This classic potato and leek soup is one of my all time favourite soups! Its satisfying, but its the ease of getting this soup on the table ready to feed the family that is a real draw card here, makes cold weather cooking a delight!
Potatoes are such a versatile vegetable, but with so many varieties available, it can be a little confusing when deciding on the best variety for a dish. Here is a short break down;
Roasting - Carisma, Sebago, Royal Blue, Dutch Cream, Desiree
Mashing - Ducth Cream, Kennebac, Russet
Frying - Russet, Coliban, Sebago
Baking - King Edward, Sebago, Desiree
This soup is great if you’re new to cooking, new to making soup or just want an easy meal to use the sad leek in the fridge and the potatoes that are close to sprouting.
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Ingredients
A few simple and seasonal ingredients come together to create warming magic!
- potatoes - when using potatoes in a blended soup, a variety like Dutch cream, as they soften easily
- leeks - leeks offer a mild onion flavour that compliments the potatoes nicely
- chicken stock - I prefer chicken stock for its flavour, complimenting the potatoes and maintaining a lovely colour after blending
- garlic - a little punch of garlic is lovely in this soup
See recipe card for quantities.
Instructions
- Step 1: Sauté the leeks in a large pot
- Step 2: Add garlic and chicken stock
- Step 3: Add potatoes and cook down until potatoes are soft
- Step 4: Using a stick blender, blend the soup until smooth
Hint: always cook soup in a heavy based pot. I find its best for temperature control and also very sturdy when using an immersion blender to blend the soup.
Substitutions
If you or the people you're cooking for have particular dietary requirements, here a some suggestions for substitutions;
- Vegan/Vegetarian - instead of chicken stock, use vegetable stock
- Onions - if leek is not your thing, a couple of brown onions are a great alternative
Variations
I love loading up this soup, here a couple of my favourite ways to change up this dish:
- Spicy - add a fresh chilli to the soup whilst the veg is softening in the liquid, for a big spice hit! Then add a dollop of Greek yoghurt on top and fried shallots, yum!
- Deluxe - add crispy garlic croutons and sliced spring onion to bulk out the meal, if your hunger needs it!
Equipment
An immersion blender is a must in every busy kitchen. It can blitz any soup or sauce in seconds and is worth the investment. Unlike a food processor, which can leave your soup lumpy, an immersion blender with create a smooth texture, which is exactly what i want for this soup.
This is the immersion blender I use, its great! It also comes with other attachments, so its a great all rounder tool for the kitchen.
Storage
This soup is best stored in an airtight container in the fridge for 2 days. Reheat on low in a pot on the stove. The soup will catch if you leave its side, or have the heat on too high.
I don't recommend freezing this soup, the texture is unpleasant.
Top Tip
When storing the soup in an airtight container, place a piece of cling wrap or baking paper directly onto the soup before securing the lid to the container. This will stop a skin from forming on the soup.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with potato and leek soup:
Ingredients
Method
- In a medium to large pot, heat the olive oil. Add the leek and sauté until lightly caramelised. Add the garlic and cook for 1 minute before adding the stock.
- Add potatoes, cover and bring to boil. Once boiled, reduce heat to simmer, check the potatoes are soft and cooked through.
- Season and remove from heat. Using a stick blender, blend the soup until smooth. Adjust consistency with water if required. Enjoy!
Let me know if you have tried this recipe