This Potato Leek Soup recipe is more than just a dish; it’s an experience. Imagine a freezing cold day, and then imagine diving into a bowl of this rich, velvety soup. It’s an easy soup recipe that comes together beautifully, making it an ideal choice for a weeknight family dinner or a hearty lunch. What truly elevates this soup is the harmonious blend of creamy Yukon Gold potatoes, crisp celery, sweet carrots, and aromatic leeks, all brought together with a decadent swirl of cream and a generous sprinkle of sharp cheddar cheese. For an extra touch of warmth, a hint of nutmeg is added, creating an unforgettable depth of flavor.

We believe soup should be an adventure in every spoonful, and this potato leek soup delivers just that. Garnishing with crunchy croutons, fresh chives, and a bit more freshly shredded sharp cheddar cheese makes each bite an absolute delight. And, of course, no bowl of soup is complete without a thick slice of crusty sourdough bread, perfect for soaking up every last drop of the creamy goodness. If you’re like us, and you find yourself craving soups weekly during the cooler months, you’ll love adding this recipe to your rotation alongside other favorites like Vegetable Barley Soup, Turkish Lentil Soup, Creamy Cauliflower Soup, Lebanese Lentil Soup, and Moroccan Carrot Red Lentil Soup. Each offers its own unique comfort, but this potato leek soup holds a special place in our hearts.

Why This Creamy Potato Leek Soup Will Become Your New Favorite

This homemade potato leek soup offers a myriad of reasons to fall in love with it:

• Unparalleled Comfort Food: There’s a reason soup is often synonymous with comfort. This creamy potato leek soup is the epitome of a warm hug in a bowl, especially during the colder months. Its rich, velvety texture and savory flavors are incredibly satisfying. Pair it with a crusty baguette or a grilled cheese sandwich for the ultimate cozy meal experience. It’s perfect for a quiet night in or a festive gathering, always delivering that comforting embrace.
• Wholesome & Simple Ingredients: Forget about bland, store-bought canned soups filled with unpronounceable ingredients. This homemade potato leek soup is crafted from basic, fresh ingredients you likely already have on hand. Using real vegetables and dairy ensures a flavor far superior to anything from a can, and you’ll have peace of mind knowing exactly what wholesome goodness you’re feeding yourself and your loved ones. It’s a healthier option that doesn’t compromise on taste.
• Excellent for Feeding a Crowd: While this recipe is perfectly scaled to serve four hungry individuals, it’s incredibly easy to double or even triple for larger gatherings. Whether you’re hosting a dinner party, a family reunion, or just meal prepping for the week, this versatile soup can be effortlessly adjusted. It also makes a fantastic, hearty vegetarian option for a big group, ensuring everyone at the table finds something delicious to enjoy.
• Quick & Easy Preparation: Despite its gourmet taste, this creamy potato leek soup is surprisingly simple to prepare. With just about 30 minutes from start to finish, it’s a perfect solution for busy weeknights when you want something homemade and nutritious without spending hours in the kitchen.

Essential Ingredients for Your Delicious Potato Leek Soup

For precise ingredient quantities and detailed instructions, please refer to the full recipe card located below.

• Potatoes: This recipe specifically calls for Yukon Gold potatoes, peeled and chopped into ½-inch pieces. Yukon Golds are prized for their naturally creamy texture and slightly buttery flavor, which holds up well in soups without becoming mushy, yet they still break down beautifully when pureed. While they are our top recommendation, you can certainly use other varieties like Russet potatoes for an even creamier, more rustic texture, or red potatoes for a slightly firmer bite if you prefer a less pureed soup.
• Leeks: You’ll need two large leeks. Remember to use only the white and light green parts, as the darker green sections can be tough and fibrous. Proper cleaning of leeks is crucial, as they tend to trap dirt and grit between their layers. We recommend slicing them lengthwise and rinsing them thoroughly under cold running water to remove any impurities before roughly chopping.
• Aromatic Vegetables: The base of this soup includes finely chopped celery and carrots. While not strictly mandatory, these vegetables add a wonderful depth of flavor and a subtle sweetness that complements the leeks and potatoes perfectly. They form a foundational “mirepoix” with the leeks, building a rich flavor profile. You could also include a finely chopped onion if desired, though the leeks provide ample oniony flavor.
• Cream: Heavy cream is the secret to achieving that luxuriously smooth and silky texture that makes this soup so irresistible. If you’re looking for a lighter option, you can substitute with half-and-half or even whole milk, though the soup will be slightly less rich. For a dairy-free or vegan version, full-fat coconut milk or a high-quality cashew cream can be used to achieve a similar creamy consistency.
• Cheese: Our go-to choice is sharp cheddar cheese for its robust, intense flavor that melts wonderfully into the soup. However, feel free to experiment with other cheeses. Gruyere offers a nutty, complex flavor, mozzarella provides a milder, stringy melt, pepper jack adds a subtle kick, and Parmesan cheese can lend a salty, umami depth. Choose what you love!
• Spices & Herbs: A small but mighty addition of nutmeg elevates this soup with its warm, slightly sweet, and aromatic notes. It truly enhances the comforting essence of the dish. A tiny pinch of cinnamon could also be used for a similar effect. Don’t forget the bay leaf, which infuses the broth with a subtle, herbaceous aroma during simmering. While optional, it adds an extra layer of complexity that is highly recommended. Freshly ground black pepper and salt are, of course, essential for seasoning.

