Pin There's something about leek season that makes me want to close the kitchen door against the world and simmer something slow. My neighbor stopped by one crisp October afternoon with a bundle of leeks from her garden, still wearing bits of dark soil, and I found myself reaching for potatoes without even thinking. By the time the aroma started drifting through the house, she'd pulled up a stool at the counter. That's when I understood: this soup doesn't just warm you from the inside, it makes people want to linger.
I made this for my sister the night she told me she was moving across the country, and we sat at the kitchen table not saying much, just eating spoon after spoon of this soup while the light faded outside. She kept saying it tasted like home, which I think was less about the ingredients and more about what she needed in that moment. Food isn't always about flavor; sometimes it's about having someone across from you saying, "I made this for you."
Ingredients
- Leeks (3 medium, white and light green parts): This is the soul of the soup, but they hide grit between their layers like little secrets, so slice them lengthwise first, then into half-moons, and give them a proper rinse under running water.
- Yukon Gold potatoes (3 medium, about 600 g): These have a natural buttery quality that makes the soup creamy without needing cream, though we're adding cream anyway because why not.
- Unsalted butter (2 tablespoons): Start here to build the base; the gentle sweetness matters more than you'd think.
- Yellow onion (1 medium, diced): It's there to support the leeks, adding depth that rounds out the flavor like a good friend in the background.
- Garlic (2 cloves, minced): Just enough to wake things up without shouting over the delicate leeks.
- Vegetable broth (4 cups): Use low-sodium so you can taste the actual vegetables; this is their moment to shine.
- Whole milk or heavy cream (1 cup): This transforms everything into something velvet and gentle, the difference between soup and comfort.
- Bay leaf (1): It disappears into the pot but does more work than you notice until it's gone.
- Salt, pepper, nutmeg: Start conservatively with salt since broth is already seasoned, and that whisper of nutmeg is optional but it's the kind of optional that's actually essential.
- Fresh chives or parsley for garnish: A small green handful makes the whole thing look like you know what you're doing.
Instructions
- Clean and slice the leeks:
- Slice each leek lengthwise, then cut crosswise into thin half-moons, and rinse them thoroughly under cold running water, working between the layers where the dirt likes to hide. Honestly, this step feels tedious until you taste the difference clean leeks make.
- Build the foundation:
- Melt butter over medium heat in your large pot, then add the leeks and diced onion, stirring occasionally until they're soft and translucent but haven't taken on any color, which takes about 7 minutes. This slow start is where the soup gets its gentle personality.
- Add the aromatic moment:
- Stir in your minced garlic and let it cook for just 1 minute until the kitchen smells like something worth paying attention to. Don't skip this, and don't let it brown.
- Introduce the potatoes:
- Add your diced Yukon Gold potatoes, the bay leaf, and pour in the vegetable broth all at once, then bring everything to a boil before turning the heat down to a gentle simmer and covering the pot. The potatoes need 20 to 25 minutes to become so tender they'll practically dissolve into creaminess.
- Blend into magic:
- Remove the bay leaf, then use your immersion blender to puree the soup until it's silky and smooth, or carefully work in batches with a regular blender if you don't have one. Some people like it perfectly smooth; others leave a few tiny flecks for texture, which is the kind of choice that's yours alone to make.
- Finish with cream and seasoning:
- Stir in your milk or cream slowly, heating gently until it's warmed through but never quite at a boil, which can make the cream separate and turn temperamental. Taste as you go with salt, pepper, and that optional nutmeg, adjusting until it tastes like your favorite version of comfort.
- Serve with intention:
- Ladle into bowls, scatter chives across the top, maybe add a swirl of cream or good olive oil, and bring it to someone you want to slow down with. This soup is best when it's shared.
Pin 
I learned to make this soup properly during a cold spell when I had nothing but time and vegetables in the fridge, and it became the thing I turned to whenever I needed to think through something complicated. There's something about the repetitive motion of stirring, the way the kitchen gets warm and smells like dinner, that lets your mind wander exactly where it needs to go.
Why This Soup Tastes Like French Home Cooking
This is vichyssoise's quieter cousin, the one you make on an ordinary Tuesday instead of saving for company. The French didn't invent this flavor combination by accident; they understood that leeks, potatoes, butter, and cream are a conversation that doesn't need much editing. What makes it feel authentic is the patience, the refusal to rush the softening of the leeks, and the knowledge that sometimes the most elegant thing is also the simplest.
How to Adjust This Soup to Your Needs
I've made this a dozen different ways depending on what I had on hand and who I was cooking for. If cream isn't in your plans, use more broth instead and accept that it'll be lighter but still deeply satisfying. Some nights I add a splash of dry white wine after the leeks soften, which adds a subtle complexity that makes people ask what's in there. Other times I've stirred in fresh thyme toward the end, or topped it with crispy bacon for someone who needs a little texture and salt.
Storage and Reheating
This soup keeps beautifully in the refrigerator for up to 4 days, getting better as the flavors settle and become more integrated, almost like it's thinking about itself overnight. When you reheat it, do so gently over medium-low heat, stirring occasionally and adding a splash of broth or milk if it's thickened too much, which it sometimes does because potatoes continue their work even in the cold.
- Freeze it without the cream, then add fresh cream when you thaw and reheat for the best texture.
- Store in airtight containers leaving a little headspace because soup needs room to breathe.
- Reheat gently; high heat will make the cream separate and lose its silky character.
Pin This is the kind of recipe that gets better every time you make it because you learn where your preferences live. Make it once the way it's written, then make it again exactly how you want it.
Recipe Questions & Answers
- → How do I clean leeks properly?
Slice leeks lengthwise and cut into half-moons. Place in a bowl of cold water and swish vigorously, letting grit settle to the bottom. Lift leeks out carefully, leaving sediment behind. Repeat if necessary until water runs clear.
- → Can I make this soup ahead of time?
Absolutely. This soup stores beautifully in the refrigerator for up to 4 days. The flavors actually deepen and improve overnight. Reheat gently over medium-low heat, adding a splash of broth or milk if it thickens too much.
- → What's the best potato variety to use?
Yukon Gold potatoes are ideal because they have naturally creamy flesh and hold their shape slightly while still breaking down enough to thicken the broth. Russets work well too and create an even smoother, thicker consistency.
- → How can I make this soup vegan?
Substitute butter with olive oil for sautéing the vegetables. Use unsweetened almond milk, oat milk, or coconut milk instead of dairy cream. The result remains deliciously creamy and comforting.
- → Can I freeze this soup?
Yes, freeze for up to 3 months in airtight containers. Leave out the cream until after reheating, as dairy can sometimes separate when frozen. Thaw overnight in the refrigerator and reheat gently, stirring in cream at the end.
- → Why is my soup not perfectly smooth?
Ensure potatoes are completely tender before blending—overcooked is better than undercooked here. If using a standard blender, work in batches and be careful with hot liquids. An immersion blender gives excellent control and produces smoother results.