Easy Leek & Potato Soup

Easy Leek & Potato Soup

Hands up – do any of you worry constantly whether your children are eating a balanced diet?

I know I do.

Fresh Bread and Butter To Go with Leek & Potato Soup

Since Robyn is still quite receptive to new foods I’m not as concerned but Gabriel, the super fussy eater in the house, is a whole other kettle of fish. Through lots of trial and error I discovered he likes smooth soups and butternut squash soup is his favourite. When there are no butternuts lying around I make them leek and potato soup. For added fun factor I serve the soup in cups with straws which intrigue them immediately.

Leek and potato soup is not just for children though! The leeks lend sweetness to this hot, hearty and robust soup. In the summer months it can be served cold and is then known as Vichyssoise. The French, the original creators of this dish, know it as Potage Bonne Femme.

Chopped Onions, Leeks, Garlic & Celery for Leek & Potato Soup

NUTRITIONAL INFORMATION

Leeks are rich in folate, vitamin C, potassium, calcium and phosphorus. Just like leeks, potatoes contain vitamin C and potassium, but also five out of the eight B vitamins and other minerals. More nutritional information can be found here. What I’m trying to tell you is that this soup is good for you!

Peeled and Chopped Potatoes for Leek & Potato Soup

Leek & Potato Soup and Special Diets

If you looked at the recipe below you’re probably yelling at the screen right now. How can all that loads of butter and cream possibly be good for you? If you ate it on a daily basis, it probably isn’t. The original recipe is for special occasions when you have guests over or simply want to please yourself if you’re in desperate need of some comfort food. Of course, the beauty of cooking is that all recipes can be tweaked. Here’s how to make it healthier.

Weight Watchers and other Low Fat Diets

Leave out the butter and use low fat cooking spray to fry the onion, leek, celery and garlic. Omit the double cream and add a total of 1 litre (4 cups/almost 2 pints) of stock to the vegetables. 1 ProPoint per serving!

Vegetarian

Use vegetable stock instead of chicken stock.

Vegan

Use olive/vegetable/sunflower oil instead of butter. Use vegetable stock instead. Soy milk or other dairy alternatives can be used instead of cream or simply add extra vegetable stock.

Gluten-Free and Lactose-Free

Follow the vegan route above and use gluten-free stock cubes.

Baby Food

Leave out the garlic, stock, salt and cream. Boil the vegetables in 1 litre (4 cups/almost 2 pints) water instead.

Just Lighten It Up

Don’t want to use double cream? Why not substitute it with something healthier instead? For example: single cream, crème fraîche, milk, skim milk, stock or water.

Melt Butter and Fry the Onions and Leeks in it for Leek & Potato Soup

How long will it keep in the fridge?

Two days at most.

Can I Freeze Leek and Potato Soup?

Yes, BUT don’t add the cream to the soup until after it has thawed and been reheated.

How To Spice Up Your Leek and Potato Soup

Chances are you will like this soup so much that you’ll make it again and again. Here are two ideas to spice it up:

  • 5ml (1 tsp) ground cumin, just add to vegetables before pouring in the stock
  • 2.5ml (½ tsp) dry-roasted cumin seeds, 2.5ml (½ tsp) dry-roasted black peppercorns, 2.5ml (½ tsp) dry-roasted coriander seeds – crushed with mortar and pestle and added to the vegetables.

Ready to Cook Leek & Potato Soup

Other Recipe Variations

Did I hear some men grumbling in the background? Oh, right. There’s no meat in this soup. Well, we can fix that! Here are some other variations with meat and other interesting twists on this recipe.

Bacon, Leek and Potato Soup

Heat a large, ovenproof pot over medium high heat. Add 5 slices of back bacon and cook until crisp. Remove with a slotted spoon, crumble and set aside. Carry on frying the vegetables in the bacon dripping, instead of butter, and follow recipe below. When soup is blended, add the crumbled bacon on top.

Leek and Potato Soup with Bacon and Chicken

Exactly the same as Bacon, Leek and Potato Soup recipe above but you can add 200-300g of shredded cooked chicken in the end.

Leek, Potato and Blue Cheese Soup

Before blending the soup add 100g (4oz) of blue cheese, such as Cashel Blue or Stilton, to the soup. When soup is served sprinkle another 50g (2oz) on top. If using a stronger blue cheese such as Roquefort or Gorgonzola use slightly less; about 100g (3oz) in total.

Parsley Soup

While the soup is simmering, take a large bunch of continental parsley and remove the large stalks. Bring a pan of water to a boil and blanch the parsley in this for 1 minute, then refresh by immersing in cold water. Add the cooked parsley to the soup and liquidise.

Spinach Soup

Add a pinch of nutmeg to the sweating vegetables. While the soup is simmering, blanch 500g (1lb) of spinach in a pan of boiling water then refresh by immersing in cold water. Add the cooked spinach to the soup and liquidise. Here is another version.

Watercress Soup

Follow the recipe and when the soup has finished cooking add 4 bunches of watercress. The latter will wilt and then you can blend the soup.

Wild Garlic Soup

Drop a few leaves into the leek and potato soup base about halfway through cooking, then blend.

Rocket Soup

Follow the recipe and when the soup has finished cooking add 4 big handfuls of rocket. The latter will wilt and then you can blend the soup. Hard stalk may need to be removed beforehand.

