Leek and Potato Soup Recipe
Introduction
Leek and potato soup is a classic, comforting dish perfect for chilly days. Creamy and flavorful, this soup combines tender potatoes and sweet leeks for a satisfying meal that’s easy to prepare.
Ingredients
- 2 tbsp (30g) butter
- 2 garlic cloves, large, finely minced
- 3 leeks, white and pale green parts only, sliced thinly (about 2 cups)
- 1 kg / 2 lb potatoes (Sebago, Russet, or Maris Piper), peeled and diced into 1″ / 2.5 cm cubes
- 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy or thickened cream (can substitute milk)
- 1 tsp cooking or kosher salt (reduce table salt by 25%)
- 1/2 tsp black pepper
- 2 thick slices bread, torn into crouton-size pieces
- 1 tbsp melted butter or olive oil spray
- Salt, to taste
- Chives, finely chopped (for garnish)
- Extra cream, for garnish
Instructions
- Step 1: Melt butter in a large pot over medium heat. Add garlic and sliced leeks and sauté for about 7 minutes until soft and sweet.
- Step 2: Add diced potatoes and stock to the pot. Increase the heat and bring to a simmer. Cover with a lid, reduce heat to maintain a gentle simmer, and cook for 25 minutes or until potatoes are very soft and nearly falling apart.
- Step 3: Turn off the heat and puree the soup using a stick blender until just smooth. Avoid over-pureeing to maintain some texture.
- Step 4: Season the soup with salt and black pepper, then stir through the cream.
- Step 5: Drizzle extra cream over the soup and sprinkle with chopped chives and croutons before serving.
- Step 6 (Croutons): Preheat the oven to 180°C / 350°F (160°C fan-forced). Toss bread pieces with melted butter or spray with olive oil. Bake for about 5 minutes until golden and crunchy. While hot, sprinkle with a pinch of salt.
Tips & Variations
- Use low-sodium stock to better control the saltiness of the soup.
- For a lighter option, substitute the cream with milk or a non-dairy alternative.
- Add a pinch of nutmeg for a warm, subtle spice that complements the leeks.
- For extra flavor, lightly caramelize the leeks before adding the garlic.
- Make the soup vegetarian by using vegetable stock instead of chicken stock.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when cold, add a splash of stock or water when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze leek and potato soup?
Yes, this soup freezes well. Allow it to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
What type of potatoes work best in this soup?
Starchy potatoes such as Sebago, Russet, or Maris Piper work best because they break down nicely and create a smooth, creamy texture.
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Leek and Potato Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Salt
Description
A creamy and comforting Leek and Potato Soup made with tender sautéed leeks, fluffy potatoes, and rich cream. This classic soup is pureed to a smooth texture, seasoned perfectly, and served garnished with crispy homemade croutons, fresh chives, and an extra drizzle of cream for an indulgent finish.
Ingredients
Soup
- 2 tbsp (30g) butter
- 2 large garlic cloves, finely minced
- 3 leeks (white and pale green parts only), thinly sliced (about 2 cups)
- 1 kg / 2 lb potatoes (Sebago, Russet or Maris Piper), peeled and diced into 1 inch / 2.5 cm cubes
- 1.5 litre / 1.5 qt low sodium chicken or vegetable stock (6 cups)
- 3/4 cup heavy/thickened cream (can substitute with milk)
- 1 tsp cooking salt or kosher salt (reduce by 25% if using table salt)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread, torn into crouton size pieces
- 1 tbsp melted butter or olive oil spray
- Pinch of salt, for sprinkling
Garnish
- Chives, finely chopped
- Extra cream, for drizzling
Instructions
- Sauté Leeks and Garlic: Melt the butter in a large pot over medium heat. Add minced garlic and sliced leeks, sautéing for about 7 minutes until the vegetables are soft and sweet but not browned.
- Simmer Potatoes in Stock: Add the diced potatoes and chicken or vegetable stock to the pot. Increase heat to bring to a simmer, then cover with a lid and reduce to a gentle simmer. Cook for 25 minutes or until potatoes are very soft and nearly falling apart.
- Blend Soup: Turn off the heat. Using a stick blender, puree the soup until just smooth. Avoid over-blending; the soup should retain a bit of texture for a hearty feel.
- Season and Add Cream: Stir in the salt, black pepper, and cream to the soup, mixing well to combine all flavors smoothly.
- Prepare Croutons: While the soup simmers or just before serving, preheat the oven to 180°C (350°F) or 160°C fan-forced. Toss the torn bread pieces with melted butter or spray with olive oil. Spread them on a baking tray and bake for about 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while still hot.
- Serve: Ladle the hot soup into bowls. Drizzle extra cream over the top, sprinkle with chopped chives, and serve with crispy homemade croutons on the side or sprinkled on top.
Notes
- Note 1: Use only the white and pale green parts of the leeks as the darker green parts can be tough and bitter.
- Note 2: Sebago, Russet, or Maris Piper potatoes are ideal because they become fluffy and break down nicely when cooked.
- Note 3: Puree just until smooth to keep some texture in the soup, preventing it from becoming too starchy or gluey.
- To reduce sodium, use low-sodium stock and adjust salt to taste.
- The heavy cream can be substituted with milk for a lighter soup, though it will be less rich.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: Leek and Potato Soup, Creamy Potato Soup, Easy Soup Recipe, Comfort Food, Homemade Croutons, Classic British Soup
