Velvety Potato Leek Soup

My Cozy Kitchen Secret

This creamy leek soup is my favorite comfort food. It feels like a warm hug. I learned to make it from my friend Marie. She was from France.

She called it a classic French soup. I just call it delicious. The secret is cooking the leeks slowly. It makes them sweet and soft. Doesn’t that smell amazing?

A Little Story About Leeks

Let me tell you about leeks. They look like giant green onions. But they are milder. You only use the white and light green parts.

*Fun fact: The ancient Romans thought leeks made your voice stronger!* I still laugh at that. How to cut leeks is simple. Slice them thinly after a good wash. Dirt hides between the layers. This matters because clean leeks make a better homemade soup.

Why Simmering Matters

Now, you add potatoes and broth. Bring it to a gentle bubble. Then let it whisper on the stove for 25 minutes. Be patient here.

The potatoes need to get very soft. This is the key to a smooth soup. You won’t need much cream later. This matters. Good food takes its own sweet time. What’s your favorite soup to make on a slow day?

The Magic of Blending

Turn off the heat. Use a stick blender right in the pot. Whirrrr! It turns into a velvety French potato soup. But don’t over-blend.

A few tiny bits are just fine. Then stir in the cream. It becomes so luxurious. This easy soup recipe feels fancy. But it is so simple. Do you prefer your soups smooth or with chunks?

Don’t Forget the Dippers!

Every soup needs soup dippers. My grandson calls them “floaties.” Toss bread with butter. Bake until golden. They add a perfect crunch.

Serve your potato leek soup with a drizzle of cream. Add some chives and those croutons. The mix of hot, smooth, and crunchy is perfect. This leek and potato soup feeds your belly and your heart. What do you like to dunk in your soup?

Ingredients:

Ingredient	Amount	Notes
Butter	2 tbsp (30g)
Garlic cloves	2 large	Finely minced
Leeks	3	White and pale green parts only, sliced thinly (~2 cups)
Potatoes (Sebago/Russet/Maris Piper)	1 kg / 2lb	Peeled and diced into 1″/2.5cm cubes
Chicken or vegetable stock, low sodium	1.5 litre / 1.5 qt (6 cups)
Cream, heavy/thickened	3/4 cup	Can sub milk
Cooking salt / kosher salt	1 tsp	Use 25% less if using table salt
Black pepper	1/2 tsp
Bread (for croutons)	2 thick slices	Torn into crouton-size pieces
Melted butter or olive oil spray (for croutons)	1 tbsp
Salt (for croutons)	A pinch
Chives (garnish)	To taste	Finely chopped
Extra cream (garnish)	To taste	For drizzling

Instructions

Step 1: Melt your butter in a big pot. Add the garlic and your sliced leeks. Cook them until they smell sweet and look soft. This is the heart of your French potato soup. I love this smell. It feels like a hug. (Here’s a tip: wash leeks well after slicing to remove hidden grit!).

Step 2: Now, add your potato cubes and broth. Bring it all to a gentle bubble. Put the lid on and let it cook. The potatoes need to become very tender. This makes the best creamy leek soup. What’s your favorite homemade soup for a rainy day? Share below!

Step 3: Turn off the heat. Use a stick blender to puree everything until smooth. Don’t blend too long. We want it silky, not gluey. This easy soup recipe is almost done. I still laugh at the first time I made it. I was so proud!

Step 4: Stir in your salt, pepper, and cream. Taste it. Isn’t that amazing? This potato leek soup is true comfort food. Let it get warm again, but don’t let it boil. You want to keep that lovely creaminess.

Step 5: Make your croutons while the soup simmers. Toss bread in butter and bake until golden. Serve your classic French soup with a drizzle of cream. Add chives and those crunchy croutons on top. Perfect soup dippers!

Creative Twists

Add a secret veggie. Try blending in a handful of spinach for a green twist. Make it smoky. Top your bowl with crispy chopped bacon or smoked paprika. Herb it up. Stir in fresh thyme or dill at the end for a garden-fresh flavor. Which one would you try first? Comment below!

Serving & Pairing Ideas

This leek and potato soup is a full meal. I love it with a simple green salad on the side. A crusty baguette is also perfect for dipping. For a fancy touch, add a swirl of cream and extra chives. It makes any dinner feel special. This homemade soup is my favorite comfort food. Which would you choose tonight?

Keeping Your Soup Cozy for Later

Let’s talk about storing this lovely leek and potato soup. Cool it completely first. Then pop it in the fridge for up to three days. It freezes beautifully for three months. Use a freezer-safe container. Leave some space at the top for expansion.

I remember my first big batch of this French potato soup. I filled my freezer with jars. It felt like having a warm hug ready anytime. That is why batch cooking matters. It gives you a gift of time and comfort on busy days.

Reheating is simple. Thaw frozen soup in the fridge overnight. Warm it gently on the stove. Stir it often. Add a splash of broth or cream if it seems too thick. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Hiccups

Even easy soup recipes can have little troubles. Here are three common ones. First, a soup that is too thin. Let it simmer without a lid for ten more minutes. This helps water evaporate. Your homemade soup will thicken up nicely.

Second, gritty or sandy leeks. I once served a crunchy potato leek soup! Now I wash sliced leeks in a bowl of water. Swirl them around. The sand sinks to the bottom. This matters because texture is key for smooth, creamy leek soup.

Third, a bland flavor. Do not add salt until the end. The broth reduces as it cooks. Seasoning at the finish makes all the difference. It brings out the sweet, comforting taste. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best potato for leek soup?

Starchy potatoes like Russet or Sebago are best. They break down easily when cooked. This creates a naturally thick and creamy texture for your potato leek soup. Waxy potatoes will not give you the same smooth result. They stay firmer. So choose a fluffy, starchy potato for the perfect classic French soup.

How do you thicken potato leek soup?

The soup thickens as the potatoes cook and break down. If it is too thin, just simmer it longer. Let some liquid evaporate. You can also blend a portion of the soup more. Do not add flour. The potatoes are your natural thickener for this creamy leek soup. It is part of what makes it such a reliable homemade soup.

What is the difference between potato leek soup and vichyssoise?

Vichyssoise is a fancy name for a chilled version. It is the same leek and potato soup base. But it is served cold, often with extra cream. Our recipe here is a warm comfort food. Both are delicious. *Fun fact: Many chefs believe a French cook in New York invented the cold version!

Can you freeze potato leek soup?

Yes, you can freeze this soup very well. Let it cool completely first. Use a freezer-safe container. Leave space for it to expand. It will keep for about three months. Thaw in the fridge before reheating. You might stir in a little fresh cream after warming. This keeps your easy soup recipe ready for any day.

What to serve with potato leek soup?

This soup is a full meal. I love it with my buttery croutons. They are the best soup dippers. A simple green salad is nice too. A crusty bread roll is perfect for soaking up every last drop. It turns your bowl into the ultimate comfort food experience. What will you serve with yours?

How to make potato leek soup without cream?

You can skip the cream for a lighter version. The soup is still creamy from the potatoes. Use a splash of milk instead if you like. Or just leave it out. The flavor of the leeks and broth will shine. It will be a different, but still delicious, homemade soup. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this classic French soup. It is one of my favorite stories to share. The smell of leeks cooking always feels like home. Cooking is about sharing warmth and good food.

I would love to hear about your cooking adventure. Have you tried this recipe? Tell me how it went in the comments below. Did your family enjoy it? What did you learn? Your stories make my day.

Happy cooking!

—Elena Rutherford