Creamy Potato Leek Soup

Easy, creamy, rich, and delicious, my Potato Leek Soup is made with just a few simple ingredients and comes together in a snap. This soup is perfect on its own with a chunk of crusty bread, or alongside your favorite salad or sandwich.

Simple but splendid

When it comes to soups, my creamy potato leek soup is proof that you don’t need to use a ton of complicated ingredients to make something that will knock your socks off.

The first time I made this soup, I couldn’t believe how luxurious it tasted; the silky creamy texture is perfectly complemented by the subtle but present flavor of the leeks, and the garnish of fresh thyme and chives or green onion finishes the soup perfectly.

Whether you’re looking to impress dinner guests or simply feed your family, potato leek soup is sure to be a hit every time.

Since it can be made ahead of time, this soup is great as a first course for a dinner party, but is equally wonderful alongside a grilled cheese sandwich or steak sandwich.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Leeks. I’m using 3 large leeks for this soup. Leeks can be quite sandy so be sure to clean them very well and just use the white and light green parts only. The green tops can be composted.
• Potatoes. I like the creamy consistency of Yukon Gold potatoes, but you can use other potatoes as well.
• Wine. A dry white wine, such as Sauvignon Blanc is preferred for this creamy leek and potato soup.
• Stock. Use low-sodium or homemade chicken stock for best results and for better control over sodium levels in your soup.
• Herbs. I like to finish this soup with sliced chives or green onions. You can use dried or fresh thyme in the soup, but fresh thyme sprigs make a nice optional garnish as well.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. In a large pot over ~medium heat, saute the leeks in butter until they soften, then add the garlic and cook until fragrant.
2. Add the potatoes and mix well.

3. Add the wine and cook until it mostly evaporates.
4. Add the chicken stock and dried thyme and bring to a boil while gently using a wooden spoon to dislodge any brown bits from the bottom of the pot. Once boiling, reduce the heat and allow the soup to simmer with the lid partially cracked.
5. Simmer until the potatoes are fork-tender.
6. Once tender, use an immersion blender to puree the soup until smooth.

7. Add the cream and parmesan cheese and simmer for another 5-10 minutes or until the soup thickens.
8. Taste test the soup and season with salt and pepper as needed. Serve in bowls with a sprinkle of chive or green onion and a drizzle of extra virgin olive oil.

More creamy soup recipes

If you love rich, velvety soups, give these other favorite recipes a try!

• Creamy tomato soup
• The best corn chowder
• Creamy mushroom soup