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Creamy leek and potato soup topped with a swirl of cream and cracked black pepper.
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4.70 from 13 votes

Easy Leek and Potato Soup

This easy leek and potato soup is creamy, comforting and ready in about 30 minutes. Made with seasonal leeks and floury potatoes, it is a budget-friendly family lunch that is easy to make vegan or dairy free. The cream is optional because the potatoes make the soup naturally creamy.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Diet: Gluten Free, Low Fat, Vegetarian
Allergen: Dairy
Servings: 4 people
Calories: 246kcal
Author: Dannii Martin

Ingredients

  • 2 teaspoons Butter
  • 3 Shallots peeled and finely diced
  • 600 g of Leek sliced
  • 400 g of Potatoes peeled and chopped
  • 1000 ml of Vegetable stock (low salt) (use certified gluten-free stock to ensure this recipe is gluten free)
  • ¼ teaspoon of Fine sea salt
  • ½ teaspoon of Ground black pepper
  • 2 tablespoons of Single cream optional
  • Fresh chives to serve; optional
UK Metric Measures - US Customary Measures

Instructions

  • Soften the vegetables: Melt 2 teaspoons Butter in a large saucepan over a medium heat.
    Add 3 Shallots, 600 g of Leek and 400 g of Potatoes and cook for about 5 minutes, stirring occasionally. You want the leeks to soften rather than brown.
  • Add the stock: Pour in 1000 ml of Vegetable stock (low salt) and add ½ teaspoon of Ground black pepper.
    Bring to a gentle simmer and cook for about 20 minutes, or until the potatoes are completely tender when pierced with a knife.
  • Blend carefully: Take the saucepan off the heat.
    Use a stick blender to blend the soup until smooth, stopping as soon as you reach the texture you want. Avoid blending for longer than necessary because over-blending potatoes can make the soup gluey.
    • ⚠️ If you are using a jug blender, allow the soup to cool a little first and blend it in batches rather than filling the jug with very hot liquid.
  • Finish and serve: Stir in 2 tablespoons of Single cream, if using, then taste the soup and add ¼ teaspoon of Fine sea salt and pepper as needed. Serve with Fresh chives and plenty of black pepper.
    • For extra texture, add homemade croutons, a little reserved sautéed leek or some crispy chopped bacon.

Notes

  • Use floury potatoes such as Maris Piper or Rooster for the creamiest result.
  • Wash leeks thoroughly because soil gets trapped deep between the layers.
  • Soften the leeks rather than browning them so their flavour remains sweet and delicate.
  • Use a good-quality stock because there are only a few ingredients in this recipe.
  • Don't over-blend. Stop as soon as the soup is smooth.
  • Use a stick blender if possible because it gives you more control than a jug blender.
  • Keep the cream optional. The potatoes should provide most of the creamy texture.
  • Use low-salt stock if serving the soup to younger children, then season adult portions separately.
  • Use certified gluten-free stock to ensure this recipe is gluten free.
  • Make a double batch if you have a large enough saucepan - future you will be very pleased to find it in the freezer.

Nutrition

Serving: 1portion | Calories: 246kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 455mg | Potassium: 765mg | Fibre: 6g | Sugar: 9g | Vitamin A: 2645IU | Vitamin C: 39mg | Calcium: 115mg | Iron: 4mg

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