Easy Creamy Potato Leek Soup
on Jul 24, 2023, Updated Jan 22, 2026
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If you’re looking for a special seasonal soup recipe, you will love this Easy Creamy Potato Leek Soup! It’s a simple recipe made of minimal ingredients and topped with chives for brightness and freshness.
If you’re looking for more soup recipes, check out our Creamy Broccoli Leek Potato Soup (In 30 Minutes) and Lemon White Bean Chicken Soup.
Why You’ll Love This Recipe
- Made in one pot with minimal prep and equipment
- Comes together in under 30 minutes
- Has fewer than 10 ingredients
- Easy to scale servings and prep ahead
- Simple swaps to make this dairy-free and vegan
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Yukon Gold Potatoes: We are using Yukon Gold potatoes for this recipe because they provide a rich and velvety texture for the soup. We don’t recommend russet potatoes as they are grainier and starchier in texture.
- Alliums: For this soup recipe, we are using leeks, washed and sliced, as well as garlic as the base with extra-virgin olive oil, kosher salt, and freshly ground black pepper. While we are using olive oil for this, you can also use unsalted butter.
- Liquids: The soup is blended with vegetable broth and then finished with heavy cream. You can also use chicken broth here.
- Toppings: We are finishing the soup with a dash of sherry vinegar, which adds some tang and balances out all the vegetables, as well as fresh chives for brightness and freshness.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Wash your Leeks: Ensure you are washing your leeks after slicing them in a bowl of water, since leeks are very dirty by nature! Dry well before tossing into the base of the soup.
- Make This Vegan and Dairy-Free: Swap the heavy cream with coconut milk (or leave it out completely).
- Vinegars: We are using sherry vinegar to finish off the soup, but you can substitute it with red wine vinegar or white wine vinegar.
- Prep: You can prepare this ahead of time and reheat it on the stovetop, finishing with your chives fresh last.
- Additions: If you want some cheese in your soup, check out our Potato Leek Cheddar Soup.
- Storing: Store in an airtight container in the refrigerator for up to 4 days.
How to Make Creamy Potato Leek Soup
Step 1: Heat a pot or Dutch oven with olive oil. Sweat out your leeks with salt, pepper, and garlic.
Step 2: Add in your potatoes, toss, and then add in your broth.
Step 3: Simmer the soup until the potatoes are fork-tender. Transfer to a blender, or use an immersion blender.
Step 4: Transfer back to the pot, add in your cream. Adjust with salt and pepper to taste. Finish with vinegar, serving with chives.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this creamy potato leek soup? We have you covered!
Creamy Potato Leek Soup FAQs
To add more flavor to your potato leek soup, we love to add a splash of vinegar. You can also adjust as needed with salt, but also white sugar goes a long way too! To add a more meaty flavor, you can also add bacon.
Yes, just remove altogether! But, if you want a creamy aspect, you can add coconut milk instead of heavy cream, or use a walnut cream base.
It’s up to your preference! You can blend completely or leave it chunky.
More Soup Recipes
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Creamy Broccoli Leek Potato Soup (In 30 Minutes)
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Creamy Roasted Red Kuri Squash Soup
Vegetarian
How To Make Vegetable Broth
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Easy Creamy Potato Leek Soup
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large leeks, washed, trimmed, and finely chopped
- 4 large garlic cloves, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 large Yukon gold potatoes, washed and cubed (about 2 pounds, 5 to 6 potatoes)
- 5 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon sherry vinegar, optional
- Top with ¼ cup finely chopped chives
Instructions
- Heat extra-virgin olive oil in a large pot over medium-high heat. Add in your leeks, tossing to sweat and soften, about 2 to 3 minutes.
- Next, add your garlic, salt, and pepper, tossing until fragrant, another 2 to 3 minutes.
- Stir in your potatoes, season with salt and pepper to taste, and add your broth.
- Bring the heat to medium, medium-low and bring this mixture to a simmer until the potatoes are fork-tender.
- Transfer to a blender, or use an immersion blender until completely smooth. If using a blender, be sure to wait a couple minutes until the mixture is cool, and use the release setting to allow air to vent through.
- Transfer back to the pot and with the heat off, mix in your heavy cream and vinegar.
- Serve in soup bowls, topping with your chopped chives, a drizzle of olive oil, cream, and freshly cracked black pepper.
Notes
- Wash your Leeks: Ensure you are washing your leeks after slicing them in a bowl of water, since leeks are very dirty by nature! Dry well before tossing into the base of the soup.
- Make This Vegan and Dairy-Free: Swap the heavy cream with coconut milk (or leave it out completely).
- Vinegars: We are using sherry vinegar to finish off the soup, but you can substitute it with red wine vinegar or white wine vinegar.
- Storing: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good. I added crispy pancetta and sour cream the next day to the leftovers. So good!
Yum! So glad you enjoyed, Nikki!
Classic! And for a reason! Just updated the recipe for this dreamy, creamy potato leek soup! Hope you enjoy!