If you are craving a comforting, creamy, and delicious bowl of warmth, this Leek and Potato Soup Recipe is about to become your new go-to. Bursting with fresh leeks’ mild onion flavor and velvety potatoes, this soup strikes the perfect balance between hearty and light. It’s incredibly simple but utterly satisfying, perfect for cozy nights in or impressing friends with a classic homemade soup. Whether you want a comforting starter or a warming main, this Leek and Potato Soup Recipe will always deliver that satisfying hug in a bowl.
Ingredients You’ll Need
The beauty of this soup lies in its simple, wholesome ingredients that come together to create a silky, flavorful masterpiece. Each component plays its role, with leeks providing subtle sweetness, potatoes adding creamy texture, and the broth weaving everything together into a harmonious blend.
- 2 tbsp butter: Adds richness and helps soften the leeks and garlic perfectly.
- 2 garlic cloves, finely minced: Infuses the soup with aromatic depth without overpowering the leeks.
- 3 leeks (white and pale green parts only), sliced thinly (about 2 cups): The star ingredient, offering gentle onion flavor and body to the soup.
- 1 kg / 2lb potatoes (Sebago/Russet/Maris Piper), peeled and diced into 1″ cubes: Gives a creamy texture and heartiness when cooked down.
- 1.5 litre / 1.5 qt chicken or vegetable stock (low sodium): Creates a flavorful, savory base to complement the veggies.
- 3/4 cup cream (heavy/thickened, can substitute milk): Enriches the soup with silky creaminess and a luscious finish.
- 1 tsp cooking salt / kosher salt: Enhances all the natural flavors in the soup.
- 1/2 tsp black pepper: Brings gentle spicy warmth.
- 2 thick slices bread, torn into crouton-size pieces: Crispy croutons add delightful crunch as a topping.
- 1 tbsp melted butter or olive oil spray: For golden, crisp croutons.
- Salt: To season croutons if desired.
- Chives, finely chopped: Fresh herb garnish for a burst of color and mild onion flavor.
- Extra cream: For drizzling over each bowl to finish beautifully.
How to Make Leek and Potato Soup Recipe
Step 1: Sauté the Aromatics
The journey to a flavorful leek and potato soup begins by melting butter in a large pot over medium heat. Once the butter is melted and shimmering, add the finely minced garlic and sliced leeks. Sauté gently for around seven minutes until the leeks become soft, tender, and release their natural sweetness. This gentle cooking unlocks the aromatic foundation that will carry the whole soup.
Step 2: Simmer the Potatoes and Broth
Next, add the diced potatoes to the pot along with the low-sodium chicken or vegetable stock. Turning the heat up, bring the mixture to a simmer, then cover with a lid and lower the heat so it simmers gently. Allow everything to cook for about 25 minutes until the potatoes are so tender they almost fall apart. This step is crucial, as it allows all flavors to mingle and the potatoes to soften perfectly.
Step 3: Blitz the Soup to Silky Smoothness
Now, turn off the stove and take out your stick blender to puree the soup just until it reaches a smooth texture. It’s important not to over-blend here; you want the soup to retain a little body and texture rather than becoming overly creamy and lifeless. This step transforms simple ingredients into a creamy, inviting bowl that’s begging to be devoured.
Step 4: Season and Enrich with Cream
After blending, season the soup with salt and pepper to taste. Stir in the heavy cream (or milk substitute) gently to enrich the soup with silky smoothness and a luscious finish. The creaminess here is key—it balances the savory flavors with a mild sweetness and indulgent texture that makes each spoonful divine.
Step 5: Prepare the Croutons
While the soup simmers, tear your bread into crouton-sized pieces and toss them in melted butter or spray with olive oil, seasoning lightly with salt. Toast these in a hot pan or oven until they’re delightfully crisp and golden. These crunchy bits will add the perfect contrast to your silky soup, lifting every bite.
Step 6: Serve and Garnish
Finally, ladle the piping hot Leek and Potato Soup into bowls, drizzle with a little extra cream for that beautiful swirl, sprinkle over chopped chives, and scatter a handful of your homemade croutons on top. Serve immediately and get ready for that comforting, fresh-from-the-kitchen magic!
How to Serve Leek and Potato Soup Recipe
Garnishes
The best part of this soup is the finishing touches. A drizzle of extra cream adds richness and a gorgeous visual appeal, while finely chopped chives introduce a delicate oniony punch and a hint of green that brightens the bowl. Don’t forget those crunchy homemade croutons—they add a satisfying texture crunch that pairs beautifully with the smoothness of the soup.
Side Dishes
Leek and Potato Soup pairs wonderfully with simple side dishes. A crisp green salad with tangy vinaigrette offers a fresh counterbalance, or crusty artisan bread is perfect for sopping up every last creamy drop. For a heartier meal, serve alongside roasted vegetables or a light chicken dish for a satisfying dinner.
