Leek and Potato Soup
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A silky, comforting soup with caramelised leeks and tender potatoes, finished with a touch of cream and fresh herbs for a warming, elegant meal.
Ella x
Ingredients
- 500 gleeks(white and light green parts, sliced into rings)
- 400 gpotatoes(peeled and cut into 2cm cubes)
- 30 gbutter
- 15 mlolive oil
- 1000 mlvegetable stock
- 100 mlheavy cream
- 1onion(finely diced)
- 2garlic cloves(minced)
- 1bay leaf
- 5 gthyme(fresh)
- 5 gsea salt
- 2 gblack pepper
Detail level
Instructions
- 1
Heat butter and olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened.
Tip: Melt the butter slowly to avoid browning it too quickly.
- 2
Add the sliced leeks and minced garlic to the pot. Stir well and cook for 8-10 minutes, stirring occasionally, until the leeks are very tender and beginning to caramelize.
Tip: Low and slow cooking brings out the leeks' natural sweetness.
- 3
Add the cubed potatoes, vegetable stock, bay leaf, and fresh thyme to the pot. Stir to combine.
- 4
Bring the soup to a boil, then reduce heat and simmer for 20 minutes until the potatoes are completely tender and breaking apart easily.
Tip: The potatoes will help thicken the soup naturally as they break down.
- 5
Remove the bay leaf and thyme sprigs. Using an immersion blender, blend the soup until smooth and creamy, or transfer in batches to a blender if preferred.
Tip: For a chunkier texture, blend only half the soup and stir it back in.
- 6
Stir in the heavy cream and season generously with sea salt and black pepper to taste.
Tip: Add cream gradually and taste as you go to achieve your preferred richness.
- 7
Simmer gently for 2 more minutes to warm through, then ladle into bowls and serve immediately.
Tip: A drizzle of quality olive oil or crispy leek chips make excellent garnishes.
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