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.
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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Ingredients needed
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.
- 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.
A full ingredients list with measurements is in the recipe card below.
How to make leek and potato soup - Step by step
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.
Why should you try 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.
Health benefits of this soup
We love a soup that is packed with nutrients and this definitely is. Potatoes get a bad reputation, but when cooked the right way, they are healthy.
They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana. They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want?
As for leeks, they have lots of health benefits too. They are a good source of vitamins A, C and K and also contain iron and fibre.
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.
What to serve it with
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 in to 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.
FAQs
Yes, if you use vegetable stock then this is a delicious vegetarian soup.
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.
Extra 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.
More soup recipes
If you’ve tried this potato and leek soup recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
Recipe
Leek and Potato Soup
Ingredients
- 2 teaspoon butter
- 3 shallots peeled and finely diced
- 2 leek sliced
- 400 g potatoes chopped
- 1 pinch sea salt and black pepper
- 700 ml vegetable stock
- 2 tablespoon single cream
- chopped chives optional
Instructions
- 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.2 teaspoon butter, 3 shallots, 2 leek, 400 g potatoes
- Add the stock and seasoning. Simmer for 20 minutes.700 ml vegetable stock, 1 pinch sea salt and black pepper
- Take the soup off the heat and blend it to a smooth consistency. Add the cream and stir to combine. Serve topped with chives (optional).2 tablespoon single cream, chopped chives
Notes
- 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.
Jacqueline Meldrum
It's definitely soup time of year, although I do eat it all year I definitely eat more of it when the temperature drops. I love the look of your soup and it's nice to have a recommendation of a good shop bought soup too.
Lubka Henry
A freshly made at home soup would always taste better, but it's good to know that this Heinz soup is so close to it. Sometimes you just need something delicious when on the go.
Linda Hobbis
We keep stocks of Heinz Tomato and Chicken soups at home because they're a lunchtime staple but we haven't tried these fresh ones. I'll look out for them.
Yaya
Heinz soups are always a staple in our home and you can't go wrong with them really. They are affordable and tasty, just as you showed. This soup looks so good! x
Chrissy Faery
Mmm! Can't beat a nice bowl of soup on a cold, winter's day! Leek and potato is my favourite too - although I always have to make it myself as I'm still searching for a vegan-friendly tinned version! xx
Baby Isabella and dawn
The Heinz Soup of the Day sounds intriguing and we'd love to try it out as it sounds much easier than all the faff to make your own homemade equivalent especially for a busy family. We'd like to check out their other flavours too
Elizabeth
Love the sound of this soup! Can't beat Heinz either. Tried a few other brands and it's just not the same.
Lilinha
Yummy, I love leek and potato soup. I never thought about adding chives to it, but will definitely be doing it from now on!
kirsty
I love heinz soup but I only eat the Tomato or chicken flavours.I have seen these advertised and they look delcious!
L dove
Ooh this looks good! I love Heinz soups but haven't tried this one, I do love leek and potato though!
Angela Ricardo Bethea
Eating soup is great especially if the weather is cold. The potato and leek soup looks delish though when I first read the word leek, the first thing that popped in my mind is the leek from the movie Cloudy with a chance of meatball.
Rebecca Smith
That soup looks delicious! I must admit that I love Heinz soup and if I buy tinned, it has to be Heinz - other brands just don't compare
lisa prince
ooh its been a while since ive had this flavour soup and it looks so tasty
hairwonderfulday
Potato and chives are one of my favourite combinations. Where I am from , Lithuania, we dont have it in creamy consistency, but it is still delicious! xx
Helpful Mum
This sounds absolutely delicious. I do love leek and potato soup. Will definitely try this recipe.
Melanie
Ooo this looks like a lovely winter warmer just in time too as the cold snap has deffo hit in x
Emily Leary
Loved being part of this challenge, well done Heinz for being so willing to go up against homemade! Your soup looks lovely :)
Ellie
I LOVE the sound of this! I'm so into soup at the moment and this sounds perfect!
Life of EllieGrace
Andrea @ Cooking with Mamma C
I've never seen the Heinz soup, but it sounds good. Your homemade version also sounds delicious! I'm always ready for soup.
Janette | Culinary Ginger
This is a great test and Heinz actually scored really well because going up against homemade is tough. Delicious soup.