Name: Leek and Potato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 2 leeks, white and light green parts only; 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g; 3 cups vegetable stock, about 600-750 ml; 2 tablespoons olive oil; 2 tablespoons butter, 30 g; 2/3 cup cream cheese, 80 g or more to taste; Salt, to taste; Pepper, to taste

There’s something so wonderfully comforting about a warm bowl of this Leek and Potato Soup Recipe. With its creamy texture and subtle oniony sweetness, it’s the kind of soup that feels like a gentle hug on a chilly day—simple yet incredibly satisfying.

A close-up image shows a large white pot filled with smooth, creamy white soup. A silver ladle lifts some soup above the pot, with the soup dripping softly back into the pot. In the ladle, small bits of golden brown crunchy topping and tiny green herb pieces float on the surface of the soup. The white pot sits on a white marbled surface, and the background is softly blurred. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Leek and Potato Soup Recipe
Top Tip
How to Serve Leek and Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Leek and Potato Soup Recipe

Why You'll Love This Recipe

Honestly, this Leek and Potato Soup Recipe has become a kitchen staple for me. It’s unbelievably easy, takes minimal ingredients, but delivers maximum cozy vibes every time. Plus, it’s versatile enough to tweak and make your own.

Simple Ingredients: It uses everyday pantry and fridge items that you probably already have on hand.
Rich and Creamy Texture: The blending with cream cheese gives it a luscious, velvety finish without heaviness.
Quick to Make: From chopping to serving in under 40 minutes — perfect when time is tight but you want something hearty.
Customizable: Whether you want it dairy-free, add herbs, or jazz it up with toppings, it’s your canvas to experiment.

Ingredients & Why They Work

The magic of this soup lies in the simplicity of the ingredients and how they complement each other. The leeks bring that gentle oniony sweetness, and the potatoes add the creamy body you expect from a good soup. Using starchy potatoes like Russet really helps the soup thicken naturally as they cook down.

Flat lay of fresh white and light green leek sections, peeled whole Russet potatoes with natural brown skin, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with unsalted butter cubes, a small white ceramic bowl of smooth cream cheese, a small white ceramic bowl filled with clear vegetable stock, and whole uncracked brown peppercorns alongside coarse sea salt crystals arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Leeks: Use just the white and light green parts—they’re tender and mildly sweet; don’t forget to rinse well to remove any grit hiding between the layers.
Potatoes: I always go for Russet or other starchy varieties to achieve that silky texture when blended.
Vegetable Stock: Adds depth without overpowering; homemade or store-bought both work great here.
Olive Oil: For gentle sautéing and a touch of fruitiness.
Butter: Brings richness and helps mellow the flavors beautifully.
Cream Cheese: This is my secret for creamy, smooth soup without adding heavy cream—feel free to adjust the amount to your liking.
Salt and Pepper: Simple seasonings to bring out all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Leek and Potato Soup Recipe is how easy it is to tweak based on what you have or how you feel that day. I often switch up the creaminess, sometimes using coconut milk instead of cream cheese for a dairy-free twist.

Variation: Adding fresh herbs like thyme or rosemary in the pot while it simmers adds a lovely aroma and flavor depth—makes it feel extra special when entertaining.
Dairy-Free Version: Swap out cream cheese for coconut cream or your favorite plant-based cream for a luscious vegan option.
Slightly Chunky Texture: Blend half the soup and leave the rest chunky if you like a bit of bite and rustic feel.

Step-by-Step: How I Make Leek and Potato Soup Recipe

A white bowl filled with pale green creamy soup, topped with small pieces of pink cooked fish placed near the center to the right, along with dark green and brown caramelized vegetable strips on the left side. Fresh green dill sprigs are scattered on top along with some cracked black pepper, all set against a white marbled surface with a light beige cloth partially visible at the bottom right photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Like a Pro

Start by peeling your potatoes and cutting them into roughly 1-inch cubes—this size cooks evenly and blends nicely. For the leeks, just use the white and light green parts. Trim off the dark greens, then slice them in half lengthwise and give them a thorough rinse under cold water. Leeks can hold on to dirt, so tossing the slices in a bowl of water and swishing around is key to avoid gritty bites.

