Is there anything more soul-soothing than a steaming bowl of creamy potato leek soup? This one’s a staple in my kitchen when I want something comforting but still elegant enough for guests. It’s silky, flavorful, and those fresh snips of chives on top? They’re like little green confetti that make every spoonful shine. Whether you’re snuggling up on a weeknight or welcoming friends around the table, this one’s a winner—promise!
Why You’ll Love This Recipe
This recipe has been in my rotation since my private chef days—loved by clients, family, and anyone lucky enough to get a taste. It checks all the boxes: rich without being heavy, cozy but refined, and bonus: it’s easy to make dairy-free if needed!
- Velvety smooth and deeply flavorful with minimal ingredients
- Perfect for cooler months—or anytime you want a warm hug in a bowl
- Easily customizable for vegan, dairy-free, or even more indulgent versions
- Great make-ahead dish that gets even better the next day
- Simple enough for weeknights and elegant enough for dinner parties
Ingredients Breakdown
Essentials
- 3 medium leeks (white and light green parts), cleaned and sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 lbs Yukon Gold or Russet potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream or half-and-half
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional, but adds cozy warmth)
- 2–3 tbsp chopped fresh chives, plus extras for garnish
Pro Tips
- For vegan version: use 2 tbsp olive oil instead of butter, and swap the cream with ½ cup blended soaked cashews + 1 cup almond or cashew milk
- Yukon Golds give a naturally creamy texture, Russets make it silkier
- Nutmeg’s totally optional, but adds a subtle depth I love with leeks
- Want extra fancy? Blend up a quick chive oil for drizzling (see below)
Step-by-Step Instructions
- Prep and Sauté Leeks: Trim the dark green tops from the leeks, slice lengthwise, and rinse thoroughly to remove grit. Cut into ¼” rounds. In a large pot, melt butter with olive oil over medium heat. Add leeks and a pinch of salt. Sauté for 6–8 minutes, until very soft and slightly golden.
- Add Garlic: Stir in minced garlic and cook 1 minute more, just until fragrant (careful not to burn!).
- Simmer with Potatoes: Add diced potatoes and pour in your stock. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15–20 minutes or until potatoes are fork-tender.
- Blend It Up: Remove soup from heat. Use an immersion blender to purée until smooth. For ultra-silky results, blend in batches using a standard blender (vent the lid and be cautious of steam).
- Stir in Cream & Season: Return puréed soup to the pot over low heat. Stir in your cream (or cashew cream + plant milk). Season with salt, pepper, and nutmeg. Warm gently but do not boil.
- Finish with Chives: Stir in chopped chives and adjust final seasoning. Ladle into bowls and top with more chives, a swirl of cream, or chive oil if you’re feeling fancy!
Chef’s Tips and Tricks
- Be patient with the leeks—soft = sweet and mellow, not sharp or oniony
- Blending while hot? Keep the blender vented to avoid a soup volcano
- Soup too thick? Add a splash of stock or warm water to thin it to your liking
- Don’t boil after adding cream or milk—it can split
- Cashew cream hack: no time to soak? Cover raw cashews with boiling water, soak for 10 minutes, then blend well
Recipe Variations and Serving Suggestions
- Vegan/Dairy-Free: Use cashew cream + plant milk and skip the butter
- Herb-forward: Add a bay leaf or a sprig of thyme while simmering (remove before blending)
- Bacon lovers: Crisp crumbled bacon on top adds savory crunch
- Serving sides: Try it with crusty French bread, garlic toast, or a green salad
- Make it smoky: Add a pinch of smoked paprika to your sautéed leeks—or top with smoked sea salt
FAQs
Can I freeze this soup?
Yes! It freezes beautifully. Let it cool completely, then transfer to airtight containers. Thaw in the fridge and reheat gently (add a splash of stock to loosen if needed).
Can I use milk instead of cream?
Sure thing. Whole milk works best. Just note it’ll be a little lighter and less rich—but still totally delicious!
How do I make the chive oil?
Blend 2 tbsp chopped chives with 3–4 tbsp neutral oil (like grapeseed or avocado) until vibrant green. Strain through a fine mesh if you want it smooth, then drizzle on top just before serving.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 3 medium leeks (white/light green parts only), sliced and rinsed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 lbs Yukon Gold or russet potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream or half-and-half
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- 2–3 tbsp chopped fresh chives
Instructions:
- In a large pot, melt butter and olive oil over medium heat. Add leeks with a pinch of salt and cook until soft, 6–8 minutes. Add garlic and cook 1 minute more.
- Add potatoes and stock. Bring to a boil, then simmer covered for 15–20 minutes until tender.
- Blend soup until smooth using immersion or regular blender. Return to pot.
- Stir in cream, warm gently, then add salt, pepper, and nutmeg. Stir in chives and adjust seasoning. Serve with garnishes.
Nutrition: ~280 calories per serving (classic version with cream)
I’d love to know if you tried this comforting classic! Drop a comment below, tag me @thekitchensaid on Instagram, or share it with someone who loves a good bowl of soup. Happy cooking, friend!
