Leek and potato soup

Ingredients

• 2 tablespoons (30 ml)olive oil
• 1 largeleek, washed and thinly sliced (white and light green parts)
• 3 mediumpotatoes, peeled and cut into small cubes
• 710 ml (3 cups)vegetable stock or water
• 1bay leaf
• to tastesalt and black pepper
• to tastechopped parsley and cashew sour cream, to serve

Instructions

1. 1

   Soften the leek

   Heat the olive oil in a large pan over a medium-high heat. Add the leek and cook, stirring occasionally, for 3–5 minutes, until soft and just beginning to brown.

2. 2

   Cook the potatoes

   Add the potatoes and a generous handful of salt, then pour in your chosen liquid and add the bay leaf. Lower the heat to medium-low and cook for 15–20 minutes, until the potatoes are tender.

3. 3

   Season and serve

   If the soup is too thick, add more stock or water. Taste and adjust the seasoning with salt and pepper, then serve hot with chopped parsley and a spoonful of cashew sour cream, if desired.

What is Mexican leek and potato soup?

Leek and potato soup pairs mild, savoury alliums with soft potatoes in a simple broth. This version is described as a dish served in many Mexican homes, where it makes an easy, warming meal from familiar ingredients.

The recipe keeps the preparation straightforward: brown the leek lightly, simmer it with potatoes and finish with parsley and optional cashew sour cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 564 calories, 14g protein, 124g carbs, 3g fat.

The potatoes provide most of the carbohydrates, while the olive oil supplies most of the fat; the recipe’s protein comes mainly from the vegetable stock and potatoes, with the exact amount depending on your ingredients. To make the meal more balanced, serve a portion with a protein-rich side such as beans.

Choosing the ingredients

Leek: Use both the white and light green parts, as directed, and rinse carefully between the layers to remove any grit. Thin slices soften quickly and spread their flavour through the broth.

Potatoes: Peel them and cut them into small, even cubes so they cook in the stated 15–20 minutes. Vegetable stock gives the soup a fuller savoury base; water keeps it simple.

Start with softened leek

Leek: Give it 3–5 minutes in the hot oil, stirring from time to time. Aim for soft slices with the first hints of browning, rather than dark, crisp edges.

Pan: A large pan gives the leek room to cook evenly and leaves space for the potatoes and liquid.

Check the potato texture

Doneness: Test a potato cube with a fork after 15 minutes; it should yield easily. If it is still firm in the centre, continue cooking and check again within the recipe’s 15–20-minute range.

Consistency: The recipe does not call for blending, so the cubes remain in the soup. Add stock or water if the broth seems too thick.

Season as you go

Salt: The method calls for a generous handful when the potatoes go in, but the right amount depends on your stock and preference. Taste near the end and adjust with salt and pepper.

Bay leaf: Add it with the liquid to flavour the simmer, then remove it before serving.

Finish and serve

Toppings: Chopped parsley adds a fresh finish, while a spoonful of cashew sour cream brings a tangy, creamy contrast. Add these at the table so everyone can choose.

Pairing: Serve the soup as a light main or alongside bread and a simple salad for a more substantial meal.

Recipe notes & tips

• Wash between the leek layers to remove trapped soil.
• Cut the potato cubes to a similar size so they cook evenly.
• Stir the leek occasionally as it softens to help it brown lightly.
• Choose stock or water according to how savoury you want the broth.
• Taste before serving, especially if your stock is already salty.

Variations

• Add garlic: Stir in finely chopped garlic as the leek begins to soften.
• Use vegetable stock: Choose stock instead of water for a deeper savoury flavour.
• Add chilli: Finish with a little chopped chilli for gentle heat.
• Make it creamier: Stir in cashew sour cream at the table.
• Add leafy greens: Fold in a handful of spinach near the end and cook until wilted.

Common mistakes to avoid

• Leaving grit in the leek: Rinse between its layers before slicing.
• Cutting uneven cubes: Make the potato pieces similar in size so they finish cooking together.
• Browning the leek too much: Keep the heat at medium-high and stir occasionally until it is only just starting to colour.
• Assuming the potatoes are ready: Test a cube with a fork and simmer longer if it is still firm.
• Adding too much liquid at once: Start with the stated amount and add more only if the finished soup is too thick.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan, stirring occasionally, and loosen with a splash of water or stock if needed.

Frequently asked questions