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- Dish type
- Vegetable soup
- Leek soup
- Leek and potato soup
This soup will warm the cockles of your heart. It's the perfect soup for the winter. Enjoy with a crusty bread roll.
255 people made this
- 2.25kg white potatoes, peeled and quartered
- 1.5 litres chicken stock
- 2 leeks, white part only
- 110g butter
- 4 tablespoons white wine
- salt to taste
- 1/4 teaspoon freshly ground white pepper
MethodPrep:25min ›Cook:35min ›Ready in:1hr
- Cook potatoes in chicken stock until soft. Set aside, do not drain.
- Puree the potatoes and 1.25 litres of the liquid in a food processor in batches. Set aside.
- Half the leeks lengthways and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine and cook for 3 minutes.
- In a soup pot, combine remaining potato liquid from the potato cooking pot and sauteed leeks. Stir in pureed potatoes and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.
Reviews & ratingsAverage global rating:(256)
Reviews in English (190)
This recipe was a really great start! I only put 2lbs of potatoes, added a carrot, stalk of celery, a parsnip and let it boil. When soft I mashed it all. Then I sauted the leeks in butter and added a little bit of flour. When that was soft I added it to the vegetables and broth. YUMMY!!-09 Nov 2006
The soup was delightful! I did use a Hand mixer instead of the food processor. This cut the amount of prep time. I also cut the amount of butter used for sauteeing the leeks. Use stock instead with a little bit of butter to cut some of the fat in the recipe.-28 Mar 2000
And today it’s the perfect day because It rained in Los Angels. Like for real kind of rain kids, bubbles and all, incredible!
This is how I get the Batman to eat leeks by the way, via this insanely delicious but easy potato leek soup. You know he is against all things from the onion family, ironically this is now his favorite soup. Teeheehee, i am sneaky like that and so proud of it, since I pulled it off with my immunity leek & chard soup as well. Yeah!
There are very few ingredients in this recipe, but if you execute it right you really got yourself the most delicious, comforting and healthy soup this fall. Don’t let that drizzle of cream fool you, it is simply a garnish and a nice touch and you won’t even miss a thing if you leave it out completely. You can make it healthy, vegan, without any cream.
Secret #1 of this easy potato leek soup: the leeks ! Use the largest leek you can find at the market and make sure to saute it well until it starts to caramelize at the edges. This is how you get the most flavor out of it.
Secret #2: thyme! Use lots of it, and use some fresh leaves for garnish. Thyme and potatoes make magic together, so you wanna know it is in there.
I’ve been looking forward to finally share this soup, which I actually made as soon as we got back from our Sicily travel adventure. What makes this easy potato leek soup extra extra special is that little old pot you see in the photos. It belonged to my grandpa (the man in the photo) , and it now lives in our kitchen at the shack, holding at least 40 years of rustic kitchen magic in that banged up enamel interior. I have a couple more chipped old bowls, patiently waiting to make their appearance at our wooden dinner table, and eventually here on the food blog.
You can use either Yukon gold or Russet potatoes for this soup. Yukon golds will result in a creamier texture, and for this reason I recommend them over Russets, but both will work. Red-skinned waxy potatoes aren't the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well.
Dirt has a sneaky way of getting caught in the layers of leeks because of the way the leeks are grown (mostly underground). Cleaning leeks involves first slicing them lengthwise and rinsing them under running water. Then you slice the leeks crosswise, and soak the slices in water. (Check out our step-by-step tutorial How To Clean Leeks.)
How to Make Leek and Potato Soup – Step by Step
- (1) Chop up your leeks and rinse thoroughly in a bowl of water.
- (2) Peel and prepare potatoes. Dice and then soak in cold water to remove extra starch.
- (3) In a large pot with oil sauté the leeks, onion, and garlic until soft. Then add broth, thyme sprigs, and potatoes – add pinch of salt and pepper. Simmer until potatoes are soft when tested with fork (about 15 minutes).
- (4) Either use a hand immersion blender or transfer soup to a blender and in batches.
- (5) Blend on high until creamy and smooth (no more than 20 seconds). Adjust taste with salt and pepper and enjoy!
- 4 medium to large leeks
- 1 tablespoon olive oil
- 1 teaspoon butter
- 5 medium potatoes, each peeled and cut into 8 wedges
- Salt and freshly ground black pepper
- 8 cups low-sodium chicken broth or vegetable broth
- ¼ cup heavy cream, optional
- Garnishes, optional:
- About 3 Tbs minced fresh chives
- Heavy cream
Prep time: About 20 Minutes Cooking time: About 35 Minutes Trim root ends and green parts off the leeks and discard (or save greens for stock). Cut the whites of the leeks down the middle lengthwise and clean thoroughly under cold running water. Chop the leeks into 1-inch pieces. In a large soup pot, heat the oil and butter over moderately low heat. Add the leeks and cook, stirring frequently, for 15 minutes, or until softened but not brown. If the leeks begin to burn, reduce the heat to low. Add the potatoes and salt and pepper and cook for 1 minute. Raise the heat to high and add the broth. Bring to a boil, reduce heat to a low simmer, and let cook, partially covered, for 15 minutes, or until the potatoes are tender--but not falling apart--and the broth is flavorful. Working in batches, blend the potato-broth mixture in a food processor or a blender until smooth. Taste for seasoning add more salt or pepper if needed. For a creamier, thicker soup, add some or all of the cream and blend until smooth. (You can refrigerate the soup for 1 to 2 days or freeze it for 3 to 6 months at this point.) Serve in individual bowls with a sprinkling of chives, a swirl of cream, and croutons, if desired. How kids can help: Help clean the leeks press the food-processor buttons add garnishes to the soup.
