, and honestly I can't think of a better name. There's something so peaceful about a bowl of pure white, creamy soup that makes everything feel right with the world.
Making It Lighter
I've made this soup with half and half instead of heavy cream, and honestly it's still delicious. You can also increase the potato ratio slightly to thicken without as much dairy. The key is blending it really well so that natural starch from the potatoes does some of the heavy lifting.
Flavor Variations
Sometimes I add a pinch of nutmeg at the very end, which gives it this subtle warmth that people can't quite put their finger on. A splash of dry white wine while the leeks are cooking adds brightness, and fresh thyme or bay leaf during simmering gives it an entirely different personality.
Serving Suggestions
This soup shines alongside a simple green salad with vinaigrette, but it's also perfect as a first course for a dinner party. I love serving it in mugs for casual gatherings, or in pretty bowls with an extra swirl of cream on top for company.
- Crispy pancetta or bacon crumbles on top add a salty contrast
- A dollop of crème fraîche in the center makes it feel extra fancy
- Toasted pumpkin seeds bring texture and earthiness
Save Something magical happens when you take simple, honest ingredients and give them time and attention. This soup is proof that comfort doesn't have to be complicated.
