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Leek and Potato Soup is a favourite on chilly British days, a simple pot of comfort that feels both homely and quietly refined. Velvety spoonfuls bring gentle onion sweetness from leeks and a soft earthiness from potatoes, finished with cream or milk for a silky coat that warms from the first sip to the last.
It is a bowl that invites unhurried eating. Toasted bread on the side does the job for dunking, a drizzle of good oil adds perfume, and a pinch of chives or parsley brings a fresh lift. Whether served at a kitchen table or poured into a flask, it travels well through seasons and appetites.
What keeps people coming back is balance. The flavour is clean and rounded rather than showy, so it suits all ages and occasions. It can be blended smooth for elegance or left slightly rustic for a heartier feel, and it happily takes a few thoughtful additions without losing its calm centre.
What is Leek and Potato Soup?
Leek and Potato Soup is a classic blended vegetable soup. Sliced leeks are softened slowly in butter or oil until sweet and mellow, diced potatoes are added with stock, and the pot is simmered gently. Once tender, everything is blended and finished with cream or milk for body.
Technique matters more than fuss. Gentle heat avoids browning, which keeps the colour pale and the flavour delicate. A lid helps the leeks sweat and release their moisture, while the potatoes soften without breaking down too early. The result is smooth, well balanced, and deeply soothing.
You can stop at a simple purée or leave a few tender slices of leek for texture. Some cooks enrich with grated cheese near the end, while others finish with cultured cream for a light tang. Serve hot in winter or lightly chilled on a mild spring day, both feel right.
Ingredients and Taste
The building blocks are few and reliable. Leeks trimmed, washed, and sliced thin. Floury potatoes such as Maris Piper or King Edward cut into even dice. Butter for richness, a splash of oil to steady the pan, vegetable or chicken stock for depth, and cream or milk to soften and round the edges.
Seasoning is modest yet important. Salt brings out the sweetness of the leek, white pepper gives a quiet hum, and a hint of nutmeg can add warmth without taking over. Fresh herbs such as chives, parsley, or thyme lend a gentle aroma. A squeeze of lemon brightens the finish when needed.
Taste lands in a friendly place between sweet and savoury. The leek offers perfume and lift, the potato gives body and mellow flavour, and the dairy ties everything together. Each spoonful feels calm and generous, with a pleasant thickness that coats the palate yet never feels heavy or dull.
A Taste of History
Leek and potato as a pairing has deep roots in Britain and across northern Europe, where cool climates favour sturdy vegetables and practical cooking. In Wales, the leek carries cultural weight, and humble broths built around it have long warmed workers, travellers, and families gathering at the end of a day.
Cookery writers of the nineteenth and twentieth centuries recorded many versions, often under different titles. Some leaned towards clear broths with sliced vegetables, others embraced puréed styles once mechanical blenders arrived. Restaurants then polished the idea into silken bowls, while home cooks kept the spirit thrifty and generous.
Today the soup moves easily between cottage and city bistro. It sits neatly within modern British cooking that values seasonal produce, careful technique, and waste conscious habits. Leftover trimmings become stock, potato peels crisp into snacks, and a simple pot of soup becomes a quiet lesson in mindful kitchen craft.
How to Make Leek and Potato Soup
Leek and potato soup is a timeless British comfort dish, known for its velvety texture and gentle balance of earthy and sweet flavours. The simplicity of its ingredients belies the rich, soothing taste that develops as the vegetables simmer slowly. See the recipe card at the bottom for printable directions
Ingredients
- 40 g unsalted butter
- 1 tbsp olive oil
- 2 large leeks (white and light green parts only), washed and finely sliced
- 1 medium onion, chopped
- 400 g floury potatoes (such as Maris Piper or King Edward), peeled and diced
- 850 ml vegetable or chicken stock
- 150 ml whole milk or single cream
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, finely chopped (for garnish)
Cooking Instructions
Step 1: Prepare the vegetables
Clean the leeks thoroughly under running water, as they often hold soil between their layers. Slice them finely, and chop the onion and potatoes into small, even pieces to ensure they cook evenly later on.
Step 2: Soften the leeks and onion
In a large saucepan, melt the butter with olive oil over a gentle heat. Add the leeks and onion, stirring occasionally for about 10 minutes until softened but not browned. This step builds the soup’s sweet and mellow base.
Step 3: Add the potatoes
Stir the diced potatoes into the softened vegetables, coating them in the buttery mixture. Allow them to cook for 2 to 3 minutes, absorbing the flavours before adding the stock.
