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Potato Leek Soup is the perfect comforting meal. It’s warm and smooth and filled with the subtle onion flavour that leeks natural provide. The potato provides a rich creamy texture due to the added starch when you blend it together. Don’t be intimidated by the leek if its not something you are used to incorporating into your dishes. Its easy to clean and use and makes this a soup you will want to repeat. Topped with parsley or basil and of course parmesan cheese. This is the perfect winter soup that comes together all in one pot thanks to the use of an immersion blender.

Potato Leek Soup Ingredients

Ingredients:

  • 3-4 potatoes medium, peeled, cleaned and diced into small pieces
  • 4 Leeks cleaned & sliced, greens discarded
  • 1 onion medium, finely chopped
  • 4 cups chicken stock
  • 1 Cup heavy cream (you can use table cream or even milk if you would like a lighter alternative. As well as non dairy milks)
  • 2 Tablespoons butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Garnish
  • Cheese
  • Parsley
  • Fresh Black Pepper

Optional: Feel free to add a clove or two of garlic to the mix if you are a fan to add a stronger pop of flavour.

Tips & Tricks:

  • The Leeks: Cleaning your leeks is important as dirt and grim can easily get in between the layers. It is best to cut off the bottom of the leek and then cut the tops off where the white of the leek begins to turn green. From this point you can slice the leek in half lengthwise and either pull the layers apart and wash now or, You can cut the leek into half moons and wash all of the sliced leeks in a strainer together. Toss the leeks around generously as dirt can tend to stick around.
  • The Potatoes: The smaller you dice the potatoes the quick they will cooks so keep this in mind when starting the recipe. Make sure to fully cook down your potatoes until the are fork tender before trying to blend the soup.
  • Chicken Stock: Make sure you get a good quality stock and don’t use the bullion cubes for this. The stock makes up a good amount of the base flavour and it very helpful in deglazing your pot.
  • Toppings: I topped this potato leek soup with fresh cracker black pepper, parmesan cheese and parsley.
Potato Leek Soup
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Potato Leek Soup

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Course: Dinner, LunchCuisine: WelchDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

377

kcal
Total time

50

minutes

Ingredients

  • 3-4 potatoes medium, peeled, cleaned and diced into small pieces

  • 4 Leeks cleaned and sliced, greens discarded

  • 1 onion medium, finely chopped

  • 4 cups chicken stock

  • 1 Cup heavy cream

  • 2 Tablespoons butter

  • 1 tsp salt

  • 1/2 tsp black pepper

  • Garnish

  • Parmesan cheese

  • Parsley

  • Fresh Black Pepper

Directions

  • In a large stainless steel pot, heat the butter until sizzling.
  • Add potato, leeks and onions. Give a good toss for a few minutes, add salt and pepper. Now reduce the heat to medium then return lid to pan and leave vegetables to cook for a further 12 to 15 minutes.
  • Once the vegetables are soft, add the stock and bring to a boil. Reduce heat and simmer for about 8 minutes.
  • Remove soup from the pot and blend (in batches if needed) in a blender, Or blend using an immersion blender in the pot. Once the soup is a smooth texture, return to pot and add the cream. Bring to a boil once again and reduce to simmer for a few minutes until all flavours are blended.
  • Serve topped with cheese, parsley and fresh ground black pepper.

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