Leek and Potato Soup

Ingredients

• 2leeks
• 2 largerusset potatoes
• 2 cloves, mincedgarlic
• 15 g (1 tbsp)butter
• 80 ml (⅓ cup)double cream
• 1.2 litres (5 cups)vegetable stock
• to tastesalt and black pepper
• to tastechives, for garnish

Instructions

1. 1

   Trim the leeks

   Cut off the root ends and slice the leeks lengthways. The recipe suggests discarding the dark green parts.

2. 2

   Wash the leeks

   Unroll and separate the leek layers, then rinse them individually under running water to remove any trapped dirt.

3. 3

   Chop the vegetables

   Chop the leeks crossways and cut the potatoes into cubes. Keep them in separate bowls.

4. 4

   Cook the garlic

   Melt the butter in a large pot over medium heat. Add the garlic and sauté for about 2 minutes.

5. 5

   Soften the leeks

   Add the leeks and cook, stirring, for about 6 minutes, until tender.

6. 6

   Simmer the soup

   Add the potatoes and vegetable stock, cover the pot and bring to the boil. Reduce the heat to low-medium and simmer for about 30 minutes, until the leeks and potatoes are very tender.

7. 7

   Blend until smooth

   Let the soup cool slightly, then purée it with a stick blender. Alternatively, use a regular blender.

8. 8

   Finish with cream

   Return the soup to the hob over low heat. Stir in the cream, salt and black pepper, then simmer until it reaches your preferred thickness.

9. 9

   Garnish and serve

   Ladle the soup into bowls and garnish with chives.

What is leek and potato soup?

Leek and potato soup is a simple vegetable soup with roots in European home cooking, particularly associated with the French potage Parmentier. This American-style version uses vegetable stock and cream for a smooth, gently rich finish.

The potatoes give the soup body, while leeks bring a mild onion flavour. Blending the cooked vegetables makes the texture cohesive without adding extra ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 5g protein, 44g carbs, 10g fat.

The potatoes and vegetable stock provide most of the carbohydrates, while the butter and cream contribute most of the fat. The vegetables provide a little protein, with no major protein-rich ingredient in the recipe. For a more balanced plate, serve a bowl alongside a protein-rich food such as beans or eggs.

Preparing the leeks

Clean layers: dirt often gets caught between the leaves, so separate them and rinse each one as directed before chopping.

Dark greens: the method calls for discarding the dark green parts. If you do, use the white and pale green sections for the soup.

Choosing and cutting the potatoes

Russets: these floury potatoes break down well when cooked and help thicken the blended soup.

Even cubes: cut the potatoes into similarly sized pieces so they soften at roughly the same rate during the simmer.

Building flavour in the pot

Garlic first: sauté it in the melted butter for about 2 minutes, stirring so it cooks without catching on the base of the pot.

Leeks next: cook them for about 6 minutes, stirring, until tender before adding the potatoes and stock. This gives them time to soften in the butter.

Checking when it is ready

Tender vegetables: after about 30 minutes of simmering, check that both the potatoes and leeks are very soft. A piece of potato should break easily when pressed with a spoon.

Preferred thickness: blend the soup, then simmer it gently after adding the cream until it is as thick as you like. Keep the heat low during this final stage.

Blending safely

Stick blender: let the soup cool slightly before blending in the pot, and keep the blender head submerged to limit splashing.

Regular blender: if using one, follow its instructions for hot liquids and blend in batches if needed. Return the purée to the pot for the cream and final simmer.

Serving the soup

Chive finish: scatter chopped chives over each bowl just before serving for a fresh, mild onion note.

On the side: serve with crusty bread or a simple salad for a more substantial meal. Add the bread separately so each person can choose how much to serve.

Recipe notes & tips

• Rinse the separated leek layers thoroughly to remove grit.
• Keep the garlic moving in the butter so it does not catch.
• Cut the potatoes into similar-sized cubes for even cooking.
• Check the vegetables for tenderness before blending.
• Add the cream over low heat and avoid boiling the finished soup.
• Garnish with chives just before serving.

Variations

• More herbs: stir in chopped parsley with the chives when serving.
• Peppery finish: add extra black pepper at the table.
• Chunkier texture: blend briefly, leaving some potato pieces intact.
• Dairy-free: replace the butter and cream with suitable plant-based alternatives.
• Thicker soup: simmer gently after blending until it reaches your preferred consistency.

Common mistakes to avoid

• Skipping the leek rinse: dirt can remain between the layers, so separate and wash them individually.
• Cutting uneven cubes: large pieces may stay firm while smaller ones soften; aim for similar-sized potato cubes.
• Rushing the simmer: blend only once the potatoes and leeks are very tender.
• Blending while very hot: let the soup cool slightly and follow your blender's instructions for hot liquids.
• Boiling after adding cream: keep the heat low and simmer gently to finish.
• Leaving garlic unattended: stir it as it sautés so it does not brown too much or stick.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot; avoid a vigorous boil after adding the cream.

Frequently asked questions