The Best Leek and Potato Soup

You don't know what to do with your leeks? This leek and potato soup is the recipe for you! Leek is one of the few vegetables that are harvested after the first fall frost. The cold, far from harming its taste, allow it to develop its full flavor potential. Leek is ideal for use in soups, where it reveals the full extent of its comforting, sweet, and mild flavor. When combined with potatoes, it is an ultra-nourishing, satisfying, and creamy soup.

The Best Leek and Potato Soup


▢2 tbsp (30g) butter

▢2 garlic cloves, large, finely minced

▢3 leeks, white and pale green parts only sliced thinly (about 2 cups) (Note 1)

▢1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) , peeled a diced into 1"/2.5cm cubes (Note 2)

▢1.5 liter / 1.5 qt chicken or vegetable stock, low sodium (6 cups)

▢3/4 cup (185 ml) cream, heavy/thickened (sub milk)

▢1 tsp salt

▢1/2 tsp black pepper


▢2 thick slices of bread, torn into crouton size pieces

▢1 tbsp melted butter, or olive oil spray



▢Chives, finely chopped

▢Extra cream, for garnish


Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.

Add potatoes and broth. Turn the heat up and bring to simmer, then place the lid on and lower heat so it's simmering gently.

Simmer for 25 minutes or until the potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).

Add salt and pepper, then stir through cream.

Serve, drizzled with cream and sprinkled with chives and croutons.


Preheat oven to 180°C/350°F. Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!

The Best Leek and Potato Soup

Post a Comment

Previous Post Next Post