Creamy Leek Potato Soup

There's something about a bowl of leek and potato soup that stops time, at least for a moment. I discovered this recipe on a gray afternoon when my farmer's market haul seemed to mock me—three enormous leeks taking up half my basket—and I had nothing but potatoes and cream at home. The soup that emerged was so unexpectedly silky that I've made it dozens of times since, each batch slightly different depending on what I have on hand, but always with that same sense of quiet satisfaction.

I made this for my neighbor last winter when she'd just come home from the hospital, and watching her face as she tasted it reminded me why cooking for people matters. She texted me the next day asking for the recipe, and now she makes it every week. That's when I knew this wasn't just soup—it was the kind of comfort that actually heals.

Ingredients

• Leeks (3 large, white and light green parts only): Leeks can hide sandy grit between their layers, so slice them lengthwise first, then into half-moons, and rinse thoroughly in a colander while separating the layers with your fingers.
• Russet potatoes (3 medium, peeled and diced): These starchy potatoes break down beautifully into the broth and create that velvety texture you're after without needing excessive cream.
• Yellow onion (1 medium, diced): The onion and leeks work together to build a sweet, mellow base—don't skip sautéing them long enough to soften their edges.
• Garlic (2 cloves, minced): Mince it fine so it dissolves into the broth rather than leaving sharp little chunks.
• Unsalted butter (3 tablespoons): Use real butter here; it's the foundation of your flavor, and the water content helps everything cook evenly.
• Heavy cream (1/2 cup): This is optional but transformative—if you're avoiding dairy, whole milk works, though the soup won't be quite as luxurious.
• Vegetable broth (5 cups): Use quality broth; this soup is simple enough that the broth becomes the main character.
• Salt and black pepper: Taste as you go—you'll likely need more seasoning than you think because the potatoes absorb salt.
• Sourdough bread (2 cups, cut into 1/2-inch cubes): Day-old sourdough works best; it's already lost some moisture and will crisp up beautifully rather than turning soggy.
• Olive oil (2 tablespoons): This coats the croutons and helps them turn golden.
• Dried thyme (1/2 teaspoon): Thyme brings an herbaceous note that complements leeks like they were made for each other.
• Fresh chives (2 tablespoons, chopped): Add these at the very end as a bright, oniony garnish that wakes up your palate.

Instructions

Get your croutons started:

Preheat the oven to 375°F while you prepare everything else. This way it'll be ready when you need it, and you'll have time to work on the soup while they bake.

Build your flavor foundation:

Melt the butter in a large pot over medium heat and listen for that gentle sizzle before adding your leeks, onion, and garlic. Sauté for 6 to 8 minutes, stirring occasionally, until everything turns soft and translucent—this is where the magic happens, so don't rush it or brown it.

Add the potatoes:

Toss in your diced potatoes and cook for just 2 more minutes, letting them get coated in all that buttery goodness. You're not trying to cook them yet, just introducing them to the party.

Simmer until tender:

Pour in the vegetable broth, season with salt and pepper, and bring everything to a gentle boil. Lower the heat, cover the pot, and let it simmer for about 20 minutes until the potatoes are completely tender when you test them with a fork.

Toast those croutons:

While the soup simmers, toss your sourdough cubes with olive oil, thyme, and sea salt. Spread them on a baking sheet in a single layer and bake for 10 to 12 minutes, stirring halfway through, until they're golden and crisp all over.

Blend it smooth:

Remove the soup from heat and use an immersion blender to blend it until silky and velvety, working in batches if needed. This is where it transforms from vegetable soup into something luxurious.

Finish with cream:

Stir in the heavy cream and gently reheat the soup without letting it boil—boiling can break the cream. Taste it now and adjust your seasoning; you might be surprised how much salt it needs.

Serve with joy:

Ladle the soup into bowls and top each one generously with those crispy croutons and a sprinkle of fresh chives. Serve immediately while the croutons are still crunchy.

Pinterest

I learned something unexpected making this soup repeatedly: the joy isn't in perfection, but in the small choices you make each time. Once I added spinach because it was sitting in my crisper drawer, another time I used the last splash of white wine instead of some broth, and somehow each version felt like the best one yet.

Why Leeks Are Worth the Extra Cleaning

Leeks intimidated me for years because everyone talked about the sand trapped between layers, as if they were booby-trapped vegetables. But once you slice them lengthwise and then into half-moons, separating each layer under running water feels almost meditative, and suddenly they're not scary at all—just layers waiting to become something creamy and mild. The flavor leeks develop when cooked slowly is completely different from raw leeks; it becomes almost sweet and buttery, which is why they're the soul of this soup rather than just filler.

The Blending Question

You can make this soup chunky or smooth depending on your mood, and there's no wrong answer. I typically blend it completely because I love that velvety mouthfeel, but some people prefer leaving a few tender potato chunks visible. An immersion blender is my favorite tool here because you can control the texture exactly, working straight in the pot, though a regular blender works just as well if you remember not to fill it too full and to vent the lid slightly while blending.

Variations and Substitutions

This soup is honestly one of the most flexible recipes I know, and that's partly why I make it so often. The base of leeks and potatoes stays constant, but everything else is negotiable depending on what you have and what you're craving.

• For a vegan version, swap the butter for olive oil and use oat or cashew cream instead of dairy cream.
• A handful of fresh spinach, watercress, or even tender kale stirred in at the end adds color and nutrition without changing the character of the soup.
• If you want it thinner, add more broth; if you want it thicker, simmer it uncovered for a few extra minutes.

Pinterest

This soup has become my default dish when I want to feel like I've done something meaningful in the kitchen without spending hours there. It's one of those recipes that reminds you that the best meals don't need to be complicated—they just need to be made with care.

Recipe FAQs

→ What is the best way to prepare the leeks for this dish?

Use only the white and light green parts of the leeks. Clean them thoroughly to remove any dirt, then slice thinly for even cooking and smooth texture.

→ Can I substitute the heavy cream?

Yes, milk or plant-based cream alternatives can be used to maintain creaminess while accommodating dietary preferences.

→ How do you make the sourdough croutons crispy?

Toss sourdough cubes with olive oil, thyme, and salt, then bake at 375°F (190°C) for 10–12 minutes, turning once until golden and crisp.

→ Is it possible to make a vegan version?

Replace butter and cream with plant-based substitutes to keep the dish creamy and suitable for vegan diets.

→ What herbs pair well with this dish?

Fresh chives add a mild onion flavor, while dried thyme in the croutons enhances the herbal notes beautifully.