Creamy Gippsland Potato and Leek Soup
A velvety, comforting potato and leek soup enriched with fresh Victorian cream and farm butter, finished with fragrant chives.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •large heavy-based pot
- •stick blender
- •chef's knife
- •chopping board
- •wooden spoon
- •ladle
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 23 g
- carbs
- 42 g
- fibre
- 6 g
- protein
- 7 g
- calories
- 395 kcal
Instructions
- 1
Melt the butter in a large heavy-based pot over medium-low heat.
- 2
Add the sliced leeks and diced onion with half the salt.
- 3
Cook gently for 10 minutes until soft and translucent without letting them brown.
- 4
Stir in the crushed garlic and cook for 1 minute until fragrant.
- 5
Add the diced potatoes, vegetable stock, thyme sprigs, and bay leaf.
- 6
Bring the liquid to a gentle boil over medium heat.
- 7
Lower the heat, cover with a lid, and simmer for 20 minutes until potatoes are fork-tender.
- 8
Remove from the heat and discard the thyme sprigs and bay leaf.
- 9
Puree the soup with a stick blender until completely smooth and velvety.
- 10
Stir in the pure cream, remaining salt, and white pepper.
- 11
Warm gently over low heat for 2 minutes without letting the soup boil.
- 12
Ladle into warm bowls and garnish with snipped chives and a swirl of cream.
Chef's tips
Wash sliced leeks thoroughly in a bowl of cold water to remove any grit trapped between layers. Do not let the leeks colour in the pan, as gentle sweating ensures a clean, sweet flavour and pale soup.
Ingredient substitutions
- pure cream → crème fraîche or whole milk for a lighter texture
- Sebago potatoes → Desiree or Russet potatoes
Storage
Store chilled in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over low heat, stirring often, adding a splash of stock if too thick.
Common mistakes to avoid
- •Browning the leeks and onions, which gives the soup a bitter taste and brownish hue.
- •Boiling the soup vigorously after adding cream, which can cause the dairy to split.
Serving suggestions
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