When the weather turns chilly, nothing hits the spot quite like a big bowl of creamy potato leek soup. I love how the leeks bring a mild, sweet onion flavor that blends perfectly with the soft, buttery potatoes. It’s simple to make, incredibly comforting, and feels like a warm hug in every spoonful.
Why do I love this hearty potato leek soup?
I love this creamy potato leek soup because it’s warm, hearty, and packed with flavor. The tender potatoes and sweet leeks blend into a silky, comforting bowl that’s perfect for chilly days. It’s one of my favorite easy potato leek soup recipes to make when I need a cozy meal fast.
INGREDIENTS you’ll need:
- ½ lbs. bacon, fried crispy and crumbled – I love adding crispy bacon for a salty, smoky flavor.
- 3 Tbsp butter – I use butter to sauté the leeks and give the soup a rich, creamy taste.
- 3 lbs leeks, washed and sliced (white and light green parts) – The leeks add a sweet, mild onion flavor that’s the heart of this soup.
- 2½ lbs white potatoes, peeled and cubed – I use potatoes to make the soup thick, creamy, and hearty.
- 5 cups chicken stock – This gives the soup a savory, flavorful base.
- 3 cups whole milk – I pour in milk to make the soup smooth and creamy.
- 1 cup heavy cream – The cream makes the soup extra rich and velvety.
- Salt, to taste – I season with salt to bring out all the flavors.
- Pepper, to taste – I add pepper for a little mild heat and depth.
HOW TO MAKE CREAMY POTATO LEEK SOUP?
Time needed: 1 hour and 5 minutes
- Prepare the Ingredients:
Chop the bacon into small pieces. Clean the leeks thoroughly and thinly slice them, using only the white and light green parts. Dice the potatoes into bite-sized chunks. - Cook the Bacon:
In a large pot over medium heat, cook the bacon pieces until they become crispy and golden brown. This usually takes about 5-7 minutes. Once done, remove the bacon and set it aside, leaving the bacon dripping in the pot.
- Saute the Leeks:
In the same pot with the bacon drippings, add the butter. Once melted, add the sliced leeks. Cook them for about 5-7 minutes until they become tender and fragrant. - Add Potatoes and Chicken Stock:
Add the diced potatoes to the pot and pour in the chicken stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are soft and easily pierced with a fork. - Blend the Soup:
Using an immersion blender or high-powered professional blender transfer the soup in batches to a regular blender, and carefully blend until smooth. Be cautious when blending hot liquids, and blend in batches if necessary. - Return the Soup to the Pot:
If you used a high-powered professional blender, return the blended soup to the pot. - Add Milk and Cream:
Pour in the whole milk and heavy cream, stirring continuously. Allow the soup to gently warm for another 5 minutes. - Season to Taste:
Add salt and pepper to taste, adjusting as needed to suit your preferences. - Serve and Garnish:
Ladle the soup into bowls. If desired, top with the reserved crispy bacon pieces, chopped chives or green onions, and a sprinkle of grated cheese. - Enjoy Your Potato Leek Soup:
Serve hot, and savor the creamy, comforting goodness of your homemade soup! This delightful Creamy Potato Leek Soup is sure to warm your soul with every spoonful. Enjoy!
COMMON QUESTIONS AND PRO-COOKING TIPS:
Trim off the dark green tops and root ends of the leeks. Slice them lengthwise and rinse under running water, fanning out the layers to remove any dirt or sand trapped inside.
Yes, you can use Yukon Gold or Russet potatoes. They may alter the texture slightly, but they work well in this soup.
Yes, you can substitute vegetable broth for the chicken stock, and use plant-based alternatives for butter, milk, and cream.
Ensure all ingredients, including the stock and thickening agents, are certified gluten-free. Use a gluten-free flour or a thickener like cornstarch.
Use low-fat dairy options or replace some or all of the cream with milk. Additionally, limit the use of added fats like butter and bacon.
Common options include thyme, bay leaves, chives, or a sprinkle of nutmeg. Experiment to find your preferred flavor profile.
You can use alternatives like Greek yogurt, sour cream, or a roux made with flour and coconut or almond milk.
Overcooking the leeks, using too much liquid, and not seasoning adequately are common errors. Also, be cautious when blending hot liquids so it doesn’t splatter and burn you.
