Potato and Leek Soup

Sometimes the simplest of the ingredients make the tastiest soup and in the cold winter months nothing is more comforting than a bowl of rich, hearty, creamy soup. Leek and potato soup is a French classic that’s impossible not to love!! It’s cosy, easy to make yet luxurious and elegant.

Leek and potato soup is very simple to make. It is surprising how a few simple ingredients can create something so luxurious and delicious. Sautéed buttery leek with fluffy potatoes cooked with garlic, thyme, celery and bay leaf and then blended together to make a rich soup.

Leeks have a mild, onion-like taste. They can seem formidable when they’re raw from the market as they are firm and notoriously muddy and dirty, but once sliced, cleaned and sauteed in butter they become meltingly tender and delicious. As for the potatoes, they provide the perfect creamy, velvety texture to this soup. The garlic, thyme, celery and bay leaves add the aromas and mild warm flavour which makes comforting on a cold night. I love to garnish this soup with parsley oil and chives to provide the extra oomph and make it more exiting.

.

Helpful Tips and Tricks To Make Leek and Potato Soup:

• Leeks preparation – The best part of the leek to use for soup is the white and light green parts. The darker green parts are a bit tough which makes it perfect use when making stock. Slice of the roots at the bottom end and cut off the dark green, wider parts of the leek at the top end. Cut the leeks half length ways to reveal all the layers inside. Then carefully run each half under the cold water tap to wash aways any bits of dirt on the outside and caught between the layers.
• I love to use Russet Potatoes for this soup as they are floury and perfect for soups, waxy potatoes make the soup gooey. I peel my potatoes but if you like extra fibre in your soup you can wash the potatoes very well and use them with skin.
• Thyme and bay leaf give the perfect aromatic flavour without overpowering the soup. So if you do wish to substitute the herbs choose the milder ones to keep the retain the authenticity.
• This is a thick soup, if you prefer a thinner soup add extra stock to loosen it.

.

.

Potato and Leek Soup

Serves: 6 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Pin

Print

Ingredients

• 3 large leeks 
• 2 large potatoes, peeled and diced
• 1 celery stick, chopped
• 1 yellow onion, chopped 
• 3 cloves garlic
• 1 bay leaf
• 1 tbsp thyme 
• 1 cup milk
• 4 cups vegetable stock
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 tbsp heavy cream

For Garnish:

• 2 tbsp parsley oil (optional)
• 1 tbsp cream
• 1 tbsp freshly chopped parsley or chives 

method

1. Start by cutting off and discarding the root ends and thick dark green parts of the leek. Now split them in half lengthways and rinse, removing any grit.  Then finely slice the leeks. 
2. In a large, heavy based saucepan, gently melt the butter and add the onions, chopped leeks, celery and garlic. Cook on a medium to low heat stirring occasionally, until the leeks are soft and wilted but not browned. This should take about 4-5 minutes. 
3. Now add the potatoes, 3.5 cups of the vegetable stock, bay leaf, thyme, salt and pepper to the pan and bring to a boil. Cover and let the soup simmer on a low heat for 15-20 minutes. Or until the potatoes are very soft. Add the milk and switch off the gas.
4. Remove the bay leaf and let the soup mix cool for a bit. Pour the soup mix into a blender and blend to a puree. 
5. Return the soup to the pan and reheat gently. Add the cream, mix well. Taste and adjust the seasonings accordingly. If the soup is too thick add the remaining stock. If its too thin simmer until thickened. 
6. Ladle the soup into bowls and top with a drizzle of parsley oil or cream and fresh herbs. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!