Simple Leek and Potato Soup recipe - Recipes
The Classic Leek And Potato Soup Recipe
So few ingredients yet an extraordinary soup recipe.
A classic soup that’s usually served hot for the Winter months and can also be quite refreshing, chilled in summer with a squeeze of lemon juice. This is one of those timeless recipes that uses few ingredients for a great marriage of flavours.
- 75g - 2½oz Butter 250g - 8oz Potatoes (or 2 medium size) 2 Leeks 1 Onion 2 Slices of bread (for Croutons) A little olive oil 1 litre - 1 quart of Chicken stock Some chives A little full cream plain Greek yogurt or sour cream
Wash leeks thoroughly and split down the centre and slice finely.
Peel onion and slice finely.
Peel potatoes and slice finely.
Add butter to a pot and turn on heat to medium.
Once butter has melted, add onion,leek and potato, let sweat until veges are cooked without browning.
Once cooked, add hot chicken stock. Let cook for approx. 20-25 minutes on low simmer.
Use an appliance or blender to blitz the soup until velvety smooth.
To a pan add some olive oil. Turn on medium heat to heat oil.
Cut some bread into cubes and fry in pan until golden brown all around. Turn heat to low and continue to dry the bread making it very crispy.
Serve soup, add a spoonful of whole plain yogurt, the croûtons and fresh chopped chives.
Wash the leeks with green part down in the sink to avoid the dirt being caught in the leek.
You can use cream or sour cream instead of yogurt.
Make your own chicken stock by boiling up the leftover chicken carcass from your roast.
Can be chilled and served cold.
Also know as a Vichyssoise
How to Make It
Add olive oil to a large pot over medium-low heat. Add leeks, onion, and garlic, and cook until translucent, about 7-8 minutes.
Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes. Bring to a simmer. Simmer until potatoes are soft, about 15-17 minutes. Remove bay leaves from pot.
Using an immersion blender, process soup in the pot until smooth. Stir in half-and-half and simmer another 5 minutes. Garnish with thyme, chives, and a drizzle of olive oil, if you’d like.
Tips on leek preparation:
- Start by chopping the dark green part of the leeks off and discarding it (the light green and white portions are fine to use), then slice them up from there (into rings).
- Leeks usually have some stubborn hidden dirt, so I am always extra careful about washing them. Once you've done the step above, you can then add the chopped leeks to a sieve/colander and rinse them (use your hands to dislodge any stuck-on dirt), or you can add them to a bowl of cool water then drain it once they've soaked for a bit.
- Another method you can try: after removing the dark green top portion of the leek, cut the leeks lengthwise in half before slicing them, then fan out each half under running water, and then slice them up after you've rinsed them.
- I have a whole guide on How to Prepare Leeks if you're interested.
I have been making this for years and it's always a hit. The fact that it doesn't contain cream is a bonus but it doesn't compromise the flavour.
Food Hack: I replaced the Yukon potatoes with one sweet potato and two Russet potatoes which enhanced the texture and gave it an unexpected subtle sweetness. I also loved the addition of spinach. This recipe is a keeper
Very good. Will definitely make again.
It is a little bland as written, but with some add ins it was delicious and I will definitely be making it again. I actually added a tablespoon of cider vinegar for some punch, and I also roasted a few diced yukon gold in the oven with fresh rosemary and garlic olive oil and stirred those in. Some people in our house can't do dairy, but in half I did add a slug of whole milk and a tablespoon of butter. That added some additional depth as well.
I had enough potatoes but I also had a few parsnips. So I added three of them along with the potatoes in and it completely boosted the flavour along with made it a bit thicker!! A perfect winter soup. Will be putting it with some french bread and sitting by the fire whilst I eat it.
Simple to make, but very bland, even after amplifying seasonings.
I made this soup today and pretty much followed the recipe other than adding a tbsp of cream just because I had it. I found it pretty boring not worth repeating. With the left-overs (which I debated even keeping) I'll add cream or milk, and maybe grate some cheddar into it.
I really love this recipe because it is so creamy without the addition of cream. I do use olive oil instead of the full amount of butter and after I blend the soup I add a small amount of cut-up potatoes to give the soup some chunkiness.
This is a go-to recipe for sure. Easy to make and I have people asking me to make it for them! I'm not telling them how easy it is.
