why make this recipe
Creamy Leek and Potato Soup is a warm and comforting dish that brings a touch of home to your kitchen. It’s perfect for chilly days when you crave something rich and satisfying. This soup is not only delicious but also simple to make, using basic ingredients that you might already have on hand. Plus, it’s a great way to get in your servings of vegetables without sacrificing flavor. The combination of leeks and potatoes creates a creamy texture that will leave you wanting more.
how to make Creamy Leek and Potato 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/Maris Piper), peeled and diced into 1"/2.5cm cubes
- 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy/thickened cream (or substitute milk)
- 1 tsp cooking salt/kosher salt (reduce by 25% if using table salt)
- 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
- Extra cream, for drizzling
Directions:
- Melt the butter in a large pot over medium heat. Add the minced garlic and sliced leeks. Sauté gently for 7 minutes until the leeks are soft and sweet. This will create a fragrant base for the soup.
- Add the diced potatoes and low-sodium stock to the pot. Increase the heat to bring the soup to a simmer. Place a lid on the pot and reduce the heat to maintain a gentle simmer. Cook for 25 minutes or until the potatoes are very soft.
- Turn off the stove. Using a stick blender, carefully puree the soup until just smooth. Be careful not to over-puree; you want a creamy but luscious texture.
- Stir in the salt and black pepper, then mix in the heavy cream to make the soup silky.
- Preheat the oven to 180°C/350°F (160°C fan). Drizzle the bread pieces with melted butter or spray with olive oil. Bake for about 5 minutes until golden and crunchy. Sprinkle with a pinch of salt while they are still hot.
- Ladle the soup into bowls, drizzle extra cream on top, sprinkle with chopped chives, and scatter the crunchy croutons over it for added texture and flavor.
how to serve Creamy Leek and Potato Soup
Serve the soup hot in bowls, topped with a swirl of extra cream and a sprinkle of fresh chives. The crispy croutons should be added just before serving for a delightful crunch. Pair it with a slice of crusty bread for a complete meal that everyone will enjoy.
how to store Creamy Leek and Potato Soup
If you have leftovers, let the soup cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, stirring well before serving. You can also freeze the soup for up to 3 months; just make sure to thaw it overnight in the fridge before reheating.
tips to make Creamy Leek and Potato Soup
- To enhance the flavor, you can add herbs like thyme or bay leaves while the soup simmers.
- If you prefer a chunkier texture, blend only half of the soup and leave the other half unblended.
- For a lighter version, substitute heavy cream with milk or a plant-based cream alternative.
variation
You can add other vegetables like carrots or celery for extra flavor and nutrients. A dash of nutmeg can also provide a wonderful depth of flavor to the soup.
FAQs
1. Can I use other types of potatoes?
Yes, you can use any starchy potato, such as Yukon Gold or Idaho potatoes, for similar results.
2. Is this soup suitable for freezing?
Yes, Creamy Leek and Potato Soup can be frozen. Just make sure it’s cooled before you freeze it.
3. Can I make this soup vegan?
Absolutely! Just omit the butter and heavy cream, using olive oil and coconut milk instead. Use vegetable stock instead of chicken stock for a completely plant-based option.
Creamy Leek and Potato Soup
A warm and comforting soup made with leeks and potatoes for a creamy texture, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
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/Maris Piper), peeled and diced into 1″/2.5cm cubes
- 1.5 litre / 1.5 qt low sodium chicken or vegetable stock (6 cups)
- 3/4 cup heavy/thickened cream (or substitute milk)
- 1 tsp cooking salt/kosher salt (reduce by 25% if using table salt)
- 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
- Extra cream, for drizzling
Instructions
- Melt the butter in a large pot over medium heat. Add the minced garlic and sliced leeks. Sauté gently for 7 minutes until the leeks are soft and sweet.
- Add the diced potatoes and low-sodium stock to the pot. Increase the heat to bring the soup to a simmer. Place a lid on the pot and reduce the heat to maintain a gentle simmer. Cook for 25 minutes or until the potatoes are very soft.
- Turn off the stove. Using a stick blender, carefully puree the soup until just smooth.
- Stir in the salt and black pepper, then mix in the heavy cream.
- Preheat the oven to 180°C/350°F (160°C fan). Drizzle the bread pieces with melted butter or spray with olive oil. Bake for about 5 minutes until golden and crunchy.
- Ladle the soup into bowls, drizzle extra cream on top, sprinkle with chopped chives, and scatter the crunchy croutons over it.
Notes
Enhance flavor with herbs or make it vegan by substituting ingredients.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 40mg
