Leek and potato soup is one of the classics. It’s creamy, filling, comforting and delicious – and extremely economical to make too!
For me, leek and potato is a winter soup. It’s exactly what I crave when the temperature plummets. It’s naturally thickened by the potatoes, making it satisfying enough to be a meal in its own right.
This version contains butter and cream for a truly enjoyable soup that everyone will enjoy. Leek and potato is a classic and will guarantee bowls licked clean. It’s a lovely colour and could easily be prettified for a dinner party.
Classic Leek and Potato Soup – The Ingredients
- Butter – butter is a beautifully enriching fat to cook the potato and leeks in. Butter goes so well with both vegetables, which makes it perfect for cooking this soup. If you like, you can switch for vegetable oil – but you won’t get the same taste.
- Onion – the onion brings out even more of the leek flavour. Use a brown or yellow one.
- Potatoes – use classic white potatoes. The ones that you would make roast potatoes or mash with will work perfectly (maris piper here in the U.K.). Wonderfully, you don’t need to peel them to make this soup.
- Leeks – the best leeks for this soup are large ones – they contain the most flavour. However, any leeks will do.
- Vegetable stock – or a litre of water and a good vegetable stock cube.
- Double cream – for that creamy finish! You can use single cream if you wish.
Top Tips
- Soup consistency
When you blend your soup, it will be fairly thick and should get to the perfect consistency when you add the cream. If it’s too thick, just add a splash more vegetable stock or water.
- Get ahead
Leek and potato soup freezes perfectly. Let it cool, then transfer
to a freezable container and freeze for up to three months. - To serve
Leek and potato soup is beautiful when topped with chives, more double cream, chilli oil or crispy bacon. Serve with a thick slice of Homemade White Sourdough Loaf.
Get the cook books:
Classic Leek and Potato Soup
October 16, 2024Ingredients
- 50 g butter
- 1 onion
- 450 g white potatoes
- 450 g leeks
- 1 litre vegetable stock
- 140 ml double cream
Instructions
- Chop your potatoes into 1 inch chunks (no need to peel). Trim the ends off the leeks and slice them roughly. Peel your onion and chop into 1 inch chunks.
- Melt the butter in a large saucepan or casserole dish over a medium heat. When it starts to bubble, add the potatoes, leeks and onion. Turn down the heat and put a lid on. Cook for 5 minutes, stirring fairly often so that the vegetables don’t stick or colour.
- Pour in the stock and bring to the boil. Put the lid back on and simmer for about 15 minutes, or until the potatoes are soft.
- Whizz your soup up with a blender until smooth then put back on the heat. Add the cream and bring to a simmer, then season to taste with salt and plenty of black pepper.
- Serve large bowls or mugs with thick wedges of warm bread. Delicious!
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