Creamy Potatoleek Soup Classic Frenchstyle Hot or Chilled

Q: Can I make Potato Leek Soup ahead, refrigerate or freeze it, and how long will it keep?

Yes — cool the soup to room temperature, then refrigerate in an airtight container for 3–4 days or freeze for up to 2–3 months. If you use cream, consider leaving the cream out when freezing and add it when reheating to avoid separation; alternatively use milk or stock for freezing. When reheating, warm gently over low heat and add a splash of stock if it’s become too thick.

Q: How can I make this soup dairy-free or lighter without losing flavor?

Swap the cream for full‑fat coconut milk, unsweetened plant milks, or simply use extra stock and a knob of butter alternative for richness; finish with a little lemon juice to brighten flavors. To cut calories and fat, use whole milk or extra stock instead of heavy cream and reduce the butter, then boost umami with a splash of soy sauce or miso if you like. These tweaks will change the mouthfeel slightly, but seasoning and the final acid splash keep the soup tasting rounded.

Creamy Potato Leek Soup My GoTo Comforting French Recipe

By Fia MartinezOctober 4, 2025

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5.00 (1 Ratings)

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Recipe Introduction

Quick Hook

Potato Leek Soup is my go-to comfort dish. Ever crave something silky and homey? Oh my gosh, this one hugs you back.

The key flavor is gentle leek sweetness and earthy potato. It’s a classic with a bright lemon finish.

Brief Overview

This soup has French roots. The chilled version is called vichyssoise. It’s an easy recipe to make at home. Prep takes about 15 minutes .

Cook time is roughly 30 35 minutes . Total time is 45 50 minutes . This yields six servings.

Serve as a starter or light main.

Origin and cultural note

Vichyssoise has been trendy since the early 1900s. Home cooks love it across Europe and America. It fits right into Soups And Stews Comfort Foods lists.

Difficulty and tools

This is easy to make. The main trick is how to clean leeks. For How to Clean Leeks for Soup , slice and soak.

Sand sinks. Drain well. An immersion blender makes life simple.

Main Benefits

This is a Healthy Potato Leek Soup Recipe. Potatoes give energy and fiber. Leeks add gentle vitamins and mild onion flavor.

Use Yukon Gold Potato Leek Soup method for natural creaminess. Choose Russets if you want a fluffier base.

Perfect occasions

Make it for chilly nights. Bring it to a potluck or dinner party. It works hot or chilled. Vichyssoise (Chilled Potato Leek Soup) shines on warm days.

What makes it special

I learned to keep the leeks sweet. Cook low and slow. Finish with a splash of lemon. That lift makes flavors pop.

For dairy-free fans, try a dairy-free Potato Leek Soup swap. Use coconut milk or extra stock for dairy-free Potato Leek Soup and still smile.

Vegan and other swaps

Want a Potato Leek Soup Vegan version? Use vegetable stock and plant cream. Try a Vegan Potato And Leek Soup Recipe for a lighter bowl.

Crisp pancetta can be optional for non-vegan folks.

Now that you’re tempted, let’s move on. Next up are the ingredients.

Ingredients & Equipment

I love making Potato Leek Soup on a rainy day. Fun fact: the chilled version is called vichyssoise. It’s cozy and elegant. Oh my gosh, it always feels like a hug.

Main Ingredients

Soup Base

2 tbsp unsalted butter (28 g) and 1 tbsp olive oil (15 ml)
3 medium leeks white/pale green only, cleaned and sliced (about 12 oz / 340 g ) see How to Clean Leeks for Soup below
2 cloves garlic , minced (optional)
2 lb Yukon Gold or Russet potatoes , peeled, 1 inch cubes ( 900 g ) prefer Yukon Gold Potato Leek Soup for creaminess
4 cups low-sodium chicken or vegetable stock (960 ml)
1 bay leaf and 2 sprigs fresh thyme (or 1 tsp dried )
Kosher salt and fresh black pepper, to taste

Finishing

Option A (creamy): 1/2 cup heavy cream (120 ml) or 3/4 cup whole milk (180 ml)
Option B (lighter): 1 cup whole milk (240 ml) or extra stock ( 240 ml )
Garnish: 2 tbsp chopped chives (10 g) , cracked pepper, small lemon splash

Quality tips: use firm, dry Yukon Golds. Choose bright, clean leeks with tight layers. Use fresh stock for depth.

Seasoning Notes

Essential combo: bay leaf + thyme + salt. Add garlic last. Brighten with a small splash of lemon. Finish with chives. For smoky depth, crisp bacon bits work wonders.

Flavor enhancers: a teaspoon of Dijon or a tiny pinch of nutmeg. For dairy lovers, cream makes a Creamy Potato Leek Soup Recipe .

