Creamy One Pot Potato and Leek Soup

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Potato and leek soup is a classic dish that combines simplicity and comfort in every spoonful.

This easy soup recipe is perfect for chilly days when you want something warm and satisfying without spending hours in the kitchen.

The creamy texture and rich flavour of the potatoes and leeks make it a comforting choice for any meal.

Making homemade soup allows me to control the ingredients and adjust the flavours to my liking. Plus, potato leek soup can be prepared in under an hour, making it ideal for weeknight dinners or casual gatherings. Its versatility also means I can add herbs or spices to suit my taste.

Whether I’m serving it as a starter or enjoying it as a main dish, I always find that this comforting bowl of goodness warms my heart. I invite you to explore this delicious recipe, and discover just how easy it is to create your own version of potato and leek soup at home.

Preparing the Ingredients

To make a delicious potato and leek soup, I focus on gathering fresh ingredients and preparing them correctly.

Proper cleaning and chopping lead to a richer flavour and a better texture in the final dish.

Cleaning and Prepping Leeks

Leeks can be gritty, so I take care to clean them thoroughly. First, I trim the root end and the dark green tops, leaving only the white and light green parts.

I slice the leeks lengthwise and rinse each layer under cold running water to remove any dirt or sand trapped inside. After washing, I chop them into half-moon pieces, ensuring uniform size for even cooking.

Properly cleaned leeks add a sweet and subtle flavour to the soup, making them essential in my recipe.

Choosing the Best Potatoes

When selecting potatoes for my soup, I prefer Yukon Gold or Russet potatoes.

Yukon Golds are creamy and hold their shape well in soups, while Russets are starchy and provide a fluffier texture. Both varieties are nutritious, adding comfort and body to my dish.

I look for firm potatoes with smooth skin and no blemishes. For a heartier soup, I often combine both types, as it enhances the flavour and texture profile.

Ingredient Substitutions

I understand that some ingredients may not be readily available.

In place of leeks, I can use onions for a different flavour base. For potatoes, I can consider sweet potatoes, though it will change the soup’s taste.

If I want a creamier texture, I might add heavy cream instead of butter or try using olive oil for a lighter option. Fresh thyme and chives can also elevate the flavour if I don’t have access to leeks or garlic.

Making these substitutions allows me to create a soup that’s still delicious and satisfying.

Cooking and Serving

Creating a rich potato and leek soup involves carefully building your soup base, achieving the right texture, and presenting it beautifully. Each step contributes to the final dish, enhancing both flavour and appearance.

Mastering the Soup Base

I start by heating oil and butter in a pot over medium heat. Next, I add sliced leeks and cook until they are soft and aromatic, around 10 minutes.

Adding diced potatoes is essential for that creamy consistency. I usually use chicken broth for depth of flavour, but vegetable broth works too.

Season with kosher salt and ground black pepper to taste. A bay leaf during simmering adds extra aroma. After adding broth, let everything simmer until the potatoes are tender, which usually takes about 20 minutes.

Achieving the Perfect Texture

To achieve a creamy texture, I use an immersion blender to puree the soup until smooth.

If I want a chunkier version, I blend only half of it and keep the rest intact. For a richer taste, I stir in heavy cream just before serving.

If I prefer a thicker soup, I might mix cornstarch with a bit of water and add it gradually while stirring. It’s important to adjust seasoning, as each ingredient can change the overall flavour.

Garnishing and Serving Suggestions

For serving, I like to finish the soup with chopped chives or parsley for a fresh touch. A drizzle of heavy cream on top creates a beautiful swirl.

I often pair my soup with crusty bread for a complete meal. The contrast in texture enhances the eating experience.

Don’t forget to provide some nutrition information, as this soup is rich in vitamin C, potassium, and dietary fibre. Each bowl has a comforting balance of calories, fat, protein, and carbs, making it a wholesome choice for any occasion.

Potato and Leek Soup

Ingredients

• 2 tbsp olive oil or unsalted butter
• 1 large onion, diced
• 2 leeks, cleaned and thinly sliced (white and light green parts only)
• 2 cloves garlic, minced
• 4 medium potatoes (about 500g), peeled and diced
• 4 cups (960ml) vegetable broth
• 1 cup (240ml) water
• 1 tsp dried thyme
• Salt and black pepper, to taste
• 1/2 cup (120ml) heavy cream or plant-based alternative (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Aromatics

1. In a large pot, heat 2 tablespoons of olive oil or butter over medium heat.
2. Add the diced onion and sliced leeks. Sauté for about 10 minutes, stirring occasionally, until the leeks are soft and translucent.
3. Add the minced garlic and sauté for another 2 minutes, until fragrant.

