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Potato and Leek Soup

Recipes
Potato and Leek Soup, Potato and Leek Soup

Potato and Leek Soup with homemade herby croutons

Potato and Leek Soup, Potato and Leek Soup

 

Potato and Leek soup feels like a big cuddle in a bowl to me.

It is such a simple soup to make and such a warm and comforting bowl of goodness to enjoy.

The key is to sautee the leeks slowly. You can’t rush this as this is what gives the soup its underlying sweetness and depth of flavour.

A floury starchy all-rounder type of potato works best here. My preference is Russets or Gold Yukon. You can certainly use a Desiree potato or other all-rounder if you can’t source Russet or Gold Yukon potatoes.

I hope that this Potato and Leek soup brings you comfort. I also hope it gives you some precious time back as very little time is required to cook this delicious soup. Do cook the homemade croutons. They also take no time at all and they make the whole dish sing.

Thank you for continuing to be here with me. Thank you for continuing to be a part of the Relish Mama community and family.

 

Much love always,

Nellie

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Ingredients

Here are the ingredients you will need to get started.

Potato and Leek Soup, Potato and Leek SoupPreparation

Washing the leeks to remove all dirt:

  • Not much preparation is required but something not to be missed or overlooked is cleaning the leeks really well. Leeks will often have dirt hiding in amongst their layers. The best way to clean leeks is to trim the root off and then cut them in half lengthways. It is then very easy to see if there is any dirt trapped in amongst the layers. Spread the layers apart a little as you wash them well under cold running water. Then slice thinly in readiness for the soup.

Potato and Leek Soup, Potato and Leek Soup

 

Tips 

  • You want to ensure the potatoes are well cooked and quite soft before pureeing the soup. The less time spent pureeing the soup, the better the end result. If you over puree potatoes they can become quite gluey and no one likes a gluey soup.
  • To freeze the soup This potato and leek soup can be frozen without the cream and herbs for up to 3 months. Simply defrost the soup in the refrigerator the day before serving and then reheat it in a saucepan over medium heat until hot. Add in the cream and season to taste.
    Continue with the fresh herbs and herby croutons when serving.

 

Potato and Leek Soup with homemade herby croutons

Potato and Leek Soup, Potato and Leek Soup

Potato and Leek Soup with homemade croutons

Dinners don't get much easier than this comforting potato and leek soup. A warming recipe and bowl of love. The added bonus- this dinner or lunch = very little time required.
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Course: Soup
Cuisine: French
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 730kcal

Equipment

  • A large sauce pan
  • Small frying pan
  • Stick blender / immersion blender

Ingredients

Soup

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves peeled and minced
  • 3 leeks white and light green parts only, cleaned & thinly sliced
  • 1 kilo Russet potatoes or your choice or floury potatoes, peeled and roughly chopped
  • 1.5 litres of stock either chicken stock or vegetable stock
  • Sea salt
  • Freshly cracked black pepper
  • 1/2 - 2/3 cup of cream
  • pinch Aleppo chilli pepper flakes to taste, optional but highly recommended.

Croutons

  • 1-2 tablespoons extra virgin olive oil
  • 2 garlic cloves peeled and minced
  • 2-3 thick slices of coarsely torn sourdough bread
  • 1 teaspoon dried oregano
  • Sea salt
  • 2 tablespoons grated parmesan

To serve: Croutons & fresh herbs of your choice - the likes of dill, parsley, oregano, chives

    Instructions

    • Melt the butter and extra virgin olive oil over medium heat in a large pot. Add the sliced leeks and cook, stirring regularly, until nice & soft and very aromatic, about 6-8 minutes. Lower the heat if the leeks are at risk of colouring and browning.
    • Add the potatoes and stock, and then bring to a boil. Then lower the heat and cover with a lid and simmer for 25 minutes, or until the potatoes are very soft.
    • Blitz the soup with a stick blender until smooth.
    • Add the cream and stir through.
    • Season to taste with sea salt and freshly cracked black pepper. I adore the addition of Aleppo chilli pepper flakes, so please add these if you like the idea of that.
    • Reheat a little if you feel your soup needs it.
    • Ladle into serving bowls and garnish with fresh herbs and serve with herby croutons on top.
    • Croutons
    • 1-2 tablespoons extra virgin olive oil
    • 2 garlic cloves, peeled and crushed or finely diced
    • 2-3 thick slices of coarsely torn sourdough bread
    • 1 teaspoon dried oregano
    • Sea salt
    • 2 tablespoons grated parmesan
    • To make the croutons, place all the ingredients in a pan, except the salt & parmesan. Fry in a preheated frying pan until each side is crisp and lightly golden.
    • Lastly, add the sea salt and sprinkle the parmesan over the croutons, and shake the croutons around in the bowl or pan.

    Video

    Notes

    To freeze: This potato and leek soup can be frozen without the cream and herbs for up to 3 months. Simply defrost the soup in the refrigerator the day before serving and then reheat it in a saucepan over medium heat until hot. Add in the cream and season to taste.
    Continue with the fresh herbs and herby croutons when serving.

    Nutrition

    Calories: 730kcal | Carbohydrates: 94g | Protein: 20g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 829mg | Potassium: 324mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1560IU | Vitamin C: 7mg | Calcium: 151mg | Iron: 7mg

     

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