Creamy Leek and Potato Soup
Discover the timeless appeal of leek and potato soup! This creamy, nutritious dish is simple, budget-friendly, and perfect for any time of the year. Learn why it's a must-try!
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.
Notes
Add Toppings for Texture – Garnish with crispy bacon, croutons, grated cheese, or fresh herbs like chives or parsley.
Let It Rest – The flavors develop over time, so let the soup sit for 10–15 minutes before serving. It tastes even better the next day!
Roast the Potatoes for Extra Depth – For a richer, slightly smoky flavor, roast the potatoes before adding them to the soup. This brings out their natural sweetness.
Experiment with Herbs & Spices – Try adding thyme, bay leaves, rosemary, or smoked paprika to enhance the soup’s aroma. Remove whole herbs before blending.
Balance the Flavor with a Touch of Acidity – A few drops of apple cider vinegar or lemon juice at the end of cooking brighten up the soup.
Serve with the Right Bread – Pair your soup with crusty bread, garlic toast, or cheese scones for a complete meal.