Leek and Potato Soup with Cream and Chives

Few soups deliver comfort as simply as leek and potato: a smooth, pale soup where sweet alliums and starchy potatoes create body without heaviness. Here, the leeks are softened gently in butter so they stay mellow rather than browned, then simmered with Yukon Gold potatoes and vegetable stock before blending to a velvety finish. Double cream enriches the texture, while white pepper keeps the seasoning subtle and fresh chives add a clean onion note. It is easy enough for a weeknight dinner, but polished enough to serve as a starter with good bread.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style British home cooking
Cooking style One-pot cooking • Make-ahead friendly • Freezer-friendly
Time commitment Under 1 hour

Why this recipe works

  • Gentle savoury depth: Cooking the leeks slowly in butter brings out their sweetness without adding colour or bitterness.
  • Velvety finish: Yukon Gold potatoes blend smoothly, while double cream gives the soup a richer, silkier body.
  • Easy to store: The soup keeps well in the fridge and can be frozen, making it useful for simple lunches or batch cooking.

Get the most out of this recipe

Ingredient notes

  • Clean the leeks thoroughly: Leeks often trap grit between their layers, so slice them first and rinse well before cooking.
  • Choose waxy-golden potatoes: Yukon Gold potatoes give a naturally creamy texture and help the soup blend smoothly without becoming gluey.
  • Use fresh chives if possible: Fresh chives add a clean onion note at the end; dried chives will not give the same bright finish.

Texture tips

  • Blend until fully smooth: Take time to blend the potatoes and leeks completely for the most refined texture.
  • Warm gently after adding cream: Once the double cream is added, keep the heat low and avoid boiling so the soup stays silky.
  • Loosen if needed: If the soup thickens as it stands, stir in a little vegetable stock and warm gently.

Common mistakes

  • Browning the leeks: Cook the leeks slowly over medium-low heat; colour will change the delicate flavour of the soup.
  • Blending before the potatoes are tender: The potatoes should be very soft before blending, otherwise the soup can turn uneven or slightly grainy.

Make-ahead tips

  • Make ahead: Cool the soup quickly, then refrigerate in a sealed container for up to 3 days.
  • Freezing: Freeze for up to 2 months, then defrost overnight in the fridge before reheating gently.
  • Reheat gently: Warm in a saucepan over a low heat, stirring often, and add a little stock if the texture has thickened.

Equipment you'll need

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Ingredients
Instructions
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  1. Trim the leeks, then slice them and rinse well to remove any grit. Peel the potatoes and cut into even chunks.
  2. Melt the butter in a large saucepan over a medium-low heat. Add the leeks and a pinch of the fine sea salt, then cook for 10–12 minutes, stirring often, until soft and sweet but not browned.
  3. Add the potatoes and vegetable stock, then bring to a gentle simmer. Cook for 15–18 minutes, or until the potatoes are very tender when pierced with a knife.
  4. Take the pan off the heat and blend until completely smooth. Return to a low heat and stir in the double cream; warm gently for 2–3 minutes without boiling.
  5. Season with the remaining fine sea salt and the white pepper. Stir through the chives and serve hot.

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Recipe notes

Tips

  • For the smoothest texture, blend thoroughly, then keep the soup at a gentle heat once the double cream is added so it stays silky.
  • If the soup thickens as it stands, loosen it with a splash of vegetable stock and warm gently until piping hot.

Substitutions

  • Replace Butter with Extra-virgin olive oil for a lighter finish.
  • Replace Double cream with Cooking cream for a less rich soup.

Storage

  • Refrigerate up to 3 days
  • Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over a low heat, stirring often, until piping hot; add a splash of vegetable stock if needed. Freeze for up to 2 months, defrost overnight in the fridge, then reheat as above.

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Recipe overview

  • Servings: 4 servings
  • Total time: 45min (20min active)
  • Difficulty: Easy
  • Cuisine: British
  • Allergens:
    Milk
Beginner friendly One pot Freezer friendly Kid friendly
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Butter

10 oz ≈ 283 g
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Double cream

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Vegetable stock

1 cup ≈ 240 ml
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White pepper

1 cup ≈ 115.2 g
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