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The Ultimate Creamy Potato Leek Soup (Classic & Easy)

A close-up of a bowl of creamy, pale leek soup topped generously with freshly chopped green chives.
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This recipe translates the classic French technique for a velvety smooth potato leek soup. We focus on building flavor by properly sweating the leeks before simmering them with potatoes. You get a comforting, rich soup that feels restaurant-quality but is simple for your weeknight table.

Ingredients

Scale
  • 3 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound Russet or Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Fresh chives, for garnish (optional)

Instructions

  1. Clean the leeks: Slice the leeks thinly, then place them in a bowl of cold water. Swirl them around to release grit, then lift them out of the water (do not pour the water out, as the grit settles at the bottom). Repeat this washing process two more times until the leeks are completely clean. Drain well.
  2. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the cleaned, sliced leeks. Cook them slowly, stirring occasionally, for 8 to 10 minutes until they are very soft and translucent. Do not let them brown; you are sweating them to bring out their sweetness.
  3. Add the diced potatoes, broth, and water to the pot. Increase the heat to medium-high and bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender, ensuring the lid vent is open and covered with a towel to allow steam to escape. Blend until silky smooth, then return the soup to the pot.
  6. Stir in the heavy cream (or coconut milk) and season with salt and pepper. Heat gently over low heat until warmed through; do not boil after adding the cream.
  7. Taste the soup and adjust the seasoning if needed. Serve immediately, garnished with fresh chives if you like.

Notes

  • Use Yukon Gold potatoes; their starch content helps create a naturally creamy texture when blended.
  • If your soup seems too thick after blending, add a splash more broth or water until you reach your desired consistency.
  • For a richer flavor, substitute half the butter with bacon fat and top the finished soup with crispy bacon pieces.

Nutrition

Find it online: https://kitchenslang.com/creamy-potato-leek-soup-easy-leek-soup/