Leek and Potato Soup
In short: A silky blend of slowly sweated leeks and potatoes finished with a little milk and cream. Serve hot with chives or chilled in summer. It takes about 55 min in total and makes 5 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 290 kcal
Leek and potato soup is about as simple as cooking gets, and it relies on one thing done properly: sweating the leeks slowly in butter until they are completely soft and sweet. Potatoes supply the body, so no flour is needed, and a little milk and cream round out the texture. Serve it hot in winter with chives and black pepper, or chilled on a warm day.
Instructions
- Trim the roots and dark green tops from the leeks, slice them in half lengthwise and rinse well between the layers. Slice the leeks into 1 cm (1/2 inch) half-moons.
- Melt the butter in a large pot over medium-low heat. Add the leeks, garlic and the salt, cover, and cook for 12 minutes, stirring now and then, until very soft but not browned.
- Add the potatoes, stock, bay leaf and thyme. Bring to a boil, then simmer partly covered for 15 to 18 minutes, until the potatoes fall apart when pressed with a spoon.
- Remove the bay leaf. Blend the soup until smooth, or blend only half of it for a more rustic texture.
- Stir in the milk and the cream, if using, and reheat gently without boiling. Season with pepper and more salt to taste.
- Ladle into bowls and scatter with chives and a little more pepper.
Tips
- Leeks hold grit between their layers. Slice them lengthwise and fan the layers under cold running water, or swish the sliced rings in a bowl of water and lift them out.
- To serve the soup cold, chill it for at least 4 hours and season it more generously, since cold food tastes less salty.
Questions and answers
How do I clean leeks properly?
Trim the roots and dark tops, slice the leek lengthwise and rinse the layers under cold running water. You can also slice first and swish the rings in a bowl of water, lifting them out so the grit stays at the bottom.
Can I make leek and potato soup dairy-free?
Yes. Use olive oil instead of butter and replace the milk with extra stock or unsweetened oat milk. The potatoes keep the soup creamy.
Can I freeze leek and potato soup?
Freeze the blended soup before adding the milk and cream, for up to 3 months. Thaw it, reheat it gently and stir in the dairy at the end.
How long does it take to make Leek and Potato Soup?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Leek and Potato Soup?
About 290 kcal per serving, with 6 g of protein, 38 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 38 g |
| Fat | 13 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
