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A white bowl filled with creamy potato leek soup sits on a white marble countertop, showcasing its smooth texture and rich consistency.

Potato Leek Soup Recipe

This creamy potato leek soup is a comforting, velvety blend of tender potatoes, buttery leeks, and rich cream, making it the perfect cozy dish for any season. A simple yet satisfying recipe, it’s easy to customize with herbs, spice, or a hint of heat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 488 kcal

Equipment

  • Ladle
  • Peeler
  • Strainer
  • Bowl
  • Large pot
  • Wooden spoon
  • Strainer

Ingredients
  

  • 2 leeks, cleaned and sliced
  • 1 tbsp cornstarch
  • 2 cups heavy cream, or to taste
  • salt and pepper to taste
  • 4 cups Yukon Gold potatoes, peeled and diced
  • 1 quart chicken broth
  • 1 cup butter

Instructions
 

  • In a large pot over medium heat, melt butter and add leeks, seasoning them with salt and pepper.
    This image shows butter melting in a pot with freshly chopped leeks being added, beginning the base for the soup.
  • Stir occasionally and cook until softened, about 15 minutes.
    This image shows softened leeks in a pot, turning tender and releasing their mild onion-like aroma.
  • Meanwhile, dissolve cornstarch into broth, then pour it into the pot along with diced potatoes.
    This image shows cornstarch being whisked into a bowl of broth, creating a smooth mixture to thicken the soup.
  • Bring everything to a boil, then reduce heat, stir in cream, and let the soup simmer for about 30 minutes, or until the potatoes become tender.
  • Adjust seasoning to taste before serving.
    This image would show a pot of potato leek soup gently simmering, with cream being stirred in to create a velvety texture.

Notes

  • Blend part of the soup for a creamier texture while keeping some chunks for a rustic feel.
  • For extra depth, sauté a clove of garlic with the leeks.
  • Use Yukon Gold potatoes for a naturally buttery flavor.