How to make the best potato and leek soup?

Use starchy potatoes, cook the leeks slowly, and blend gently. Homemade croutons and a drizzle of cream take it over the top.

Is leek potato soup healthy?

It’s comforting and can be made lighter by using milk instead of cream. It’s rich in potassium, fiber, and vitamin C.

What is potato and leek soup called?

In French cuisine, a chilled version is called “Vichyssoise.” This warm version is often just called Leek and Potato Soup.

Why is my potato and leek soup tasteless?

You may need more salt or better stock. Always taste at the end. Cream rounds it out, but seasoning is key.

Leek and Potato Soup – A Truly Comforting Classic

Description

Creamy and cozy, this Leek and Potato Soup is a comforting classic made with simple ingredients. A silky blend of buttery leeks, tender potatoes, and a touch of cream, perfect as a starter or light meal.

Ingredients

Scale

2 tbsp (30g) butter

2 garlic cloves, finely minced

3 leeks (white and pale green parts only), thinly sliced (approx. 2 cups)

1 kg / 2 lb potatoes (Sebago, Russet, or Maris Piper), peeled and diced

1.5 litres / 6 cups low-sodium chicken or vegetable stock

3/4 cup heavy or thickened cream (or milk)

1 tsp kosher or cooking salt

1/2 tsp black pepper

**For Croutons**

2 thick slices bread, torn into bite-sized pieces

1 tbsp melted butter or olive oil spray

Pinch of salt

**For Garnish**

Chopped fresh chives

Extra cream for drizzling

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Instructions

1. Melt butter in a large pot over medium heat. Add garlic and leeks and sauté for 7 minutes until softened.

2. Add potatoes and stock. Bring to a simmer, cover, and cook for 25 minutes or until potatoes are very soft.

3. Turn off heat. Blend with a stick blender until just smooth. Do not over-blend.

4. Stir in salt, pepper, and cream. Taste and adjust seasoning as needed.

5. To make croutons, preheat oven to 350°F (160°C fan). Toss bread with melted butter or spray with oil.

6. Bake croutons for 5 minutes or until golden and crunchy. Season with salt while hot.

7. Ladle soup into bowls. Drizzle with cream, sprinkle with chives, and top with croutons.

Notes

Use only the white and pale green parts of the leeks. Wash thoroughly to remove hidden dirt.

For a vegetarian version, use vegetable stock and swap cream with plant-based alternatives.

Avoid over-blending, which can cause the soup to turn gluey due to released starch.

Soup can be made ahead and stored in the fridge for up to 4 days.

Inspired by Julia Child’s classic, but updated with garlic, stock, and garnishes for extra flavor.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 300ml)
Calories: 311
Sugar: 2g
Sodium: 551mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 6g
Cholesterol: 64mg