Potato and Leek Soup is about as comforting and warming as it gets. It's such a classic creamy French soup, and one that everyone should know how to make. Hearty potatoes blended with sautéed leeks makes this an easy, but impressive, soup that the whole family will love. A delicious filling lunch, served with crusty bread.
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When soup season rolls round, this is one of the first ones that we make. It's cheap to make, the kids love it and it is fuss-free. What's not to love?
Whilst tomato soup will always have a special place in my heart, there is just something about a bowl of Potato and Leek soup that nothing else can compare to. It's creamy, really filling, and the ultimate pick-me-up - especially when served with a big chunk of bread.
It's also a great way to use up leeks when they are in season. Why not also try our Chicken and Leek Pie and Creamy Leek Pasta.
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Why You Will Love It
- Budget friendly - This is the ultimate budget friendly soup. Potatoes are cheap to buy, and when leeks are in season so are they. They are the two bulk ingredients in this soup, making it perfect for when money is tight.
- Creamy -This creamy and delicious soup tastes far more indulgent than it is. When the potatoes are blended they make the soup really creamy. Then we add just a little creamy to take it to the next level.
- Comforting - It really doesn't get much more comforting than leek and potato soup. Serve it with a chunk of crusty bread and you have yourself the perfect winter comfort food.
Ingredients and Substitutions
Delicious food doesn't have to be complicated and this potato and leek soup proves that. Just a few ingredients that you probably already have in your kitchen, and you can have yourself a hearty and warming soup.
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - You can use any potatoes you already have, or the cheapest ones you can buy if you want to make this a really budget friendly meal. However, we find floury potatoes like Rooster or Maris Pipers are best because they are really creamy once blended. Other potatoes can get a bit 'gluey' once broken down after cooking for a long time.
- Leeks - Make sure that you wash these really carefully, as the dirt can get right down the leaves. If you really struggle to get leeks, then you could use use more onions. But it wouldn't have the same flavour.
- Shallots - You could use a small brown onion, but we really love the sweetness that leeks add.
- Butter - You could use oil to sauté the potatoes, leek and onion. However we find that butter gives it a richer flavour.
- Chives - These add so much flavour to the soup. However you could leave them out if you wanted to, or swap them for fresh parsley. You could cook the soup with some fresh thyme in too.
- Single cream - This adds some extra creaminess to the soup, without adding a lot of extra calories. You could leave it out though, as the blended potatoes have lots of creaminess. You could also swap it for creme fraiche.
- Vegetable Stock - Try to use the best quality vegetable stock you can buy, as you will really taste the difference. If making it for young children, use a low salt stock.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Leek and Potato Soup
One: Add the butter to the pan and heat on medium/high heat. Once melted, add the shallots, leeks and potatoes. Cook until softened - about 5 minutes.
Two: Add the stock and seasoning. Simmer for 20 minutes.
Three: Take the soup off the heat and blend it to a smooth consistency. Add the cream and stir to combine.
How to Cut a Leek
Don't be put off making this soup because you don't know how to cut leeks, as they are actually really simple to cut once you know how.
Firstly, trim the root off. You can then careful peel back the layers to make sure they aren't full of dirt. Then slice them in half lengthways and and separate and wash all the layers thoroughly.
Then slice off the dark green bit off and then slice up the rest of the leek to use in the soup. Don't discard the dark green bits though, as they can be used to make a delicious homemade stock.
Serving Suggestions
To give our leek and potato soup a bit of texture, we love serving it with some crunchy croutons on top. We make our own easy croutons by chopping up some bread into squares and drizzling over a little olive oil and a sprinkle of garlic granules and dried herbs. Put them in the oven for about 5 minutes to crisp up. Perfect for adding to soups and salads.
You could keep it simple and serve the soup with some French bread fresh from the oven. Garlic bread is also great to dip in it, and that is a favourite with our kids.
This time, we served it with our Garlic and Rosemary Focaccia, which is a really easy and delicious homemade bread that goes perfectly with leek and potato soup.
Storage
Store: If you have leftovers of this soup, it will store in an air tight container in the fridge for up to 2 days.
Freeze: This soup freezes really well. We usually make a double portion and either save some for the kids or we wait until it has cooled, put in freezer bags and then lay it flat in the freezer.
Defrost: To defrost, simple take out of the freezer and leave to defrost thoroughly.
Reheat: You can then heat it through in a pan.
Dannii's Top Tips
- We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
- If you are making this for your children, then use a low salt stock and don't season the whole soup, just do individual bowls if wanted.
- If you want to make this look more presentable, then you can reserve some of the cooked leeks and then serve them on top of the soup with herbs.
- You don't have to add the single cream, as the potatoes as really creamy. However we feel it gives it something a little bit special.
- You can easily double this recipe if you wanted to make it for more people.
