There’s something incredibly comforting about a warm bowl of leek and potato soup, especially when it’s made from scratch with simple, fresh ingredients. This Leek and Potato Soup Recipe strikes the perfect balance of creamy and savory, making it one of those go-to dishes that feels like a cozy hug on a chilly day.
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Why You'll Love This Recipe
I’ve made a lot of leek and potato soups over the years, but this version really stands out for its simplicity and creamy texture that comes from the cream cheese. It’s easy to make yet feels special enough for sharing with guests or a quiet night in.
- Simple ingredients: Just a handful of fresh, everyday ingredients come together to make something rich and comforting.
- Creamy texture without heavy cream: Cream cheese adds that lusciousness without weighing the soup down or making it overly rich.
- Easy to customize: You can tweak the seasoning or add garnishes to match your mood or occasion.
- Perfect balance of flavors: The mild sweetness of leeks complements the earthiness of potatoes beautifully.
Ingredients & Why They Work
Each ingredient plays its part in building the comforting character of this leek and potato soup. Choosing the right kinds of leeks and potatoes makes all the difference, along with the balance of fat from olive oil, butter, and cream cheese.
- Leeks: Use only the white and light green parts; they give a sweet, delicate flavor without bitterness. Be sure to rinse them well to get rid of any hidden grit.
- Potatoes: Starchy ones like Russets are my favorite here because they break down nicely, helping thicken the soup naturally.
- Vegetable stock: A good-quality stock adds richness without overpowering the mild flavors of leek and potato.
- Olive oil: For sautéing leeks – adds a subtle fruity note.
- Butter: For richness and a silky mouthfeel.
- Cream cheese: This is the secret to creamy, velvety texture without cream. Add as much as you like for taste and creaminess.
- Salt and pepper: Essential for seasoning – adjust to your taste after blending.
Make It Your Way
While this leek and potato soup recipe is a classic, I encourage you to make it your own. I often find myself adding my little twists depending on the season or what I have on hand—nothing fancy, just simple adaptations that make the soup feel personal.
- Variation: Sometimes I swap vegetable stock for chicken stock when I’m not vegetarian—it gives a deeper flavor that I love, especially on colder evenings.
- Herbs: Fresh thyme or a sprinkle of chives stirred in at the end adds lovely layers of aroma and taste.
- Texture tweak: Leave some potato chunks unblended for a heartier, rustic feel if you prefer a chunkier soup.
- Dairy-free option: Replace cream cheese with coconut cream or a dairy-free spread for a vegan-friendly version.
Step-by-Step: How I Make Leek and Potato Soup Recipe
Step 1: Prep the veggies carefully and thoroughly
I peel the potatoes first and cut them into roughly 1-inch cubes—this size cooks perfectly in our simmering time without falling apart too much. Leeks need a little extra care; I slice off the dark green tough tops, halve them lengthwise, and rinse well under cold water, swishing the layers to release any trapped sand or dirt. Clean leeks make a huge flavor difference, so don’t skip this step!
Step 2: Sauté the leeks gently
In a large saucepan, I warm 2 tablespoons of olive oil over medium heat and add the sliced leeks. Cooking them gently for about 5 minutes softens them without browning. Then I stir in the butter, melting it fully for that rich, silky touch, and season lightly with salt and pepper. This base is where all the flavor begins, so low and slow really pays off.
Step 3: Bring it all together and simmer
Next up, I add the cubed potatoes and pour in the vegetable stock. I bring the pot to a gentle boil before reducing the heat to medium-low, covering, and letting it simmer for about 20-25 minutes. You want the potatoes tender enough to mash easily with a fork—too mushy and your soup might get gluey, so keep an eye on it.
Step 4: Blend and finish with cream cheese
I usually blend the soup right in the pot using an immersion blender—it saves dishes and gives just the right silky texture. If you don’t have one, a regular blender works fine too; just be careful when transferring hot soup. Then I stir in the cream cheese and blend again until smooth and velvety. A quick taste test will tell you if it needs more salt or pepper.
Top Tip
After making this leek and potato soup recipe more times than I can count, I’ve learned a few tricks that really make it shine—and that I hope will help you nail it on your first try!
- Cleaning leeks thoroughly: I can’t stress this enough—rinse them in a bowl of cold water, separate the layers gently, and lift them out to avoid sand settling in the soup.
