Potato Leek Soup
My Cozy Potato Leek Soup That Fixes Everything
Girl… you know those days when it’s cold, you’re tired, and life is just doing a little too much?
That’s when this Potato Leek Soup shows up like, “Sit down, I got you.”
This soup is creamy without being heavy, cozy without being boring, and honestly feels like a soft blanket in a bowl. Potatoes doing what potatoes do best, leeks bringing that gentle, fancy-on-accident flavor, and everything coming together in the easiest, no-drama way.
The first time I made this, I was not trying to be impressive. I just wanted something warm, simple, and comforting. Next thing I know, I’m standing at the stove “just tasting” for the fifth time with a piece of bread in my hand like I haven’t eaten all day. That’s how you know it’s a keeper.
If you’ve never made Potato Leek Soup before, don’t stress. I’ll walk you through it like we’re side by side in the kitchen, hair up, music playing, probably complaining about how fast it gets dark in winter.
Why I’m Obsessed With This Potato Leek Soup
Listen babe, this soup is quiet luxury.
It’s not screaming with spices or doing too much — it’s just smooth, cozy, and perfectly balanced.
Potatoes make it thick and comforting, leeks add this soft oniony sweetness (not sharp, not rude), and the whole thing feels way fancier than the effort you actually put in. This is the soup you serve when you want people to think you tried really hard… even though you absolutely didn’t.
It’s also:
- Perfect for cold days
- Great for meal prep
- Cheap but tastes expensive
- Customizable depending on your mood
Basically, it’s that friend who’s always there for you and never judges.
What You’ll Need for This Cozy Potato Leek Soup
Nothing wild, nothing complicated. Just good ingredients doing their thing.
Ingredients:
- 3 tablespoons butter (or olive oil if that’s your vibe)
- 3 large leeks
- 3–4 medium potatoes (Yukon Golds are my ride-or-die)
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk or heavy cream (depends how cozy you’re feeling)
- Salt and black pepper (season like you love yourself)
- Optional: a pinch of thyme or bay leaf
Pro Tip from Maria:
Leeks can be sneaky dirty. They trap dirt like it’s their job. Slice them first, then soak and rinse really well. Nobody wants crunchy soup for the wrong reason.
How to Make This Cozy Potato Leek Soup
a.k.a. the easiest comfort food you’ll ever pull off
1. Prep the leeks without crying
Cut off the dark green tops (save them for stock if you’re feeling responsible). Slice the white and light green parts into rounds. Toss them in a bowl of water, swish them around, and let the dirt sink. Scoop them out gently and drain. Boom — clean leeks, no drama.
2. Potatoes, but make them ready
Peel your potatoes if you want (I usually do, but you don’t have to). Chop them into chunks — nothing fancy, just roughly the same size so they cook evenly. This is not a precision sport.
3. Butter + leeks = instant happiness
In a big pot, melt the butter over medium heat. Add the leeks and a pinch of salt. Let them cook slowly for about 8–10 minutes, stirring now and then. You want them soft and cozy, not brown and angry. This step is where the magic starts, so don’t rush it.
4. Garlic moment
Add the garlic and stir for about 30 seconds — just until it smells amazing. If you let it burn, it will hold a grudge, so keep an eye on it.
5. Potatoes and broth, let’s go
Toss in the potatoes and pour in the broth. Add a little black pepper and, if you’re using it, thyme or a bay leaf. Bring it to a gentle boil, then lower the heat and let it simmer for about 15–20 minutes, until the potatoes are super tender.
6. Blend till dreamy
Take the pot off the heat. Remove the bay leaf if you used one. Blend the soup until smooth using an immersion blender (my favorite) or carefully transfer to a regular blender in batches. Be careful — hot soup is not something to play with.
7. Make it creamy, babe
Put the soup back on low heat and stir in the milk or cream. Taste and adjust salt and pepper. This is your moment to make it your soup. Too thick? Add a splash of broth. Too thin? Let it simmer a bit longer.
Maria’s Cozy Soup Tips (Learn From My Mistakes)
Low and slow with the leeks
One time I rushed them and the soup tasted… flat. Soft leeks = sweet, cozy flavor. Give them the time they deserve.
