Leek and Potato Soup Recipe

Leek and potato soup is a classic. It’s easy to make, tasty and comforting. This leek and potato soup has added herbs for a bit more depth of flavour, omit them if you want something less earthy.

We are big fans of leek in this house with their milder taste than onion, they are useful for adding an onion taste to a dish but without the big hit. The potatoes make this a thick and creamy comforting but also luxurious soup. Perfect for a dinner party, lunchtime or in a flask for a walk on a cold day.

If you are looking for another luxurious soup try our Cullen Skink recipe.

Ingredients

  • butter
  • leeks
  • garlic
  • potatoes
  • chicken stock
  • bay leaves
  • thyme

See the recipe card for quantities.

Instructions

Start making the potato and leek soup by cleaning the leeks. Leeks hide their dirt well so a good way of ensuring they are clean is to is cut off and discard the root and tip. Then cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any dirt that’s tucked inside

Once the leeks are clean, roughly chop them.

In a large pot, melt the butter and add the chopped leeks and garlic.

Cook until the leeks are soft.

Then add the potatoes, chicken stock, bay leaves and thyme.

Bring the soup mixture to a boil and then reduce the heat and simmer until the potatoes are cooked.

Remove the bay leaves and leave the leek and potato soup to cool. Once the soup is cool either use an immersion blender or a regular blender and puree the vegetables.

At this point, you could add some cream to make it extra special.

Tip: If you are using a standard blender to purée the leek and potato soup, please be sure not to fill the blender more than halfway. Or else you will be cleaning soup off your walls, and give yourself some serious burns at the same time.

Substitutions

  • Vegan – instead of chicken stock, use vegetable stock. Instead of butter, use a plant based spread instead.

Storage

The soup can be stored in the fridge for up to three days. It can also be frozen for up to 3 months.

Leek and Potato Soup Recipe

A classic soup that is easy to make yet tastes luxurious
Course Appetizer, Soup, starter
Servings 6

Ingredients
  

  • 60 g butter
  • 4 large leeks roughly chopped
  • 3 cloves garlic peeled and smashed
  • 1 kg potatoes peeled and roughly chopped
  • 1 1/2 litre chicken stock
  • 2 bay leaves
  • 1 teaspoon dried thyme

Instructions
 

  • Start making the potato and leek soup by cleaning the leeks. Leeks hide their dirt well so a good way of ensuring they are clean is to is cut off and discard the root and tip. Then cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any dirt that’s tucked inside
  • Once the leeks are clean, roughly chop them.
  • In a large pot, melt the butter and add the chopped leeks and garlic.
  • Cook until the leeks are soft.
  • Then add the potatoes, chicken stock, bay leaves and thyme.
  • Bring the soup mixture to a boil and then reduce the heat and simmer until the potatoes are cooked.
  • Remove the bay leaves and leave the leek and potato soup to cool. Once the soup is cool either use an immersion blender or a regular blender and puree the vegetables.
Keyword appetizer, autumn, comfort food, soup, starter, winter
Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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