Leek and Potato Cream Soup

The first time I made this soup was during a gray, rainy weekend when nothing sounded better than something warm and velvety. I stood over the pot, watching the leeks soften in butter, their mild oniony scent filling the kitchen. My roommate wandered in, asking what smelled so good, and ended up staying for dinner. That's when I knew this simple soup had something special about it.

Last winter, my sister came over feeling under the weather and mentioned she couldn't stomach anything heavy. I made a batch of this soup, keeping the cream light and the seasoning gentle. She ate two bowls and said it was exactly what she needed. Now she calls it her official sick day recovery meal.

Ingredients

• 3 medium leeks: The white and light green parts are where all the sweet, mild flavor lives so save the dark greens for stock
• 2 medium russet potatoes: These break down beautifully for that silky smooth texture youre after
• 1 medium onion: Provides a subtle aromatic foundation that deepens the overall flavor
• 2 garlic cloves: Minced fresh because anything less would be a disservice to the soup
• 4 cups vegetable broth: Use a good quality one youre happy drinking on its own
• 1 cup water: Keeps things from getting too heavy or rich
• 1 cup heavy cream: The magic that transforms simple vegetables into something indulgent
• 2 tbsp unsalted butter: Start your aromatics in butter, not oil, for better flavor
• 1 bay leaf: Subtle background note that makes people wonder what your secret is
• 1/2 tsp dried thyme: Fresh if you have it, but dried works perfectly here
• Salt and pepper: Season generously at each layer for the best results
• Fresh chives or parsley: A little pop of color and freshness never hurts

Instructions

Build your flavor foundation:

Melt the butter in a large pot over medium heat until it foams, then add your chopped onion, garlic, and sliced leeks. Let them soften gently, stirring occasionally, until they're fragrant and tender but not browned.

Add the potatoes:

Toss in the diced potatoes along with the bay leaf and thyme, stirring everything together for about a minute to wake up those dried herbs.

Simmer to tenderness:

Pour in your vegetable broth and water, bring things to a gentle bubble, then lower the heat and cover. Let it simmer away for 20 to 25 minutes until the potatoes yield easily when pierced with a fork.

Make it velvet:

Fish out and discard the bay leaf, then use your immersion blender to puree the soup until it's completely smooth and creamy. No blender just work in small batches and never fill more than halfway.

Add the luxury:

Pour in the heavy cream and warm everything through over low heat, being careful not to let it come to a boil. Taste and adjust your seasonings until it's perfect.

Finish and serve:

Ladle the soup into warm bowls and scatter with fresh chives or parsley if you're feeling fancy. Serve immediately while it's still steaming.

Save

My grandmother used to say soup was better the second day and she was absolutely right. The flavors have time to meld and settle into something deeper and more harmonious. I always make extra now just to experience that transformation.

Making It Lighter

Sometimes you want all the comfort without the full richness of heavy cream. I've used half-and-half with great success and even whole milk when that's what I had on hand. The soup won't be quite as thick but it still delivers that cozy satisfaction.

The Secret Step

A pinch of freshly grated nutmeg might seem unusual in savory soup but it works wonders here. Just a tiny amount adds a subtle warmth that people notice but can't quite identify. It's become my secret weapon.

Perfect Pairings

A crusty baguette torn into pieces and dunked into each bowl is my personal weakness. The bread soaks up all that creamy goodness and somehow makes the meal feel complete. For a heartier dinner, a simple green salad with sharp vinaigrette cuts through the richness beautifully.

• A crisp white wine like Sauvignon Blanc balances the creaminess
• Roasted garlic bread takes this to another level entirely
• A light arugula salad on the side keeps everything from feeling too heavy

Save

There's something profoundly satisfying about turning the most ordinary ingredients into something extraordinary. This soup proves that comfort doesn't need to be complicated.

Recipe Questions & Answers

→ Can I substitute heavy cream with a lighter option?

Yes, half-and-half or whole milk can replace heavy cream for a lighter texture while maintaining creaminess.

→ What is the best way to soften leeks without browning?

Cook leeks over medium heat gently, stirring regularly until softened but not browned, typically 6–8 minutes.

→ How can I make this dish vegan friendly?

Use plant-based cream alternatives or omit the cream entirely and substitute butter with vegan margarine or oil.

→ Is it necessary to peel the potatoes?

Peeling potatoes helps achieve a smoother texture, especially after pureeing, but leaving skins on adds more fiber and nutrients.

→ What herbs best complement this soup?

Bay leaf and thyme impart subtle earthy flavors, while fresh chives or parsley garnish adds brightness.

→ Can I prepare this soup in advance?

Yes, it can be made ahead and reheated gently. Stir well before serving, adding more cream if needed.