British & Irish · Lunch · Dinner
Leek and Potato Soup
A velvety, comforting blended soup of gently sweated leeks and floury potatoes, made creamy with milk and just a swirl of cream. Finished with fresh chives, it is warming, filling and light.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 71% · Fat 19% · Protein 10%
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Ingredients
For 4 servings- 3 medium500 gLeeks, trimmed and well washed
- 3 medium500 gFloury potatoes (e.g. Maris Piper or russet), peeled
- 1 small100 gOnion
- 2 cloves6 gGarlic
- 1 tbsp14 gOlive oil
- 1 tsp5 gButter
- 4 cups (1 litre)1,000 gLow-sodium vegetable stock
- 1 leafBay leaf
- 2 sprigsFresh thyme
- 1/2 cup (120 ml)Semi-skimmed milk
- 2 tbsp30 gSingle (light) cream, to swirl (optional)
- 1/4 tspSalt
- 1/4 tspBlack pepper, ground
- 2 tbsp6 gFresh chives, chopped
Steps
- 1
Slice the leeks in half lengthways, rinse out any grit, then slice thinly.
- 2
Chop the onion, slice the garlic and cut the potatoes into 2 cm cubes.
- 3
Warm the olive oil and butter in a large pan over medium-low heat.
- 4
Add the leeks and onion with a pinch of the salt, cover and sweat for 10 minutes, stirring now and then, until soft but not browned.
- 5
Stir in the garlic and cook for 1 minute.
- 6
Add the potatoes, stock, bay leaf and thyme sprigs and bring to the boil.
- 7
Lower the heat and simmer, partly covered, for 20 minutes until the potatoes are very tender.
- 8
Remove the bay leaf and thyme stalks.
- 9
Blend until smooth with a stick blender, or carefully in batches in a jug blender with the lid vented.
- 10
Stir in the milk and reheat gently for 2 minutes without boiling.
- 11
Taste, then season with the remaining salt and the black pepper.
- 12
Ladle into bowls, add a small swirl of cream if using, and scatter over the chives.
Swaps, storage and make-ahead
Swaps
- For a vegan version, use olive oil instead of the butter, unsweetened oat or soy milk instead of semi-skimmed milk, and a swirl of plain vegan cream or skip the cream.
- To make it gluten-free, choose a vegetable stock labelled gluten-free, since all the other ingredients are naturally gluten-free.
- For a lighter bowl, leave out the cream swirl and finish with an extra scatter of chives instead.
- If you cannot find leeks, use 2 extra onions plus a handful of sliced spring onions stirred in at the end.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating gently until steaming hot. Freezing is possible but the potatoes and milk can turn grainy, so for best texture freeze it before adding the milk and cream, then stir them in after thawing and reheating.
Make ahead
Make the soup up to the blending step a day or two ahead and refrigerate it, then reheat until steaming hot, stir in the milk and finish with cream and chives just before serving. You can also wash and slice the leeks a day ahead and keep them chilled in a sealed container.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (565 g) | Per 100 g | |
|---|---|---|
| Calories | 256 kcal | 45 kcal |
| Protein | 6.6 g | 1.2 g |
| Carbohydrates | 47.3 g | 8.4 g |
| of which sugars | 9.7 g | 1.7 g |
| Fiber | 4.5 g | 0.8 g |
| Fat | 5.8 g | 1 g |
| of which saturated | 1.7 g | 0.3 g |
| Sodium | 941 mg | 167 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
