This classic leek soup with potatoes is delicious and easy to make. It’s perfect for lunch, as a starter or even as a dinner with a sandwich on the side!
Potato and leek soup
It’s a simple soup to make, but that doesn’t make it any less delicious. If you love the taste of leeks as much as I do, you’ll absolutely love this leek soup. Combined with potatoes and cream, the soup becomes thicker and creamier, which is my favourite part.
Leek soup: a meal in itself!
This light soup is ideal for lunch, but you can easily turn it into a filling meal. Serve it with a tasty grilled cheese sandwich, for example, and you have a complete lunch.
This soup also makes a perfect starter for a summer dinner. Add spring onions, croutons and a drizzle of olive oil to make an excellent appetiser. A slice of sourdough bread is the perfect accompaniment. Want to make your own sourdough bread? I have the perfect sourdough starter step-by-step plan for you!
Potato leek soup recipe
This leek soup is really easy to make. All you need is a large pan, such as a soup pot, and a hand blender. You can have the soup ready in about 30 minutes. I love making a large pot of soup at the weekend and freezing portions for easy lunches during the week. Ideal, right?! That makes this a great recipe.
I’m a fan of soup!
I love making different soups because they are so versatile. Whether you’re serving it for lunch, as a starter or for dinner, soup is always a good choice! Take roasted tomato soup, for example — it’s ideal if you have an abundance of homegrown tomatoes. But this bean soup is delicious too! Be sure to check out all the soup recipes — there are already some tasty variations online.
How to make classic leek soup
This classic version is made with a handful simple ingredients as leeks, potatoes, stock and cream. The cream gives the soup an extra touch of creaminess, which I think really completes the dish. The soup is completely vegetarian and can be made vegan by using plant-based cream. However, if you would still like to add some meat or fish, bacon bits or smoked salmon would complement this soup well.
Also, if you’re not worried about using something meat-based you could also use a chicken broth or beef broth for this recipe. I used a vegetable broth in my version.
Ingredients
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- 4 leeks (cleaned and thinly sliced)
- 2 potatoes (peeled and diced)
- 1.5 litre water
- 2 vegetable stock cubes
- 1 tsp paprika powder
- 200 ml cooking cream
- 2 spring onions (thinly sliced)
- Olive oil, salt and pepper
- Optional extras: croutons and baguette
Equipment
- Soup pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Heat some olive oil in a large soup pan over a medium heat.
- Add the onion and garlic and fry until soft and lightly browned.
- Add the leek to the pan and fry for about five minutes until it begins to soften.
- Add the potatoes and stir everything together.
- Bring the water to the boil and pour it into the pan along with the bouillon cubes and paprika powder. Bring to the boil.
- Simmer for about 20–25 minutes, or until the potatoes are fully cooked.
- Remove the pan from the heat and use a hand blender to purée the soup.
- Mix in the cream and season with salt and pepper.
- Serve the leek soup garnished with spring onions, a drizzle of olive oil and croutons, with a baguette on the side. Enjoy!
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