Creamy Leek and Potato Soup
Leek and Potato Soup: A Timeless Comfort Food for Every Season
Leek and potato soup has warmed hearts and homes for generations. This creamy, flavorful dish is especially popular in colder months but remains a favorite year-round. Whether you crave a cozy meal on a chilly evening or a light yet satisfying dish, this soup is a great choice.
The History of Leek and Potato Soup
European cuisine, especially in France, the UK, and Ireland, has long embraced leek and potato soup. The French call it “Potage Parmentier,” named after Antoine-Augustin Parmentier, who promoted potatoes in 18th-century France. In Wales, people consider leeks a national symbol and often use them in traditional dishes.
Why You Should Try Leek and Potato Soup
- Nutritious & Healthy – Leeks provide vitamins A, C, and K, while potatoes add fiber and essential minerals.
- Budget-Friendly & Simple – A few basic ingredients create a hearty meal without high costs.
- Versatile & Customizable – Enjoy it smooth or chunky, with cream for richness or without dairy for a lighter option.
- Great for Meal Prep – This soup stores well in the fridge and freezes easily for future meals.
The Best Time to Enjoy Leek and Potato Soup
This soup works well as a winter warmer but also makes a great light dish any time of the year. Serve it as a starter, main course, or quick lunch. Its comforting taste never disappoints. Many also enjoy it on St. David’s Day (March 1st), since leeks hold special meaning in Welsh traditions.
Final Thoughts
Whether you need a quick weeknight dinner or a comforting meal to share, leek and potato soup is a timeless dish. Its simplicity, rich flavor, and health benefits make it a staple in many kitchens.
Creamy Leek and Potato Soup
Equipment
- 1 saucepan
- 1 blender
Ingredients
- 2 tbsp butter
- 3 medium potatoes peeled and diced
- 2 large leeks (white and light green parts) sliced
- 1 onion chopped
- 1 clove garlic chopped
- 1 lt chicken stock
- 150 ml double cream
- salt and black pepper
Instructions
- Sauté the Aromatics – In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic. Cook for about 5 minutes until soft.
- Add Potatoes & Stock– Stir in the diced potatoes and pour in the stock. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes until the potatoes are tender.
- Blend Until Smooth – Use a blender to blend the soup until creamy.
- Add Double Cream – Stir in cream for extra richness. Season with salt and pepper to taste.