Step 4: Pour in the stock
Add the hot stock to the pan and bring to a gentle boil. Reduce the heat, cover, and let it simmer for 15 to 20 minutes until the potatoes are tender when pierced with a knife. Avoid vigorous boiling to keep the soup’s texture smooth.
Step 5: Blend the soup
Once the vegetables are soft, remove from heat and cool slightly. Use a hand blender directly in the pan or transfer to a blender in batches. Purée until smooth and creamy. For a more rustic texture, blend only half of the soup and mix it back in.
Step 6: Add milk or cream
Return the soup to a low heat. Stir in the milk or cream, warming it gently without bringing it to a boil. Taste and season with salt and black pepper as needed.
Step 7: Adjust consistency
If the soup feels too thick, add a splash of hot stock or water until it reaches your preferred consistency. Stir well to combine and allow the flavours to meld for a few minutes.
Step 8: Prepare for serving
Ladle the soup into warm bowls. Sprinkle finely chopped chives or parsley over the top for colour and freshness. Serve immediately while hot.
Step 9: Optional garnish
For a richer finish, drizzle a little cream in a circular pattern or add a few crispy croutons. The contrast of creamy and crunchy textures enhances the dish beautifully.
Step 10: Enjoy and store
Serve alongside crusty bread or a buttered roll. Any leftovers can be cooled, stored in the fridge for up to three days, and gently reheated. Avoid boiling to maintain its smooth texture.
Variations and Substitutions
- Vegetarian option: Use vegetable stock and omit the cream for a lighter version.
- Vegan substitute: Replace butter with olive oil and cream with oat or almond milk.
- Extra flavour: Add a small clove of garlic or a pinch of nutmeg for a subtle depth.
- Texture: Stir in a few reserved potato cubes after blending for a chunkier consistency.
Cooking Tips for Perfect Leek and Potato Soup
- Wash leeks thoroughly to remove any grit between layers.
- Use floury potatoes, as they break down easily to create a creamy texture.
- Simmer gently rather than boiling to prevent separation of fats.
- Allow the soup to rest for a few minutes before blending to avoid steam splashes.
- Add milk or cream at the end to prevent curdling.
Leek and Potato Soup (Creamy Vegetable Soup)
Ingredients
- 40 g unsalted butter
- 1 tbsp olive oil
- 2 large leeks white and light green parts only, washed and finely sliced
- 1 medium onion chopped
- 400 g floury potatoes such as Maris Piper or King Edward, peeled and diced
- 850 ml vegetable or chicken stock
- 150 ml whole milk or single cream
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley finely chopped (for garnish)
Instructions
- Clean the leeks thoroughly under running water, as they often hold soil between their layers. Slice them finely, and chop the onion and potatoes into small, even pieces to ensure they cook evenly later on.
- In a large saucepan, melt the butter with olive oil over a gentle heat. Add the leeks and onion, stirring occasionally for about 10 minutes until softened but not browned. This step builds the soup’s sweet and mellow base.
- Stir the diced potatoes into the softened vegetables, coating them in the buttery mixture. Allow them to cook for 2 to 3 minutes, absorbing the flavours before adding the stock.
- Add the hot stock to the pan and bring to a gentle boil. Reduce the heat, cover, and let it simmer for 15 to 20 minutes until the potatoes are tender when pierced with a knife. Avoid vigorous boiling to keep the soup’s texture smooth.
- Once the vegetables are soft, remove from heat and cool slightly. Use a hand blender directly in the pan or transfer to a blender in batches. Purée until smooth and creamy. For a more rustic texture, blend only half of the soup and mix it back in.
- Return the soup to a low heat. Stir in the milk or cream, warming it gently without bringing it to a boil. Taste and season with salt and black pepper as needed.
- If the soup feels too thick, add a splash of hot stock or water until it reaches your preferred consistency. Stir well to combine and allow the flavours to meld for a few minutes.
- Ladle the soup into warm bowls. Sprinkle finely chopped chives or parsley over the top for colour and freshness. Serve immediately while hot.
- For a richer finish, drizzle a little cream in a circular pattern or add a few crispy croutons. The contrast of creamy and crunchy textures enhances the dish beautifully.
- Serve alongside crusty bread or a buttered roll. Any leftovers can be cooled, stored in the fridge for up to three days, and gently reheated. Avoid boiling to maintain its smooth texture.
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