Description
This creamy leek and potato soup is a classic, comforting dish perfect for any season. Made with tender leeks, hearty potatoes, and rich cream, it's flavored with garlic, celery, and a touch of pancetta or bacon for a delicious savory finish. Topped with fresh chives and crispy croutons, this soup is both flavorful and satisfying.
Ingredients
Scale
Main Ingredients
- 4 tbsp butter (60g)
- 2 ribs celery, finely diced
- 2 large cloves garlic, finely diced
- 3 large leeks, firm/dark parts removed then finely diced (save firm/dark parts)
- 1.2 litres chicken stock (5 cups), or as needed
- 1 kg Maris Piper or Russet potatoes, peeled and diced (weighed before peeling)
- 1 tsp salt, plus more as needed
- 1/2 tsp black pepper, plus more as needed
- 160 ml heavy or double cream, at room temperature (2/3 cup)
Toppings
- Extra drizzle of heavy cream
- Diced pancetta or bacon, cooked until crisp
- Croutons
- Finely diced fresh chives
Instructions
- Prepare the base: Melt the butter in a large deep pot over medium heat. Add the finely diced celery and cook for a few minutes until it softens.
- Add aromatics: Stir in the diced garlic and leeks, cooking and stirring for about 8 minutes until they become soft and sweet.
- Add stock and potatoes: Pour in the chicken stock, then add the diced potatoes along with salt and pepper. Also, check the saved firm/dark green parts of the leeks for dirt, then add them to the pot.
- Simmer the soup: Bring the soup to a simmer, then reduce the heat slightly, cover with a lid, and let it simmer gently for 30 minutes or until the potatoes are very soft.
- Blend the soup: Remove the lid and fish out the leek ends. Turn off the heat and carefully blitz the soup until smooth, being careful not to overblend to avoid a gluey texture.
- Finish with cream and seasoning: Stir in the heavy cream and taste, adjusting seasoning generously with salt and pepper as needed. If the soup is too thick, add more stock to reach your desired consistency.
- Serve: Ladle the soup into bowls and add desired toppings such as an extra drizzle of cream, crispy pancetta or bacon, croutons, and fresh chives. Enjoy warm.
Notes
- This is an easy and classic way to make a delicious leek and potato soup with a smooth, creamy texture.
- Ensure to clean the dark green parts of the leeks thoroughly as dirt often gets trapped there.
- Do not overblend the soup; blending just enough to smooth the texture prevents it from becoming gluey.
- Feel free to use vegetable stock for a vegetarian version but omit the pancetta or bacon topping.
- If you want a lighter soup, you can reduce the amount of cream or substitute with a lower-fat cream.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 4.76 g
- Sodium: 517 mg
- Fat: 12.57 g
- Saturated Fat: 7.67 g
- Unsaturated Fat: 4.179 g
- Trans Fat: 0 g
- Carbohydrates: 44.45 g
- Fiber: 5.7 g
- Protein: 5.74 g
- Cholesterol: 44 mg
