This creamy leek and potato soup is quick, easy, and comforting full of flavoursome leeks, potatoes, herbs and double cream. Nutritious, delicious and budget-friendly, this Leek and Potato Soup is perfect for busy weeknights, a filling lunch or starter and a great option for batch cooking!
What To Serve With Leek And Potato Soup
The perfect accompaniment to homemade leek and potato soup is a slice of toasted crusty bread.
How long does leek and potato soup keep in the fridge?
Simply place any leftover soup in a plastic lidded container and pop it in the fridge for up to 3 days. Simply reheat in a saucepan or microwave until piping hot.
Can You Freeze Leek And Potato Soup?
When you have leftover potato leek soup, you can store it in the freezer to enjoy at a later date. Storing the soup properly in the freezer will prolong its shelf life by two to three months. Freezing the soup allows you to create more meals from one dish to save money.
Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds potatoes, peeled and roughly chopped into ½-inch pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 50ml double cream
- Chives, finely chopped, for serving
How To Make Leek And Potato Soup
- This soup is a simple dish to make, but first you have to deal with the leeks. They’re notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well. Start by cutting off and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.
- Once the leeks are clean, roughly chop them
- Melt the butter in a large soup pot, then add the chopped leeks and garlic.
- Cook, stirring occasionally, until soft and wilted.
- Add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.
- Bring to a boil.
- Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.
- Remove the bay leaves and thyme sprigs.
- Then purée the soup until smooth.
- Finally, add the double cream.
- Bring to a simmer, then taste and adjust the seasoning with salt and pepper.
If You Like This Recipe, why not try…
Leek And Potato Soup
Ingredients
- 3 tbsp unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped
- 3 cloves garlic, peeled and smashed
- 1 kg potatoes, peeled and roughly chopped into ½-inch pieces
- 1.75 litres 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tsp salt
- 1/4 tsp ground black pepper
- 50 ml double cream
- Chives, finely chopped, for serving
Instructions
- Leek and potato soup is a simple dish to make, but first you have to deal with the leeks. They’re notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well.
- Start by cutting off and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside. Once the leeks are clean, roughly chop them
- Melt the butter in a large soup pot, then add the chopped leeks and garlic.
- Cook, stirring occasionally, until soft and wilted.Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.
- Bring to a boil. Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.
- Remove the bay leaves and thyme sprigs.
- Then purée the soup until smooth.
- Add the double cream.
- Bring to a simmer, then taste and adjust the seasoning with salt and pepper.
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