For vegans, swap cream with full fat coconut milk for a Potato Leek Soup Vegan or Vegan Potato And Leek Soup Recipe .

For dairy-free option use vegetable stock and coconut milk for dairy-free Potato Leek Soup .

Quick swaps: no butter? Use olive oil. No potatoes? Try cauliflower.

Equipment Needed

Large heavy pot or Dutch oven ( 5 6 quart / 4.7 5.7 L )
Chef’s knife, cutting board, vegetable peeler
Immersion blender (preferred) or countertop blender
Fine mesh sieve (optional) for silkiness
Wooden spoon, ladle, measuring cups/spoons

Household alternatives: use a deep saucepan if no Dutch oven. A potato masher works if you like rustic texture. Honestly, I once blended in batches in a tall pitcher. It worked fine.

Cooking Method Getting Ready

Oh my gosh, I learned the hard way about grit in leeks. Fun fact: a clean leek makes or breaks a bowl.

Prep saves time. Do your mise en place: trim roots, slice white and pale green parts, and rinse in cold water until sand sinks.

Peel and cube potatoes. Prep Time: 15 minutes.

Time saving tip: slice leeks first and soak them together. Drain once. Use a sharp knife. Safety reminder: watch your fingers when dicing. Keep pot handles turned inward.

This is a cozy Healthy Potato Leek Soup Recipe moment. You’ll want Yukon Golds for creaminess. For a vegan twist, use vegetable stock and plant milk for a Potato Leek Soup Vegan variation.

Prep Steps

Essential mise en place: leeks cleaned, potatoes cubed, herbs tied.
Organization tip: have stock measured and ready.
Safety reminder: strain hot liquid carefully.

step-by-step Process

Heat butter and oil over medium. Add leeks and salt. Sweat until translucent (about 8– 10 minutes) .
Add potatoes, bay leaf, thyme, and stock. Bring to a gentle simmer.
Maintain a gentle simmer (185– 205° F / 85– 96° C) . Cook 15– 20 minutes until potatoes break with a fork.
Remove bay leaf and thyme stems. Purée with an immersion blender until smooth.
Stir in cream or milk and warm through. Do not boil after cream. Keep under 180° F ( 82° C) .
Adjust seasoning and finish with lemon or chives. Serve hot or chill for Vichyssoise (Chilled Potato Leek Soup) .

Visual cues: leeks soft and fragrant. Potatoes should fall apart. Soup should coat a spoon.

Pro Tips

Creamy Potatoleek Soup Classic Frenchstyle Hot or Chilled presentation

Technique: sweat leeks low and slow for sweet flavor.
Shortcut: roast potatoes first for depth.
Common mistakes: browning leeks or boiling after cream.
make-ahead: cool, refrigerate up to 3 days. Reheat gently.

Honestly, this Creamy Potato Leek Soup Recipe reminds me of rainy Sundays. Try a dairy-free Potato Leek Soup with coconut milk.

For vegan cooks, the Vegan Potato And Leek Soup Recipe swaps cream for plant milk. This is classic Leek Soup comfort.

Give it a go. You’ll love these soups and stews comfort foods vibes.

Recipe Notes Serving Suggestions

Oh my gosh, this soup is so comforting. Fun fact: most folks reach for soup when under the weather. For a classic finish, serve Potato Leek Soup in shallow bowls.

Add a swirl of cream or olive oil. Top with chopped chives and cracked pepper.

For bread, go with crusty sourdough. It soaks up every silky drop. A simple green salad cuts the richness. Pair with a cold dry white wine or a light ale.

Honestly, these combos feel like a hug.

Storage Tips

Cool soup before refrigerating. Store in airtight containers. It will keep for 3 4 days in the fridge.

You can freeze this soup. Portion into freezer safe tubs. Freeze up to 3 months . If you used cream, freeze without cream. Stir in fresh cream when reheating.

Reheat gently on low heat. Do not boil after adding dairy. Warm until steaming. Add a splash of stock or milk if thick.

Variations

Want vegan? Swap stock for vegetable broth. Use coconut milk for a dairy-free Potato Leek Soup . That becomes a lovely Potato Leek Soup Vegan option.

Try herbs and swaps by season. In spring, fold in peas. In autumn, add roasted squash. Use Yukon Gold Potato Leek Soup style with Yukon Golds for natural creaminess.

For a chilled treat, make Vichyssoise (Chilled Potato Leek Soup) .

Nutrition Basics

This is a hearty, simple bowl. One serving has about 280 kcal on average. It provides fiber, potassium, and modest protein. Using milk reduces fat. Using cream ups the richness.

