Name: Creamy Potato Leek Soup with Leek Top Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large leeks (about 2½ pounds), white and light green parts only; 3 tablespoons unsalted butter; 1 teaspoon sea salt; Freshly ground black pepper, to taste; 2 pounds Yukon gold or yellow potatoes, chopped; 3 garlic cloves, grated; 6 cups leek top broth or vegetable broth; 3 fresh thyme sprigs, bundled; 1 cup milk or heavy cream; 1 tablespoon fresh lemon juice (optional); Chopped fresh chives, for garnish; 4 large leeks (about 2½ pounds), dark green tops only; 12 cups water; 8 fresh thyme sprigs; 5 garlic cloves, smashed; 1 tablespoon sea salt; 1 tablespoon black peppercorns

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I absolutely adore this Creamy Potato Leek Soup with Leek Top Broth Recipe because it’s one of those heartwarming dishes that feels like a cozy hug in a bowl. The way the potatoes melt into a velvety texture combined with the gentle sweetness of leeks makes this soup a comforting classic I reach for every fall and winter. Plus, making my own leek top broth adds such a special depth of flavor that really elevates the whole experience.

Why You’ll Love This Creamy Potato Leek Soup with Leek Top Broth Recipe

What I find truly irresistible about this soup is its lush, creamy texture paired with that subtle, sweet onion flavor from the leeks. The leek top broth brings an extra layer of complexity that you just don’t get from store-bought broth—it’s fresh, aromatic, and bright without overwhelming the delicate potato base. Every spoonful feels indulgent but still light enough to enjoy without feeling heavy.

Another reason I keep coming back to this recipe is how straightforward it is to prepare. I love that it uses basic, wholesome ingredients and minimal fuss in the kitchen. It’s perfect for both casual weeknight dinners that need comfort food and when I want to impress guests with my scratch-made broth. Best of all, the recipe scales beautifully whether I’m cooking for two or an entire gathering. It really stands out because it’s nourishing, delicious, and feels thoughtfully homemade.

Ingredients You’ll Need

The image shows ingredients for a cooking recipe arranged neatly on a white marbled surface. Four whole potatoes with light brown skin sit near the top center. To their lower right, there are three small rectangular pieces of pale yellow butter on white paper. Below the butter is a glass measuring cup filled with a golden-brown liquid. A small white dish with black pepper and fresh thyme sprigs lies to the right of the measuring cup. On the left side, there is a light green cutting board with chopped pale green celery, sliced white onion, and trimmed pale green-white leeks stacked in layers. A half lemon, cut side up, is placed near the center. A clear glass jar with cream is at the top left. A white pot with a light brown interior and wooden spoon handle is at the bottom right corner. A large silver knife rests on the cutting board. The photo taken with an iphone --ar 4:5 --v 7

These simple but essential ingredients come together to create a soup that’s rich, creamy, and full of fresh flavors. Each one plays a key role, from the buttery softness of the leeks to the earthy sweetness of the Yukon gold potatoes, and the aromatic bouquet from fresh herbs and homemade leek top broth.

Leeks (white and light green parts): The soul of the soup, bringing a mild, sweet onion flavor that’s far gentler than regular onions.
Unsalted butter: Adds richness and helps soften the leeks for that luscious texture.
Sea salt: Essential for balancing flavors and enhancing the natural sweetness.
Freshly ground black pepper: Adds subtle warmth and spice without overpowering the dish.
Yukon gold potatoes: Creamy and buttery, these potatoes puree beautifully for a smooth soup.
Garlic cloves: Just a hint of garlic enhances depth without stealing the spotlight.
Leek Top Broth or vegetable broth: Homemade leek top broth brightens and intensifies the leek flavor in every bite.
Fresh thyme sprigs: A fragrant herbal touch that pairs wonderfully with leeks and potatoes.
Milk or heavy cream: To finish the soup with a soft, creamy consistency.
Fresh lemon juice (optional): A splash of acidity to lift and balance the richness.
Chopped fresh chives (for garnish): Adds a fresh, mild onion note and a pop of color when serving.

Directions

Step 1: If you want to make the leek top broth (which truly makes this soup special), start by cutting off the dark green tops of 4 large leeks and washing them thoroughly. Place them in a large pot with 12 cups of water, 8 fresh thyme sprigs, 5 smashed garlic cloves, 1 tablespoon sea salt, and 1 tablespoon black peppercorns. Bring to a rolling boil over high heat, then reduce to a simmer and let it cook gently for 30 minutes before straining. Measure out 6 cups of this broth for the soup and save any extra in the fridge or freezer for another time.

Step 2: Prepare the soup ingredients by chopping the white and light green parts of 4 large leeks. Wash them carefully to remove any grit or dirt nestled between the layers.

Step 3: Heat 3 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add the chopped leeks, 1 teaspoon sea salt, and a few grinds of freshly ground black pepper. Cook gently, stirring occasionally, for 8 to 10 minutes until the leeks become soft and translucent. Keep an eye on them to ensure they don’t brown prematurely; if they start to brown, lower the heat.

Step 4: Add 2 pounds of peeled and chopped Yukon gold potatoes and 3 grated garlic cloves to the pot. Pour in 6 cups of the leek top broth (or vegetable broth) and toss in 3 fresh thyme sprigs bundled together. Bring everything to a simmer and cook for about 20 minutes until the potatoes are tender and easily pierced with a fork.

Step 5: Remove the thyme sprigs, then use an immersion blender to purée the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return it to the pot.

Step 6: Stir in 1 cup of milk or heavy cream for extra creaminess. Taste the soup and adjust the seasoning if needed. If you like, add 1 tablespoon of fresh lemon juice to brighten the flavors just before serving.

