Recipe

Potato Leek Soup (Spiced)

Creamy potatoes, sweet leeks, and a warm hit of cumin and nutmeg. Cozy, classic, and just bold enough to make you go back for “one more spoon.”

By Matt Campbell

•

4.8

Steaming bowl of creamy potato leek soup topped with a swirl of cream, cracked black pepper, and chopped chives on a wooden table with a spoon beside it

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Potato leek soup is the sweater weather classic for a reason: it is gentle, filling, and basically impossible not to love. But I like mine with a little extra personality. Think traditional at the core, with a warm spice cabinet whisper in the background. Nothing loud. Just aromatic enough that you pause mid-bite like, “Wait, what is that?”

This version keeps the ingredients easy and the steps low drama. We build flavor by sweating leeks slowly (do not rush this part), bloom a few spices in the butter, then let potatoes do what potatoes do best: turn a humble pot of broth into something velvety and comforting.

Sliced leeks in a colander being rinsed under running water in a home kitchen sink

Why It Works

Cozy, creamy texture without fuss: You can blend it silky smooth or keep it a little rustic.
Real leek flavor, not onion soup in disguise: A slow sauté pulls out that sweet, mellow leek magic.
Spiced, not spicy: Cumin and a tiny pinch of nutmeg add warmth and aroma, not heat.
Weeknight friendly: One pot, simple prep, and leftovers reheat like a dream.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for up to 4 days (as a general guideline).
Freezer: Freeze up to 3 months for best quality. If you used heavy cream, it can separate a bit after thawing. It is still totally usable, just reblend or whisk well while reheating.
Reheat: Warm gently on the stovetop over medium-low, stirring often, until hot throughout. If it thickens a lot (it will), loosen with a splash of broth or water until it is spoonable again.
Make-ahead tip: For the smoothest texture, blend before storing, then reheat and add cream at the end.

Common Questions

Do I have to use cream?

Nope. Cream makes it lush, but you can swap in half-and-half, whole milk, or even leave it out entirely. If skipping dairy, blend in a drizzle of olive oil at the end for a surprisingly silky finish. For a non-dairy option, an unsweetened oat or soy “cooking cream” also works nicely.

What is the best potato for potato leek soup?

Yukon Gold is my favorite for a naturally buttery texture. Russets also work and blend super smooth, but they can make the soup a bit thicker and starchier. If using russets, you may want a little extra broth.

How do I clean leeks without losing my mind?

Slice them first, then soak in a big bowl of cold water. Swish, let the grit sink, and lift the leeks out with your hands or a spider. Repeat if the water looks sandy.

Can I make it chunky?

Absolutely. Blend only half the soup, then stir it back in. You get creamy body plus soft potato pieces, which is a great combo.

My soup tastes flat. What should I do?

Add salt first, then a tiny splash of lemon juice or a teaspoon of white wine vinegar. Acid wakes up potato soups like flipping on a light switch.

Can I make it vegetarian?

Yes. Use vegetable broth instead of chicken broth. Everything else stays the same, and it is still deeply cozy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large soup pot or Dutch oven (5 to 7 quart)
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring spoons
Blender or immersion blender
Ladle

I used to think potato leek soup was the definition of polite food. Great, sure. But also a little too well-behaved. Then I started treating it like I treat most things in my kitchen: sauté longer than you think, season like you mean it, and taste early and often. The first time I bloomed cumin in the pot before adding the broth, the whole kitchen smelled like something you would gladly come home to after a long day. Now it is my go-to “I need comfort but I still want flavor” soup, and it never asks for perfection. Just a spoon.

Potato Leek Soup (Spiced)

(4.8 Reviews)

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Servings 6

Ingredients

3 large leeks, white and light green parts only, halved, sliced, and well rinsed (about 4 cups sliced, leek sizes vary so the cup measurement is your best guide)
2 tablespoons unsalted butter (or olive oil)
1 tablespoon olive oil (helps reduce the chance of the butter browning too fast)
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika (optional but cozy)
Pinch of ground nutmeg (about 1/16 teaspoon)
1/4 teaspoon black pepper, plus more for serving
4 cups low-sodium chicken broth (or vegetable broth)
1 cup water, plus more as needed
1 1/2 pounds Yukon Gold potatoes, peeled or unpeeled, cut into 1-inch chunks
1 bay leaf
1/2 cup heavy cream (or half-and-half)
1 to 2 teaspoons fresh lemon juice, to finish
Chives or parsley, finely chopped, for serving

Optional toppings: crispy bacon bits, croutons, extra drizzle of olive oil, or a little grated Parmesan.

Instructions

Prep and clean the leeks. Slice the white and light green parts. Soak in a big bowl of cold water, swish, then lift leeks out so the grit stays behind. Drain well.
Sweat the leeks. In a large pot over medium-low to medium heat, add butter and olive oil. Add leeks and 1/2 teaspoon salt. Cook 10 to 12 minutes, stirring often, until soft and sweet. You want them silky, not browned.
Add garlic and bloom the spices. Stir in garlic, cumin, smoked paprika (if using), nutmeg, and black pepper. Cook 30 to 60 seconds, just until fragrant. If it starts sticking, add a splash of broth.
Simmer. Add broth, water, potatoes, bay leaf, and remaining 1/2 teaspoon salt. Bring to a gentle boil, then reduce to a steady simmer. Simmer partially covered for 15 to 18 minutes, until potatoes are very tender.
Blend. Remove bay leaf. For the easiest (and safest) route, use an immersion blender and blend until smooth. If using a countertop blender, blend in batches and do not seal hot soup in a closed blender jar: remove the center cap from the lid, cover the opening with a folded kitchen towel, start on low, and let steam vent as you blend. If you like it rustic, blend about half and leave the rest chunky.
Finish with cream and brightness. Stir in heavy cream and warm through for 1 to 2 minutes (do not boil). Add lemon juice a little at a time until the flavor pops. Taste after blending and adjust salt and pepper as needed.
Serve. Ladle into bowls and top with chives and extra black pepper. Add croutons or bacon on top if you want a little crunch.

Immersion blender blending potato leek soup in a stainless steel pot on a stovetop

Nutrition information is estimated.

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