Description
This creamy leek and potato soup is a comforting and classic dish perfect for any season. Made with tender leeks, diced potatoes, and finished with rich cream, it's flavorful and easy to prepare. Topped with crispy pancetta or bacon, croutons, and fresh chives, this soup offers a delightful blend of textures and tastes.
Ingredients
Scale
Base
- 4 tbsp butter
- 2 ribs of celery, finely diced
- 2 large cloves of garlic, finely diced
- 3 large leeks, firm/dark parts removed then finely diced (save the firm/dark part)
Soup
- 1.2 litres chicken stock (or as needed)
- 1 kg Maris Piper or Russet potatoes, peeled and diced (weighed before peeling)
- 1 tsp salt, plus more as needed
- 1/2 tsp black pepper, plus more as needed
Finishing & Toppings
- 160 ml heavy/double cream, at room temperature
- Extra drizzle of cream (optional)
- Diced pancetta or bacon, cooked until crisp
- Croutons
- Finely diced fresh chives
Instructions
- Prepare the base: Melt the butter in a large deep pot over medium heat. Add the finely diced celery and fry for a few minutes until it begins to soften. Then add the finely diced garlic and leeks and continue frying until soft and sweet, about 8 minutes.
- Add stock and potatoes: Pour in the chicken stock, then stir in the diced potatoes, salt, and black pepper. Check the firm and dark green parts of the leeks for any dirt, then add them to the pot. Bring the mixture to a simmer.
- Simmer the soup: Once simmering, lower the heat slightly, cover the pot with a lid, and let it simmer gently for 30 minutes until the potatoes are very soft.
- Blend the soup: Remove the lid and pluck out the firm leek ends. Turn off the heat and use a blender or immersion blender to blitz the soup until smooth. Be careful not to over-blend to avoid a gluey texture.
- Finish and season: Stir in the heavy cream and taste the soup. Add more salt, pepper, or stock as needed to adjust the consistency and seasoning to your preference.
- Add toppings and serve: Ladle the soup into bowls and garnish with a drizzle of cream, crispy pancetta or bacon, croutons, and finely diced fresh chives. Enjoy warm.
Notes
- This is the easiest and most delicious way to make a classic leek and potato soup.
- Save the firm dark green leek parts to add to the soup for extra flavor, but remove them before blending.
- If you prefer a thinner soup, add additional chicken stock after blending.
- Use Maris Piper or Russet potatoes for a creamy texture.
- Be careful not to over-blend the soup to avoid a gluey consistency.
- Adjust seasoning generously to enhance the simple flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 4.76 g
- Sodium: 517 mg
- Fat: 12.57 g
- Saturated Fat: 7.67 g
- Unsaturated Fat: 4.179 g
- Trans Fat: 0 g
- Carbohydrates: 44.45 g
- Fiber: 5.7 g
- Protein: 5.74 g
- Cholesterol: 44 mg
