Leek and Potato Soup is a thick and creamy classic French Potato Soup that starts with garlic butter in which leeks are slowly sautéed to bring out the sweet flavour.
It’s simple to make, cosy and comforting yet also luxurious and elegant. I love how this Leek Soup can be Couch Food OR an elegant starter for a dinner party. Good food is a universal language!
Leek and Potato Soup
Though France might be the epicentre of Michelin star restaurants (second only to Tokyo!), where sauces come in the form of foam and dishes are given excessively fancy names, the heart and soul of French food is simple food made well. It’s rustic, cosy, and often generous on the butter and cheese.
Hence French food and I are very good friends. (Hello Quiche Lorraine, Gougeres, Potato au Gratin, French Onion Soup…to name a few of my best mates!)
Leek soup is another such example. (Though, shockingly, no cheese!). Few ingredients, prepared well, simple to make, and so enjoyable.
What goes in Leek and Potato Soup
Here what you need:
Leeks – essential for a LEEK soup!! 😂 Leeks are sweeter and have a more subtle flavour than onions. Though if you are desperate to make this an leeks are obscenely expensive / you can’t get your hands on them, substitute for regular onions (brown, white or yellow);
Potatoes – use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. 🇦🇺Australia: Sebago (dirt brushed, most common potatoes), 🇺🇸US: Russet 🇬🇧UK: Maris Piper;
Broth – I choose chicken because it has more depth of flavour than vegetable stock/broth. But vegetable stock is also ideal here!
Creamy is optional. This soup is still thick and creamy even without, it just adds a luxurious mouthfeel.
* Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. Power of blender = activates starch in potatoes = gluey. Same thing that happens if you use a food processor or blender for mashed potato!
How to cut leeks
Trim the root off. Take a peek and if you can see dirt in the layers, then split the leek in half and separate all the layers, wash them well, then slice per below.
If you don’t see dirt (like mine pictured above), cut your leeks as pictured below:
Cut off the dark green reedy top and discard (leftmost on leek above);
White end (and the very pale green part) – finely slice; and
Pale green middle part – peel off reedy outer layers and finely slice the softer middle part.
How to make Leek and Potato Soup
Leek are like onions – they have a pretty harsh raw flavour. So the key to a really great Leek Soup is to slowly sauté them in garlic butter until they transform and become soft and sweet. It’s kind of like caramelising onions for French Onion Soup – except we don’t take it as far.
After that, just plonk the potatoes and stock in, simmer until the potato is literally crumbling (the softer they are, the less blending we have to do = better soup texture, no risk of “gluey soup”).
Blitz, stir in cream and serve!
I like to serve mine with croutons. Just a teeny tiny sprinkle of crunchy buttery bread somehow magically makes any soup so much more fabulous.
And while this is a potato based soup, that still doesn’t stop me from tearing up hunks of crusty warm bread, slathering in butter and dunking into the soup.
Carb on carb fabulousness! – Nagi x
PS Or try one of these Soup Dippers – these existing on my website pretty much solely for the purpose of dunking into soups and stews.
Soup Dippers
Watch how to make it
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Leek and Potato Soup
Ingredients
- 2 tbsp (30g) butter
- 2 garlic cloves , large, finely minced
- 3 leeks , white and pale green parts only sliced thinly (about 2 cups) (Note 1)
- 1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) , peeled a diced into 1"/2.5cm cubes (Note 2)
- 1.5 litre / 1.5 qt chicken or vegetable stock , low sodium (6 cups)
- 3/4 cup cream , heavy/thickened (sub milk)
- 1 tsp cooking salt / kosher salt (table salt – reduce by 25%)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread , torn into crouton size pieces
- 1 tbsp melted butter, or olive oil spray
- Salt
Garnish
- Chives , finely chopped
- Extra cream , for garnish
Instructions
- Sauté – Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
- Simmer 25 minutes – Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
- Minimal blitz – Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
- Season – Add salt and pepper, then stir through cream.
- Serve, drizzled with cream and sprinkled with chives and croutons.
Croutons
- Preheat oven to 180°C/350°F (160°C fan-forced). Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!
