Rustic Creamy Potato Leek Soup for Cold Nights

Quick Recipe Version (TL;DR)

• Yield: 4 generous servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 large leeks (white & light green only), sliced
• 2 cloves garlic, minced
• 2 lb Yukon Gold potatoes, peeled & cubed
• 4 cups low-sodium chicken or vegetable broth
• 2 cups water
• 1 bay leaf + 4 sprigs thyme (or 1/2 tsp dried)
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to finish
• 1 cup heavy cream, plus extra for swirling
• 2 tbsp chopped fresh chives (optional garnish)

Do This

• 1. Prep leeks (thoroughly rinse out grit) and cube peeled potatoes.
• 2. In a large pot, melt butter with olive oil over medium heat; soften leeks and garlic for 8–10 minutes.
• 3. Add potatoes, broth, water, bay leaf, thyme, salt, and pepper; bring to a boil.
• 4. Reduce to a gentle simmer, cover slightly ajar, and cook 20–25 minutes until potatoes are very tender.
• 5. Remove bay leaf and thyme; purée soup with an immersion blender (or carefully in batches) until velvety.
• 6. Stir in heavy cream; adjust seasoning and thin with a splash of water or broth if needed.
• 7. Ladle into warm bowls; swirl with cream, add cracked pepper, and sprinkle with chives.

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Why You’ll Love This Recipe

• Classic, comforting flavors: buttery leeks and creamy potatoes in a cozy, cold-weather bowl.
• Simple ingredients and easy techniques that feel restaurant-worthy but are weeknight-friendly.
• Beautifully smooth, velvety texture with a rich swirl of cream and a hit of cracked black pepper.
• Versatile base recipe: make it vegetarian, lighter, or extra-indulgent with just a few tweaks.

Grocery List

• Produce: Leeks, garlic, Yukon Gold potatoes, fresh thyme (or dried), chives or scallions, lemon (optional)
• Dairy: Unsalted butter, heavy cream (plus extra or crème fraîche for garnish)
• Pantry: Olive oil, low-sodium chicken or vegetable broth, bay leaf, fine sea salt, black pepper, crusty bread (for serving, optional)

Full Ingredients

For the Potato-Leek Soup

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 large leeks (about 1 1/2 lb total), white and light green parts only
• 2 cloves garlic, minced
• 2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 4 cups low-sodium chicken or vegetable broth
• 2 cups water (or additional broth)
• 1 bay leaf
• 4 fresh thyme sprigs or 1/2 tsp dried thyme
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 cup heavy cream
• 1 tsp fresh lemon juice (optional, for brightness)

To Finish & Serve

• 1/4–1/3 cup heavy cream or crème fraîche, for swirling
• 2 tbsp finely chopped fresh chives or green onion tops
• Additional freshly cracked black pepper
• Crusty bread, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prepare the leeks and potatoes

Trim off the dark green tops and root ends of the leeks, keeping only the white and light green parts. Slice them lengthwise, then cut into 1/4-inch half-moons. Leeks are often sandy inside, so place the slices in a large bowl of cold water and swish them around with your hands. The grit will fall to the bottom. Lift the leeks out with your hands or a slotted spoon (do not pour them out, or the dirt will go back over them) and drain well.

Peel the potatoes and cut them into roughly 1/2-inch cubes. Aim for fairly even pieces so they cook at the same rate. Mince the garlic and set everything aside near the stove so you can cook without scrambling for ingredients.

Step 2: Soften the leeks and build flavor

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter has melted and is just beginning to foam. Add the drained leeks and a generous pinch of salt. Cook, stirring frequently, for 8–10 minutes, until the leeks are very soft, sweet-smelling, and just starting to turn pale golden in spots. Do not rush this step; gently softening the leeks is key to a deeply flavored soup.

Add the minced garlic and cook for 30–60 seconds more, just until fragrant. If anything starts to brown too quickly, turn the heat down slightly.

Step 3: Add potatoes, liquids, and herbs

Add the cubed potatoes to the pot and stir to coat them with the buttery leek mixture. Pour in the broth and water. Add the bay leaf and thyme (if using fresh thyme sprigs, you’ll remove them later). Stir in 1 1/4 tsp salt and 1/2 tsp black pepper.

