This is the easiest and most delicious way to make a classic Leek and Potato Soup!
Leek and potato soup is a French classic, and for good reason. It’s one of the heartiest soups around, it’s delicious AND you don’t need many ingredients. Follow me…
Leek Potato Soup
You’ll begin by frying the leeks in butter, because many good things in life start with doing so. I also like to add in some celery to bulk out the soup and some garlic to enhance the leeky flavour.
From there, you’ll want to boil the potatoes in with the leeks and stock. That way they can soak in all that gorgeous flavour as they cook!
What kind of potatoes should I use?
You’ll want to use a starchy/floury variety of potatoes like a Maris Piper or Russet. They’ll break down more easily and will blend into the soup more efficiently, in comparison to waxy varieties of potato.
Process shots: melt butter (photo 1), add celery (photo 2), fry (photo 3), fry leek and garlic (photo 4), add stock, potatoes and seasoning (photo 5), stir (photo 6).
Creamy Leek and Potato Soup
One of the key parts of this recipe is saving the dark green/firm part of the leeks. They are too firm to dice, fry and blitz into the soup, but you don’t want to waste them. In such case, I recommend checking for dirt the adding them into the pot so they can infuse the stock/potatoes with added leeky goodness.
In terms of this soup being creamy, of course it mainly comes from cream, but once you blitz the soup it’ll turn a little creamy from the potato too.
Don’t over-blend the soup!
Only puree until the soup is just about smooth, otherwise the starch from the potato can cause the texture to become gluey. A few lumps and bumps are fine 😊
Process shots: add leek ends (photo 1), simmer (photo 2), remove leek (photo 3), blend then stir in cream (photo 4).
Serving Leek and Potato Soup
When it comes to serving the soup, I do love a topping or two. Here’s what I go for:
- Cream – just a drizzle to finish.
- Pancetta – fried until crisp. Or you could use bacon!
- Croutons – store-bought or homemade (more on this in the recipe card below).
- Chives – enhance the flavours of the leek.
- Black Pepper – just a pinch!
These are all optional but recommended. Just measure them with love!
For another delicious soup recipe check out my Loaded Baked Potato Soup and for more soup recipes check out my Incredible Soups!
Alrighty, let’s tuck into the full recipe for the leek and potato soup shall we?!
How to make Leek and Potato Soup (Full Recipe & Video)
Creamy Leek and Potato Soup
Equipment
- Sharp Knife & Chopping Board
- Potato Peeler
- Large Deep Pot with Lid
- Wooden Spoon
- Hand Blender
- Frying Pan (for pancetta – optional)
- Baking Tray (for croutons – optional)
Ingredients
Soup
- 4 tbsp / 60g Butter
- 2 ribs of Celery, finely diced
- 2 large cloves of Garlic, finely diced
- 3 large Leeks, firm/dark parts removed then finely diced (save the firm/dark part – see notes)
- 1.2 litres / 5 cups Chicken Stock, or as needed
- 1kg / 2lb Maris Pipers/Russets, peeled & diced into (weighed BEFORE peeling)
- 1 tsp Salt, plus more as needed
- 1/2 tsp Black Pepper, plus more as needed
- 160ml / 2/3 cup Heavy/Double Cream, at room temp
Toppings (optional but recommended)
- extra drizzle of Cream
- diced Pancetta or Bacon, cooked until crisp
- Croutons
- finely diced Fresh Chives
Instructions
- Melt the butter in a large deep pot over medium heat. Add the celery and fry for a few minutes until it begins to soften. Add the garlic and leek and fry until soft and sweet (8 minutes or so).
- Pour in the stock then stir in the potatoes, salt and pepper. Check the firm/dark green parts of the leeks for dirt, then add them to the pot and bring to a simmer. Once simmering, lower the heat slightly, pop on the lid and simmer for 30 minutes until the potato is very soft.
- Remove the lid and pluck out the leek ends. Turn off the heat and blitz until smooth. Don't over blend otherwise the consistency can become gluey. Stir in the cream then check for seasoning and adjust if needed. Don't be afraid to generously season to bring out the best in this simple soup. Add more stock to thin out the consistency if desired.
- Add desired toppings then tuck in and enjoy!
Video
Notes
b) Leek ends – The firm/dark green parts won’t break down as easily like the rest, but you can use them to infuse the stock and potatoes as they simmer. Just check for dirt before adding to the soup.
c) Seasoning – There’s a lot of potato in this recipe, which sucks in seasoning like no other. You run the risk of this soup coming out bland if it’s not seasoned properly. I find the suggested measurements above work nicely, but don’t be afraid to adjust more (namely the salt) if needed.
d) Toppings – These are optional but recommend. Just measure with love!
e) Croutons – If you want to make your own just tear or slice some bread (preferably a little stale), drizzle or spray with oil then bake in the oven at 180C/350F or 5 or so minutes, or until golden and crisp. Toss in a pinch of salt whilst hot.
g) Servings/Calories – Will serve 4 large portions for dinner or 5 modest portions. Calories assuming 5 servings with no toppings.
Nutrition
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