Potato and Leek Soup
A smooth, creamy soup of potato and leek, simple enough for a weeknight and warming enough for a northern winter evening.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •large pot
- •blender or immersion blender
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 10 g
- carbs
- 30 g
- protein
- 5 g
- calories
- 230
Instructions
- 1
Melt butter in a large pot and sauté leeks and onion until soft, about 8 minutes.
- 2
Add potatoes and stock, and bring to a boil.
- 3
Reduce heat and simmer 20-25 minutes until potatoes are very tender.
- 4
Purée the soup with an immersion blender until smooth, or blend in batches.
- 5
Stir in cream and warm through without boiling.
- 6
Season with salt and pepper.
- 7
Ladle into bowls and garnish with chives.
Chef's tips
Wash sliced leeks thoroughly in a bowl of water since grit often hides between the layers.
Ingredient substitutions
- leeks → extra onion plus a bit of garlic if leeks are unavailable
- heavy cream → whole milk for a lighter soup
Storage
Refrigerate up to 4 days in an airtight container.
Reheating
Reheat gently over low heat, stirring often.
Common mistakes to avoid
- •Not washing leeks well enough, leaving grit in the soup
- •Boiling after adding cream, which can cause separation
Serving suggestions
Cooked Potato and Leek Soup?
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