Ultimate comfort food soup right here. This Leek & Potato Soup is velvety, smooth and luscious soup. Don’t take my word for it, give it a try!

So if you’re like me and you don’t like white soup, give this one a try.  It really does have a great flavour and wonderful for warming you up on these cold days.  Plus it uses such few ingredients so it’s easy to make.  

This is a great winter warmer of a soup and it’s so easy.  Done relatively quickly and you can blend it in the pot if you have an immersion blender.

Take a look!

DON’T MISS OUT! SEE HOW TO MAKE FLUFFY WHITE DINNER ROLLS AND HAVE THEM WITH YOUR SOUP. YOU’LL BE GLAD YOU DID!

Notes about the Leek & Potato Soup

• Try and use a good quality vegetable stock.  So, if you are not making your own (and most of us don’t on a regular basis lets face it!), buy the carton.  The flavour is much better than the stock cubes.

• When you are cooking your potatoes and leeks (as you will see in the recipe below), you may need to add a little stock so it doesn’t stick.  So just watch out for that.

Here’s Some Other Recipes You Might Like

• Potato & Leek Cakes
• Old Fashioned Scalloped Potatoes
• Hearty Vegetable & Lentil Soup
• Fluffy White Dinner Rolls
• Slow Cooker Tomato Soup with Fresh Tomatoes

I left this soup quite basic and didn’t even add garlic, which is very rare for me.  But sometimes I do, so add a few crushed garlic cloves if you feel like it.

I topped this soup with some smoked Gouda, fresh parsley and black pepper.  Garnishes are totally optional but they bring the soup to a whole new tasty level.

Happy soup making friends and see you soon!

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US CustomaryMetric

Leek & Potato Soup

Ultimate comfort food soup right here. This is a velvety, smooth and luscious soup. Don't take my word for it, give this Leek & Potato Soup a try!

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Lunch, Soup, Starter

Cuisine: British

Keyword: leeks, potatoes

Servings: 4 servings

Calories: 531kcal

Author: Julia Pinney

Ingredients

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

To garnish:

• Grated cheese
• Parsley
• Fresh ground black pepper

US Customary – Metric

Instructions

• In a large stainless steel pot, heat the butter until sizzling. Add potato, leeks and onions. Give a good toss for a few minutes with salt and pepper. Now reduce the heat to medium and cover with foil or parchment paper. 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. Return soup from the pot and blend (in batches if needed) in a blender. Reserve pot. Once the soup is liquidized to 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.

Nutrition Facts

Leek & Potato Soup

Amount Per Serving (1 serving)

Calories 531 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 18g113%

Cholesterol 104mg35%

Sodium 1026mg45%

Potassium 1170mg33%

Carbohydrates 53g18%

Fiber 6g25%

Sugar 10g11%

Protein 12g24%

Vitamin A 2533IU51%

Vitamin C 45mg55%

Calcium 124mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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