Step 7: Ladle the soup into bowls, garnish generously with chopped fresh chives, and serve immediately while warm and comforting.

Servings and Timing

This Creamy Potato Leek Soup with Leek Top Broth Recipe comfortably serves 8 people, making it perfect for family dinners or casual gatherings. The prep time is about 15 minutes, mainly involving chopping the leeks and potatoes. The soup simmers for 30 minutes, allowing those flavors to meld beautifully, so the total time from start to finish is roughly 45 minutes. There’s no resting or cooling time needed; it’s best enjoyed fresh and hot to fully appreciate the creamy texture and delicate flavors.

How to Serve This Creamy Potato Leek Soup with Leek Top Broth Recipe

A gray pot filled with creamy pale yellow soup sprinkled with small green chopped herbs and black pepper on top, with a wooden spoon stirring the soup from the right side; the pot sits on a dark green cloth on a white marbled surface, with a wooden pepper grinder and a few pieces of light brown baguette bread blurred in the background. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup as a star appetizer or a satisfying main course. For a cozy meal, pair it with crusty artisan bread or a warm baguette to soak up every last drop. It also pairs wonderfully with a simple green salad dressed in lemon vinaigrette to add a crisp, refreshing contrast. If I’m feeling indulgent, a side of roasted vegetables, like Brussels sprouts or carrots, rounds out the meal beautifully.

Presentation-wise, I like to ladle the soup into shallow bowls and sprinkle fresh chopped chives on top, maybe finishing with a small drizzle of good-quality olive oil or a few cracked black peppercorns for a rustic, elegant touch. For the beverage, a crisp white wine like Sauvignon Blanc complements the gentle creaminess and herbal notes perfectly, or for a non-alcoholic option, a sparkling water with a twist of lemon is light and refreshing.

This soup shines most served warm, straight from the stove—it’s incredibly comforting on chilly evenings but also tasty at room temperature if you want to prepare it ahead for a lunch or party. Portion-wise, about one and a half cups per serving feels just right to start or enjoy as a light meal.

Variations

I’m always experimenting with ways to tweak this soup, and there are so many delicious possibilities. For a vegan version, swap the butter with olive oil and use a plant-based milk like oat or almond milk instead of dairy. The leek top broth remains a flavorful base, keeping it rich and aromatic without animal products. If you prefer a thinner consistency, simply add more broth or milk until you reach the desired texture.

For a little flavor twist, I sometimes add a small pinch of smoked paprika or a touch of grated nutmeg—these subtle spices add warmth and complexity without overpowering the leeks’ natural sweetness. Another idea is to replace Yukon gold potatoes with sweet potatoes or cauliflower for a different nutrient profile and a slight variation in texture and flavor. If you’re in a hurry, using a high-quality vegetable broth instead of the leek top broth is perfectly fine and still creates a lovely soup.

If you want to change things up on the cooking front, roasting the leeks and potatoes beforehand adds a caramelized depth and smoky note that’s irresistible. Just roast them until tender and golden, then continue with the recipe as usual by adding the broth and blending. It’s an easy way to add complexity if you’re not able to make the leek broth from scratch.

Storage and Reheating

Storing Leftovers

I usually pour leftover soup into airtight containers or glass jars as soon as it cools to preserve freshness. Stored in the refrigerator, it will keep well for up to 3 to 4 days. When you’re ready to enjoy it again, ensure you reheat it gently to keep that creamy texture intact.

Freezing

This soup freezes wonderfully. I recommend portioning it into freezer-safe containers or heavy-duty zip-top bags, leaving some room at the top for expansion. It can be frozen for up to 3 months. When thawing, do so overnight in the fridge for best texture and flavor retention before reheating.

Reheating

The best way to reheat this soup is gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking or scorching. Avoid boiling it vigorously as that can cause the dairy to separate or curdle. If the soup feels too thick after reheating, simply stir in a splash of milk or broth to loosen it back up. Microwaving works in a pinch—heat in short bursts, stirring frequently—but stove reheating is definitely my go-to method for the best results.

FAQs

Can I use regular vegetable broth instead of leek top broth?

Absolutely! While the leek top broth adds an extra depth of flavor and subtly enhances the leek profile, a good-quality vegetable broth will still make a tasty, comforting soup. If you skip the leek broth, just consider adding a little extra fresh thyme or garlic to keep the flavor bright.

What type of potatoes work best for this soup?

I prefer Yukon gold potatoes because they have a naturally buttery flavor and puree smoothly without being gluey. Russets can also work, but they might yield a slightly more starchy texture. Avoid waxy potatoes like red potatoes, as they tend to stay chunky and don’t create that creamy consistency I love.

Is it possible to make this soup ahead of time?

Yes! This soup actually tastes even better the next day after the flavors have had time to meld. You can make it a day in advance, store it in the fridge, and gently reheat before serving. Just stir in a bit of milk or broth during reheating if it becomes too thick.

Can I freeze the leek top broth separately?

Definitely. I usually make a large batch of leek top broth and freeze it in ice cube trays or small containers for easy use later. It keeps beautifully in the freezer for several months and is great for soups, risottos, or cooking grains.

What can I use to garnish the soup other than chives?

If you want a change from chives, fresh parsley, tarragon, or dill work wonderfully as garnishes. A dollop of crème fraîche, sour cream, or even a swirl of pesto can add delightful finishes that elevate the soup’s presentation and flavor.

Conclusion

I hope you’re as excited to try this Creamy Potato Leek Soup with Leek Top Broth Recipe as I am to share it. It’s honestly one of my all-time favorite comfort foods that’s simple to make but feels truly special, especially with that homemade leek broth touch. Give it a go and you’ll have a beautiful, creamy soup that’s perfect for chilly days, casual dinners, or whenever you crave a warm, homemade treat.