Creamy Potato Leek Soup Recipe | Perfect for Cozy Fall Days Or Thanksgiving Recipe
Soft potatoes and mild leeks blended into a silky, creamy soup
Creamy Comfort Homemade Potato Leek Soup
As the crisp autumn air settles in and the holidays approach, nothing beats warming up with a bowl of creamy, comforting Potato Leek Soup. This classic soup is a wonderful addition to your Thanksgiving menu, offering a gentle, savory flavor that pairs beautifully with roasted turkey and all the fixings.
Or simply enjoy it anytime you want to cozy up during cold weather. It’s easy to make, hearty, and soothing on even the chilliest days.
What Makes Potato Leek Soup So Special?
Traditional, rustic dish featuring soft potatoes and mild leeks blended into a silky, creamy base. It’s naturally comforting without being too heavy, making it an ideal starter or light meal during the busy holiday season.
Its simple ingredients: potatoes, leeks, broth, and cream, come together to create a rich yet delicate flavor that everyone loves.
Whether you’re planning a comforting starter for Thanksgiving or looking for the ultimate warm-up soup on a cold day, Potato Leek Soup is a timeless choice. It’s easy to make, deliciously creamy, and full of cozy, nostalgic flavors.
Scroll down to check out the ingredients needed for the Potato Leek Soup Recipe with step by step instructions!
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Potato Leek Soup
Potato Leek Soup Ingredients
✿ 7 Cups Chicken Broth
✿ 2 Bay Leaves
✿ Thyme
✿ Salt & Pepper
✿ 1 Cup Heavy Cream Or Yogurt
✿ Optional: Bacon
✿ 1 Tablespoon Butter
✿ 4 Leeks
✿ ½ Onion
✿ 5 Garlic Cloves
✿ 900 Grams Potatoes
Potato Leek Soup INSTRUCTIONS | Click here for the recipe video
Prep Ingredients
Cut Ingredients.
Cook Leeks
Cook until Softened.
Cook Soup
Simmer Until Potatoes Are Soft.
Blend
Blend Until Smooth
Prepare Ingredients
Separate the white and dark green parts of the leeks. You will only need the white part for the soup. Make a lengthwise slit in the leeks and rinse thoroughly to remove any dirt or grit. Slice the leeks thinly. Peel the potatoes and cut them into small, evenly sized pieces for even cooking.
Make Soup
Cook the bacon in a large pot or skillet until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. This will add a rich flavor to your soup. Add the sliced leeks, garlic and onions to the bacon fat. Cook over medium heat until the leeks are soft and fragrant. Season lightly with salt and pepper. Add the potatoes, Bay leaf and chicken broth to the pot. Season with additional salt and pepper as needed. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender. Remove any bay leaves.
Use an immersion blender, or carefully transfer the soup to a blender, and blend until smooth and creamy. Stir in 2 tablespoons of Greek yogurt for a lighter option, or 1 cup of heavy cream for a richer soup.
Enjoy warm with a slice of crusty bread, topped with crispy bacon. ✿◕ ‿ ◕✿
TIPS & NOTES
✿ The bacon is optional. The rendered fat adds a nice, savory flavor to the soup. The crispy bacon pieces can be used as a delicious garnish on top.
✿ Adjust creaminess: Greek yogurt gives a tangy, lighter creaminess while heavy cream makes it rich.
✿ The soup can be made a day in advance. Store in the fridge and reheat gently on the stove.
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