Creative Ways to Present
For a rustic yet elegant presentation, serve the soup in shallow white bowls with a swirl of cream elegantly drizzled on top. You can get extra fancy by piping the cream in elegant patterns or sprinkling freshly cracked pepper for an artisanal touch. Hosting guests? Serve your soup in small cups for a sophisticated starter, garnished with chives and mini croutons for bite-sized pleasure.
Make Ahead and Storage
Storing Leftovers
This Leek and Potato Soup Recipe keeps beautifully in the fridge for up to three days. Store it in an airtight container to preserve freshness and keep those lovely flavors intact. Give it a good stir before reheating to redistribute the cream and seasoning evenly.
Freezing
If you want to make this soup ahead of time or save leftovers for later, it freezes exceptionally well. Cool the soup completely before transferring it to freezer-safe containers, leaving some space for expansion. It can be frozen for up to three months and will thaw smoothly without losing its creamy texture.
Reheating
To reheat, warm the soup gently over low to medium heat on the stovetop, stirring occasionally to prevent sticking and to reincorporate the cream evenly. Avoid boiling as it can cause the cream to separate. The soup should be heated until just steaming hot and ready to enjoy again as if freshly made.
FAQs
Can I make this Leek and Potato Soup Recipe vegetarian?
Absolutely! Simply use vegetable stock instead of chicken stock to keep the soup vegetarian-friendly without sacrificing flavor.
What type of potatoes work best for this soup?
Starchy potatoes like Russet, Sebago, or Maris Piper are ideal as they break down easily and create that wonderfully creamy texture without needing added thickeners.
Can I use milk instead of cream?
Yes, you can substitute heavy cream with milk for a lighter soup, but keep in mind the texture will be less rich and creamy.
Is it necessary to use the white and pale green parts of the leek only?
The white and pale green parts are milder and more tender, making them perfect for the soup. While you can use the darker green parts, they are tougher and more fibrous, so consider saving them for stock or garnish.
How do I avoid over-pureeing the soup?
Blend the soup just until smooth but still keeping a little texture for a more rustic feel. Avoid running your stick blender continuously; pulse gently and check consistency frequently.
Final Thoughts
This Leek and Potato Soup Recipe is a true kitchen classic that brings comfort, flavor, and simple elegance to your table. With easy-to-find ingredients and straightforward steps, it’s a dish you’ll find yourself making over and over. So, grab your leeks and potatoes, and dive into this soul-soothing soup—it’s a small taste of home in every spoonful.
Print
Leek and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5.5 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Low Fat
Description
A comforting and creamy leek and potato soup featuring sautéed leeks, tender potatoes, and a smooth, velvety texture finished with fresh chives, cream, and homemade croutons. Perfect as a warming appetizer or light meal.
Ingredients
Main 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 chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy/thickened cream (substitute: milk)
- 1 tsp cooking salt or kosher salt (reduce table salt by 25%)
- 1/2 tsp black pepper
For the Croutons
- 2 thick slices bread, torn into crouton size pieces
- 1 tbsp melted butter or olive oil spray
To Garnish
- Salt, to taste
- Fresh chives, finely chopped
- Extra cream, for drizzling
Instructions
- Sauté the Leeks and Garlic: Melt butter in a large pot over medium heat. Add minced garlic and sliced leeks, then sauté gently for about 7 minutes until they become soft and sweet, ensuring not to brown them.
- Simmer the Potatoes: Add the diced potatoes and the low-sodium chicken or vegetable stock to the pot. Increase heat and bring the mixture to a gentle simmer. Cover with a lid and reduce heat to maintain a gentle simmer. Cook for 25 minutes, or until the potatoes are very soft and nearly falling apart.
- Blend the Soup: Turn off the stove and use a stick blender to puree the soup until just smooth but still with a slight texture. Avoid over-blending for the best consistency.
- Season and Add Cream: Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Next, mix through the 3/4 cup of heavy cream to enrich the soup.
- Prepare Croutons: Preheat the oven or use a skillet to toast the torn bread pieces. Toss the bread pieces with melted butter or spray lightly with olive oil, then toast until golden and crisp.
- Serve: Ladle soup into bowls, drizzle extra cream on top, sprinkle with finely chopped chives, and garnish with the homemade croutons for a delightful finish.
Notes
- Note 1: Only use the white and pale green parts of the leeks for the best texture and flavor.
- Note 2: Use starchy potatoes like Sebago, Russet, or Maris Piper for a creamy soup texture.
- Note 3: Puree the soup gently with a stick blender and avoid over-blending so the soup retains some texture, preventing it from becoming gluey.
- For a vegetarian or vegan version, substitute the stock with vegetable stock and use plant-based cream alternatives.
- Adjust salt according to taste and the saltiness of your stock.
