Leek and Potato Soup

Leek And Potato Soup
Leek And Potato Soup
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Leek And Potato Soup

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August 1, 2016It doesn't get much simpler than this Leek and Potato Soup. A few ingredients and minutes yield a warming, silky smooth soup to satisfy your hunger.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Difficulty: Easy
  • Yields: Serves 4

It doesn't get much simpler than this. A few ingredients and a few more minutes yield a warming, silky smooth soup to satisfy your hunger.

I used to have this soup regularly growing up. My Father started with Elizabeth David's recipe from French Provincial Cooking and took it from there. Unfortunately though, I never appreciated it all that much as a child. I didn't like the way all of the vegetables were blended until smooth because I liked to taste them separately. These days I prefer it blended, but perhaps that just goes to show what happens when you grow up.

If possible go for a floury or all purpose potato. Waxy ones can sometimes make the texture a little on the gluey side, but you will never really know until you try.

Also, be sure to wash the leeks well as they can harbour a lot of stray dirt, which can ruin the dish. The easiest way to to this is by making a cut lengthways from the green end until half way down the white part. You can then fan out the end and rinse away the dirt under the tap. I'm not sure why most people don't like to eat the green part of the leek, but I think it is quite tasty, so in this recipe we cook it separately and use it as a garnish and to add some colour and texture.

You can make this soup even simpler by not peeling the potatoes, which would change the texture and colour a bit, but also add to the flavour. Though if you really want to cut corners then don't even worry about blending it and you will still be onto a winner.


2 leeks, medium, washed. Green tips sliced and reserved, whites medium dice

400g potatoes (~4 medium), peeled, medium dice

2 cloves garlic, thinly sliced

750ml chicken stock (or vegetable stock)

100ml cream

2 tbsp olive oil

1 tsp butter

2 tsp chives, finely chopped

salt and pepper


Heat 1 tablespoon of the olive oil in a medium pot over a medium-high heat. Add the white parts of the leek, the garlic and sauté for 3-4 minutes until soft but not coloured.

Add the potatoes and chicken stock and bring to the boil. Simmer gently until the potatoes begin to fall apart.

Blend the soup in a blender or with a stick blender until smooth.

Add the cream (reserving a little for the garnish) and bring back to a simmer. Check the seasoning and add salt and pepper to taste.

Heat a teaspoon of oil in a small frying pan over a high heat and sauté the green parts of the leek for 1-2 minutes until just softened and bright green.

Ladle the soup into bowls, top with a little cream, the leek greens, chives and a few drops of olive oil.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.