Creamy Leek and Potato Soup
This is the easiest and most delicious way to make a classic Leek and Potato Soup!
Servings: 5
Equipment
- Sharp Knife & Chopping Board
- Potato Peeler
- Large Deep Pot with Lid
- Wooden Spoon
- Hand Blender
- Frying Pan (for pancetta - optional)
- Baking Tray (for croutons - optional)
Ingredients
Soup
- 4 tbsp / 60g Butter
- 2 ribs of Celery, finely diced
- 2 large cloves of Garlic, finely diced
- 3 large Leeks, firm/dark parts removed then finely diced (save the firm/dark part - see notes)
- 1.2 litres / 5 cups Chicken Stock, or as needed
- 1kg / 2lb Maris Pipers/Russets, peeled & diced into (weighed BEFORE peeling)
- 1 tsp Salt, plus more as needed
- 1/2 tsp Black Pepper, plus more as needed
- 160ml / 2/3 cup Heavy/Double Cream, at room temp
Toppings (optional but recommended)
- extra drizzle of Cream
- diced Pancetta or Bacon, cooked until crisp
- Croutons
- finely diced Fresh Chives
Instructions
- Melt the butter in a large deep pot over medium heat. Add the celery and fry for a few minutes until it begins to soften. Add the garlic and leek and fry until soft and sweet (8 minutes or so).
- Pour in the stock then stir in the potatoes, salt and pepper. Check the firm/dark green parts of the leeks for dirt, then add them to the pot and bring to a simmer. Once simmering, lower the heat slightly, pop on the lid and simmer for 30 minutes until the potato is very soft.
- Remove the lid and pluck out the leek ends. Turn off the heat and blitz until smooth. Don't over blend otherwise the consistency can become gluey. Stir in the cream then check for seasoning and adjust if needed. Don't be afraid to generously season to bring out the best in this simple soup. Add more stock to thin out the consistency if desired.
- Add desired toppings then tuck in and enjoy!
Video
Notes
a) Leeks weight - I find 3 large leeks weigh around 1.2-1.3kg/2.6-2.9lb in total. The most important measurement is that the diced part of the leek should weigh approx 500g/1lb.
b) Leek ends - The firm/dark green parts won't break down as easily like the rest, but you can use them to infuse the stock and potatoes as they simmer. Just check for dirt before adding to the soup.
c) Seasoning - There's a lot of potato in this recipe, which sucks in seasoning like no other. You run the risk of this soup coming out bland if it's not seasoned properly. I find the suggested measurements above work nicely, but don't be afraid to adjust more (namely the salt) if needed.
d) Toppings - These are optional but recommend. Just measure with love!
e) Croutons - If you want to make your own just tear or slice some bread (preferably a little stale), drizzle or spray with oil then bake in the oven at 180C/350F or 5 or so minutes, or until golden and crisp. Toss in a pinch of salt whilst hot.
g) Servings/Calories - Will serve 4 large portions for dinner or 5 modest portions. Calories assuming 5 servings with no toppings.
Nutrition
Calories: 305kcal | Carbohydrates: 44.45g | Protein: 5.74g | Fat: 12.57g | Saturated Fat: 7.67g | Polyunsaturated Fat: 0.646g | Monounsaturated Fat: 3.533g | Cholesterol: 44mg | Sodium: 517mg | Potassium: 1013mg | Fiber: 5.7g | Sugar: 4.76g | Vitamin A: 1448IU | Vitamin C: 46.9mg | Calcium: 87mg | Iron: 2.79mg