Step-by-Step Guide: Crafting Your Creamy Potato Leek Soup

Creating this rich and flavorful potato leek soup is a straightforward process. Follow these simple steps to bring this comforting dish to life in your kitchen.

Step 1: Sauté Your Aromatics. Begin by melting the butter in a large Dutch oven or a sturdy soup pot over medium heat. Once the butter is glistening, add the minced garlic and sauté for about 2 minutes until fragrant. Next, add the prepared leeks, carrots, and celery. Continue to sauté these vegetables for approximately 5 minutes, stirring occasionally, until they begin to soften. This initial sautéing step is crucial as it caramelizes the vegetables, building a deep, savory foundation for your soup.

Step 2: Create a Flavorful Roux. Sprinkle the all-purpose flour over the sautéed vegetables. Add the salt and pepper at this stage. Stir constantly for another 2 minutes, ensuring the flour is thoroughly coated and cooked. This step creates a roux, which will act as a natural thickener for your soup, giving it that desirable creamy body and preventing a raw flour taste.

Step 3: Introduce the Broth and Potatoes. Pour in about half a cup of your vegetable or chicken broth. Stir vigorously, breaking up any flour lumps, until the mixture is smooth and slightly thickened, which should take approximately 2 minutes. This gradual addition helps to create a lump-free base. Once smooth, pour in the remaining broth, add the chopped potatoes, and drop in the bay leaf. The bay leaf will gently infuse the soup with its subtle, aromatic notes as it simmers.

Step 4: Simmer to Perfection. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for approximately 20 minutes, or until the potatoes are fork-tender. This simmering time allows all the flavors to meld together beautifully and ensures your potatoes are perfectly cooked for puréeing.

Step 5: Enrich with Cream and Cheese. Once the potatoes are tender, carefully remove and discard the bay leaf. Now, it’s time to add the heavy cream (this step is optional but highly recommended for that classic creamy texture) and the shredded cheese. Stir continuously until the cream is fully incorporated and the cheese has melted into a smooth, luscious consistency. Continue to cook for another 5 minutes over low heat, allowing the flavors to deepen and the soup to thicken slightly.

Step 6: Achieve Your Desired Creaminess. For that signature smooth texture, use a hand-held immersion blender directly in the pot to puree the soup until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender (filling no more than halfway, venting the lid, and covering with a kitchen towel to prevent pressure build-up). Blend until smooth. If your soup is too thick for your liking, you can easily thin it out by adding a bit more broth or water until it reaches the perfect consistency.

Serve your rustic potato leek soup piping hot or warm, generously garnished with crunchy croutons, a sprinkle of fresh thyme, vibrant fresh chives, and an extra dusting of your favorite cheese. Enjoy this delightful and comforting meal!

Expert Tips for the Best Potato Leek Soup

• Mastering the Roux for a Smooth Soup: When adding the flour to your sautéed vegetables, take your time. Pour in just a small amount (around half a cup) of broth first, stirring continuously and vigorously until all the flour has completely dissolved and no lumps remain. Only then should you add the rest of the broth. This technique is key to creating a smooth, perfectly thickened soup base, preventing any grainy texture.
• Achieving Your Ideal Creaminess: While heavy cream is optional, it undeniably contributes to a lusciously rich and creamy texture. If you desire a lighter soup, feel free to omit it, or substitute with half-and-half or even a splash of whole milk. For a healthier or dairy-free alternative, a dollop of Greek yogurt (stirred in at the end off the heat to prevent curdling) can add tang and creaminess, or explore plant-based options like full-fat coconut milk or a homemade cashew cream.
• Adjusting the Soup’s Consistency with Broth: The beauty of homemade soup lies in its adaptability. If your potato leek soup turns out thicker than you prefer after puréeing, simply thin it down by gradually stirring in a little more vegetable broth or even water until it reaches your desired consistency. Start with a quarter cup at a time until it’s perfect.
• Always Taste and Season Properly: This is perhaps the most important tip for any recipe. Always taste your soup before serving and adjust the seasoning as needed. You might find it benefits from a pinch more salt, a crack of fresh black pepper, or even a dash of garlic powder. For an extra layer of flavor, consider adding a pinch of paprika for smoky warmth or a hint of crushed red pepper flakes for a subtle heat. Proper seasoning can truly elevate a good soup to a great one!
• Cleaning Leeks Thoroughly: Leeks are notorious for trapping dirt between their layers. After trimming the dark green tops and the root end, slice the leeks lengthwise. Fan out the layers slightly and rinse them very thoroughly under cold running water to remove any hidden grit.