This creamy potato leek soup is simple, cozy, and just a little fancy. Buttermilk adds a fresh tang, Yukon golds bring buttery richness, and it's topped with sourdough croutons and plenty of fresh dill.
Why I love it:
This potato and leek soup is simple and satisfying, but it’s anything but plain. I love finding ways to elevate the classics—and here, a few special touches transform humble potatoes into something luxurious.
It starts with leeks and garlic, sautéed until meltingly soft, then simmered with Yukon golds and blended into a silky, buttery-smooth soup. Stir in a splash of cream and buttermilk for extra richness and tangy, then top with craggily croutons and plenty of fresh dill.
It’s cozy and comforting with a bright, herby edge—and endlessly adaptable, whether you make your own croutons or try one of the topping ideas below.
It’s the perfect way to welcome spring!
potato leek soup ingredients:
- yukon gold potatoes
- leeks
- onion
- garlic
- butter
- heavy cream
- buttermilk
- fresh dill
- bay leaf
- chicken stock
- sourdough
how to make potato and leek soup:
- Sauté leeks and garlic in butter until soft.
- Add potatoes, bay leaf, and stock; simmer 15 minutes until tender.
- Blend smooth then pass through a sieve for extra silkiness.
- Stir in cream and buttermilk.
- Garnish with homemade sourdough croutons and fresh dill.
what makes this the best potato leek soup recipe:
Yukon golds: These potatoes have a dense creamy texture and a sweet buttery potato flavor that is just perfect for soup. They blend up to a velvety smooth consistency.
Dairy: This soup needs the layers of salty butter, bright buttermilk, and luxurious heavy cream. They all work together to enhance the flavors and textures and make the potato soup taste complete.
The straining: I always pass this soup through a fine mesh sieve for an extra silky texture. It’s annoying, but I believe those annoying details really matter. Also, when you know you're going to strain the soup, you won’t feel the urge to over-blend the potatoes and risk a gluey texture.
Sourdough croutons: Homemade craggily, crunchy croutons steal the show here. The sourdough tang brings extra freshness, and the bread soaks up the soup in the most delicious way. Don’t skip them.
potato leek soup topping ideas:
- crispy onions
- frizzled leeks
- fried shallots
- pickled shallots
- chive oil drizzle
- lemon zest
- chopped fresh herbs or gremolata
- crumbled goat cheese
- truffle oil drizzle
- bacon bits
- crispy prosciutto shards
- toasted breadcrumbs
- homemade croutons
more blended soups to try!
kabocha squash soup with cauliflower and leeks
Printcreamy potato leek soup
This silky potato leek soup is simple, cozy, and just a little fancy. Buttermilk adds a fresh tang, Yukon golds bring buttery richness, and it's topped with sourdough croutons and plenty of fresh dill.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Soup
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Ingredients
sourdough croutons
- ½ loaf sourdough bread
- ¼ cup olive oil
- kosher salt
- freshly ground black pepper
potato leek soup
- 4 tbsp unsalted butter
- 3 large leeks, white and green parts, rinsed and sliced (about 4 cups)
- 1 small onion, chopped
- 2 garlic cloves, chopped
- kosher salt
- freshly ground black pepper
- 2 lbs yukon gold potatoes, peeled and quartered
- 3- 4 cups chicken stock
- 1 bay leaf
- ½ cup heavy cream
- ⅓ cup buttermilk
- 3 tbsp chopped fresh dill
Instructions
sourdough croutons
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
- Using a serrated knife, remove crust from the loaf of bread then cut into ½-inch thick slices. Cut the slices into ½-inch thick strips then tear the strips into bite-sized pieces (about ½-inch).
- Place torn bread on the prepared baking sheet and toss with olive oil, ½ teaspoon salt and black pepper and spread out into an even layer.
- Bake for 15- 18 minutes, or until golden brown and crunchy.
- Let cool on the baking sheet until needed.
potato leek soup
- Melt butter in a large pot over medium-low heat. Add leeks and onion, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add potatoes, 3 cups stock, and bay leaf; season with salt and pepper. Bring to a boil, reduce to a gentle simmer and cook until potatoes are tender, 15- 20 minutes. Discard bay leaf.
- Blend smooth with an immersion blender (don’t over-process or potatoes can get gluey). Alternatively, transfer soup to a blender and puree until just smooth, working in two batches if needed. Pass the soup through a fine mesh sieve for an extra silky texture.
- Stir in cream and buttermilk; season with salt and pepper. If needed, stir in more chicken stock thin to desired consistency. To serve, garnish with plenty of fresh dill and crispy sourdough croutons.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 510
- Sugar: 13g
- Sodium: 413mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9.4g
- Trans Fat: 0.3g
- Carbohydrates: 60g
- Fiber: 4.5g
- Protein: 18g
- Cholesterol: 58mg
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