THE MOST DELICIOUS POTATO LEEK SOUP Recipe

I pulled together a Leek Potato Soup Recipe that’s impossibly thick and creamy without cream, so if you think that’s not possible keep scrolling.

I’m obsessed with this Potato Leek Soup because it hits everything I want in a bowl. I love how the leeks and potatoes melt together, butter rounding every bite without adding cream.

This is my go-to when I want a rich, slurpable Leek Potato Soup or a Creamy Leek Soup that’s doesn’t act fancy. But it’s not froufrou.

Simple flavors, big payoff. And the texture, thick, silky, almost guilty.

I want friends to try it and shut up and eat. Pure food joy.

No fuss, just spoon after spoon. Seriously, I’ll steal the last bowl and won’t apologize to anyone.

Ingredients

• Butter: rich, silky mouthfeel that makes it cozy.
• Olive oil: light, fruity fat that keeps things balanced.
• Leeks: sweet, mild oniony notes, soft and soothing.
• Onion: that backbone savory punch you’ll actually notice.
• Garlic: sharp warmth that’s low-key but essential.
• Potatoes: creamy body and comforting, starchy thickness.
• Broth: the base flavor, keeps it savory not flat.
• Bay leaf: subtle herbal hint, mostly behind the scenes.
• Thyme: earthy, slightly lemony lift to the soup.
• Kosher salt: brings everything out, don’t skimp a little.
• Black pepper: bright peppery heat, wakes up the bowl.
• Milk: smooths edges, makes it indulgent but familiar.
• Chives: fresh, oniony pop and pretty green contrast.
• Bacon (optional): crunchy salty bites, adds smoky protein.
• Finishing salt and oil (optional): little sparkle and sheen.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large leeks, white and light green parts only, sliced and well rinsed
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes
• 6 cups low sodium chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup whole milk, warmed (can use 2% or a dairy alternative)
• 2 tablespoons chopped fresh chives, plus extra for garnish
• Optional: 4 slices bacon, cooked crisp and crumbled for serving
• Optional: coarse sea salt and a drizzle of olive oil for finishing

How to Make this

1. Melt butter with olive oil in a large heavy pot over medium heat until foamy, then add the sliced leeks and chopped onion; cook, stirring often, until softened and starting to brown at the edges, about 8 to 10 minutes.

2. Add the minced garlic and cook another minute until fragrant, don’t let it burn.

3. Stir in the cubed Yukon Gold potatoes, then pour in the 6 cups of broth. Add the bay leaf, thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

4. Bring to a boil, then reduce heat to a simmer. Cook uncovered until potatoes are very tender, about 15 to 20 minutes.

5. Remove the bay leaf. Use an immersion blender to puree the soup until smooth and thick but still a little rustic, or carefully transfer in batches to a blender and pulse, leaving a few small potato bits for texture.

6. Warm the milk separately (microwave or small saucepan) until just warm and whisk a bit of hot soup into the milk to temper it, then stir the milk mixture back into the pot. Heat gently, do not boil after adding milk.

7. Taste and adjust seasoning with more salt and pepper if needed. Stir in 2 tablespoons chopped fresh chives.

8. If using bacon, crumble cooked crisp bacon and either stir some into the soup or reserve for topping.

9. Serve hot, garnished with extra chives, a drizzle of good olive oil and a pinch of coarse sea salt, plus crumbled bacon if you like.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef knife and cutting board (for leeks, onion and potatoes)
3. Vegetable peeler (for potatoes)
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Immersion blender or countertop blender (for pureeing)
7. Small saucepan or microwave-safe measuring cup (to warm milk)
8. Colander or fine mesh sieve (to rinse leeks and drain bacon)
9. Ladle and bowls for serving

FAQ

THE MOST DELICIOUS POTATO LEEK SOUP Recipe Substitutions and Variations

• Unsalted butter: use 2 tablespoons olive oil or 2 tablespoons ghee if you want a nuttier flavor, or use vegan butter to keep it dairy free.
• Leeks: swap with 3 shallots plus 1 celery stalk for similar sweetness and texture, or 6 green onions if you need something quicker.
• Yukon Gold potatoes: use russets for a fluffier, starchy soup or red potatoes for a firmer, chunkier bite.
• Whole milk: replace with 1 cup half and half for a richer soup, or 1 cup unsweetened almond or oat milk for a dairy free version.

Pro Tips

1. Clean the leeks really well, they hide grit in between the layers; slice them, then soak and swish in a big bowl of cold water, lift them out instead of pouring the water off or you’ll pour the sand back in.

2. Don’t rush the leeks and onions; cook them low and slow until they start to caramelize at the edges for more flavor. If they brown too fast turn the heat down, add a splash of broth and scrape the pan, those browned bits are gold.

3. When pureeing, leave a few small potato bits for texture if you like a rustic soup. If you want ultra silky, pass part of the soup through a fine mesh sieve or use a countertop blender in short pulses so you dont overwork it.

4. Temper the milk first and never boil after adding it, otherwise it can split or taste grainy. This soup also freezes great, so cool it quickly, store in airtight containers, and rewarm slowly on low with a splash of extra milk or broth to revive the texture.