Creamy Potato Leek Soup with Leek Top Broth

Leeks (white and light green parts): Make sure to wash them thoroughly since dirt can get trapped between the layers.
Leek tops (dark green parts): Don’t throw these away! They make a delicious homemade broth that’s the heart of this recipe.
Unsalted butter: Adds a rich, velvety base to sauté the leeks and build flavor.
Sea salt: Enhances all the natural flavors without overpowering.
Black pepper: Freshly ground pepper gives a subtle spicy bite.
Yukon gold potatoes: Their creamy texture makes the soup perfectly smooth when blended.
Garlic cloves: Grated for mellow aroma and depth.
Fresh thyme sprigs: Adds a fragrant herbal note that complements leeks beautifully.
Milk or heavy cream: For that luscious, creamy finish; I usually use milk for a lighter option.
Fresh lemon juice (optional): A squeeze brightens up the whole soup just before serving.
Chopped fresh chives: Perfect fresh garnish for color and mild onion flavor.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love to play around with this Creamy Potato Leek Soup with Leek Top Broth Recipe depending on the season or what I have on hand. Don’t hesitate to customize it to your taste—that’s how you make it your own kitchen classic.

Make it vegan: I swapped butter for olive oil and used coconut milk once—still creamy and comforting with a hint of coconut.
Add some heat: A pinch of cayenne or smoked paprika gives the soup a lovely warming kick.
Herb swap: Rosemary or sage can be substituted for thyme if you want a more woodsy flavor.
Chunkier texture: For a rustic twist, blend only half the soup and leave the rest chunky—my family enjoys the contrast.

How to Make Creamy Potato Leek Soup with Leek Top Broth Recipe

Step 1: Craft That Flavor-Packed Leek Top Broth

Start by grabbing those dark green leek tops you might usually discard—that’s your flavor gold right there. Rinse thoroughly to remove any dirt, then add them to a large pot with water, garlic, thyme, salt, and peppercorns. Bring it all to a boil and then let it simmer gently for about 30 minutes. This slow simmer extracts all the wonderful flavors into a clear, fragrant broth. Strain it carefully, and you’ve got a homemade veggie stock that takes this soup to the next level.

Step 2: Softening the Leeks Just Right

While your broth is simmering, slice the white and light green parts of your leeks into thin rounds and give them a good wash—dirt loves to hide here! Melt butter in a large pot over medium heat, then add your cleaned leeks along with salt and plenty of freshly ground pepper. Stir gently and cook low and slow for about 8 to 10 minutes until they’re meltingly soft but not browned. Keep an eye on the heat, as browning can add bitterness, which we want to avoid for this gentle soup.

Step 3: Building the Soup

Next up: toss in your chopped Yukon gold potatoes and grated garlic right into the pot. Pour in the strained leek top broth along with your thyme sprigs. Bring everything to a gentle simmer and cook for about 20 minutes until the potatoes are super tender and ready to blend. Don’t rush this step—soft potatoes are the secret to that irresistibly smooth texture.

Step 4: Blend and Finish with Cream

Once your potatoes are soft, remove the thyme sprigs and blend the soup until it’s silky smooth. I usually reach for an immersion blender right in the pot because it’s quick and easy, just be careful of hot splashes. Then stir in your milk or cream to add richness and creaminess. Taste and adjust salt and pepper, and if you like, a splash of fresh lemon juice brightens the whole pot beautifully. Garnish with fresh chives before serving for a pop of color and fresh flavor.

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Pro Tips for Making Creamy Potato Leek Soup with Leek Top Broth Recipe

Thoroughly Clean Leeks: I learned the hard way that skipping the wash leads to gritty soup. Slice, soak, and rinse well!
Control Your Heat: Cook leeks gently so they soften without browning, keeping the flavor sweet and delicate.
Don’t Skip the Broth: Making leek top broth adds a complexity that store-bought broth simply can’t match—it’s worth the extra step.
Blend in Batches if Necessary: If your blender is small, blend in smaller portions to avoid spills and to get an even texture.

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

The image shows two white bowls filled with a smooth, creamy yellow soup. Each bowl has a few small green chive pieces sprinkled on top along with a few drops of golden olive oil and tiny black pepper specks. Next to the bowls, there is a halved lemon and a small white dish holding a mixture of black pepper and salt. A silver spoon rests on a white and yellow striped cloth near the bowls. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowl with bright green chives because they add a fresh, mild onion punch and a nice color contrast. Sometimes I sprinkle a few crispy pancetta bits or a swirl of crème fraîche if I’m feeling indulgent. A dusting of smoked paprika or freshly cracked black pepper never hurts either!

Side Dishes

This soup pairs wonderfully with crusty artisan bread or a warm baguette for dipping. For a heartier meal, I like serving it alongside a crisp green salad or roasted vegetables. My family also loves it with a side of garlic cheese toast for extra richness.

Creative Ways to Present

For special occasions, I’ve served this Creamy Potato Leek Soup with Leek Top Broth Recipe in mini cups or shot glasses as an elegant appetizer. Swirling in bright green herb oil or edible flowers adds a beautiful touch. You could even layer it with a small spoon of crispy fried leeks on top for texture that impresses your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days. Reheating gently on the stove keeps the texture smooth and luscious. Before storing, I skip adding chives or lemon juice, reserving those for fresh garnish when serving again.