RECIPE SUBSTITUTIONS AND VARIATIONS:
- Bacon Substitution: I sometimes swap bacon for pancetta or omit it completely for a vegetarian version.
- Cream Variation: I use half-and-half instead of heavy cream if I want a lighter soup.
- Broth Swap: I replace chicken stock with vegetable broth when I want a vegetarian or vegan-friendly option.
- Cheese Addition: I add shredded cheddar or Gruyère on top for extra cheesy flavor.
- Flavor Twist: I mix in a little garlic or fresh herbs like thyme for a different flavor twist.
What to serve with a Homemade potato leek soup?
I usually serve my homemade potato leek soup with something easy and comforting, like a slice of crusty bread—maybe a sourdough baguette or toasted focaccia, which pairs beautifully with the creamy texture and mild leek flavor. If I’m in the mood for something heartier, I’ll add a simple green salad or a grilled cheese sandwich to complete the meal.
HOW to store and reheat THE BEST POTATO LEEK SOUP?
I keep my creamy potato leek soup in an airtight container in the fridge for up to 4 days. When I’m ready to eat, I reheat it gently on the stove over low heat or in the microwave in 1-minute bursts, stirring in between. If it’s too thick, I just add a splash of broth or milk to make it creamy again.
How to freeze leftover LEEK SOUP?
I let my creamy potato leek soup cool completely before freezing. I pour it into freezer-safe containers, leaving a little room at the top for expansion. When I’m ready to enjoy it, I thaw it overnight in the fridge and reheat it slowly on the stove or in the microwave.
LOOKING FOR MORE DELICIOUS SOUP RECIPES? TRY THESE!
Simple and Tasty Crack Chicken Soup: Packed with tender chicken, creamy cheese, crispy bacon, and savory seasonings, it’s a dish your whole family will love.
Hearty Homestyle Split Pea Soup: This rich and creamy soup is loaded with tender split peas, smoky ham, and cozy flavors that feel like a warm hug in every spoonful.
Creamy Tuscan Copycat Zuppa Toscana Soup: Packed with tender potatoes, savory sausage, and fresh kale and spinach, all swimming in a rich and creamy broth.
Creamy Potato Leek Soup
Equipment
- High-Powered Professional Blender or Immersion Blender
Ingredients
- ½ lbs. Bacon (fried crispy and crumbled)
- 3 Tbsp Butter
- 3 lbs. Leeks (washed and sliced) (white and light green parts)
- 2½ Pounds White Potatoes (peeled and cubed)
- 5 Cups Chicken Stock
- 3 Cups Whole Milk
- 1 Cup Heavy Cream
- Salt and Fresh Black Ground Pepper (to taste)
Instructions
- Prepare the Ingredients: Chop the bacon into small pieces. Clean the leeks thoroughly and thinly slice them, using only the white and light green parts. Dice the potatoes into bite-sized chunks.
- Cook the Bacon: In a large pot over medium heat, cook the bacon pieces until they become crispy and golden brown. This usually takes about 5-7 minutes. Once done, remove the bacon and set it aside, leaving the bacon dripping in the pot.
- Sauté the Leeks: In the same pot with the bacon drippings, add the butter. Once melted, add the sliced leeks. Cook them for about 5-7 minutes until they become tender and fragrant.
- Add Potatoes and Chicken Stock: Add the diced potatoes to the pot and pour in the chicken stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are soft and easily pierced with a fork.
- Blend the Soup: Using an immersion blender or transfer the soup in batches to a regular blender, carefully blend until smooth. Be cautious when blending hot liquids, and blend in batches if necessary.
- Return Soup to Pot: If you used a regular blender, return the blended soup to the pot.
- Add Milk and Cream: Pour in the whole milk and heavy cream, stirring continuously. Allow the soup to gently warm for another 5 minutes.
- Season to Taste: Add salt and pepper to taste, adjusting as needed to suit your preferences.
- Serve and Garnish: Ladle the soup into bowls. If desired, top with the reserved crispy bacon pieces, chopped chives or green onions, and a sprinkle of grated cheese.
- Enjoy Your Potato Leek Soup: Serve hot, and savor the creamy, comforting goodness of your homemade soup! This delightful Creamy Potato Leek Soup is sure to warm your soul with every spoonful. Enjoy!
