Potato and leek soup
This comforting potato and leek soup combines earthy potatoes with the subtle sweetness of leeks, perfect for a cozy meal. Easy to prepare, it's finished with creamy richness and crispy croutons for added texture.
Cook time 35 min
Prep time 15 min
Ingredients:
1/4 cup olive oil1 onion
2 garlic cloves
4 potatoes
2 leeks
4 cups vegetable broth
1/2 cup heavy whipping cream
3 slices white bread
2 tbsp chives
Potato and leek soup is a classic, comforting dish that’s perfect for a cozy meal. This hearty soup combines the earthiness of potatoes with the subtle sweetness of leeks, creating a delicious and satisfying experience. Ideal for a cold day, this recipe is both easy to make and full of flavor. Whether you are a seasoned home cook or a beginner, this step-by-step guide will help you create a fantastic bowl of potato and leek soup.
Instructions:
- Peel and dice the potatoes.
- Clean the leeks thoroughly under running water to remove any dirt or sand and chop them (use only the white and light green parts).
- Chop the onion and mince the garlic.
- Slice the white bread into cubes for croutons.
- Finely chop the chives.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
- Add the diced potatoes and chopped leeks to the pot. Cook, stirring occasionally, for about 10 minutes until the leeks are soft.
- Pour in the vegetable broth, ensuring all the vegetables are covered.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender to achieve the desired smoothness. Be careful when blending hot liquids.
- Return the blended soup to the pot if using a countertop blender.
- Stir in the 1/2 cup of heavy whipping cream.
- Season with salt and pepper to taste.
- Keep the soup warm on low heat while you prepare the croutons.
- In a skillet, heat a small amount of olive oil over medium heat.
- Add the bread cubes and cook, stirring occasionally, until they are crispy and golden brown. This usually takes about 5-7 minutes.
- Ladle the hot soup into bowls.
- Top each bowl with a handful of croutons.
- Sprinkle chopped chives on top for garnish.
- Serve immediately and enjoy your delicious and hearty Potato and Leek Soup!
Potato and leek soup is not only delicious but also simple to prepare. With just a few basic ingredients and some helpful tips, you can create a warming, flavorful soup that is perfect for any occasion. Enjoy this wholesome dish with friends and family, and savor the delightful combination of textures and flavors. Happy cooking!
Potato and leek soup FAQ:
Cool the soup to room temperature, then transfer it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, freeze the soup in a freezer-safe container for up to 2-3 months.
If the soup is too thick, add more vegetable broth or water until you reach the desired consistency. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Yes, you can use coconut milk, almond milk, or cashew cream as a dairy-free alternative. Note that this may alter the flavor and richness of the soup.
The potatoes are done when they are tender and can be easily pierced with a fork. This usually takes about 20-25 minutes of simmering after adding the broth.
Starchy potatoes like Russets or Yukon Golds are ideal for this soup, as they create a creamy texture when blended.
Tips:
- Use a high-quality vegetable broth to enhance the flavor of the soup. Homemade broth can make a big difference.
- Be sure to clean the leeks thoroughly as they often have soil trapped in their layers. A good rinse under running water or soaking them in a bowl of water can help.
- Cut the potatoes and leeks into uniform pieces to ensure they cook evenly.
- For a creamier texture, use an immersion blender to blend the soup directly in the pot. If you don’t have one, a regular blender will work; just be sure to blend in batches and be cautious with the hot liquid.
- If you wish to make a lighter version of the soup, you can substitute the heavy whipping cream with a lower fat cream or even milk.
- Toast the bread slices lightly before blending them into the soup. This will add a nice, subtle toasted flavor and help thicken the soup.
- Garnish with freshly chopped chives at the end for a burst of color and fresh flavor.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 10g
Carbohydrates 70g
Fiber 7g
Sugar 11g
Fat 27g
More recipes
Herb-infused scrambled eggs with chives, tarragon and black pepper
Enjoy creamy herb-infused scrambled eggs with chives and tarragon.
31 Jan 2026Semi-dried tomato braised beef and potato stew
Hearty semi-dried tomato beef and potato stew for cold evenings.
30 Dec 2025Roasted brussels sprouts with caraway seeds
Enjoy roasted Brussels sprouts with earthy caraway seeds.
22 Nov 2025Smoked salmon and creamy scrambled eggs with chives
Enjoy creamy scrambled eggs with smoked salmon and chives.
21 Jan 2026