Freezing

This soup freezes beautifully. Just let it cool completely, then portion it out into freezer-safe containers. When you thaw and reheat, it may separate slightly, but a quick stir and gentle reheating bring it back to velvety perfection.

Reheating

To reheat, warm your soup slowly over low heat, stirring occasionally. Avoid boiling as it can change the texture and cause separation. If it seems too thick after reheating, feel free to whisk in a splash of milk or broth to bring back creaminess.

FAQs

Can I make Creamy Potato Leek Soup with Leek Top Broth Recipe without the leek top broth?

Absolutely! You can substitute store-bought vegetable broth if you don’t have time to make the leek top broth. While it won’t have quite the same depth, the soup will still be delicious and creamy.
How do I clean leeks properly to avoid grit in the soup?

The best method is to slice the leeks first, then soak them in a large bowl of cold water, swishing to release dirt trapped between layers. Lift them out carefully without pouring the water back over the leeks. Repeat if needed until the water is clear.
Can I use other types of potatoes in this soup?

You can, but Yukon gold or yellow potatoes are ideal because they break down easily and give a naturally creamy texture. Russets work too but can be a bit starchy, so balance with a bit more liquid if needed.
Is this soup suitable for freezing?

Yes, this soup freezes well. Just cool it completely and freeze in portions. When ready to eat, thaw in the fridge overnight and reheat slowly on the stove.

Final Thoughts

This Creamy Potato Leek Soup with Leek Top Broth Recipe is one of those dishes I keep coming back to because it feels both nourishing and special at the same time. I love that it uses the whole leek, helping reduce waste while packing in flavor. I hope you enjoy making and sharing it as much as I do—it’s truly a comforting classic for all seasons in my kitchen, and I know it will be the same for you.

I absolutely love how comforting and silky smooth this Creamy Potato Leek Soup with Leek Top Broth Recipe turns out every time I make it. There’s just something about the gentle sweetness of leeks combined with tender Yukon gold potatoes that feels like a warm hug in a bowl. I find that using the homemade leek top broth really elevates the flavor, giving it this subtle depth that you just can’t get with plain vegetable broth.

This soup is perfect for chilly evenings when you want something easy to make yet impressive enough to share with family or friends. Whether you’re meal prepping for the week or craving a cozy lunch, this Creamy Potato Leek Soup with Leek Top Broth Recipe hits the spot without any fuss. I’m excited to share my tips so you can make it just right in your own kitchen.

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Why You’ll Love This Recipe

Rich, Yet Light Flavor: The leek top broth gives the soup a delicate complexity that doesn’t weigh you down.
Simple, Accessible Ingredients: You don’t need fancy pantry items—just fresh leeks, potatoes, and a few pantry staples.
Comfort Food with a Fresh Twist: Using the leek tops, which often get tossed, makes this recipe both eco-friendly and unique in taste.
Versatile for Any Occasion: It’s just as perfect for a casual weeknight dinner as it is for entertaining guests.

Two white bowls of creamy yellow soup sit on a white marbled surface. Each bowl is filled with one smooth layer of soup, topped with small green chopped chives scattered across the surface. There are drops of golden olive oil and a few sprinkles of black pepper on the soup. Nearby, there is a lemon cut in half showing its juicy, pale yellow inside. A small white dish with coarse salt and black pepper sits beside the bowls. A silver spoon rests on a white cloth with thin yellow stripes under one bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing fresh, high-quality ingredients makes all the difference. Yukon gold potatoes work beautifully here because they break down into a naturally creamy texture, and those leeks need to be fresh and well-cleaned to avoid grit in your soup.

Leeks (white and light green parts): Make sure to wash them thoroughly since dirt can get trapped between the layers.
Leek tops (dark green parts): Don’t throw these away! They make a delicious homemade broth that’s the heart of this recipe.
Unsalted butter: Adds a rich, velvety base to sauté the leeks and build flavor.
Sea salt: Enhances all the natural flavors without overpowering.
Black pepper: Freshly ground pepper gives a subtle spicy bite.
Yukon gold potatoes: Their creamy texture makes the soup perfectly smooth when blended.
Garlic cloves: Grated for mellow aroma and depth.
Fresh thyme sprigs: Adds a fragrant herbal note that complements leeks beautifully.
Milk or heavy cream: For that luscious, creamy finish; I usually use milk for a lighter option.
Fresh lemon juice (optional): A squeeze brightens up the whole soup just before serving.
Chopped fresh chives: Perfect fresh garnish for color and mild onion flavor.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

Make it vegan: I swapped butter for olive oil and used coconut milk once—still creamy and comforting with a hint of coconut.
Add some heat: A pinch of cayenne or smoked paprika gives the soup a lovely warming kick.
Herb swap: Rosemary or sage can be substituted for thyme if you want a more woodsy flavor.
Chunkier texture: For a rustic twist, blend only half the soup and leave the rest chunky—my family enjoys the contrast.

How to Make Creamy Potato Leek Soup with Leek Top Broth Recipe