There’s something about a pot of soup quietly simmering on the stove that just feels grounding.

No rushing.
No multitasking chaos.
Just slow stirring, warm steam, and the promise of something comforting.

This creamy potato leek soup is one of those recipes I make when I want food that feels calm. It’s simple, classic, and incredibly cozy - the kind of soup that doesn’t need to be loud to be memorable.

It’s smooth, lightly creamy, and full of gentle flavor. Nothing overpowering. Nothing complicated. Just good ingredients doing what they’re supposed to do.

And best of all? It all comes together in one pot, which honestly makes it taste even better.

Why Potato Leek Soup Is Such a Classic

Potato leek soup has been around forever for a reason.

It’s:

Comforting without being heavy
Creamy without needing tons of cream
Elegant enough for guests
Easy enough for a regular weeknight

Leeks have a soft, slightly sweet onion flavor that melts into the soup instead of shouting over everything else. Paired with potatoes, they create this velvety, mellow base that feels rich even before you add any cream.

This is the kind of soup you can serve with toasted bread and call dinner - and no one feels like they’re missing anything.

Ingredients

For serving (optional but recommended):

Step 1: Soften the leeks

In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and a pinch of salt.

Cook gently for 8–10 minutes, stirring occasionally, until the leeks are soft and fragrant. You want them tender, not browned.

Add the garlic and cook for another 30 seconds, just until fragrant.

Step 2: Add potatoes and broth

Stir in the diced potatoes, then pour in the broth. Bring everything to a gentle boil, then reduce heat to a simmer.

Cover and cook for 20–25 minutes, or until the potatoes are very tender and easily pierced with a fork.

Step 3: Blend until smooth

Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy.

If using a countertop blender, blend in batches and return the soup to the pot.

Step 4: Add cream and season

Stir in the heavy cream and warm the soup gently over low heat.

Taste and season with salt and black pepper until it’s just right.

Step 5: Serve

Ladle the soup into bowls and finish with a swirl of cream, a drizzle of olive oil, cracked black pepper, and chopped chives.

Serve warm with toasted bread for dipping.

Let’s Talk Leeks

If you don’t cook with leeks often, don’t let them intimidate you.

They’re actually very forgiving - you just want the white and light green parts, and you’ll want to rinse them well because dirt loves to hide between the layers.

Once they’re sliced and softened in butter, they turn sweet and silky, which sets the tone for the entire soup.

This step is where the flavor starts, so don’t rush it. Let the leeks gently cook until they’re soft and fragrant. No browning needed - we’re going for cozy, not crispy.

Potatoes: Simple and Reliable

This soup doesn’t need fancy potatoes.

Yukon Golds or russets both work beautifully here. They break down easily and blend into a smooth, creamy texture without needing much help.

As the potatoes cook, they naturally thicken the soup, which is why this recipe feels rich without being overly heavy.

It’s one of those quiet kitchen wins that makes you appreciate simple ingredients.

Creamy, But Not Heavy

This soup is creamy in a way that feels comforting - not overwhelming.

A small amount of cream adds silkiness and rounds everything out, but the potatoes do most of the work here. You can adjust the amount depending on how rich you like your soup, which makes this recipe really flexible.

Finished with a swirl of cream, a drizzle of olive oil, cracked black pepper, and fresh chives, it feels restaurant-worthy without any extra effort.

How to Make It Your Own

This soup is a great base, and you can easily adjust it depending on your mood:

Add thyme or bay leaf while simmering
Use half-and-half instead of cream for a lighter version
Add a little grated parmesan for extra depth
Top with crispy bacon or croutons

It’s one of those recipes that welcomes small changes without losing its charm.

Storage & Reheating

This soup stores beautifully.

Fridge: Up to 4 days in an airtight container
Reheat: Gently on the stove or in the microwave, stirring occasionally
Tip: Add a splash of broth or cream when reheating if it thickens

It’s perfect for make-ahead lunches or cozy dinners later in the week.

Final Thoughts

Creamy potato leek soup is the kind of recipe that doesn’t try to impress - and somehow always does anyway.

It’s quiet, comforting, and dependable. The kind of food that feels good to make and even better to eat.

This recipe checks all the boxes: simple, cozy, low-stress, and completely satisfying.

If you’re craving something warm and gentle - this soup is always the right answer

Looking for more soup recipes? Try my popular recipes below:

Creamy Potato Leek Soup