Leek and Potato Soup - VJ Cooks (2024)

A creamy and hearty soup made from leek, potato, onion, thyme, garlic, cream and chicken stock. Served with easy, homemade croutons.

As the weather gets cooler and soups come back on the menu, I recommend having this classic, comforting Leek and Potato Soup on your radar. It’s quick, simple, affordable and delicious, ticking all the boxes. It will soon become a family favourite that everyone will love.

If you're feeling inspired to make more hearty soups, check out the collection of both vegetarian and meat-based soups available on the website.

Ingredient notes:

• Potatoes: I used agria potatoes which are quite starchy, or general purpose potatoes work well. I avoid waxy potatoes like new potatoes for this soup because I find that they don't like to be blended and make a gluey and lumpy final result.
• Stock: As with any soup, the stock makes up a huge part of the final flavour. A good quality stock will make a yummier soup. Any time I use oxo cubes I use half the amount, so 1 cube to 500ml (rather than 1 cube to 250ml as they recommend on the box). This is because they have a strong flavour and I don't want to overwhelm the taste of the natural ingredients in the recipe.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Slice the leek in half longways and wash under the tap to remove any soil or grit. Slice off any dark green tops of the leek and discard, dice the rest roughly.

In a large soup pot, melt butter, add the leek, diced onion, thyme and season well. Sauté for 5 minutes to soften the veggies. Add all the remaining ingredients except the cream. Bring to the boil, lower the heat and simmer for 30 minutes.

Slice stale bread into 1cm cubes, heat some oil or butter in a frying pan and toss the bread until golden brown. Add a sprinkle of salt and set on paper towels to cool.
Remove soup from the heat, take out the bay leaves and add the cream. Use a stick blender to blend to a smooth consistency.

Season to taste, be generous with the salt and pepper. Serve hot with croutons and topped with fresh herbs.

Recipe FAQs:

Storage:

Allow the leek and potato soup to cool completely, then store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until piping hot.

This soup can also be frozen. Store in an airtight container in the freezer for up three months. Defrost completely before reheating.

Top tips:

If your soup is a little too thick when blending add a dash more of cream or some water to thin it out.

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Leek and Potato Soup

Yield: Serves 6

Prep Time: 35 minutes

Cook Time: 15 minutes

A hearty and warming soup made from leek, potatoes, onion chicken stock and cream, served with homemade croutons.

Ingredients

• 1 large leek
• 30g butter
• 1 brown onion, diced
• 2 tsp thyme
• 1 tsp black pepper
• 1kg potatoes, peeled and chopped
• 3 cloves garlic
• 1.25L chicken stock (2 oxo cubes)
• 2 bay leaves
• 250ml cream

Croutons

• Stale white bread
• Olive oil or butter
• Salt

Instructions

1. Slice the leek in half longways and wash under the tap to remove any soil or grit.
2. Slice off any dark green tops of the leek and discard, dice the rest roughly.
3. In a large soup pot, melt butter, add the leek, diced onion, thyme and season well. Sauté for 5 minutes to soften the veggies.
4. Add all the remaining ingredients except the cream. Bring to the boil, lower the heat and simmer for 30 minutes.
5. Croutons: Slice stale bread into 1cm cubes, heat some oil or butter in a frying pan and toss the bread until golden brown. Add a sprinkle of salt and set on paper towels to cool.
6. Remove soup from the heat, take out the bay leaves and add the cream. Use a stick blender to blend to a smooth consistency.
7. Season to taste, be generous with the salt and pepper. Serve hot with croutons and topped with fresh herbs.

Notes

• If your soup is a little too thick when blending add a dash more of cream or some water to thin it out.

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 480Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 70mgSodium: 508mgCarbohydrates: 51gFiber: 4gSugar: 8gProtein: 12g

See Also

Leek & potato soup rescue help needed | Mumsnet

Nutritional values are approximate. Please use your own calculations if you require a special diet.

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Vanya

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