Leek and Potato Soup

Name: Leek and Potato Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 large Leeks, white and light green parts only, sliced; 600g Floury Potatoes, peeled and diced (e.g., Maris Piper); 1 medium Onion, chopped; 50g Unsalted Butter; 1 l Stock, chicken or vegetable; 200ml Whole Milk; 1 Bay Leaf; 100ml Double Cream; Some Salt, to taste; Some Pepper (Black), to taste; Some Chives, finely chopped (garnish)

This classic leek and potato soup is silky, comforting, and elegantly simple — tender sweeps of leek and chunks of floury potato simmered until meltingly soft, then blended into a creamy, savory bowl. Finished with a touch of cream and bright chives, it’s perfect served with crusty bread for a cozy lunch or light dinner.

This classic leek and potato soup is silky, comforting, and elegantly simple — tender sweeps of leek and chunks of floury potato s... Show more

Traditional British Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

45 min

Price

1,01 €

Calories

444 kcal

low calorie

easy

meal prep

one pot

Method

Prep the vegetables

Trim the root ends and any dark green tops from the Leeks, slice the white and light green parts in half lengthways, rinse out any grit, then cut them into thin half-moons. Peel and dice the Floury Potatoes into small, even cubes, chop the Onion finely, and finely chop the Chives for garnish.

Soften the base

Melt the Unsalted Butter in a large saucepan over medium heat. Add the leeks and onion, stir to coat, and cook for 7 minutes until they’re soft, glossy, and just starting to turn sweet, but not brown.

Simmer the soup

Stir in the potatoes, pour in the Stock (chicken or vegetable both work) and the Whole Milk, then add the Bay Leaf. Bring everything to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally, until the potatoes are completely tender and beginning to break apart.

Blend until smooth

Remove the bay leaf and blend the soup with an immersion blender until smooth and velvety. Keep the blender head below the surface as you move it around the pan so it purees evenly without splashing.

Finish and serve

Take the pan off the heat and stir in the Double Cream. Taste, then season with Salt and Black Pepper until the flavour tastes rounded and bright. Ladle into bowls and finish with the chopped chives.