Creamy Potato Leek Soup

The winter months are synonymous with curling up next to the fireplace with a piping hot bowl of soup. The kind of soup that sticks to your ribs. Comforting soup like Creamy Potato Leek Soup.

bowl of leek and potato soup with text overlay for facebook


The next time you have a hankering for a French classic dish, this smooth soup is a great recipe that the whole family can enjoy. Even the pickiest of eaters.

A Classic French Soup

With a blizzard coming to Baltimore, I decided it was the perfect time to prepare an entire French meal, kicking it off with Creamy Leek and Potato Soup.

And I obviously, wasn’t going to stop there. I had time on my hands. My entree was a sticky French Baked Chicken made with orange marmalade and olives and then an Endive & Ham Gratin.

Fun facts: Leek soup originated in Wales, England. Potato soup originated in the country of Peru. Leek and Potato soup, also known as Vichyssoise, is believed to hail from France.

That said, many other countries have claimed it too. And why not? It is flipping delicious! Not to mention easy to make, cost-friendly, and something even the most picky eaters will enjoy.

overhead shot of two bowls or leek and potato soup

How to Clean a Leek

Leeks are known for carrying dirt between each layer. If you choose not to clean them, there is a high chance your soup will be gritty with the remnants of the Earth.

  1. Trim the roots: Place the leek on the cutting board and trim the roots off the ends, discard.
  2. Trim the dark green tops: Cut off the dark green tops of the leek, leaving only the white and light green parts.
  3. Cut lengthwise or in discs: With the leek now mostly white and light green, cut it in half lengthwise or into discs, whichever works best for you..
  4. Fan out the layers: For lengthwise, hold each half under running water, fanning out the layers to allow water to flow between them. If you cut them into discs, pressing out circles using your thumb into a colander and then rinse well.
  5. Inspect for dirt: Check between the layers for any dirt or sand. Leeks often trap soil between their layers.
  6. Clean thoroughly: Rinse the leek halves under running water, making sure to wash away any remaining dirt.
  7. Slice or chop as needed: Once cleaned, you can slice or chop the leek according to your recipe’s requirements.
  8. Pat dry: Use a paper towel or clean kitchen towel to pat the leeks dry if needed.
sliced leeks on a cutting board

Potato Leek Soup Ingredients

The list looks lengthy, but a lot of it are pantry staples.

  • Leeks – When you buy a fresh leek, you always need to make sure to rinse them well. They are known for carrying lots of dirt. See the steps below for how to clean a leek.
  • Unsalted butter – I always opt to use unsalted butter when cooking. That way I can control the amount of salt that goes into it.
  • Shallots – The minced shallots add a dimension of flavor and texture to this soup that is unmatched. When paired with the garlic, it’s all the flavor you need.
  • Garlic cloves – You can’t have a soup without garlic! There are suggested measurements, but as always, you measure that with your heart.
  • Vegetable stock – If you are trying to keep this a vegetarian soup, stick with vegetable broth or stock. However, you can use chicken broth or chicken stock if that’s all you have on hand.
  • Yukon Gold potatoes – Not all potatoes are good for all things. For instance, a creamy soup requires a buttery, smooth potato like Yukon Gold. Russet potatoes would be too grainy and red not starchy enough.
  • Heavy cream – We need a creamy element to this soup, and heavy cream is just the way to do it. It also helps to thin out the consistency as well.
  • White pepper – White pepper is more mild than regular black pepper. The flavor pairs so well with the rest of the flavors of this soup.
  • Garnishes – diagonally sliced green onions, crumbled bacon and Maldon sea salt
bowl of leek and potato soup topped with bacon and scallions

How to Make Potato Leek Soup

Make this easy soup ahead of time or a double batch to make it freezer friendly!

  1. Clean leeks. Place sliced leeks in a colander and run under cold water. Gently press thumb through each slice, so they come apart. Rinse well, leeks are known for carrying dirt in the crevices.
  2. Cook leeks, shallots and garlic. In a large Dutch oven or large pot, melt butter over medium heat, adding leeks, shallots and garlic. Saute until soft.
  3. Add stock and potatoes. vegetable stock and diced Yukon Gold potato, bringing to a low simmer. Simmer until potatoes are fork tender.
  4. Blend. Using an immersion blender or food processor, blend until mixture is smooth and return to Dutch oven.
  5. Add cream and pepper. Whisk in cream and white pepper.
  6. Serve and enjoy! Ladle into bowl and garnish with sliced scallions, crumbled bacon, Maldon sea salt and a slice of crusty bread.
collage of how to make leek and potato soup


Here are a few ways to put a fun spin on your new comforting soup recipe.

