There’s something truly comforting about a bowl of homemade soup on a chilly day. This Leek and Potato Soup Recipe is one of those classic dishes that smell heavenly while cooking and taste even better. It’s silky, simple, and so satisfying that you’ll want to make it again and again.
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Why You'll Love This Recipe
I’ve made this leek and potato soup countless times during cooler months, and it always feels like a warm hug in a bowl. What makes this recipe stand out is its creamy texture without needing heavy cream, plus it’s incredibly easy to customize depending on what you have on hand.
- Simple Ingredients: Just leeks, potatoes, and a few staples create a deeply flavorful soup.
- Comforting Creaminess: Cream cheese adds richness without weighing the soup down.
- Versatile Serving Options: You can dress it up with smoked salmon or fresh herbs for different occasions.
- Quick to Make: It takes less than 40 minutes, perfect for busy weeknights or relaxed weekends.
Ingredients & Why They Work
Each ingredient in this leek and potato soup plays its part perfectly: creamy potatoes provide body, while leeks give that subtle onion-y sweetness. Using vegetable stock keeps it light, and a combo of olive oil and butter ensures smooth sautéing with depth of flavor.
- Leeks: White and light green parts are tender and sweet; make sure to rinse well to remove grit.
- Potatoes: A starchy variety like Russet is ideal because it makes the soup silky and thickens naturally.
- Vegetable Stock: Adds flavor without overpowering, and you can adjust the amount to control consistency.
- Olive Oil: Used for a gentle base flavor and healthy fat.
- Butter: Adds richness and helps soften the leeks.
- Cream Cheese: Key to the luscious texture—feel free to add more if you like it creamier.
- Salt and Pepper: Essential to brighten the flavors, don’t skimp on seasoning.
Make It Your Way
I love experimenting with this soup by adding a twist or two depending on my mood. You can easily adjust the texture or boost flavors to make it your own—whether that means a hint of garlic, a sprinkle of fresh herbs, or even a swirl of cream on top.
- Variation: For an earthy touch, I sometimes add a handful of sautéed mushrooms right before blending. It adds lovely depth without complicating the recipe.
- Dairy-Free Option: Swap cream cheese for a dollop of coconut cream or use plant-based cream cheese to keep it vegan-friendly.
- Spicy Kick: A pinch of cayenne pepper or chili flakes wakes up the mellow flavors deliciously.
- Extra Texture: Reserve some diced potatoes cooked until tender and stir them back in after blending to add chunkiness.
Step-by-Step: How I Make Leek and Potato Soup Recipe
Step 1: Prepare Your Vegetables with Care
Start by peeling and dicing the potatoes into roughly 1-inch cubes. Trust me, the size matters—it ensures even cooking without turning mushy. Then, slice the leeks, but the key is to cut off the tough dark green tops and rinse the white and light green parts thoroughly. Dirt loves to hide in those layers, so a good soak and rinse under cold water saves you from gritty soup.
Step 2: Gently Sauté the Leeks
Heat olive oil over medium heat in a large saucepan. Add your leeks and cook gently for about 5 minutes, stirring occasionally until they soften but don’t brown. This slow cooking brings out their natural sweetness. Then, stir in the butter for that rich flavor and toss in a pinch of salt and pepper to season evenly before moving on.
Step 3: Cook Potatoes in Stock
Add the diced potatoes to the pot, then pour in the vegetable stock—enough to just cover the veggies or slightly more if you prefer a thinner soup. Bring it to a boil, then turn down the heat to medium, cover, and let it simmer for 20-25 minutes. You’ll know it’s ready when the potatoes are tender enough to pierce easily with a fork.
Step 4: Blend Until Smooth, Then Add Cream Cheese
Once cooked, opt to blend the soup right in the pan using an immersion blender—it saves time and cleanup. Alternatively, work in batches using a countertop blender, just be careful when pouring hot liquids. Add the cream cheese and blend again until the soup is silky smooth. Taste and adjust salt and pepper, because seasoning can shift once you add cream cheese.
Top Tip
Having made this Leek and Potato Soup Recipe dozens of times, a few simple tips have made all the difference for me, and I’d love for you to benefit from them too.
- Clean Leeks Thoroughly: I once skipped rinsing well, and the gritty surprise at the bottom was no fun—take your time with this step.