Enjoyed the soup, super easy to make, so easy my wife wants to give it a try, lol. I substituted russets potatoes for the Yukon. I also added a pinch more fresh nutmeg and a ½ cup of heavy cream.
Delicious soup, I added a little more nutmeg and about 1/4-1/2 teaspoon cumin.
Excellent soup and so quick to make! You get the creaminess and thickness you desire in soup without the heavy cream. I have made this twice, and I have my 6 year old loving it! My husband cooked a ham the day before, and added chunks of ham. I did not use the borage blossoms.
This was very good. I served it at a dinner party and everyone seemed to like it. I made a couple changes to it. I used Russett Potatoes instead of yukons. I added some chopped up carrots, onion, shallots and celery(had some left over from another dish) when I cooked the leeks. And I added a shot of cream. Overall this was very good.
Easy recipe! I added half a scallion & a sweet onion. GREAT! I used olive oil vs butter. It tasted GREAT!
I love the basics of this receipe. Very easy. I improvised with extra virgin olive oil instead of butter and I added green onions to the leaks. I also put in sliced baby bella mushrooms. I used 5 potatoes instead of 4 and only 5 cups of organic, free range chicken broth. I did not have fresh nutmeg. and I was skeptical about this spice. but I liked it. I really loved the fresh spinach in it. Very easy. I like a thick potato soup, and after using my imersion blender, it turned out perfect. You can add extra broth or water when reheating. There is no reason to overspice this recipe. The mushrooms for me, gave it added earthiness without overpowering. A great winter soup.
Absolutely delicious, and not difficult at all. My mom made leek soup all the time, but never pureed it it tasted creamy and delicious without the cream! Will definitely make again.
Healthy and Easy Leek and Potato Soup Recipe (Vichyssoise)
My gluten-free, vegetarian, and healthy leek and potato soup has been a winner in my house every time I make it.
Unlike how we do it in the restaurant, I always opt for a potato and leek soup without cream and substitute it with yogurt or a plant-based ‘cream’ instead as I often find the traditional one a bit too heavy as a single meal. But as a starter, this soup with cream is an absolute chef’s kiss.
I don’t serve a seven-course tasting menu for my partner on a weekly basis so from time so opting cream is a good option for us if we want to enjoy this best leek and potato soup at home from time to time.
I just want to cut through the chase and answer some of the questions I got from friends and family whom I’ve served this dish to and as well some people from the internets who have somewhat the same queries.
Can you freeze leek and potato soup?
Short answer: yes. You definitely can freeze this soup and it defrosts beautifully. After it has defrosted, warm it up on a pot, and using a hand blender, blend the soup until smooth again. Cream tends to separate from water when you freeze it so it is always a good idea to emulsify everything once again after defrosting it.
Do you put onion in leek and potato soup?
You can if you want to. This recipe does not have onion but you certainly can add it! In the restaurant, we add 50% onion and 50% leek to our vichyssoise.
Do you put garlic in leek and potato soup?
You can add garlic to add a bit of extra aroma and fragrance to the soup but you do not necessarily have to but I highly recommend adding at least a few cloves of garlic.
Does leek and potato soup freeze well?
How many calories in leek and potato soup?
Typically, a regular bowl of leek and potato soup ranges from 160-400cal per serving. My recipe (a HUGE serving) is just 333cal and you’re stuffed.
How to spice up leek and potato soup?
You can add other types of seasoning such as nutmeg, bay leaf, or anise but just make sure to remove any big bits of spices before blending so it doesn’t spoil the dish.
What herbs to use in leek and potato soup?
You can use thyme, basil, or marjoram – these are excellent herbs to toss in before blending if you can get your hands on fresh ones.
What to serve with leek and potato soup?
I love serving potato leek soup with crusty garlic or herb butter toast!
Why is my leek and potato soup gloopy?
You probably did not use the right potatoes. Generally, for blended soups with potatoes, it is always good to use the starchy variety such as rosamunda, Yukon gold, and Idaho.
Waxy potatoes (which I assume is what you used) will result in gloopy soups. Waxy potatoes are good for soups such as salmon soup, Tuscan bean soup, and this Finnish sausage soup as they don’t require blending and starchy potatoes would just disintegrate in the soup after boiling therefore, waxy potatoes are a good fit for these types of soups BUT NOT blended soup such as this potato and leek soup.
Another reason is that you probably let the soup cool down before blending with a hand mixer. It is best to blend any potato-based soups right away after cooking it and not wait for a second after otherwise, the starch in the potato will start to bind/settle and when blended, it stretches resulting in one goopy mess.
One last reason that can potentially be the reason why your soup is goopy is that you blended it for too long. Starch is a finicky thing to work with and when you are blending a starchy hot soup, it is important to blend everything at high-speed for a maximum of 5 minutes and not more otherwise the soup starts cooling down and the starch starts stretching that makes the soup goopy.
What to add to leek and potato soup?
The best thing you can add to the soup would be crispy bacon, crispy potatoes, crispy leek, and anything crispy! If you want to add anything extra to the soup itself then other vegetables such as carrots, broccoli, and cauliflower would be an excellent choice.
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