Leek Potato Cream Soup

The steam was still rising from my kitchen window when my neighbor knocked, wondering what smelled so incredibly comforting. It was a rainy Tuesday afternoon, and I had been experimenting with leeks and potatoes for hours. That first spoonful revealed exactly what the French have known for centuries—simple ingredients treated with respect become something extraordinary.

I served this soup at my first dinner party, watching nervously as everyone took their first spoonful. The silence that followed was the best compliment I have ever received. Since that night, this recipe has been my go to for bringing people together around the table.

Ingredients

• 2 large leeks: The white and light green parts are essential—dark green leaves can be bitter and tough
• 3 medium potatoes: Yukon Gold or russet work beautifully for that velvety texture
• 1 small onion: Builds a sweet foundation that balances the leeks
• 2 cloves garlic: Minced fresh adds just enough warmth without overwhelming
• 1 liter vegetable broth: Quality matters here since it is the primary liquid
• 250 ml heavy cream: This is what creates that luxurious mouthfeel
• 2 tablespoons unsalted butter: Starting with butter instead of oil makes all the difference
• Salt and pepper: Essential for bringing all the flavors together
• Pinch of nutmeg: The secret ingredient that adds subtle depth

Instructions

Build Your Foundation:

Melt butter in a large saucepan over medium heat. Add leeks, onion, and garlic, cooking gently for 8 to 10 minutes until softened—stir often and do not let them brown.

Add The Heart:

Stir in diced potatoes, salt, pepper, and nutmeg until vegetables are coated in butter.

Let It Simmer:

Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are very tender.

Create The Silk:

Remove from heat and puree with an immersion blender until smooth, or blend carefully in batches.

The Creamy Finish:

Return to low heat, stir in cream, and warm gently. Adjust seasoning as needed.

Serve With Love:

Ladle into bowls and garnish with fresh chives or a swirl of cream.

Save

My grandmother always said that soup needs time to rest, and she was right. Letting this sit for 10 minutes before serving allows the flavors to marry beautifully.

Making It Lighter

Half-and-half or whole milk work surprisingly well if you want something less rich. The soup will still be satisfying without feeling heavy.

The Perfect Texture

Some potatoes absorb more liquid than others, so keep extra broth handy. The consistency should be thick enough to coat a spoon generously.

Serving Suggestions

Crusty bread is the classic companion for soaking up every drop. A simple green salad with bright vinaigrette cuts through the richness perfectly.

• Grilled cheese takes this from starter to complete meal
• A glass of crisp white wine complements the creaminess
• Leftovers reheat beautifully for lunch the next day

Save

There is something profoundly satisfying about taking the most ordinary ingredients and turning them into something that feels like a celebration. This soup reminds me that the best meals are often the simplest ones.

Recipe Questions & Answers

→ What type of leeks should I use?

Use only the white and light green parts of large leeks, sliced thin for gentle cooking and mild flavor.

→ Can I substitute the cream with something else?

For a lighter version, half-and-half or whole milk can replace heavy cream, though the texture will be less rich.

→ How do I achieve a smooth texture?

Puree the soup using an immersion blender or a countertop blender in batches until completely smooth.

→ What herbs complement this cream soup?

Fresh chives or parsley add a bright finish, while a sprig of thyme during simmering imparts gentle aroma.

→ Is this soup suitable for vegetarians?

Yes, it includes dairy but no meat, making it appropriate for a vegetarian diet when using vegetable broth.