Key benefits: potatoes give potassium and satiety. Leeks offer mild onion nutrients and fiber. Use vegetable stock to make a lighter Healthy Potato Leek Soup Recipe or try a Vegan Potato And Leek Soup Recipe for a plant forward meal.

Tiny tips and my mess ups

Quick tip: learn How to Clean Leeks for Soup slice and soak. I once skipped that step. Gritty soup taught me to always wash leeks well.

Sweat them low and slow. Don’t brown them.

This is a Creamy Potato Leek Soup Recipe you can trust. Try it, play with it, and make it yours. You’ll love the comfort. Go on, ladle yourself a bowl.

Creamy PotatoLeek Soup Recipe Silky Vichyssoise To Master

Frequently Asked Questions

What's the easiest, most reliable way to clean leeks for Potato Leek Soup?

Trim the root and dark green tops, slice the white and pale green parts, then soak the slices in a bowl of cold water so any grit falls to the bottom lift the leeks out with your hands or a slotted spoon and drain.

For extra speed, rinse the slices in a colander under running water or use a salad spinner to remove remaining grit. Clean leeks are essential: gritty bits are the only unappetizing surprise in an otherwise silky soup.

How do I get a really silky texture should I use an immersion blender or a sieve?

An immersion blender is the fastest and safest way to purée directly in the pot, but for restaurant silkiness push the blended soup through a fine mesh sieve into another pot.

Use Yukon Golds for natural creaminess or Russets if you want the potatoes to break down more; cook gently and don’t brown the leeks to keep the flavor mild. If you want a bit of rustic body, blend only part of the soup and stir the chunks back in.

Can I make Potato Leek Soup ahead, refrigerate or freeze it, and how long will it keep?

Yes cool the soup to room temperature, then refrigerate in an airtight container for 3 4 days or freeze for up to 2 3 months. If you use cream, consider leaving the cream out when freezing and add it when reheating to avoid separation; alternatively use milk or stock for freezing.

When reheating, warm gently over low heat and add a splash of stock if it’s become too thick.

How can I make this soup dairy-free or lighter without losing flavor?

Swap the cream for full-fat coconut milk, unsweetened plant milks, or simply use extra stock and a knob of butter alternative for richness; finish with a little lemon juice to brighten flavors.

To cut calories and fat, use whole milk or extra stock instead of heavy cream and reduce the butter, then boost umami with a splash of soy sauce or miso if you like. These tweaks will change the mouthfeel slightly, but seasoning and the final acid splash keep the soup tasting rounded.

What are good serving ideas, and are there nutritional highlights I should know about Potato Leek Soup?

Serve hot with crusty sourdough or a crisp green salad, or chill it for vichyssoise and present with chives bacon crumbs or a drizzle of olive oil add texture and depth for an indulgent finish.

Nutritionally, a typical serving is around 280 kcal with 13 18 g fat depending on cream vs milk, moderate carbs from potatoes, and about 3 4 g fiber; use low-sodium stock or reduce added salt to control sodium levels.

For more protein or heft, stir in cooked beans or top with shredded chicken when serving.

Creamy Potatoleek Soup Classic Frenchstyle Hot O

Creamy Potato Leek Soup My GoTo Comforting French Recipe Recipe Card

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Preparation time:15 Mins

Cooking time:35 Mins

Servings:6 servings (about 6 cups / 1.4 L total)

Instructions:

Prepare leeks and potatoes: Trim root and dark green tops off leeks; slice the white and pale green parts and rinse thoroughly in a bowl of cold water to remove grit. Peel and cube potatoes into about 1 inch pieces.
Sweat the aromatics: Melt butter with olive oil in a large heavy bottomed pot or Dutch oven over medium heat. Add sliced leeks and a pinch of salt and cook gently until softened and translucent, about 8 10 minutes. Add garlic for the last 1 2 minutes if using.
Add potatoes and stock: Add potato cubes, bay leaf, thyme, and pour in stock so ingredients are just covered. Bring to a simmer, then reduce heat and simmer gently until potatoes are very tender, about 15 20 minutes (potatoes should break apart easily with a fork).
Purée the soup: Remove bay leaf and thyme stems. Use an immersion blender to purée until smooth (or cool slightly and blend in batches in a countertop blender). For extra silky texture, push the purée through a fine mesh sieve back into the pot.
Finish and season: Return to low heat and stir in cream or milk if using, warming through gently (do not boil after adding cream). Adjust thickness with extra stock if the soup is too thick. Season to taste with salt, pepper, and a small splash of lemon juice to brighten the flavors.
Serve: Ladle into bowls and garnish with chopped chives or parsley, cracked black pepper, and optional bacon or pancetta bits. For chilled vichyssoise, cool to room temperature then refrigerate until cold (2 3 hours) before garnishing and serving.