2. Add Potatoes and Broth

1. Stir in the diced potatoes, thyme, salt, and black pepper.
2. Pour in the vegetable broth and water until the potatoes are fully covered. Bring the mixture to a boil.

3. Simmer the Soup

1. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, until the potatoes are tender.
2. Stir occasionally to prevent sticking and make sure everything is cooking evenly.

4. Blend the Soup

1. Remove the pot from heat. Using an immersion blender directly in the pot, blend the soup until it’s smooth and creamy.
2. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot.

5. Add Cream (Optional)

1. Stir in 1/2 cup of heavy cream or plant-based cream for a richer texture.
2. Taste and adjust the seasoning with more salt and black pepper if needed.

6. Serve

1. Ladle the soup into bowls.
2. Garnish with fresh parsley and drizzle with a bit of olive oil if desired.
3. Serve warm with crusty bread or crackers on the side.

Potato and Leek Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 4

Ingredients

  

• 2 tbsp olive oil or unsalted butter
• 1 large onion diced
• 2 leeks cleaned and thinly sliced (white and light green parts only)
• 2 cloves garlic minced
• 4 medium potatoes about 500g, peeled and diced
• 4 cups 960ml vegetable broth
• 1 cup 240ml water
• 1 tsp dried thyme
• Salt and black pepper to taste
• 1/2 cup 120ml heavy cream or plant-based alternative (optional)
• Fresh parsley chopped (for garnish)

Instructions

 

• Heat 2 tablespoons of olive oil or butter in a large pot over medium heat. Add the diced onion and sliced leeks, sautéing for about 10 minutes until the leeks are soft and translucent. Add the minced garlic and cook for an additional 2 minutes until fragrant. Stir in the diced potatoes, thyme, salt, and black pepper. Pour in the vegetable broth and water, ensuring the potatoes are fully covered. Bring to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the potatoes are tender, stirring occasionally. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a stand blender, returning it to the pot afterward.
• If desired, stir in 1/2 cup of heavy cream or plant-based cream for a richer texture. Taste and adjust the seasoning with more salt and black pepper if needed.
• Ladle the soup into bowls, garnish with fresh parsley, and drizzle with olive oil if desired. Serve warm with crusty bread or crackers.

Tips for Success

• Texture Preference: For a chunkier texture, blend only half the soup and leave some potato pieces intact.
• Extra Flavor: Add a bay leaf while simmering the soup, and remove it before blending.
• Topping Ideas: Try adding croutons, a dollop of sour cream, or a sprinkle of grated cheese.

This Potato and Leek Soup is creamy, warming, and deliciously simple—perfect as a starter, main course, or side dish.

Frequently Asked Questions

I often get questions about preparing potato and leek soup. Here are some specific answers to common queries that can help you make a delicious version of this classic dish.

How can I make potato and leek soup without using cream?

To make potato and leek soup without cream, I like to use plant-based alternatives. Coconut milk or cashew cream can provide a creamy texture. Blending the soup until smooth also helps achieve a rich consistency.

What are some easy steps to prepare potato and leek soup?

First, I start by washing and slicing the leeks. Then, I sauté them in butter until soft. After that, I add diced potatoes and stock, let it simmer, and finally blend everything for a smooth finish.

Can potato and leek soup be made vegan?

Yes, making potato and leek soup vegan is simple. I replace the butter with olive oil or vegan butter and use vegetable stock instead of chicken stock. This keeps the flavours intact while catering to a vegan diet.

What ingredients are essential for a classic potato and leek soup?

The key ingredients I use for classic potato and leek soup are leeks, potatoes, vegetable or chicken stock, and seasoning, such as salt and pepper. Some recipes include cream for richness, but it can be omitted or substituted.

How can I prevent my leek and potato soup from tasting bitter?

To avoid bitterness, I make sure to wash the leeks thoroughly to remove any grit. Cooking them gently and not browning them too much also helps maintain a sweet flavour. Adding a pinch of sugar can balance the taste if needed.

Is it possible to substitute onions for leeks in potato and leek soup recipes?

Yes, you can substitute onions for leeks. However, the flavour will change. Leeks have a milder taste compared to onions. If you use onions, you may prefer sweet varieties like Vidalia for a closer match in flavour profile.