Creamy Potato Leek Soup

There's something about the smell of leeks hitting hot butter that instantly transports me to a small kitchen in Lyon, watching my neighbor slice vegetables with the kind of practiced ease that only comes from decades of cooking. She never measured anything, just knew when the leeks had softened enough by the way they'd collapse into the pan. That afternoon taught me that potato leek soup isn't fancy or complicated, but it demands attention and a little patience. Now whenever I make it, I find myself moving slower, letting each step unfold naturally instead of rushing through.

I made this for my partner on a rainy Tuesday when we both felt like we needed something warm that wasn't takeout. They sat at the counter watching me work, and halfway through the blending process the immersion blender slipped and sent a small splash onto my apron, which made us both laugh harder than it should have. By the time we sat down with steaming bowls and crusty bread, the kitchen felt smaller and cozier than usual, and I realized that's really what this soup does best—it makes a space feel like a refuge.

Ingredients

• Unsalted butter and olive oil: The combination creates a richer base than either alone, and using unsalted lets you control the salt completely.
• Leeks (white and light green parts): These are the soul of the soup, sweet and mild when cooked, so don't skip the cleaning step or you'll crunch through sand.
• Yellow onion: Adds depth and sweetness that rounds out the leeks perfectly.
• Garlic: Just enough to whisper in the background, not shout.
• Yukon Gold potatoes: These have the right starch content and buttery flavor, they'll break down into a naturally creamy texture without needing extra cream.
• Celery: Often overlooked but essential for building that subtle base note.
• Vegetable or chicken broth: Low-sodium is key because you're adding salt and the soup will reduce slightly.
• Whole milk or cream: Milk keeps it light and elegant, cream makes it decadent, choose based on your mood.
• Bay leaf and fresh thyme: These herbs are gentle enough to complement without overwhelming the delicate flavors.

Instructions

Start with the soffritto base:

Heat your butter and oil over medium heat in a large pot and watch as they melt together into something golden and inviting. Add the sliced leeks and diced onion, stirring occasionally for 5 to 6 minutes until they're completely soft and starting to turn translucent, though you want to stop before any browning happens.

Build the aromatic layer:

Stir in the minced garlic and diced celery, letting them cook for just 2 minutes until the kitchen fills with that unmistakable fragrant signal that you're on the right track. You'll know it's ready when the garlic becomes pale and fragrant instead of sharp.

Add the potatoes and broth:

Toss in your diced Yukon Gold potatoes along with the bay leaf, thyme, salt, and pepper, then pour in the broth and bring everything to a boil. Once it's boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 to 25 minutes until the potatoes are so tender they fall apart when you touch them with a spoon.

Blend to your preferred consistency:

Fish out and discard the bay leaf, then use an immersion blender to purée the soup until it reaches that perfect creamy texture, or leave it slightly chunky if that's what you prefer. If you don't have an immersion blender, carefully ladle the soup into a regular blender in batches and return it to the pot, but be careful with the hot liquid.

Finish with dairy and adjust seasoning:

Stir in the milk or cream and gently reheat the soup without letting it boil, then taste and adjust the salt and pepper because seasoning is personal and your palate knows best. This is the moment to fix anything that feels off.

Optional protein variations:

For seafood, fold in any cooked shrimp, scallops, or white fish and let it warm through for just 2 to 3 minutes so it doesn't become rubbery. For bacon, simply ladle the soup into bowls and crown each one with crumbled crispy bacon.

Garnish and serve:

Top with fresh chives or parsley if you have them, and serve while it's piping hot with crusty bread on the side. The warmth is part of the whole experience.

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My friend who doesn't usually cook much made this for a dinner party once and nobody believed she'd done it herself, which is exactly the magic of this soup. It tasted complex and elegant but she'd spent less than an hour in the kitchen, which meant she actually got to enjoy hosting instead of being stressed.

Why This Soup Transforms

The real beauty is how this recipe shifts depending on what you're feeling or what's in your fridge. On a cold Thursday it's pure comfort in a bowl, but on a Friday night when you're entertaining, a handful of shrimp transforms it into something restaurant-worthy. I've added corn and peas for color, stirred in crispy pancetta, even topped it with a drizzle of truffle oil when I was feeling fancy. The base is so solid that it welcomes almost any addition without losing its essential character.

Pairing and Serving Suggestions

This soup asked to be served with something crispy and crusty to contrast its silky texture, so good bread is non-negotiable. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly and makes the whole meal feel more intentional somehow.

Kitchen Wisdom and Adaptations

I've learned that making this soup is as much about understanding your ingredients as following steps, and once you understand that principle, you can adapt it confidently. The Yukon Gold potatoes create natural creaminess without requiring cream, but you can use russets if that's what you have, just expect to blend it more. For a dairy-free version, use more good olive oil instead of butter and reach for oat or cashew milk instead of dairy, and somehow it still feels complete and satisfying. The cooking time might shift depending on how small you dice your potatoes, so always check tenderness rather than watching the clock.

• Add corn, peas, or diced carrots during the last few minutes of simmering for texture and sweetness.
• If you want to make this ahead, cool it completely and refrigerate for up to 3 days, then reheat gently on the stove with a splash of broth to restore the consistency.
• Freeze portions in airtight containers for up to 2 months, though the texture becomes slightly less creamy after thawing.

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This soup has become my reliable answer to almost any occasion, and I hope it becomes yours too. There's freedom in knowing how to make something this good.

Recipe FAQs

→ Can I make this soup dairy-free?

Yes, substitute the butter with additional olive oil and use your preferred non-dairy milk such as coconut milk, almond milk, or oat milk for a creamy dairy-free version.

→ What's the best way to clean leeks properly?

Slice the leeks lengthwise, then rinse thoroughly under cold running water, separating the layers to remove any trapped dirt or sand between the leaves before slicing.

→ Can I leave the soup chunky instead of blending?

Absolutely. For a rustic texture, skip the blending step or only partially blend the soup, leaving some potato chunks for a heartier consistency.

→ How long can I store leftover potato leek soup?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or milk if needed to adjust consistency.

→ What type of potatoes work best for this soup?

Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, but Russet potatoes also work well. Avoid waxy potatoes like red potatoes as they don't blend as smoothly.

→ Can I add other vegetables to this soup?

Yes, corn, peas, diced carrots, or even cauliflower make excellent additions. Add heartier vegetables like carrots with the potatoes, and stir in delicate ones like peas just before serving.