There’s nothing quite like a warm, creamy soup on a chilly evening, and this Cream of Potato & Leek Soup brings pure comfort with every spoonful. Hi, I’m Chef Mia! I love creating simple, heartwarming recipes that feel like a hug in a bowl. Today, I’m sharing one of my favorites—a rustic, silky potato and leek soup that’s easy enough for weeknights yet elegant enough to serve guests.
How to Make Cream of Potato & Leek Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large leeks (white and light green parts only), sliced
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 5 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and black pepper, to taste
- Fresh chives, for garnish
Instructions
- In a large pot, melt butter with olive oil over medium heat.
- Add leeks and garlic; sauté until soft and fragrant, about 5 minutes.
- Stir in potatoes and cook for 2–3 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender (20 minutes).
- Blend soup until smooth with an immersion blender (or in batches in a blender).
- Stir in heavy cream, season with salt and pepper.
- Garnish with chives before serving.
Equipment You Need
- Large soup pot
- Immersion blender (or countertop blender)
- Cutting board & sharp knife
- Wooden spoon
Pro Tips & Substitutions
- Swap heavy cream for half-and-half or coconut milk for a lighter option.
- For extra depth, add a splash of white wine while sautéing the leeks.
- Save a few potato chunks before blending for a rustic, chunky finish.
- This soup freezes beautifully—store in airtight containers for up to 3 months.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Carbohydrates | 28g |
| Protein | 5g |
| Fat | 17g |
| Saturated Fat | 9g |
| Fiber | 3g |
| Sodium | 740mg |
Cozy Weeknight Dinner Idea
This soup is perfect for a quick, cozy weeknight dinner. Pair it with a crusty baguette or a simple green salad, and you’ve got a filling meal that’s ready in under an hour. The gentle sweetness of leeks balanced with creamy potatoes makes this dish appealing to both kids and adults. If you’re meal-prepping, make a double batch—your future self will thank you when you pull a container of this out of the freezer on a busy evening.
Entertaining with Elegance
If you’re hosting a dinner party, Cream of Potato & Leek Soup makes a wonderful starter. Serve it in small bowls or cups with a drizzle of cream and a sprinkle of chives for a restaurant-style touch. It pairs beautifully with roasted meats or seafood, making it versatile enough for both casual gatherings and festive occasions.
Comfort Food for Every Season
Though it’s especially cozy in fall and winter, this soup is versatile year-round. In spring, serve it with fresh asparagus on the side; in summer, pair it with a bright salad of garden greens. It’s a recipe that adapts to the seasons, reminding us that comfort food never goes out of style.
Related Recipes
If you enjoyed this dish, try these too:
- Sinigang Recipe – a comforting Filipino sour soup made with tamarind.
- Cowboy Butter Chicken Linguine – creamy, cozy pasta perfect for weeknights.
- Hot Buttered Prune Juice Recipe – a warm, soothing drink for chilly evenings.
- Cowboy Butter – rich and versatile, perfect for dipping bread alongside your soup.
Save this recipe to your Pinterest boards so you’ll have a cozy, comforting soup ready for your next chilly night!
Print
Cream of Potato & Leek Soup – Cozy Comfort in a Bowl
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy, creamy soup made with tender potatoes and sweet leeks.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
3 large leeks, sliced
3 cloves garlic, minced
4 medium russet potatoes, peeled and diced
5 cups chicken or vegetable broth
1 cup heavy cream
Salt and black pepper, to taste
Fresh chives, for garnish
Instructions
1. Melt butter with olive oil in a pot.
2. Add leeks and garlic; sauté until soft.
3. Stir in potatoes and cook 2–3 minutes.
4. Pour in broth, simmer 20 minutes until potatoes tender.
5. Blend soup until smooth.
6. Stir in cream, season to taste.
7. Garnish with chives and serve.
Notes
Swap cream for coconut milk to make it dairy-free.
Freezes well for up to 3 months.
Add a splash of white wine for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 740mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg