Print

Leek and Potato Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic Leek and Potato Soup is a creamy, comforting dish perfect for any season. Made with sautéed leeks, tender potatoes, and a smooth blend of stock and cream, it’s garnished with crispy homemade croutons and fresh chives for added texture and flavor. The soup is lightly seasoned and whipped just enough to be smooth while retaining a subtle chunkiness, offering a satisfying, hearty meal that's both simple and elegant.

Ingredients

Soup Ingredients

  • 2 tbsp (30g) butter
  • 2 large garlic cloves, 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 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

  • Freshly chopped chives
  • Extra cream for drizzling

Instructions

  1. Sauté the Aromatics: Melt the butter in a large pot over medium heat. Add the finely minced garlic and thinly sliced leeks, sautéing for about 7 minutes until they soften and become sweet and fragrant.
  2. Simmer Potatoes: Add the diced potatoes and the low sodium stock to the pot. Increase the heat to bring the mixture to a simmer, then cover with a lid and reduce the heat so the soup gently simmers. Let it cook for about 25 minutes or until the potatoes are very soft and almost falling apart.
  3. Blend the Soup: Turn off the heat and use a stick blender to puree the soup until it is just smooth, taking care not to overblend. The soup should retain a slight texture to maintain some chunkiness for a rustic feel.
  4. Season and Add Cream: Stir in the salt and black pepper, then gently fold in the cream to enrich the soup’s texture and flavor.
  5. Prepare Croutons: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Toss the torn bread pieces with melted butter or spray with olive oil, then spread them on a baking sheet. Bake for about 5 minutes or until the croutons are golden and crunchy. Immediately sprinkle them with a pinch of salt while still warm.
  6. Serve: Ladle the hot soup into bowls, drizzle a little extra cream on top, sprinkle with finely chopped chives, and finish by adding the homemade croutons for a delightful crunch.

Notes

  • Use only the white and pale green parts of the leeks to avoid any toughness from the darker greens.
  • Sebago, Russet, or Maris Piper potatoes work best as they break down nicely and give the soup a creamy consistency.
  • Be careful not to over-blend the soup; a slightly textured consistency enhances the rustic charm of the dish.
  • To reduce sodium, opt for low sodium stock and adjust salt accordingly.
  • The croutons can be made in advance and stored in an airtight container to maintain crispness.

Find it online: https://recipefeastful.com/leek-and-potato-soup-recipe/