Leek and potato soup

Ingredients

• 6 tablespoons (85 g)butter
• 4 cups (400 g)leek, roughly chopped, using the white part and some of the tender green part
• 4 cups (600 g)potatoes, peeled and roughly chopped
• 6 cups (1.4 litres)water
• to tastesalt
• to tastefreshly ground white pepper
• 2 cups (80 g)croutons, to serve

Instructions

1. 1

   Melt the butter

   Melt 4 tablespoons (55 g) of the butter in a pan over a medium heat.

2. 2

   Soften the leek

   Add the leek and cook until wilted, about 5–10 minutes.

3. 3

   Cook the potatoes

   Add the potatoes and water. Raise the heat to medium-high and cook covered until the soup comes to the boil. Lower the heat and cook for a further 15–20 minutes, until the potatoes are soft.

4. 4

   Blend the soup

   Use a stick blender to blend the soup until smooth and creamy in consistency.

5. 5

   Season and finish

   Season to taste with salt and white pepper. Add the remaining 2 tablespoons (30 g) of butter and stir until it has melted completely.

6. 6

   Serve with croutons

   Serve hot with croutons.

What is Venezuelan leek and potato soup?

This is a simple Venezuelan-style soup built around leek, potatoes, water and butter. Its smooth, comforting texture comes from blending the cooked vegetables rather than adding cream.

Here, the leek is softened before the potatoes simmer in the same pot, giving the vegetables time to meld. A little butter stirred in at the end rounds out the soup, while croutons add crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 173 calories, 2g protein, 17g carbs, 12g fat.

The potatoes provide most of the carbohydrate, while the butter contributes most of the fat; the leek adds flavour, but this soup is modest in protein. To balance the plate, serve it with a protein-rich accompaniment such as beans or eggs.

Choosing and preparing the vegetables

Leek: Use the white part and some of the tender green, as specified. Rinse it well before chopping, since grit can collect between the layers.

Potatoes: Peel them and cut them into roughly similar pieces so they soften at a similar rate. The recipe does not specify a potato variety.

Soften the leek gently

Cook the leek in 4 tablespoons (55 g) of butter over a medium heat for 5–10 minutes, until wilted. The aim is to soften it, not to brown it.

If it starts to catch, lower the heat and keep it moving. This helps the leek soften evenly before the potatoes and water go in.

Check the potatoes before blending

Simmer the covered soup for 15–20 minutes after bringing it to the boil and lowering the heat. The potatoes should be soft when pierced; if they are still firm, continue cooking until tender.

Blend until no noticeable pieces remain and the texture is even. Take care when blending hot soup, keeping the blender head submerged to limit splashing.

Finish with butter and seasoning

Stir in the remaining 2 tablespoons (30 g) of butter after blending, until fully melted. Adding it at this stage gives the soup a buttery finish without changing the basic method.

Season with salt and freshly ground white pepper to taste. Start modestly, then taste again before serving.

Serve it hot and crisp

Add the croutons just before serving so they keep their crunch. For a more substantial meal, serve the soup with bread or a simple side salad.

If making the soup ahead, keep the croutons separate and add them to each bowl at the table.

Recipe notes & tips

• Rinse the chopped leek thoroughly to remove any grit between its layers.
• Keep the heat moderate while softening the leek so it wilts without browning.
• Cut the potatoes into similarly sized pieces to help them cook evenly.
• Check that the potatoes are soft before blending for a smooth result.
• Blend carefully while the soup is hot, keeping the blender head beneath the surface.
• Add croutons just before eating so they stay crisp.

Variations

• Use stock: Replace the water with vegetable stock for a more savoury flavour.
• Add herbs: Finish with chopped parsley or chives for a fresh note.
• Pepper it differently: Use black pepper instead of white pepper if preferred.
• Make it chunkier: Blend briefly and leave some small pieces of potato visible.
• Top with cheese: Add a little grated cheese at the table for a richer finish.

Common mistakes to avoid

• Skipping the leek rinse: Grit can remain between the layers, so wash it well after chopping.
• Browning the leek: High heat can colour it before it softens; keep the heat medium and stir.
• Uneven potato pieces: Large pieces may stay firm while smaller ones soften; cut them to a similar size.
• Blending too soon: Firm potatoes can leave a lumpy texture; cook until they are soft first.
• Adding croutons early: They lose their crunch in the soup, so add them just before serving.
• Seasoning only at the start: Taste after blending and adjust the salt and pepper before serving.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently in a pan, stirring until hot; store croutons separately and add them when serving.

Frequently asked questions