  • Fresh herbs – To add to the flavor of this potato leek soup recipe, feel free to experiments with the herbs and seasonings. Some good options would include: a bay leaf, thyme sprigs (fresh thyme is best,) Italian seasoning or fresh chives.
  • Make it spicy – If you’d like to add a little bit of spice, some red pepper flakes, black pepper, dash of hot sauce or cayenne pepper would all be great additions to make this a hot soup.
  • Toppings – I listed green onions, bacon and additional salt as garnish options. However, you could also top your leek potato soup with homemade croutons, shredded cheddar cheese, roasted cloves of garlic, or extra chopped leeks for even more depth of flavour and texture.
angled shot of bowl of leek and potato soup

Storage and Freezing

You can store any leftovers of this soup in the refrigerator in an airtight container.

Freezing: This creamy potato leek soup freezes wonderfully, so I like to make a big batch and then freeze the rest for later. While you can freeze individual portions and top them beforehand, you can also freeze it in bulk and top it with fresh ingredients when you reheat it.

Thaw in the fridge overnight, in the microwave on the defrost function or as a large ice cube in a saucepan on low heat.

Storage: Store leftovers in an airtight container. Reheat in the microwave or on the stovetop on low heat in a saucepan.

collage of leek and potato soup for pinterest

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Soups are great year round, but these are especially wonderful winter soups for the soul.

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bowl of leek and potato soup with text overlay for pinterest
close up of leek and potato soup in a bowl

Creamy Potato Leek Soup Recipe

4.34 from 24 votes
Creamy Leek and Potato Soup is the perfect winter time comfort food. A creamy, silky broth with oodles of flavor, topped with crispy bacon and scallions.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6


  • 4 tablespoons unsalted butter
  • 4 medium leeks , trimmed cleaned and thinly sliced
  • 2 medium shallots , minced
  • 4 cloves cloves , minced
  • 4 cups low-sodium vegetable stock
  • 1 1/2 pounds Yukon Gold potatoes , diced (leaving peel on), about 5-6 large
  • 1 cup heavy cream
  • 1/4 teaspoon ground white pepper



  • In a large Dutch oven or saucepan, melt the butter over medium heat, adding the leeks, shallots and garlic. Saute until soft, approximately 6-7 minutes.
  • Stir in the vegetable stock and potatoes, bringing to a low simmer. Simmer until the potatoes are fork tender, approximately 30 minutes.
  • Using an immersion/stick blender or food processor, blend until the mixture is smooth. Return to the pot if you transferred it to a blender.
  • Whisk in the cream and white pepper until no streaks remain.
  • Ladle into the serving bowl and garnish with sliced scallions, crumbled bacon and Maldon sea salt.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.


Calories: 322 kcal, Carbohydrates: 27 g, Protein: 5 g, Fat: 22 g, Saturated Fat: 13 g, Cholesterol: 74 mg, Sodium: 667 mg, Potassium: 640 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 2140 IU, Vitamin C: 21.6 mg, Calcium: 104 mg, Iron: 5.1 mg
Author: Jessica Formicola
Calories: 322
Course: Appetizer, Main Course, Main Dish, Side Dish, Soup
Cuisine: French
Keyword: leek soup, potato soup
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. 5 stars
    Leek and potato is my husband’s absolute favourite and this recipe is amazing – so creamy and full of flavour. Thanks so much.

  2. 5 stars
    This is SO creamy and SO delicious! Definitely going to be my go-to during soup season this year. Though I’ll probably make it again soon because I won’t be able to wait months before making this again, ha!

  3. 5 stars
    I never thought I could love potato soup more until I tried this recipe! The leeks give it so much more flavor and everyone in my house loved it.

  4. 4 stars
    Yummy recipe this time around I am freezing it for next week or maybe the week after. I am not adding the cream until I reheat it from frozen state. By cream are you referring to half & have or heavy cream?

  5. 5 stars
    This soup was great! I love potato leek soup but I’d never made it myself before and I was pleasantly surprised by how good this turned out. I will probably use a little less cream next time since I don’t think I quite needed the full amount so I would recommend trying it with less first instead of dumping in all the cream at once like I did. Other than that it was perfect! The bacon was a great idea too! Thanks so much for the recipe!