There’s something so comforting about a warm bowl of homemade soup, especially one as creamy and dreamy as this Leek and Potato Soup Recipe. It blends simple ingredients into a silky, flavorful dish that feels like a big cozy hug on a chilly day.
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Why You'll Love This Recipe
This Leek and Potato Soup Recipe has a special place in my kitchen because it’s incredibly easy to make yet feels indulgent. I love how just a few humble ingredients come together to create something so satisfying and rich.
- Simple Ingredients: You only need leeks, potatoes, stock, and a couple of pantry staples—nothing fancy required.
- Versatility: It’s perfect as a light lunch, a starter, or even a comforting dinner with some extras.
- Creamy Texture: The cream cheese adds richness without overpowering the gentle flavors.
- Customizable: You can easily tweak it with herbs, toppings, or mix-ins to suit your taste.
Ingredients & Why They Work
The magic of this Leek and Potato Soup Recipe lies in the balance of ingredients. Creamy potatoes and mild leeks create a perfect base, while butter and olive oil add depth. Using starchy potatoes and quality vegetable stock makes all the difference.
- Leeks: Only the white and light green parts – they have a subtle onion flavor and soften beautifully.
- Potatoes: Opt for starchy ones like Russet for a creamy texture after blending.
- Vegetable Stock: Use a good-quality stock for the best flavor, but you can also use homemade if you have it.
- Olive Oil and Butter: Olive oil for a gentle sauté, butter for richness and a touch of indulgence.
- Cream Cheese: Adds smooth creaminess and a touch of tang without being too heavy.
- Salt and Pepper: Essential for bringing all the flavors to life. Don’t skimp here!
Make It Your Way
I always like to make this Leek and Potato Soup Recipe my own depending on what I have. Sometimes I sneak in a pinch of nutmeg or swap cream cheese for sour cream. Don’t hesitate to play with it—it’s that kind of recipe that welcomes creativity.
- Variation: Once, I added a handful of fresh thyme while simmering, which gave the soup a lovely herbal warmth. You can also swirl in some crispy bacon or top with toasted nuts for texture.
Step-by-Step: How I Make Leek and Potato Soup Recipe
Step 1: Prepare Your Veggies Like a Pro
I start by peeling the potatoes and cutting them into roughly 1-inch cubes—that size cooks just right, not too mushy, not too chunky. For the leeks, I trim off the dark green parts and slice the white and light green sections thinly. Rinsing them well is key to avoid sandy bits—you don't want any crunch from dirt!
Step 2: Sauté the Leeks Gently
Heat olive oil in a large saucepan over medium heat and add the sliced leeks. I let them cook slowly for about 5 minutes until they're soft but not browned — that gentle aroma fills my kitchen with comfort. Then I stir in the butter and season with salt and pepper to layer the flavors.
Step 3: Simmer the Soup to Perfection
Next, I add the cubed potatoes and pour in the vegetable stock. Bring it up to a boil, then reduce to medium heat, cover, and let it simmer for 20-25 minutes. The potatoes should be fork-tender and ready to meld perfectly with the leeks.
Step 4: Blend and Finish with Cream Cheese
Once the veggies are tender, I blend the soup until silky smooth—either right in the pot with an immersion blender or in a countertop blender in batches. Then I stir in the cream cheese until it melts completely, creating that luxurious, creamy texture. Taste and adjust seasoning, and you’re done!
Top Tip
From my experience, a few little things make all the difference in this Leek and Potato Soup Recipe. These tips will help you get that perfect smooth, flavorful soup every time.
- Wash Leeks Thoroughly: Leeks can hide dirt between layers; slice and rinse well to avoid gritty surprises.
- Use Starchy Potatoes: Russets or similar potatoes break down beautifully to give you that silky texture.
- Don’t Skip Butter: It adds richness that olive oil alone can’t provide, making the flavor pop.
- Blend While Hot: Soup blends much easier when it’s warm, and you’ll get a creamier finish without waiting.
