Name: Creamy Leek and Potato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 2 leeks, white and light green parts only; 12 oz potatoes, starchy such as Russet, cut into 1 inch cubes; 3 cups vegetable stock (600-750 ml); 2 tablespoons olive oil; 2 tablespoons butter (30 g); 2/3 cup cream cheese (80 g or more to taste); Salt, to taste; Black pepper, to taste

There’s something incredibly soothing about a bowl of warm, velvety soup on a chilly day, and this Creamy Leek and Potato Soup Recipe hits that mark perfectly. It’s simple, elegant, and has this subtle sweetness thanks to the leeks that just makes you want to sit down and enjoy every spoonful.

A close-up image shows a large white pot filled with smooth, creamy white soup. A silver ladle lifts some soup above the pot, with the soup dripping softly back into the pot. In the ladle, small bits of golden brown crunchy topping and tiny green herb pieces float on the surface of the soup. The white pot sits on a white marbled surface, and the background is softly blurred. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Leek and Potato Soup Recipe
Top Tip
How to Serve Creamy Leek and Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Leek and Potato Soup Recipe

Why You'll Love This Recipe

I always think of this soup as my go-to when I want to whip up something comforting without too much fuss. The flavors are classic but feel a bit luxurious with that creamy texture. Plus, the ingredients are so straightforward, you might already have them in your kitchen.

Simple ingredients: Uses just leeks, potatoes, cream cheese, and a few pantry staples, which makes it easy to gather and prepare.
Comfort food classic: The smooth, creamy texture makes it feel like a warm hug in a bowl.
Adaptable and forgiving: You can adjust the consistency and richness based on what you have or prefer.
Quick and satisfying: Ready in under 40 minutes, saving you time yet making you look like a kitchen pro.

Ingredients & Why They Work

Each ingredient plays a role in building the final comforting flavor and texture. I always recommend choosing fresh, firm leeks and starchy potatoes — that’s key to the perfect creamy, thick soup without needing to add flour or other thickeners.

Flat lay of fresh white and light green leek sections, peeled whole Russet potatoes with natural brown skin, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with unsalted butter cubes, a small white ceramic bowl of smooth cream cheese, a small white ceramic bowl filled with clear vegetable stock, and whole uncracked brown peppercorns alongside coarse sea salt crystals arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Leeks: Use only white and light green parts; they add sweetness and mild onion flavor without overpowering.
Potatoes: Starchy ones like Russet give the soup its creamy body once blended.
Vegetable stock: Boosts flavor and controls the soup's consistency; homemade or good-quality store-bought both work.
Olive oil and butter: For gentle sautéing and richness, combining both gives a nice depth.
Cream cheese: The secret to that luscious creaminess and subtle tang; don’t skimp on this!
Salt and pepper: Essential for seasoning — adjust to taste after blending.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Creamy Leek and Potato Soup Recipe is how easy it is to tweak. I usually stick to the classic, but sometimes I like to boost it with a few extras depending on the season or my pantry mood.

Variation: Adding fresh thyme or a bay leaf during cooking adds an aromatic twist I find irresistible—just remove before blending.
Dairy-free option: Swap cream cheese for coconut cream or cashew cream for a lovely, vegan alternative that’s still creamy.
Extra heartiness: Toss in a handful of cooked bacon bits or sautéed mushrooms for a meaty depth.

Step-by-Step: How I Make Creamy Leek and Potato Soup Recipe

A white bowl filled with pale green creamy soup, topped with small pieces of pink cooked fish placed near the center to the right, along with dark green and brown caramelized vegetable strips on the left side. Fresh green dill sprigs are scattered on top along with some cracked black pepper, all set against a white marbled surface with a light beige cloth partially visible at the bottom right photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies Right

Start by peeling your potatoes and cutting them into roughly 1-inch cubes—that size helps them cook evenly and blend smoothly. For the leeks, I always trim off the tough dark green parts, then slice the remaining whites and light greens into rings. Give them a good rinse under cold water because leeks tend to hide dirt between their layers, and you want to avoid gritty bites!

