There are times when you need a rich soup topped with tasty ingredients. If that time for you is now, how about leek and potato soup?
This Leek and potato soup is comfort food in a bowl. It’s very nice but a little naughty – heavy cream is a necessary ingredient to make the soup silky and smooth, and I love it topped with bacon, chives and truffle oil.
This soup is not going to help you on your “thinner you” journey, but if you’re experiencing that very cold weather we’re having on the east coast of the US it will help to keep you nice and warm. Brrrr!
Leek and potato soup is very versatile, you can make it ahead of time and store in the fridge for when you’re ready to enjoy it. Serve on a weeknight when you have little time to create an exciting meal after work, or take a portion to work for lunch.
Leek and potato soup can be served as an appetizer too. You can serve it warm in a shot glass, or piping hot in a cute small bowl. No matter how you serve it, you should make sure to garnish for eye appeal and to amp up the taste.
You can get really creative with toppings for this soup, almost anything goes. If you prefer to go meat free replace the bacon with a brightly colored veg such as broccoli, or how about some potato chips? Too much?!
Give this classic recipe a try soon, it’s super tasty.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 3 slices bacon (chopped and cooked)
- 2 tbsp chives (chopped)
- Truffle oil
- 2-3 leeks (approx. 6 cups)
- 4 tbsp unsalted butter
- 2 large cloves garlic (peeled and smashed)
- 3 sage leaves
- 2 bay leaves
- 1 1/2 lb russet potatoes (peeled and cubed)
- 6 cups chicken or vegetable stock
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup heavy cream
- Stock pot or dutch pot
- Hand held or stand up blender
- Trim leeks, removing roots and dark green parts. Save dark green parts of leeks for another recipe.
- Cut leeks in half lengthways, then run each half under cool water, making sure to fan the leeks to wash away any debris caught up between the leaves of the leeks.
- Chop leeks into 1/2 inch pieces.
- Heat butter in pot and when almost melted add leeks and garlic.
- Allow to cook until leeks soften (approx. 4-6 mins)
- Add sage and bay leaves, then add potatoes.
- Add chicken or veg stock, then add salt and pepper, then stir to combine.
- Allow liquid to bubble before lowering heat to simmer.
- Cover pot and cook for 15-20 mins or until potatoes soften.
- Remove sage and bay leaves using a fork.
- Remove from heat and blend with a hand held blender or transfer to a stand up blender.
- Once soup is lump free add cream and then blend a little more until the soup is smooth and silky.
- Serve as needed and top with garnishes.
I freeze the green parts of the leeks to be used for stock at a later date.