How to Serve Leek and Potato Soup Recipe
Garnishes
I like topping my soup with a little fresh dill and some crispy fried leek greens when I have them—adds a lovely color contrast and a bit of crunch. A dollop of sour cream or a sprinkle of chives works beautifully too.
Side Dishes
Serving this with some crusty bread (preferably homemade) or a buttery crostini is my go-to. Smoked salmon on the side elevates it to a meal that feels a bit fancy but is super easy to pull together.
Creative Ways to Present
For dinner parties, I like to serve the soup in little bowls with a swirl of cream and a few herb sprigs on top. Sometimes I add a small spoonful of caviar or smoked trout to make it feel special without much extra work.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to 3 days. I store leftovers in airtight containers and find the flavors actually improve a bit after resting overnight.
Freezing
I’ve frozen this soup successfully several times—just cool it completely and use freezer-safe containers. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat slowly over medium-low heat, stirring occasionally. If the soup seems too thick, just add a splash of stock or water to loosen it up. The cream cheese keeps it luscious even after reheating.
Frequently Asked Questions:
Yes! While starchy potatoes like Russets are best for that creamy texture, you can use Yukon Gold if that’s what you have—it will work fine but might be slightly less smooth. Avoid waxy potatoes as they won’t break down as well.
Leeks tend to hold dirt between their layers, so after trimming the dark green tops, slice the leeks and then soak them in a bowl of cold water for a few minutes, swishing occasionally. The dirt will sink to the bottom, and you can lift the leeks out clean on top. Repeat as needed for sandy leeks.
To make this Leek and Potato Soup Recipe vegan or dairy-free, use vegan butter or extra olive oil instead of butter, and swap the cream cheese for a plant-based cream cheese or coconut cream. The soup will still be deliciously creamy, just with a slightly different flavor.
I prefer using an immersion blender directly in the pot because it’s quick and easy, and there are fewer dishes to wash. However, if you don’t have one, carefully transfer the soup in batches to a countertop blender, making sure not to fill it too full, and use the pulse setting to avoid splatters. Either method works well.
Final Thoughts
This Leek and Potato Soup Recipe has been a go-to for me when I want something simple yet comforting. It’s one of those recipes I always return to because it’s forgiving, delicious, and just plain cozy. I hope you enjoy making it as much as I do—it’s like sharing a little warmth from my kitchen to yours. Give it a try—you’ll be hooked!
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Leek and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A classic French Leek and Potato Soup that is creamy, comforting, and easy to make. This smooth soup features sautéed leeks and tender potatoes blended with cream cheese for richness, perfect for a cozy meal.
Ingredients
Vegetables
- 2 leeks, white and light green parts only
- 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g
Liquids and Dairy
- 3 cups vegetable stock, about 600-750 ml, adjust depending on desired consistency
- 2 tablespoons olive oil
- 2 tablespoons butter, 30 g
- ⅔ cup cream cheese, 80 g or more to taste
Seasoning
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep the Vegetables: Peel the potatoes and cut them into 1-inch (3 cm) cubes. Remove the dark green parts of the leeks, cut them in half lengthwise, and rinse thoroughly under cold water to remove any dirt. Then slice the leeks.
- Sauté the Leeks: Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and sauté gently for about 5 minutes until softened. Add the butter to the pan, stir well, and season with salt and pepper.
- Cook the Potatoes: Add the potato cubes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to medium. Cover the pan and simmer for 25 minutes until the vegetables are tender.
- Blend and Finish: Blend the soup directly in the saucepan with an immersion blender or transfer to a blender until smooth. Add the cream cheese and blend again until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
Notes
- For extra flavor, serve the soup with smoked salmon or fried leek greens as a garnish.
- Add a sprinkle of fresh dill to enhance the flavor profile.
- If you prefer a thinner soup, add more vegetable stock until the desired consistency is reached.
- You can substitute cream cheese with sour cream or heavy cream for a different texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
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