Creamy Potato Leek Soup

Creamy, comforting Potato Leek Soup – made with just six simple ingredients. This soup is packed with the delicious flavors of potatoes, leeks, garlic, and a hint of fresh thyme. The perfect way to warm up on a cold day!

Nothing warms you up on a cold day like a big bowl of soup… and this Leek and Potato Soup is my latest obsession. I’ve made it three times in the past few weeks, and I have the feeling it’s going to be on permanent rotation all winter long.

There’s so much I love about it, from the short ingredient list to the simple instructions to the fact that it pairs well with literally any of your favorite meals. But the thing I love most about it is the amazing flavor.

It’s a little hard to believe, actually, that such simple ingredients can pack in so much flavor. But one bite and you can taste every single ingredient… and the combination is SO delicious.

This Potato Leek Soup needs nothing (it’s perfect as is) but it’s also fun to jazz up with any of your favorite toppings. From crumbled bacon to green onions to croutons and more, it’s delicious any way you devour it.

what you’ll need for this recipe

Potatoes – You’ll need 2 pounds of potatoes, which is about 5-6 medium potatoes. I used Yukon Gold for their creamy texture and buttery flavor, which is perfect in this soup. If you can’t find Yukon Gold, substitute another type of yellow potato (or Russet in a pinch!)

Leeks – You’ll need 3 large leeks (or 4-5 smaller ones) for a total of 4 cups chopped. Leeks have a mild, sweet, onion-like flavor that becomes even more sweeter when cooked. This flavor pairs beautifully with the potatoes and garlic.

Garlic – Fresh minced garlic complements the milder garlic flavor in the leeks. I used 4 large cloves.

Broth – Chicken broth or vegetable broth both work well in this recipe. (Use vegetable broth to keep it vegetarian!)

Seasonings – Fresh thyme, salt, and pepper are the only seasonings I used… and honestly the only seasonings necessary for this soup! Check out my ideas below for variations and toppings.

Heavy cream – Heavy cream blends in with this soup, adding a level of richness and an extra smooth, creamy finish.

how to make potato leek soup

Sauté the leeks and garlic. Heat olive oil in a large soup pot. Sauté the leeks until tender, then add the minced garlic and sauté for an additional minute.

Add the potatoes, broth, and seasonings. Add the chopped potatoes, broth, salt, pepper and thyme. Bring to a boil, then reduce heat and cover. Simmer for 20 minutes, until potatoes are tender. Remove from heat.

Blend until smooth. Use an immersion blender to blend the soup until smooth and creamy. Be careful not to over-mix as the potatoes can become gummy. If you don’t have an immersion blender, this can also be done in a regular high powered blender.

Add the cream. Once the soup is smooth, add in the cream and blend once more to mix in the cream.

potato leek soup toppings

This soup is delicious as is OR with any of your favorite toppings! Some of our favorites include:

• Cooked, crumbled bacon
• Croutons
• Chives or green onion
• French fried onions
• Olive oil drizzle
• Shaved parmesan
• Fresh cracked pepper

helpful tips

Add the garlic after the leeks – this ensures that the leeks have time to get nice and tender and sweet without burning the garlic. The garlic really only needs about a minute alone in the pot with the leeks.

Chop the potatoes to 1 inch – although it can be tempting to chop them into large pieces to save time, the smaller size allows the potatoes to soften up more quickly on the stovetop.

Be sure ingredients are tender – When in doubt, over-cook the mixture before blending. For best results, the potatoes should be very tender before you remove them from the heat to blend.

Don’t over-blend – Once the soup is smooth and creamy, there’s no need to keep going. Over-blending can result in a gummy texture that nobody wants!