On chilly evenings when you just need a heartwarming and nourishing meal, there’s nothing better than the classic potato and leek soup. A pairing of two flavours that complement each other deliciously. This simple yet incredibly satisfying dish has been a staple in my kitchen for years, and I’m sure it’ll be a staple in yours too.
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The Charm of Potato and Leek Soup
Soup is everyone’s comfort food, right? From ramen to tomato soups, every culture and every cuisine has a different way of making a bowl of love. For me, it’s potato and leek soup. With its creamy texture and subtle flavours, tasty for any season just like how a pumpkin salad recipe is a go-to for summer meals.
The Daen’s Kitchen recipe for leek and potato soup is a delightful experience with every spoonful.
Potato and Leek Soup: Simplicity at Its Best
The beauty of a potato leek soup recipe lies in its simplicity. With just a few ingredients, this soup transforms into a dish brimming with flavour. The stars of the show, potatoes and leeks, create a harmonious blend that’s both hearty and light. You can garnish it with your favourite toppings like crispy bacon bits or have it with cheese and garlic bread – the list is endless.
For the full dinner experience, it goes beautifully with sweet and earthy roast Dutch carrots, savoury grilled chicken and toasted bread.
My Tips on How to Make Potato and Leek Soup
Making this soup is a breeze. With my step-by-step recipe for leek and potato soup, even novice cooks can whip up this dish easily.
Leek Tops: The Ideal Potato and Leek Soup Garnish
If you think a potato and leek soup can’t get better, wait until you try this. Don’t just use the whites, crisp up the green tops with some oil and finish your soup with a generous sprinkle for added texture and colour.. With my step-by-step recipe for leek and potato soup, even novice cooks can whip up this dish easily.
Potatoes & Creamy Goodness
The key to an unforgettable potato and leek soup is to make sure the potatoes are tender. I find that white potatoes are the best for this but it’s more about the texture. An optional choice for anyone who prefers a creamy soup, you can add in cream for a silky mouthfeel and rich flavour.
Blending Until Smooth
Bring out the delicate flavours by blending your soup down to a smooth consistency. An easy step that gives your potato and leek soup an immense difference. The potatoes should be nice and tender in the stock, making it easy for you to blend with a stick blender.
FAQ about potato and leek soup
What kind of potatoes do you use?
White potatoes are the best for this. It’s not so much the type of potato but making sure it’s really tender.
What else can I garnish with?
So many things! Chilli flakes, parmesan cheese, some truffle oil. This recipe is the base for your tastebuds.
If you make this potato and leek soup, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Potato and Leek Soup
5 from 3 votes
A classic flavour combo in a bowl, you can't go wrong!
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Prep Time:5 minutes mins
Cook Time:1 hour hr 45 minutes mins
Course: Main Course
Servings: 4
Ingredients
- 1 kg white potatoes peeled and quartered
- 2 large leeks
- 1 bulb of garlic
- 100 g butter
- 2 1/2 tbsp olive oil
- 1 L chicken or vegetable stock
- 200 g streaky bacon
- 1 cup heavy cream optional
- 1 baguette sliced
Instructions
Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit.
Cut the top off the garlic bulb roughly 2cm down from the top so the cloves are exposed. Place the garlic into an oven proof dish and season with ½ tablespoon olive oil and a generous amount of salt and pepper. Bake for 1 hour. Leave the garlic to cool then squeeze out the cloves.
Slice the green tops off the leek, finely dice and set to the side. Finely dice the white and pale green parts of the leek.
In a large pot on a medium – high heat, melt the butter. Add two tablespoons olive oil and leeks and cook for 10 minutes until soft and sweet. Add the potatoes, stock, garlic cloves and a generous amount of salt and pepper. Bring to the boil then cover and turn the heat to low or until the soup is at a gentle simmer. Simmer for 30 minutes or until the potatoes are soft and cooked through.
In a cold fry pan, add the bacon. Turn the heat to high and cook for 3 -4 minutes on each side or until crispy. Remove the bacon from the pan, ensuring you leave all of the fat behind. Turn the heat to medium and add the leek tops. Sautee for 5 minutes or until soft.
On a grill plate or large fry pan on a low – medium heat, drizzle the baguette slices with the remaining olive oil and cook for 5 minutes on each side or until golden and crispy.
Take the soup off the heat. Using an immersion blender, blend until smooth. Season with salt and pepper and stir through cream if using.
Top with crispy bacon bits and fried leek tops. Serve with olive oil fried bread.
