Creamy Potato Soup Leeks

My kitchen filled with steam one October afternoon when I decided to make a proper soup instead of the rushed broths I usually threw together. There was something about the way the leeks softened in butter, releasing that sweet onion-like perfume, that made me slow down. By the time I added the potatoes, I wasn't just cooking—I was building something warm enough to wrap around myself on the darkest days.

I made this for my neighbor who'd just moved in, showing up with a pot of it still warm and steam rising off the surface. She opened the door to that smell and I watched her shoulders relax—that's when I knew this soup did something beyond feeding hungry stomachs. It became the thing I made when someone needed comfort that didn't require explaining.

Ingredients

• 3 large leeks, white and light green parts only, cleaned and sliced: Leeks are gentler than onions and turn impossibly sweet when cooked slowly, which is the whole secret here. Clean them thoroughly by slicing lengthwise and rinsing between the layers where dirt hides.
• 700 g (1.5 lbs) potatoes, peeled and diced: Any potato works, but waxy ones hold their shape better than starchy varieties if you prefer texture; I don't, I want them to break down and thicken the soup naturally.
• 1 medium onion, chopped: This adds depth without overpowering the delicate leeks—think of it as a supporting note rather than the main melody.
• 2 cloves garlic, minced: Add this after the softer vegetables so it doesn't scorch and turn bitter in the butter.
• 900 ml (4 cups) vegetable broth: Use the best broth you have on hand; it becomes the foundation of everything creamy that follows.
• 250 ml (1 cup) whole milk or heavy cream: Whole milk keeps it lighter and still silky, but cream transforms it into something you'll dream about later.
• 2 tbsp unsalted butter: This is where the magic begins, melting into the vegetables and coating them gently.
• 1 bay leaf, 1/2 tsp dried thyme, salt and freshly ground black pepper: These simple seasonings let the vegetables shine instead of competing with them.
• Optional garnishes—chopped fresh chives or parsley, croutons, extra cream: Garnishes aren't afterthoughts; they add texture and brightness to every spoonful.

Instructions

Melt butter and coax the leeks into tenderness:

In a large pot over medium heat, let the butter melt and coat the bottom with a quiet sizzle. Add your sliced leeks and chopped onion, stirring occasionally for 5 to 7 minutes until they've surrendered to softness without taking on any color. This gentle start is non-negotiable—rushing heat will make them brown and bitter.

Wake everything up with garlic:

Stir in your minced garlic and let it cook for exactly one minute until the aroma fills the kitchen. A minute longer and it burns; less and it stays raw.

Build your soup foundation:

Add the diced potatoes, bay leaf, and thyme, then season with salt and pepper. Stir so everything mingles together, then pour in the vegetable broth and watch the heat climb.

Simmer until the potatoes dissolve into tenderness:

Bring the broth to a boil, then lower the heat and let it bubble gently uncovered for 20 to 25 minutes until a fork slides through the potatoes without resistance. This is the time to pour yourself something warm and do nothing.

Remove the bay leaf and blend into silk:

Fish out and discard the bay leaf. Using an immersion blender, purée the soup right in the pot until completely smooth and creamy, or carefully work in batches with a regular blender if you prefer—hot liquid needs respect.

Finish with cream and warmth:

Stir in the milk or cream, heating gently until it steams at the edges but never boils. Taste and adjust the seasoning until it tastes like comfort itself.

Serve with intention:

Ladle into bowls and top with whatever calls to you—fresh chives, scattered croutons, a final drizzle of cream, or nothing at all if the soup speaks for itself.

Save Pin

There's a moment right after you blend the soup when it transforms into something luxurious and thick, and the kitchen smells like butter and earth and possibility. I found that's when I knew the recipe worked—not because I followed instructions perfectly, but because the soup became what I'd been hoping for all along.

Customizing Your Soup

This soup is a canvas, and I've learned you can adjust it without breaking it. A pinch of nutmeg adds warmth and complexity that makes people wonder what you did differently. For a vegan version, swap the butter for olive oil and use plant-based milk or cream, and it loses nothing in translation. Some days I use all cream instead of milk and eat it in smaller portions like I'm treating myself to something special.

Pairing and Serving

This soup doesn't need much company, but it improves with crusty bread torn into pieces and dunked without apology. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, especially if you've used cream instead of milk. I've also learned that a good cheese course afterward feels like the natural ending to a meal that started with this soup.

Kitchen Wisdom

Making soup teaches you patience without forcing it. You can't rush the leeks, you can't skip the blending, and you can't pretend a shortcut will taste the same. But what you get in return is something that fills more than just your stomach.

• Clean your leeks thoroughly by slicing lengthwise and rinsing between layers where grit hides.
• Taste the soup before serving and adjust salt and pepper generously—it needs more seasoning than you think.
• Leftovers keep for three days refrigerated and freeze beautifully, so make a double batch and thank yourself later.

Save Pin

This soup has become the thing I make when I want to feel like I've done something kind for myself or someone else. There's no pretense in it, just vegetables and butter and time, and somehow that's enough.

Recipe FAQs

→ How do I make the soup rich and creamy?

Use whole milk or heavy cream and incorporate unsalted butter while cooking the leeks and onions. Puréeing the potatoes adds a smooth, velvety texture.

→ Can this soup be made vegan?

Yes, substitute the butter with olive oil and use plant-based milk or cream alternatives to maintain creaminess without dairy.

→ What herbs enhance the flavor best?

Dried thyme adds warmth and depth, while garnish with fresh chives or parsley provides a bright, fresh finish.

→ How can I avoid overcooking the leeks?

Cook leeks gently over medium heat until softened but not browned, about 5 to 7 minutes, to preserve their sweet flavor.

→ What is a good accompaniment for this dish?

It pairs well with crusty bread and a crisp white wine like Sauvignon Blanc for added contrast and enjoyment.

→ Why is pureeing important for this dish?

Pureeing creates a smooth, creamy texture, blending the flavors seamlessly and delivering a comforting mouthfeel.