There’s something incredibly comforting about a bowl of hot soup, especially when it’s creamy, velvety smooth, and filled with familiar, earthy flavors. This Creamy Potato Leek Soup with Olive Oil Drizzle checks all the right boxes: it’s easy to make, nourishing, adaptable to different diets, and feels like a warm hug in a bowl.
This recipe is designed for anyone looking to prepare a hearty meal without too much fuss. Whether you’re a beginner cook or an experienced chef, this classic soup brings you back to basics—with elegance. The leeks add a gentle sweetness, the potatoes bring body and creaminess, and the final touch of olive oil adds a hint of luxury that elevates the entire dish.
Ingredients: Simple, Whole, and Flavorful
The beauty of this soup lies in its simplicity. You don’t need fancy or hard-to-find ingredients—just a handful of staples from your pantry and fridge.
Main Ingredients
- Leeks: The star of the show. Mild and slightly sweet, leeks add an aromatic base that makes the soup taste both rustic and refined. Make sure to clean them well—leeks love to hide dirt between their layers.
- Potatoes: Yukon Gold or Russets are the best choices. Their starchy nature helps create a naturally thick and creamy texture without the need for flour or thickeners.
- Garlic: A couple of cloves add a subtle depth of flavor.
- Vegetable Broth: Low-sodium broth allows you to control the salt while keeping the soup flavorful.
- Cream: A splash of heavy cream makes the soup richer. For a dairy-free option, coconut cream or cashew cream works beautifully.
- Olive Oil: A high-quality drizzle at the end adds richness and a silky mouthfeel, tying the dish together.
Garnishes (Optional, but Highly Recommended)
- Chopped chives or parsley
- Crusty bread or croutons
- Microgreens or edible flowers for presentation
Step-by-Step Instructions: From Prep to Bowl
Each step in this recipe builds on the last to develop flavor and texture. Don’t rush—this is comfort food meant to be enjoyed slowly.
1. Prepare the Leeks
Start by trimming off the dark green tops and root ends of the leeks, leaving only the white and pale green parts. Cut them lengthwise and then slice into half-moons. Place the sliced leeks in a bowl of cold water and swish them around to remove dirt and grit. Let them sit for a few minutes, then lift them out and pat dry.
Pro Tip: Don’t pour out the water with the leeks in it—the dirt will resettle on them. Lift them out gently instead.
2. Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil (and butter if using) over medium heat. Add the leeks and cook for about 6–8 minutes until they become soft and translucent. Stir occasionally to avoid browning. Then, add the minced garlic and cook for another 1–2 minutes.
3. Add Potatoes and Simmer
Add the diced potatoes to the pot, followed by salt, pepper, and vegetable broth. Bring everything to a gentle boil, then reduce to a simmer. Cover and cook for 20–25 minutes or until the potatoes are fork-tender.
4. Blend Until Smooth
Turn off the heat. Use an immersion blender to puree the soup directly in the pot until it’s silky smooth. If using a countertop blender, blend in batches to avoid spills. Return the blended soup to the pot.
Texture Tip: Prefer a rustic feel? Only blend half the soup and leave the rest chunky.
5. Add Cream and Adjust Seasoning
Stir in the heavy cream and return the soup to low heat, warming it gently for 3–5 minutes. Taste and adjust seasoning if needed—add a bit more salt, pepper, or even a dash of nutmeg for warmth.
6. Serve with a Finishing Touch
Ladle the soup into bowls, drizzle each with a swirl of high-quality olive oil, and top with your favorite herbs. Serve immediately with crusty bread on the side.
Variations to Try
One of the reasons this Creamy Potato Leek Soup with Olive Oil Drizzle is so beloved is its flexibility. You can tailor it to fit your pantry, your guests, or your mood.
Vegan Version
Skip the butter and heavy cream. Use only olive oil and add coconut milk or soaked and blended cashews for richness.
Herby Kick
Add fresh thyme or a bay leaf during the simmering process for a more aromatic soup. Just remove them before blending.
Add Greens
Toss in a handful of baby spinach or kale just before blending for added nutrients and color.
Protein Add-ins
For a heartier version, stir in shredded rotisserie chicken or a handful of cooked white beans after blending.
Serving Suggestions
While this soup is wonderful on its own, pairing it with the right side dish or topping can turn it into a full meal.
- Artisan Bread: Rustic sourdough or multigrain loaves make perfect dippers.
- Cheesy Toast: Try a gruyère or aged cheddar toast on the side.
- Salad: A light vinaigrette-based salad with arugula, pear, and walnuts can offer contrast.
- Crumbled Cheese: Feta, goat cheese, or blue cheese on top of the soup adds tang and complexity.
Storage and Meal Prep Tips
One of the best things about this recipe? It stores incredibly well and even tastes better the next day.
- Refrigeration: Store in an airtight container for up to 4 days. Reheat gently over medium-low heat.
- Freezing: Freeze in batches without the cream. Add cream after thawing and reheating for best texture.
- Make-Ahead: Prepare the soup base in advance and blend it just before serving for the freshest flavor.
Final Thoughts
This Creamy Potato Leek Soup with Olive Oil Drizzle is a timeless classic that works for cozy weeknights, elegant starters, or batch cooking for the week ahead. It’s deeply flavorful, effortlessly comforting, and wonderfully flexible—exactly what homemade soup should be.
Creamy Potato Leek Soup with Olive Oil Drizzle
Description
This Creamy Potato Leek Soup with Olive Oil Drizzle is a velvety, comforting bowl of warmth perfect for chilly days. Made with buttery leeks, starchy potatoes, and a swirl of quality olive oil, this recipe is a soul-soothing classic that’s both simple and elegant. Naturally gluten-free and easily adaptable to be vegan, it's a nourishing staple for any season.
Ingredients
For the Soup Base
For the Garnish
Instructions
Prepare the Leeks
- Trim the dark green tops and roots off the leeks. Slice the white and light green parts into thin half-moons. Place them in a bowl of cold water and swish to remove grit. Drain and set aside.
Sauté the Aromatics
- In a large soup pot or Dutch oven, heat olive oil and butter over medium heat (approx. 180°C). Add the sliced leeks and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until soft and translucent. Add garlic and sauté for another 1–2 minutes until fragrant.
Add Potatoes and Simmer
- Stir in the diced potatoes, black pepper, and vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes or until the potatoes are fork-tender.
Blend the Soup
- Turn off the heat. Using an immersion blender, puree the soup until smooth and creamy. (Alternatively, carefully blend in batches using a high-speed blender.) Adjust consistency with extra broth or water if needed.
Add Cream and Season
- Stir in the cream and return the soup to low heat. Taste and adjust salt and pepper. Let it warm through for 3–5 minutes. Do not boil after adding cream.
Serve with Olive Oil Drizzle
- Ladle the hot soup into bowls. Drizzle each serving with a thread of good-quality olive oil and top with fresh herbs. Serve with toasted bread or croutons.
Note
Storage: Keeps in an airtight container in the fridge for up to 4 days. Reheat gently over the stove.
Freezing Tip: Leave out the cream before freezing. Add cream after thawing and reheating.
Vegan Option: Use only olive oil and replace heavy cream with coconut cream or cashew cream.
Add-ins: A handful of spinach or kale can be blended in for a green variation.
Flavor Boost: Add a splash of white wine after sautéing leeks for extra depth.
