The Best Potato and Leek Soup Recipe

Potato and leek soup is a comforting classic that warms both body and soul. Potatoes, often underestimated, are a versatile and nutrient-rich vegetable. They are a good source of vitamin C, vitamin B6, potassium, and fibre. Leeks, with their mild onion-like flavour, add a subtle sweetness to the soup. Together, these ingredients create a creamy, smooth and delicious soup that is perfect for the cold winter days. However, this soup has certainly become a favourite in our kitchen, not only in winter but throughout the whole year.

Ingredients:

• 3 large leeks, white and light green parts only, sliced
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 medium or 3 small potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup water
• 2 bay leaves
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Chives, chopped, for garnish
• Fresh lemon wedges to serve with, for those who like that tang.

How to Make Leek and Potato Soup

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
2. Add the diced potatoes, vegetable broth, water, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Remove the bay leaf from the soup. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
4. Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
5. Serve the soup hot, garnished with chopped chives for an added burst of flavour and freshness.

What Can Potato and Leek Soup Be Served With?

This soup pairs beautifully with a side of garlic bread for dipping. The bread’s texture complements the creamy soup perfectly. You can keep it light and have it with a Caesar salad, or we have also served it with sandwiches and found it compliments little savouries such as quiche and pizza.

Classic Potato and Leek Soup Recipe

Potato and leek soup is a comforting classic that warms both body and soul. Potatoes, often underestimated, are a versatile and nutrient-rich vegetable. They are a good source of vitamin C, vitamin B6, potassium, and fiber. Leeks, with their mild onion-like flavor, add a subtle sweetness to the soup. Together, these ingredients create a creamy, flavorful soup that is perfect for chilly days. Let's explore a delightful Potato and Leek Soup recipe that will surely become a favorite in your kitchen.

Servings 6

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Equipment

• 1 Blender

Ingredients

• 3 large leeks white and light green parts only, sliced
• 3 tablespoons unsalted butter
• 3 cloves garlic minced
• 2 medium or 3 small potatoes peeled and diced
• 4 cups vegetable broth
• 1 cup water
• 2 bay leaves
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chives or parsley chopped, for garnish

Instructions

• In a large pot, melt the butter over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
• Add the diced potatoes, vegetable broth, water, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
• Remove the bay leaves from the soup. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
• Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
• Serve the soup hot, garnished with chopped chives for an added burst of flavour and freshness.

Notes

The Potato and Leek Soup recipe provided typically yields about 4 to 6 servings, depending on the portion size. If you’re serving it as a main dish, you might get about 4 generous servings. If you’re serving it as a starter or side, you could stretch it to serve 6 people.

Course: Main Course, Soup

Cuisine: English

Keyword: leeks, potatoes