Leek and Potato Soup

Posted in European Recipes, Soups and Stews, Comfort Food
Leek and Potato Soup
Leek and potato soup is simple, but it does not have to be plain. Slowly cooking the leeks in butter gives the soup a sweet oniony backbone, while Yukon gold potatoes make it naturally creamy even before adding a splash of cream.

Ingredients

  • 3 tbsp butter
  • 3 large leeks, white and light green parts only, sliced and rinsed well
  • 2 cloves garlic, minced
  • 2 lb Yukon gold potatoes, peeled and diced
  • 4 cups vegetable or chicken stock
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • ½ cup heavy cream or half-and-half, optional
  • 1 tbsp lemon juice, optional
  • Chopped chives, for serving
  • Extra virgin olive oil or cream, for drizzling

Instructions

  1. Clean the leeks: Slice the leeks, then rinse them thoroughly in a bowl of cold water to remove grit. Lift them out of the water and drain.

  2. Sweat the leeks: Melt butter in a large pot over medium heat. Add the leeks and cook for 8-10 minutes, stirring often, until soft but not browned. Add garlic and cook for 1 minute.

  3. Simmer: Add potatoes, stock, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, until the potatoes are very tender.

  4. Blend: Blend until smooth with an immersion blender, or carefully blend in batches. Stir in cream, if using, and loosen with more stock if needed.

  5. Finish: Taste and adjust seasoning. Add lemon juice if the soup needs brightness, then serve with chives and a drizzle of olive oil or cream.

Simple, Silky Soup

Leek and potato soup is quiet comfort food. Slowly cooking the leeks in butter gives the soup a sweet oniony backbone, and Yukon gold potatoes make it creamy even before the optional splash of cream.

Tips and Variations

  • Rinse sliced leeks in a bowl of cold water, then lift them out so the grit stays behind.
  • Blend fully for a silky soup or leave a little texture if you prefer it rustic.
  • Add lemon juice at the end if the soup tastes flat.
  • Serve with toasted sourdough, a ham and cheese sandwich, roasted chicken, or a crisp salad.
  • For a lighter version, skip the cream and drizzle olive oil on top.

Nutrition Facts

  • Serving Size: 1 bowl
  • Servings Per Recipe: 6
  • Calories: 290

% Daily Value

  • Total Fat: 13g (17% DV)
  • Saturated Fat: 7g (35% DV)
  • Cholesterol: 35mg (12% DV)
  • Sodium: 780mg (34% DV)
  • Total Carbohydrates: 39g (14% DV)
  • Dietary Fiber: 5g (18% DV)
  • Total Sugars: 7g
  • Protein: 6g
  • Vitamin A: 210mcg (23% DV)
  • Vitamin C: 35mg (39% DV)
  • Calcium: 90mg (7% DV)
  • iron: 3mg (17% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.