This creamy potato leek soup has become my absolute go-to on chilly New Orleans evenings. I’ve made it at least fifteen times this fall, and it never gets old. The way the tender leeks melt into those perfectly cooked potatoes creates this incredibly comforting bowl that my kids actually ask for seconds of – and trust me, that’s saying something!
Table of contents
Creamy Potato Leek Soup Recipe
Rich, comforting potato leek soup with tender vegetables and cream that's perfect for chilly nights.
Ingredients
- 1/2 cup butter
- 2 large leeks, cleaned and sliced
- Salt and pepper to taste
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream
- 4 strips bacon, cooked and crumbled (optional)
- 2 tablespoons fried onions for topping (optional)
- Fresh thyme for garnish (optional)
Instructions
- Melt butter in a large pot over medium heat.
- Add cleaned and sliced leeks, season with salt and pepper, and cook until tender, about 15 minutes.
- Pour in chicken broth and add diced potatoes. Bring to a boil.
- Reduce heat and simmer for 30 minutes until potatoes are fork-tender.
- Use an immersion blender to puree until smooth and creamy.
- Stir in heavy cream and adjust seasoning to taste.
- Serve hot with crispy bacon or fried onions if desired.
Notes
- For vegetarian version, use vegetable broth instead of chicken broth
- Can substitute half-and-half for lighter option
- Freezes well for up to 3 months
- Tastes even better the next day
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 575Total Fat: 48gSaturated Fat: 29gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 141mgSodium: 967mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 9g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need to make this soul-warming potato and leek soup:
- 1/2 cup butter (I prefer unsalted so I can control the salt)
- 2 large leeks, cleaned and sliced (don’t skip the cleaning step!)
- Salt and freshly ground black pepper
- 1 quart chicken broth (or vegetable broth for vegetarian)
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream (half-and-half works for lighter version)
- 4 strips bacon, cooked and crumbled (optional but so good)
- Fried onions for topping (optional)
- Fresh thyme sprigs for garnish
- Large soup pot or Dutch oven
- Immersion blender (or regular blender)
Detailed Cooking Instructions
Time needed: 1 hour
Comforting potato leek soup with tender vegetables and cream.
- Prepare the leeks
Melt butter in large pot over medium heat. Add cleaned, sliced leeks with salt and pepper. Cook until tender, about 15 minutes.
- Add broth and potatoes
Pour in chicken broth and add diced potatoes. Bring everything to a rolling boil.
- Simmer until tender
Reduce heat and simmer for 30 minutes until potatoes are completely fork-tender and starting to break apart.
- Blend to perfection
Use immersion blender to puree until completely smooth and creamy. This step makes all the difference!
- Finish with cream
Stir in heavy cream and taste for seasoning. Adjust salt and pepper as needed.
- Serve and enjoy
Ladle into bowls and top with crispy bacon, fried onions, or fresh thyme if desired.
Tips & Tricks
- Clean leeks thoroughly by slicing them lengthwise and rinsing between the layers – trust me, you don’t want gritty soup!
- Don’t rush the leek cooking step – those 15 minutes of slow cooking really develop the sweet, mellow flavor.
- If your potato and leek soup seems too thick after blending, add more broth a little at a time until you reach your perfect consistency.
- For a complete dinner, I love pairing this soup with my garlic butter shrimp scampi – the flavors work so well together and it makes the meal feel extra special.
- For make-ahead meals, stop before adding the cream and store in the fridge – stir in cream when reheating.
- My kids love this soup with crusty sourdough bread for dipping – it’s become our Sunday night tradition.
You Might Also Like
- Marry Me Tortellini – When you want something equally comforting but different
Frequently Asked Questions
The secret is cooking the leeks slowly until they’re completely tender and using an immersion blender for the smoothest texture. Don’t rush the cooking process!
I keep it simple with salt, pepper, and fresh thyme. A bay leaf while simmering adds nice depth, and a pinch of nutmeg in the cream works beautifully too.
Yes! You can use half-and-half, whole milk, or even coconut milk for dairy-free. The soup will be lighter but still delicious.
It keeps beautifully for 4-5 days in the refrigerator. Actually, I think it tastes even better the next day once all the flavors have time to meld together.
According to USDA nutrition data, a typical serving of potato leek soup contains about 101 calories along with 20 grams of carbohydrates and 2 grams of protein. The exact nutrition will vary based on your specific ingredients – using cream versus milk will definitely change those numbers!
Variations & Add-Ins
- For chunky potato leek soup, blend only half the mixture and leave some texture – my 8-year-old actually prefers it this way.
- Add 1 cup of corn kernels in the last 10 minutes of simmering for a sweet twist that screams comfort food.
- For the vegetarian version of potato and leek soup
vegetarian version, swap chicken broth for vegetable broth and add extra herbs like rosemary. - Stir in 1 cup of sharp cheddar cheese after blending for an incredibly rich version that’s perfect for cold nights.
- If you want to turn this into a heartier meal, serve it alongside my bang bang chicken skewers – my kids love this combo for weekend dinners.
- For a lighter option, use half-and-half instead of heavy cream and add Greek yogurt for tang and protein.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | No | Use plant-based butter and coconut milk |
| Vegan | No | Use vegetable broth, plant butter, and coconut cream |
| Keto | No | Replace potatoes with cauliflower for low-carb version |
| Nut-Free | Yes | No nuts used in this recipe |
Storage, Freezing & Reheating
- Fridge: Keeps for 4-5 days in a sealed container (honestly tastes better the next day).
- Freezer: Freeze up to 3 months, but stop before adding cream – stir that in when reheating.
- Thawing: Thaw overnight in fridge for best texture, though you can reheat from frozen.
- Reheat: Warm gently on stovetop over medium-low heat, stirring frequently to prevent sticking.
- Make-ahead tip: I often make a double batch of this soup and freeze half for those hectic weeknight dinners.
- For safe storage, the USDA Food Safety and Inspection Service recommends refrigerating leftovers within 2 hours and keeping your fridge at 40°F or below. I always let my soup cool a bit before putting it in the fridge, but never longer than those 2 hours – especially here in New Orleans where it’s often warm!
Save This Recipe for Later
This potato and leek soup has become such a family favorite in our house. Save it for your next chilly evening when you want something truly comforting!
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