Step 2: Gentle Sauté for Maximum Flavor

Warm the olive oil in a big saucepan over medium heat, then add the sliced leeks. Patience here goes a long way—sauté gently for about 5 minutes until they’re soft and fragrant but not browned. Add the butter next and stir it in so everything melts together, then season lightly with salt and pepper. This slow softening really brings out the sweetness of the leeks.

Step 3: Simmer and Soften

Next, toss in your potato cubes and pour in the vegetable stock. Bring the pot to a boil, then reduce the heat to medium, cover it, and let everything simmer for 20-25 minutes. You can test doneness by poking the potatoes gently with a fork—they should be tender enough to mash easily.

Step 4: Blend and Finish

Once your vegetables are soft, it’s time to blend. You can do this right in the pot with an immersion blender or carefully transfer to a countertop blender. Pour in the cream cheese last and blend until the soup is smooth and creamy. Don’t forget to give it a taste—add more salt and pepper if needed.

Top Tip

From my experience coaxing out the best flavor in this soup, a few simple tips helped me nail the perfect bowl every time. These small tricks can really elevate your Leek and Potato Soup Recipe.

Perfect Leek Cleaning: Leeks trap dirt between layers—don’t skip the rinse! I always slice them, then soak in cold water and lift out to avoid any grit ending up in the soup.
Sauté Slowly: Rushing the leek sauté results in bitterness or lack of sweetness. Low and slow is the way to develop that rich flavor.
Blend with Care: Use an immersion blender directly in the pot—it keeps cleanup minimal and lets you control the texture.
Adjust Cream Cheese Amount: The cream cheese adds that silky touch—start with less and add more if you want it richer.

How to Serve Leek and Potato Soup Recipe

leek and potato soup - Serving Suggestion

Garnishes

I love topping my soup with a sprinkle of fresh dill—its bright, slightly citrusy flavor cuts through the creaminess beautifully. Sometimes I’ll crisp up some thinly sliced leek greens in a pan for a crunchy, flavorful garnish that adds color and texture.

Side Dishes

This soup shines paired with some crusty bread for dipping—and if I’m feeling fancy, a few slices of smoked salmon on the side make a lovely, elegant touch that pairs flawlessly with the mild leeks.

Creative Ways to Present

For dinner parties, I’ve served this soup in small espresso cups as a starter, garnished with microgreens and a drizzle of truffle oil. It’s a simple way to turn a humble dish into something that impresses your guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge, and it usually stays fresh for about 3-4 days. When reheating, I add a splash of stock or water to loosen the texture if it thickened up too much.

Freezing

This soup freezes beautifully. After cooling, I portion it into freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.

Reheating

To keep that silky texture, warm the soup over low heat and stir frequently. Avoid boiling again as it can change the consistency and dull the flavors.

Frequently Asked Questions:

Can I use regular onions instead of leeks?

While you can substitute regular onions, leeks provide a milder, sweeter flavor that defines this soup’s character. If using onions, consider reducing quantity by half to avoid overpowering the dish.

What kind of potatoes are best for this soup?

Starchy potatoes like Russet or Yukon Gold work best because they break down when cooked, thickening the soup naturally and giving it a creamy texture.

Can I make this recipe vegan?

Absolutely! Replace the cream cheese with coconut cream or a vegan cream cheese alternative, use olive oil instead of butter, and ensure your vegetable stock is vegan.

How thick or thin should the soup be?

This Leek and Potato Soup Recipe is flexible. If you prefer a thinner soup, add more stock. For a thicker, creamier texture, reduce the stock slightly or add a bit more cream cheese when blending.

Final Thoughts

This Leek and Potato Soup Recipe holds a special place in my kitchen. It’s one of those dishes that feels like home every time I make it—easy, nourishing, and endlessly comforting. I hope you give it a try and find it becomes your go-to like it did for me. Cozy up with a bowl, and enjoy every spoonful!