Don’t drown it in cream
This soup is already creamy from the potatoes. The dairy is just there to make it silky, not heavy.
Season at the end
Potatoes drink up salt like it’s water. Always taste after blending, not before.
Texture is personal
Some days I want it super smooth. Other days I leave it a little chunky. Both are valid moods.
Fun Add-Ins (Because We’re Not Boring)
- Crispy bacon bits on top
- Croutons or toasted bread
- A swirl of sour cream or yogurt
- Fresh chives or parsley
- A little grated cheese if you’re feeling extra
One time I added a drizzle of olive oil and cracked black pepper on top and felt very chef-y for no reason.
Potato Leek Soup FAQ (aka: I’ve Been There)
Can I make this ahead of time?
Yes babe. It gets even better the next day. Just reheat gently.
Can I freeze it?
Absolutely. Freeze without the cream, then add it when reheating for best texture.
Can I make it vegan?
Yep. Use olive oil and plant-based milk. Still cozy, still delicious.
Why is my soup bland?
Nine times out of ten — it needs more salt. Potatoes are sneaky like that.
Too thick or too thin?
Add broth if it’s thick, simmer longer if it’s thin. Soup listens to you.
You Did That, Babe
Look at you, making homemade Potato Leek Soup like it’s no big deal. Your kitchen smells amazing, you’ve got a warm bowl in your hands, and suddenly life feels a little more manageable.
That’s the power of cozy food — it doesn’t fix everything, but it definitely helps.
Stick around, because we’ve got so many more comforting, no-stress recipes coming. Messy kitchens, warm bowls, and food that feels like a hug — that’s always the vibe here.
Big cozy hugs and extra pepper,
Maria
Potato Leek Soup
Ingredients
- 3 tablespoons butter or olive oil if that’s your vibe
- 3 large leeks
- 3 –4 medium potatoes Yukon Golds are my ride-or-die
- 2 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1 cup milk or heavy cream depends how cozy you’re feeling
- Salt and black pepper season like you love yourself
- Optional: a pinch of thyme or bay leaf
Instructions
Prep the leeks without crying
- Cut off the dark green tops (save them for stock if you’re feeling responsible). Slice the white and light green parts into rounds. Toss them in a bowl of water, swish them around, and let the dirt sink. Scoop them out gently and drain. Boom — clean leeks, no drama.
Potatoes, but make them ready
- Peel your potatoes if you want (I usually do, but you don’t have to). Chop them into chunks — nothing fancy, just roughly the same size so they cook evenly. This is not a precision sport.
Butter + leeks = instant happiness
- In a big pot, melt the butter over medium heat. Add the leeks and a pinch of salt. Let them cook slowly for about 8–10 minutes, stirring now and then. You want them soft and cozy, not brown and angry. This step is where the magic starts, so don’t rush it.
Garlic moment
- Add the garlic and stir for about 30 seconds — just until it smells amazing. If you let it burn, it will hold a grudge, so keep an eye on it.
Potatoes and broth, let’s go
- Toss in the potatoes and pour in the broth. Add a little black pepper and, if you’re using it, thyme or a bay leaf. Bring it to a gentle boil, then lower the heat and let it simmer for about 15–20 minutes, until the potatoes are super tender.
Blend till dreamy
- Take the pot off the heat. Remove the bay leaf if you used one. Blend the soup until smooth using an immersion blender (my favorite) or carefully transfer to a regular blender in batches. Be careful — hot soup is not something to play with.
Make it creamy, babe
- Put the soup back on low heat and stir in the milk or cream. Taste and adjust salt and pepper. This is your moment to make it your soup. Too thick? Add a splash of broth. Too thin? Let it simmer a bit longer.
Notes
- Yukon Gold potatoes give the creamiest texture, but Russets work too.
- Clean your leeks really well — they love hiding dirt.
- For extra richness, use heavy cream; for a lighter version, use milk or half-and-half.
- Soup thickens as it cools, so add a splash of broth when reheating if needed.
- Freezes best without the cream — add it after reheating for the smoothest texture.
- Tastes even better the next day (leftover magic is real).
