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–+ servings
A bowl of leek and potato soup topped with cream and seasoning.
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4.89 from 34 votes

Leek and Potato Soup

Potato and Leek Soup is about as comforting and warming as it gets. Hearty potatoes blended with seasonal leeks in this creamy soup.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Diet: Gluten Free, Low Fat, Vegetarian
Allergen: Dairy
Servings: 2 people
Calories: 301kcal
Author: Dannii Martin

Ingredients

  • 2 teaspoon Butter
  • 3 Shallots peeled and finely diced
  • 2 Leek sliced
  • 400 g Potato chopped
  • 1 pinch Sea salt
  • 1 pinch Ground black pepper
  • 700 ml Vegetable stock
  • 2 tablespoon Single cream
  • Chives chopped; optional
UK Metric Measures - US Customary Measures

Instructions

  • Add 2 teaspoon Butter to the pan and heat on medium/high heat. Once melted, add 3 Shallots, 2 Leek and 400 g Potato. Cook until softened - about 5 minutes.
  • Add 700 ml Vegetable stock and seasoning. Simmer for 20 minutes.
  • Take the soup off the heat and blend it to a smooth consistency. Add 2 tablespoon Single cream and 1 pinch Sea salt. Stir well to combine. Serve topped with Chives (optional).

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.

Nutrition

Serving: 1portion | Calories: 301kcal | Carbohydrates: 53g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1495mg | Potassium: 1143mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2516IU | Vitamin C: 53mg | Calcium: 102mg | Iron: 4mg

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