There’s something deeply comforting about a bowl of homemade potato leek soup—creamy, rich, and full of flavor. I’ve spent years perfecting this recipe, balancing the sweetness of caramelized leeks with the earthy depth of Yukon Gold potatoes. The secret lies in the slow simmer and a touch of fresh thyme. If you’re looking for a dish that warms you from the inside out, this might just be the one you’ve been waiting for.
Recipe
There’s something magical about a bowl of homemade potato leek soup—creamy, comforting, and packed with flavor so good it’ll make you forget store-bought versions exist. This recipe is my go-to for chilly evenings, lazy Sundays, or anytime I need a hug in a bowl.
The secret? A splash of cream at the end for silkiness, fresh thyme for a subtle herby kick, and a generous amount of butter to caramelize those leeks into sweet, melt-in-your-mouth perfection.
One bite of this velvety soup with its buttery undertones and tender potato chunks, and you’ll wonder why you ever settled for anything less. Trust me, once you try it, you’ll be making it on repeat—it’s that good.
Ingredients
The secret to a velvety potato leek soup lies in the quality of your ingredients—fresh, simple, and packed with flavor. Here’s what you’ll need, along with some chef-approved swaps and tips to make it shine.
- Butter (or olive oil) – Butter adds richness, but olive oil works for a lighter, dairy-free version.
- Leeks (2 large) – *Non-negotiable!* Their sweet, mild onion flavor is the soul of this soup. Trim and rinse well—grit hides in those layers.
- Yukon Gold potatoes (2 lbs) – Waxy potatoes break down creamy without turning gluey. Russets can sub in a pinch, but expect a starchier texture.
- Garlic (3 cloves) – Fresh only! Powder won’t give the same depth.
- Vegetable or chicken stock (4 cups) – Homemade stock wins, but low-sodium store-bought works. Water? Only in emergencies—it’ll taste flat.
- Heavy cream (½ cup) – For luxury. Half-and-half or coconut milk (for vegan) dials it back.
- Fresh thyme (1 tsp) – Dried thyme (½ tsp) can sub, but fresh lends a brighter, herbal note.
- Salt & pepper – Season in layers—taste as you go.
*Little win:* Garnish with chives, crispy bacon, or a drizzle of truffle oil to take it from cozy to elegant.
How to Make the Best Creamy Potato Leek Soup
Serve and garnish.
Ladle the soup into bowls and top with optional garnishes like crumbled bacon, grated cheese, or a drizzle of olive oil.
Serve warm with crusty bread on the side for a comforting meal.
Pro tip: The soup thickens as it cools, so if reheating, add a bit of broth or cream to restore the consistency.
Nutrition
This homemade potato leek soup is a hearty and nutritious dish. Below is the nutritional breakdown per serving.
| Nutrition | Per Serving |
|---|---|
| Calories | 250 |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 10mg |
| Sodium | 500mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Protein | 6g |
Chef Tips
When making potato leek soup, I always recommend using fresh, high-quality leeks—they’re the backbone of flavor here. Clean them thoroughly to remove any grit between the layers.
For creaminess, blend half the soup and leave the rest chunky. Add a splash of white wine for depth, and finish with a drizzle of olive oil or chives for brightness.
Adjust seasoning carefully—salt brings it all together.