Increase the heat to medium-high and bring the mixture just to a boil. As soon as it boils, reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid, leaving it slightly ajar to let some steam escape.

Step 4: Simmer until everything is very tender

Simmer the soup for 20–25 minutes, stirring occasionally, until the potatoes and leeks are completely tender and beginning to break apart when you press them with the back of a spoon. The liquid should look slightly starchy from the potatoes. If the soup looks too thick and the potatoes are not yet tender, add 1/2 cup more water or broth and keep simmering for a few more minutes.

Once the vegetables are tender, turn off the heat. Remove and discard the bay leaf and any thyme stems you can easily find.

Step 5: Purée until velvety smooth

For the easiest method, use an immersion blender directly in the pot to purée the soup until completely smooth and velvety. Move the blender head around and tilt the pot slightly as needed to catch any chunky bits; this will take 2–4 minutes.

If you are using a countertop blender, let the soup cool for 5–10 minutes first. Working in batches, fill the blender no more than halfway, remove the center cap from the lid (to let steam escape), cover the opening with a folded kitchen towel, and blend until perfectly smooth. Return each blended batch to the pot. Always be extra careful with hot liquids in a blender.

Step 6: Add the cream and adjust the consistency

Place the pot over low heat. Stir in the 1 cup of heavy cream and, if using, the lemon juice. If the soup seems thicker than you like, whisk in a little extra water or broth, 2–4 tbsp at a time, until it reaches your preferred consistency. Taste and adjust seasoning with more salt and pepper as needed. The flavors should be gentle but well-rounded, with a noticeable but not overpowering creaminess.

Warm the soup just until it is steaming hot, but do not let it boil once the cream has been added, or the texture can become slightly grainy.

Step 7: Serve with a swirl of cream and cracked pepper

Ladle the hot soup into warm bowls. Drizzle a small spoonful of heavy cream or a dollop of crème fraîche over each serving and swirl it gently with the tip of a spoon for a marbled effect. Finish with a generous shower of freshly cracked black pepper and a pinch of chopped chives or green onions for color and freshness.

Serve immediately, ideally with slices of warm, crusty bread for dipping. This is a simple soup, so the garnishes and bread really complete the cozy, rustic experience.

Pro Tips

• Clean the leeks thoroughly. Grit hides between the layers. Soaking in a bowl of water and lifting them out is the most reliable way to get them truly clean.
• Cook the leeks low and slow. Gentle heat brings out their sweetness. If they brown deeply, the soup can taste slightly bitter instead of mellow and buttery.
• Blend long enough. For that ultra-silky restaurant texture, keep puréeing until the soup is completely smooth. If you want it extra refined, strain it through a fine-mesh sieve after blending.
• Adjust thickness to your taste. This soup can be anything from hearty and thick to more sippable. Simply add more broth or water, a little at a time, until it feels right.
• Finish with fresh pepper. Do not skip the cracked black pepper on top; it adds a subtle bite that balances all the creaminess.

Variations

• Vegetarian or vegan: Use vegetable broth instead of chicken. For a vegan version, swap the butter and cream for olive oil and a creamy, unsweetened plant-based milk (such as oat cream or cashew cream); finish with a drizzle of good olive oil.
• Smoky bacon twist: Render 4–6 slices of chopped bacon in the pot first, then use some of the drippings in place of part of the butter. Crumble the crisp bacon over each bowl as a garnish.
• Chunky rustic style: Before blending, scoop out 1–1 1/2 cups of the cooked potatoes and leeks. Purée the rest, then stir the reserved chunks back in for a mix of silky and chunky textures.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The soup will thicken as it chills; thin with a little water or broth when reheating. Reheat gently on the stovetop over low-medium heat, stirring often, until steaming hot but not boiling.

For longer storage, this soup freezes well. Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. If the texture separates slightly after freezing, a quick whisk or brief blitz with an immersion blender will bring it back together.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without extra cream garnish or bread): about 380 calories, 8 g protein, 38 g carbohydrates, 5 g fiber, 24 g total fat, 14 g saturated fat, 900 mg sodium. Exact numbers will vary based on the specific broth, cream, and salt used.