Classic Potato Leek Soup

There's something about the smell of leeks hitting hot butter that makes you stop whatever you're doing. I was sorting through the farmer's market on a chilly October afternoon when I picked up a bundle of leeks still dusty with soil, and something just clicked—I needed to make soup that day. This potato leek soup became my go-to comfort dish, the kind you make when you want something warm but not heavy, nourishing without being fussy.

I made this for my neighbor one winter when she'd just had surgery and couldn't manage much cooking. Watching her face light up when she tasted it—that moment when good food becomes exactly what someone needed—that's when I knew this recipe had staying power. She asked for the ingredients list before I'd even finished the bowl.

Ingredients

• 3 medium leeks (white and light green parts only): These are your flavor foundation, so don't skip the cleaning step or you'll have grit in every spoonful, which I learned the hard way.
• 2 tablespoons unsalted butter: Butter builds flavor here in a way oil just can't match, especially in those first few minutes of cooking.
• 1 medium yellow onion, diced: This adds sweetness and body to balance the leeks' mild, delicate flavor.
• 3 medium Yukon Gold potatoes: These varieties mash into the broth naturally, creating creaminess without a blender if you prefer a chunkier texture.
• 2 cloves garlic, minced: A whisper of garlic, not a shout—this is a delicate soup that doesn't need overwhelming aromatics.
• 4 cups low-sodium vegetable broth: Low-sodium gives you control over saltiness as the soup reduces and concentrates.
• 1 cup whole milk or heavy cream: Whole milk keeps it lighter, cream makes it richer—choose based on your mood.
• 1 bay leaf: It sits quietly in the pot and rounds out the flavor without announcing itself.
• Salt, pepper, and nutmeg: The nutmeg is optional but transforms the whole thing into something unexpectedly sophisticated.
• Fresh chives or parsley for garnish: A bright finish that wakes up the palate after warm, mild soup.

Instructions

Clean your leeks like you mean it:

Slice them lengthwise, fan out the layers, and rinse under cold water to catch any hidden grit between the rings. Pat them dry before slicing into half-moons so they don't spatter in the butter.

Build the flavor base:

Melt butter in a large pot over medium heat, then add leeks and onion. You're looking for softness after about 7 minutes, a gentle collapse without any color—this gentle cooking keeps the soup's delicate nature intact.

Wake it up with garlic:

Add minced garlic and let it perfume the pot for just 1 minute, long enough to release its aroma but not so long it turns bitter.

Simmer until potatoes surrender:

Add potatoes, bay leaf, and broth, bring to a boil, then drop the heat and cover. Simmer 20–25 minutes until potatoes break apart easily when you test them with a fork.

Blend to silky smoothness:

An immersion blender right in the pot works beautifully, or carefully pour batches into a countertop blender—the soup will be hot and steamy, so move with intention. Blend until you reach the texture you want, completely smooth or with a few small flecks of potato visible.

Add cream and warm through:

Stir in milk or cream gently over low heat, never boiling, just warming until steam rises from the surface. Taste as you go, adjusting salt, pepper, and adding that pinch of nutmeg if it calls to you.

Finish and serve:

Ladle into bowls, scatter fresh chives across the top, and add a swirl of cream or drizzle of olive oil if you're feeling generous.

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I served this soup to my partner's family at Christmas, and his usually quiet father asked for seconds. He mentioned later that it reminded him of his grandmother's cooking, something he hadn't thought about in years. Food has this strange power to unlock memories, and soup especially seems to do it.

When to Make This Soup

This is the soup you make on days when you want something nourishing but don't want to spend hours in the kitchen. It's equally welcome at a casual lunch, as a starter before dinner, or as a light supper with bread and cheese. The French know something about comfort food that doesn't require fussing, and this is a perfect example of that philosophy.

Variations That Actually Work

I've played with this recipe in different ways depending on what I have on hand or what mood I'm in. A splash of dry white wine after sautéing the leeks adds complexity without making it taste like wine—it just deepens the overall flavor profile. For non-vegetarian moments, crispy bacon bits scattered on top turn this into something hearty enough for a full meal.

A vegan version works beautifully too—substitute olive oil for butter and plant-based milk for cream, and you lose almost nothing in translation. I've also made it with half the cream and stirred in a tablespoon of white miso at the end, which sounds odd but adds a savory richness that makes people ask what your secret ingredient is.

Storage and Make-Ahead Wisdom

This soup freezes exceptionally well, though I recommend adding the cream after reheating rather than before freezing—it stays fresher that way. It keeps in the fridge for about four days and actually tastes better the next day once all the flavors have had time to settle and know each other. Reheat gently over low heat with a splash of broth to bring back the original consistency, and taste before adding more seasoning since flavors can intensify.

• Freeze without cream for best results, then add milk when you reheat.
• A squeeze of fresh lemon juice when serving brightens everything up beautifully.
• Leftovers transform into a delicious sauce for roasted chicken or fish if you reduce them slightly.

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This soup is proof that the simplest dishes, made with attention and good ingredients, often become the ones people remember. Keep this recipe close and make it often—it's the kind of comfort that builds a kitchen reputation.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of broth or milk if it has thickened. Avoid boiling to prevent the cream from separating.

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for their naturally creamy texture and buttery flavor. Russet potatoes also work well and create a slightly fluffier consistency when blended.

→ How do I properly clean leeks?

Slice leeks lengthwise and rinse under cold running water, separating the layers to remove trapped dirt and grit. You can also soak sliced leeks in a bowl of water, allowing sediment to sink to the bottom.

→ Can I freeze potato leek soup?

Yes, but freeze the base before adding cream. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in fresh cream before serving.

→ How can I make this soup vegan?

Replace butter with olive oil and use full-fat coconut milk, cashew cream, or your preferred plant-based milk instead of dairy cream. Choose certified vegan vegetable broth to ensure all ingredients align with vegan standards.

→ What can I serve with potato leek soup?

This soup pairs beautifully with crusty bread, garlic croutons, or a simple green salad. For a heartier meal, serve alongside grilled cheese sandwiches or a fresh baguette with butter.