- Control the potato size: Cutting too small can make your soup gluey; I keep mine chunky enough so it thickens but still feels fresh.
- Use an immersion blender: It’s my favorite tool for soups—it blends smoothly right in the pot and saves me time on cleanup.
- Adjust seasoning after blending: Potatoes can mute flavors, so always taste and tweak salt and pepper at the end.
How to Serve Leek and Potato Soup Recipe
Garnishes
I love topping this soup with a few simple things: a dollop of crème fraîche or sour cream, some freshly chopped dill or chives for brightness, and if I’m feeling fancy, a little smoked salmon on the side turns it into an elegant meal. Crispy fried leek greens add a nice crunch and bring a little extra leek flavor that’s irresistible.
Side Dishes
Pair it with crusty artisan bread or a warm baguette to soak up every last bit. A simple green salad with a light lemon vinaigrette also complements the creamy soup beautifully, balancing the richness.
Creative Ways to Present
For special occasions, I serve the soup in pretty bowls garnished with microgreens and a drizzle of truffle oil. Sometimes, I offer it in little espresso cups for a fun appetizer or at a lunch party—it always comes as a delightful surprise.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge, and it keeps beautifully for up to 3 days. Before storing, let it cool completely to avoid condensation inside the container, which can make it watery.
Freezing
This soup freezes well — just avoid freezing the cream cheese already mixed in; instead, freeze just the potato leek base and add cream cheese fresh when reheating to keep the texture perfect. I use freezer-safe bags and usually portion it out for easy defrosting.
Reheating
Reheat this soup gently over low heat on the stove, stirring often. Adding a splash of stock or water can help loosen it up if it thickened too much in the fridge. I find reheating slowly preserves that velvety texture best without separating.
Frequently Asked Questions:
Absolutely! Just substitute the butter and cream cheese with plant-based alternatives, such as vegan margarine and cashew cream or coconut cream. The soup will still be rich and creamy, but dairy-free.
Starchy potatoes like Russets or Yukon Golds are ideal because they break down well during cooking, helping to thicken the soup. Waxy potatoes can make the soup a bit gluey or less smooth.
Yes, you can prepare the soup a day ahead, store it in the fridge, and reheat gently before serving. I recommend adding the cream cheese fresh when reheating if you froze the base soup separately for best results.
The key is to wash the leeks thoroughly. Slice them and rinse the layers separately in a bowl of cold water, lifting them out carefully, so any dirt or grit sinks to the bottom. This prevents any unpleasant texture in your soup.
Final Thoughts
This leek and potato soup recipe holds a special place in my kitchen rotation because it’s straightforward yet deeply satisfying every single time. Whether you’re feeding your family or cozying up for a solo dinner, it’s a soup that feels like home. I hope you enjoy making and savoring it just as much as I do!
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Leek and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A comforting and creamy French leek and potato soup featuring sautéed leeks, tender potatoes, and rich cream cheese for a smooth, velvety texture. Perfect as a light meal or appetizer, this soup is easy to prepare and full of classic flavors.
Ingredients
Vegetables
- 2 leeks, white and light green parts only
- 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g
Liquids and Dairy
- 3 cups vegetable stock, about 600-750 ml
- ⅔ cup cream cheese, 80 g or more to taste
- 2 tablespoons butter, 30 g
Oils and Seasoning
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Prepare Ingredients: Peel the potatoes and cut them into 1 inch (3 cm) cubes. Remove the dark green parts of the leeks, cut them in half and rinse thoroughly under cold water to remove all dirt. Slice the cleaned leeks into thin pieces.
- Sauté Leeks: Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and sauté gently for about 5 minutes until softened but not browned. Add the butter, stir well, and season with salt and pepper.
- Cook Potatoes: Add the cubed potatoes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, then reduce heat to medium, cover the pan, and simmer for 25 minutes or until the vegetables are tender.
- Blend Soup: Blend the soup directly in the saucepan using an immersion blender or transfer to a blender. Add the cream cheese and blend until the soup is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
Notes
- Serve with smoked salmon, fried leek greens, and fresh dill for added flavor and garnish.
- Use starchy potatoes like Russet for better texture and creaminess.
- Adjust cream cheese quantity based on desired richness and consistency.
- Vegetable stock quantity can be altered to make soup thicker or thinner.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
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