Step 2: Sauté Gently to Bring Out Flavors

Heat your olive oil in a large saucepan over medium heat. Toss in the sliced leeks and sauté gently for about 5 minutes until they’re soft and fragrant—don’t rush this step or you’ll miss out on that sweet leek aroma. Stir in the butter next, then season with salt and pepper to start layering the flavor.

Step 3: Cook Until Tender

Throw your cubed potatoes into the pan, then pour in the vegetable stock—enough to just cover the veggies. Bring everything to a boil, then turn the heat down to medium, cover partially, and let it simmer for 20-25 minutes. You’ll know it’s ready when you can easily poke the potatoes with a fork and they feel tender but not mushy.

Step 4: Blend and Finish with Creaminess

Once the veggies are cooked, blend the soup directly in the pot with an immersion blender or transfer carefully to a regular blender. Add your cream cheese and blend again until silky smooth. Taste and adjust seasoning with salt and pepper. This part is where the soup really turns into that creamy, dreamy bowl you’ve been waiting for.

Top Tip

I’ve made this soup dozens of times now, and a few little tricks have helped me nail perfect texture and flavor every time without stress.

Clean leeks thoroughly: Because leeks trap dirt, peeling and washing them carefully saves you from sandy bites that ruin the experience.
Sauté slow and low: Cooking the leeks gently really brings out their natural sweetness and softens the texture for a smooth blend.
Add cream cheese last: Blending it in at the end keeps that fresh cream flavor and prevents curdling.
Adjust consistency with stock: If your soup is too thick after blending, simply stir in a little more stock to reach the perfect silky pour.

How to Serve Creamy Leek and Potato Soup Recipe

leek and potato soup - Serving Suggestion

Garnishes

I love topping this soup with a sprinkle of crispy fried leek greens or some fresh dill—it adds such a nice punch of color and fresh herbal notes. A dollop of sour cream or a drizzle of good olive oil also works wonders for an extra creamy finish.

Side Dishes

To make a satisfying meal, I usually pair it with crusty bread or a warm baguette to mop up the leftovers. Sometimes smoked salmon on the side lifts the whole dish, giving it a little elegant flair.

Creative Ways to Present

For dinner parties, I’ve served this soup in small espresso cups as amuse-bouches with a tiny sprig of dill on top. It’s a lovely way to surprise guests with something simple yet sophisticated.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. It keeps its flavor beautifully, and you’ll find the texture might thicken slightly, so just stir in a splash of stock or water when reheating.

Freezing

This soup freezes really well, which is a huge plus. I divide it into portions in freezer-safe containers, then thaw overnight in the fridge before reheating. Just be mindful that cream cheese can sometimes change texture a bit after freezing, so a gentle stir during reheating helps.

Reheating

I reheat it gently on the stove over low heat, stirring often to avoid sticking or scorching. Microwave works too, but be sure to heat in short bursts and stir in between for even warmth.

Frequently Asked Questions:

Can I use other types of potatoes for this Creamy Leek and Potato Soup Recipe?

You definitely can, but starchy potatoes like Russet or Yukon Gold are your best bet for that velvety texture. Waxy potatoes may not give you the same creamy consistency when blended.

How do I clean leeks properly?

Leeks are notorious for trapping dirt between their layers. To clean them well, slice the white and light green parts, then soak in a bowl of cold water, swishing them around to let the grit fall to the bottom. Rinse again if needed before cooking.

Can I make this Creamy Leek and Potato Soup Recipe vegan?

Absolutely! Just swap the butter for olive oil or vegan margarine, and replace the cream cheese with a dairy-free cream alternative like cashew cream or coconut cream. The soup will still be creamy and delicious.

What’s the best way to reheat the soup without it separating?

Reheat gently over low heat on the stove while stirring frequently to keep the texture smooth. Avoid boiling the soup, as this can cause the cream cheese to separate. Adding a splash of stock can help restore creaminess if needed.

Final Thoughts

This Creamy Leek and Potato Soup Recipe has been a staple in my kitchen for years — it’s just so easy to make and yet always feels special. Whether you’re tucked in for a quiet night or need a cozy dish for friends, you’ll find it hits all the right notes. Give it a try and you’ll see why it’s become one of my absolute favorites to recommend.