- Don’t Rush the Sauté: Cooking leeks gently unlocks their sweetness; high heat makes them bitter and tough.
- Use a Good Blender: Immersion blenders really shine here—they’re faster and safer with hot liquids.
- Adjust Stock Gradually: Add stock little by little if you want a richer, thicker soup rather than one that’s too runny.
How to Serve Leek and Potato Soup Recipe
Garnishes
My favorite way to finish this soup is with a little fresh dill sprinkled on top for brightness, and sometimes I add crispy fried leek greens for a bit of crunch and a beautiful green color. A dollop of crème fraîche or a drizzle of good olive oil also elevates the flavors.
Side Dishes
I usually serve this leek and potato soup with crusty bread or warm baguette slices—it’s perfect for dipping. For something heartier, smoked salmon on the side adds a luxurious contrast that pairs beautifully.
Creative Ways to Present
For special occasions, I’ve ladled the soup into small bowls, added a swirl of herb pesto on top, and arranged toasted nuts around the rim. It’s stunning, unexpected, and always impresses guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store the soup in airtight containers in the fridge and enjoy it within 3 days. The flavors actually deepen overnight, and the soup thickens, so you might want to add a touch of stock or water when reheating.
Freezing
This leek and potato soup freezes wonderfully. I portion it into freezer-safe containers and thaw overnight in the fridge. Just note that texture might soften slightly, but it still reheats beautifully—perfect for a quick meal later on.
Reheating
I reheat this soup gently over low heat on the stovetop, stirring often to keep it creamy and prevent sticking. If it seems too thick, a splash of vegetable stock helps bring it back to a nice consistency.
Frequently Asked Questions:
Yes, you can substitute cream cheese with heavy cream or milk, but the texture will be a bit different—cream cheese adds a nice tang and thickens the soup more. Using milk will make it lighter but less creamy, while heavy cream will give you richness but a higher calorie count.
Cut off the tough dark green parts and slice the white and light green parts. Then soak them in a bowl of cold water for several minutes, separating the layers gently with your fingers to release any dirt or sand trapped inside. Rinse under running water if needed to make sure they are squeaky clean.
Absolutely! Use a dairy-free cream cheese alternative or blend in some coconut cream for richness. Make sure your vegetable stock is vegan-friendly, and swap the butter for a plant-based margarine or just use olive oil. It’s still delicious and comforting without the dairy.
That depends on your preference! I prefer this leek and potato soup on the thicker side, almost like a chowder, but you can easily thin it out by adding more vegetable stock or water to reach your desired consistency. Just remember to adjust the seasoning after thinning it out.
Final Thoughts
This Leek and Potato Soup Recipe holds a special place in my collection because it’s a simple, humble dish that always feels like a little act of self-care. I love how easy it is to whip up but with such satisfying, creamy goodness. I hope you enjoy making it just as much as I do—there’s something about sharing this kind of food that just feels like coming home.
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Leek and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A comforting and creamy leek and potato soup made with sautéed leeks, tender potatoes, vegetable stock, and cream cheese for a smooth finish. This classic French-inspired soup is perfect for a cozy lunch or light dinner.
Ingredients
Main 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
- ⅔ cup cream cheese, 80 g or more to taste
- Salt and pepper to taste
Instructions
- Prepare vegetables. Peel the potatoes and cut them into 1-inch (3 cm) cubes. Remove the dark green parts of the leeks, cut the leeks in half, and rinse well under cold water to remove all dirt. Then slice the leeks thinly.
- Sauté leeks. Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and sauté gently for about 5 minutes until they soften. Add the butter, mix well, and season with salt and pepper.
- Cook potatoes. Add the cubed potatoes to the saucepan, then pour in the vegetable stock. Bring to a boil, then reduce the heat to medium. Cover and simmer for 25 minutes until the vegetables are tender.
- Blend soup. Blend the soup directly in the saucepan using an immersion blender or transfer to a blender. Add the cream cheese and blend until smooth. Taste and adjust seasoning with salt and pepper as needed.
Notes
- Serve the soup with smoked salmon and a sprinkle of fresh dill for added flavor.
- Fried leek greens make a delicious crispy garnish to complement the soup.
- You can adjust the cream cheese quantity to achieve your preferred creaminess.
- Use starchy potatoes like Russets for a creamy texture.
- If you prefer a thinner soup, add more vegetable stock when blending.
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
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