Blending Leek & Potato Soup and Adding Cream

What to serve with Leek and Potato Soup

Still not satisfied? Well, toast 8 slices of baguette, top them with oodles of grated Gruyère cheese and place under a preheated grill until the cheese melts. Tada!

A crisp white wine

Wine Pairing

What a great comfort food in the winter yet light and healthy lunch in the summer. Perfect for matching to a crisp white wine and why not consider putting a splash into the soup whilst it’s cooking too?

Cheverny is made predominantly from the Sauvignon Blanc grape, better known for producing Sancerre and Pouilly-Fumé just down the road. The wine is really clean and fresh with a character of wet earth, lime zest and grapefruit that works perfectly with leeks of any description. The texture is smooth and light so compliments the soup beautifully. Buy it here.

Other tips when making Leek & Potato Soup

  • When sweating onions or other vegetables for a long time, cover them with a butter wrapper or a piece of greaseproof paper as well as the saucepan lid. This helps to retain the moisture and makes sure they don’t burn.
  • Remember to adjust the seasoning before you serve Vichyssoise – cold soups sometimes need a bit of perking up. Serve in chilled soup plates.

Simple Leek & Potato Soup

Download and/or print the recipe! Click HERE.

Easy Leek & Potato Soup
The ONLY recipe you will ever need for Leek & Potato Soup. Special diets friendly and lots of variations included.
Recipe by: Michelle Minnaar
Published: 9 February 2012
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Cooking Time: 55 minutes
Weight Watchers Recipe: 4 ProPoints, Per Serving: 1 ProPoints
Serving size: 224.8g, Calories per serving: 434, Fat per serving: 36.9g
Serves 4
Ingredients


50g (1¾ oz) butter


1 onion, finely chopped


3 leeks, white part only, chopped


1 stalk celery, chopped


1 clove garlic, finely chopped


200g (7 oz) potatoes, peeled and chopped


750ml (26fl oz/3 cups) chicken stock


220ml (7¾ fl oz) double [heavy] cream


30ml (2 tbsp) chives, roughly chopped

Method
  1. Melt the butter in a large, heavy-bottomed saucepan and add the onion, leek, celery and garlic.
  2. Let the vegetables sweat over a low heat until they are softened but not browned. This will take about 12 to 15 minutes.
  3. Add the potato and stock and bring to the boil. Reduce the heat and leave to simmer, covered for 20 minutes.
  4. Allow to cool a little before puréeing in a blender or food processor. Return to the clean saucepan. (If you have a hand blender there is no need to wait. You can blend the soup immediately.)
  5. Bring the soup gently back to the boil and stir in the cream.
  6. Season with salt and pepper and reheat without boiling.
  7. Serve hot or well chilled, garnished with chives.
Serving Suggestion
  • Your favourite type of bread, buttered, will go down a storm.
Notes
  • For 1 Weightwatchers Propoint per serving: Substitute the butter with non-fat oil spray. Omit the cream and use a total of 1 litre (4 cups) of stock instead.

Leek and Potato Soup Nutritional Information

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Comments

  1. Jessica says

    Thanks so much for sharing your recipe! The page is laid out beautifully in a very user-friendly, health-conscious (so many dietetic variations! how wonderfully considerate of you) way. I love that you include simple suggestions for modifications. I’m making the soup from scratch the first time tonight, though I won’t be blending it (haven’t wanted to make space for a blender in my tiny Japanese apartment) and I’m excited to try it! Thanks again. :)

    • says

      Thanks for the appreciation, Jessica. I do try to be as helpful as possible in my articles. Surely you can get a stick/hand blender in Japan? It’s not nearly as bulky and can even fit into a drawer. That said, I think the soup will taste darn fine too unblended!

      • Jessica says

        Oh, it’s entirely possible…I could probably buy one at my local grocery market…my dilemma boils down to buying that or finding space enough to justify buying a blender (and making smoothies! and milkshakes!)- then actually finding a blender that doesn’t entail the risk of cheap plastic bits exploding across my kitchen/into my face in some sort of epic scalding accident… hah. ;) The soup was fantastic unblended, I simply mashed some of the potato with a spoon and dumped enough gorgonzola cheese in to make it a cheesy carbtastic flavor-explosion in my mouth. Cheap, soothing and delicious~

        • says

          You’re suffering analysis paralysis, just buy a blender! :-P That said, you’ve made a great improvisation and I’m sure other readers without blenders will follow your suggestions.

        • Barbie says

          Jessica ever thought of buying just a hand blender – that is my most used gadget in the kitchen and doesn’t take up much space!

  2. Barbie says

    Michelle just want to say I made the bacon, leek and potato soup with a few additions and it was delicious. I like blue cheese and thought the addition with the bacon would be nice and when I had fried up the bacon, I deglazed the pan with my secret ingredient, Vermouth and then added the onions and leeks and added the blue cheese, instead of cream as I was blending. What can I say – it was delicious – thank you for the recipe. This one will be a stayer that is for sure and so easy to do.

  3. Nikki Jackson says

    Just made your leek & potato soup, i didnt use garlic (dont have any in the house) or celery (dont like it so never buy it) or the cream, but even without these it tastes yummy & is probably not too bad for my diet!

    • says

      To be honest I rarely put celery in my soup and when I remember some garlic. Cream-wise I just add a dollop on top in each bowl when everything’s served. As you discovered, it would still taste great.

  4. Debbie says

    What a very clever girl you are, your site is wonderful, friendly and a pleasure to browse through x x

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