Recipe Notes:
- Australia – Sebago (dirty brushed / common washed potatoes you can get at any supermarket. Do not use red potatoes or new potatoes i.e. the ones that you use for potato salad because they are low in starch so will not break down as much when boiling to create a creamy soup)
- US – Russet
- UK – Maris Piper
- I use vegetable or chicken stock instead of water;
- Leeks are sautéed in garlic butter instead of just simmered in water
- I added garlic. Because in my world, where there is butter, there is garlic!
- I added croutons. Because buttery crunch + creamy leek soup = match made in heaven
Nutrition Information:
Originally published October 2015. Spiffed up March 2020 – most importantly, new Life of Dozer section added!
Life of Dozer
Cactus and Dozer is like me and chilli – I know it’s gonna hurt, but I just can’t resist.
Love it Nagi! Thanks x
you are right the butter garlic and vegetable stock better
I love all your recipes. Even though I’ve made leek and potato soup dozens of times I’ll always check back with the Nagi method just to be sure. I have also recently loved the fact that you’ve shown me how to make Kentucky Fried Chicken gravy. You have no idea how wonderful it is to be able to produce brilliant gravy when you’ve done a chicken in the air fryer – and it doesn’t make gravy! It was an existential problem for me! I loooooove gravy and now I have GRRRAAAAVY ! xxx
This is nice and simple but absolutely delicious! I admit I followed no actual measurements and I did add a touch of cayenne but it was delicious even before I added it. Definitely a keeper recipe. I like how you don’t add a ton of unnecessary ingredients
1st time making this soup. It was so delicious. 😋 thank you for sharing this. My tummy screams yummy!!
Such a delicious way to use up a glut of leeks. Rich and creamy, simple to make, a household favourite!
Love this soup & cream or milk is not necessary as it’s very creamy without either & super flavoursome! Quick & easy to make too. Thanks again Nagi 👏👏
Love, love, love this amazing potato and leek soup. I have made it so many times and it’s always a hit. I don’t change a thing. Another fabulous recipe from Nagi.
You can really taste both the potato and the leek, a good balance of flavours. Might be nice with some bacon or crispy chorizo, but a definite meal in itself with crusty bread.
This is the first time I’ve made potato and leek soup and ‘m delighted I need never look any further for the best recipe! Totally agree that garlic and butter are a heavenly marriage. Absolute winner! Didn’t use any cream and it was still deliciously creamy and smooth.
I’ve just made the soup, lots of garlic, added a stick of fresh rosemary and my own home made chicken stock. I ended up finishing it in the Instant Pot due to a cook top malfunction 🤦🏼♀️🤦🏼♀️🤦🏼♀️ and included the cream and healthy pinch of sea salt & cracked black pepper. It still seems to be missing something for me (albeit still delicious and silky smooth). I think I’ll let it develop overnight and revisit tomorrow. I think serving it with crispy pancetta crumbs, the buttery crunchy croutons and a swirl of chilli crisp oil should add the extra zing. Dinner tomorrow night sorted!
Ps. The house smells amazing!!!
Just a touch of ground cumin (say 1/4 tsp) adds a nice touch too.
I remember watching a renowned English chef (whose name escapes me now… lol) many years ago who advised dicing, soaking and rinsing potatoes a couple of times before adding to soup/stews and mash to get rid of some of the starch to avoid the gummy/sticky. Works for me.
A greaattt weekday soup!!! Easy and delicious. I do like to add some dried thyme and rosemary for a flavour boost, but it works perfectly fine without. Also sometimes if cauliflower is on sale I swap out most of the potato for cauliflower which tastes and feels the same. This is a winter staple for us for sure.
Another fabulous concoction by the fabulous Nagi! Perfectly portioned and into the freezer for those cold days and nights ahead! Delicious and super easy to make.
Absolutely delicious! Husband is on a soft food diet and this was perfect. So tasty, creamy and just moorish! Nagi’s recipes have never let me down – yet another win!
Loved this! Will make this again. Thanks
Spilt the cream so used sour cream worked great it was delicious thank you Nagi
I made this yesterday and look forward to seconds for dinner tonight!! Nagi, once again you’ve got the flavors perfectly!! I have a stick blender, gift from a relative years ago, but don’t use it very often. It worked perfectly for this!! Wasn’t gummy or off-putting. Can’t wait for seconds!! Yummm!!!!
This was so freaking good!! At the end I did add bacon, parsley and capers. So so good!