- The key to the perfect leek and potato soup is to not over blend it. This can result in a really gluey soup (no matter what potatoes you use), as blending it activates the starch in the potatoes.
- If you are using a jug blender to blend this soup, then wait until it has cooled first as you could crack the jug if it is too hot.
- If you don't use floury potatoes, you might need to use a cornflour slurry to thicken the soup. However this isn't essential.
- Make this soup more indulgent by sprinkling some cooked chopped bacon on top.
Frequently Asked Questions
To make this soup vegan, simply fry the vegetables in oil and omit the cream, or use a vegan friendly alternative.
Yes, providing you have used a gluten free stock, then this is a naturally gluten free soup.
Yes, you can make this in advance and then leave it to cool in the pan, cover and refrigerate the whole pan. Then, when you want to serve it you can put the whole pan (uncovered) on the hob and heat it through.
We used chives, as we find that the onion flavour goes really well with the leeks. However you could use fresh thyme or parsley instead.
More Soup Recipes
If you've tried this potato and leek soup recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Leek and Potato Soup
Ingredients
- 2 teaspoon of Butter
- 3 Shallots - peeled and finely diced
- 2 Leek - sliced
- 400 g (14 oz) of Potato - chopped
- 1 pinch of Fine sea salt
- 1 pinch of Ground black pepper
- 700 ml (3 cups) of Vegetable stock
- 2 tablespoons of Single cream
- Chives - chopped; optional
Instructions
- Add 2 tsp of Butter to the pan and heat on medium/high heat. Once melted, add 3 Shallots, 2 Leek and 400 g of Potato. Cook until softened - about 5 minutes.
- Add 700 ml of Vegetable stock and seasoning. Simmer for 20 minutes.
- Take the soup off the heat and blend it to a smooth consistency. Add 2 tablespoons of Single cream and 1 pinch of Fine sea salt. Stir well to combine. Serve topped with Chives (optional).
Recipe Tips
- We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
- If you are making this for your children, then use a low salt stock and don't season the whole soup, just do individual bowls if wanted.
- If you want to make this look more presentable, then you can reserve some of the cooked leeks and then serve them on top of the soup with herbs.
- You don't have to add the single cream, as the potatoes as really creamy. However we feel it gives it something a little bit special.
- You can easily double this recipe if you wanted to make it for more people.
- The key to the perfect leek and potato soup is to not over blend it. This can result in a really gluey soup (no matter what potatoes you use), as blending it activates the starch in the potatoes.
- If you are using a jug blender to blend this soup, then wait until it has cooled first as you could crack the jug if it is too hot.
- If you don't use floury potatoes, you might need to use a cornflour slurry to thicken the soup. However this isn't essential.
- Make this soup more indulgent by sprinkling some cooked chopped bacon on top.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Emily Leary says
Loved being part of this challenge, well done Heinz for being so willing to go up against homemade! Your soup looks lovely :)
Janette | Culinary Ginger says
This is a great test and Heinz actually scored really well because going up against homemade is tough. Delicious soup.
Elizabeth | The Recipe Revival says
This sounds amazingly comforting! I love a good potato soup :)
melissa major says
This soup looks delicious! I love heinz soup on a cold winters day, always warms me up
Helen Jenson says
It's so cold today! I could go a big bowl of this with some homemade bread too. Do you make your own bread? If so, I would love some recipes.
Rhian Westbury says
I love having soup at this time of year so I really need to make some of my own soon x
Petra says
Really need to try making this, it looks so delicious! I love soups any time of the year but hearty soups are definitely more suited for winter I think. It's good to know that I can easily purchase this soup for times when I am busy!
Laura says
it is fantastic, this soup is so creamy it looks like a cappuccino. I will try this recipe and check out the Hainz, I always keep a back up meal in my cupboard. You never know.
Soniya says
Finally the soup season is here.. this potato and leak soup looks so creamy and delicious
Naomi Hall says
I love making soup, but I also need something quick and easy to take to work with me. It's nice to know that there are options that aren't full of junk and still taste great.
Elaine @ Dishes Delish says
Yummy! Potato leek soup is one of my favorite soups! I love that you added the chives, as I've never done that and can't wait to try your recipe! Your photos are beautiful! Nice review too of the soup!
Sarah Bailey says
There is something wonderful about soup in autumn, it is so warming and delicious, I definitely need to try potato and leek with chives it sounds perfect.
Tina says
Thanks for the review. When I work a lot, I don't have time to cook. Even an easy quick soup seems daunting. It's nice to know what good alternatives are out there. Let's be honest, is there any soup better than potato? I don't think so:)
Rachel says
This is my favourite soup, but I have never put chives in mine either. We are making the most of leek season and making variations of this a lot at the moment.
Angela says
I love that they actually challenged you to compare them. I guess that shows how confident they are in their product. We buy tonnes heinz soup quite a lot, but I haven't seen these cartons.