Simple ingredients, big comfort. This creamy leek and potato soup is a timeless favourite, combining sweet, softened leeks with tender potatoes for a silky, satisfying bowl that’s perfect for chilly days. Serve it with crunchy croutons, fresh chives and a slice of crusty bread for an easy lunch or comforting weeknight dinner.
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Leek and potato soup
Ingredients
- 3 tbsp butter
- 500 grams leeks, well washed and chopped
- 1 onion chopped
- 1 tsp dried thyme
- 1 tsp minced garlic
- Salt and freshly ground black pepper
- 500 grams potatoes, peeled and chopped
- 5 cups vegetable or chicken stock
- ½ cup cream
- TO SERVE
- Chopped chives
- Croutons
- Drizzle of olive oil, optional
Instructions
MELT butter in a pot over medium heat. Add the leeks and gently cook until softened. Season well.
ADD the potato and stir for a few minutes.
POUR in the stock and simmer, half covered, for 30 minutes or until the vegetables are soft.
BLEND until smooth. (a stick blender is easiest). Add the cream and season to taste. chives.
SERVE topped with croutons and chopped chives.
Notes
Feel free to top this soup with crispy fried bacon bits for a smoky meaty flavour.
Also See: Gyoza Soup
Feature image credit: Pexels
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.