Creamy Leek Soup
Delicate, light, quick, and incredibly tasty! Creamy Leek Soup has a subtle, refined flavor. It has a pleasant creamy color with a greenish tint and a velvety texture. A wonderful way to add variety to both adult and children’s menus.
Updated : 10 August, 2026
Easy
About 20 min.
Ingredients
250 grams
Leeks
300 grams
Potato
250 milliliters
Water
200 milliliters
Cream
to taste
Salt
to taste
Ground black pepper
60 grams
Butter
0.5
Bell pepper
5 grams
Greens
to taste
Nutmeg
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make creamy leek soup? Prepare all the necessary ingredients. Choose natural, fresh butter with at least 72.5% fat. If you are making the soup for children, do not use ground black pepper.
Step 2
Wash the leek under running water and cut off the tough green part; only the white part of the leek will be used. Also remove the root end. Cut the leek lengthwise, separate it into individual layers, and rinse thoroughly. Washing leeks should be done very carefully, as soil and sand often hide between the layers. Cut the washed leek into half rings or rings.
Step 3
In a thick-bottomed pot or saucepan, melt the butter over medium heat. Add the sliced leek and fry, stirring, until soft. The leek does not need to brown.
Step 4
Wash the potatoes thoroughly and peel them. Cut the peeled potatoes into small pieces and add them to the pot with the leek. Pour in the water. The amount of water is approximate; it should cover the potatoes. Add salt and ground black pepper. After it comes to a boil, cook uncovered for 20–25 minutes, until the potatoes are fully tender. Check the potatoes by piercing a piece with the tip of a knife; if the potato is soft, it is ready.
Step 5
Pour in the cream, I used 10% cream, heat the contents of the pot almost to a boil, and remove from the heat.
Step 6
Blend the cooked ingredients with an immersion blender until smooth and creamy. Serve the creamy leek soup immediately after cooking. When serving, you can add sweet bell pepper, washed in advance, cleaned of seeds and stem, and cut into small cubes, to each portion. Sprinkle with chopped herbs, I used dill, and grated nutmeg, but this is optional.
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