Classic Leek and Potato Soup
Velvety French comfort in 35 minutes
A classic, creamy French soup made with just leeks, potatoes, and stock. Easy to make and reliably delicious.
Shopping list
- 600 g potatoes
- 4 large leeks
- 3 tbsp vegetable oil
- 1.5 L vegetable stock
- 1 bay leaf
- 100 ml cream
- 1.5 tsp sea salt
- 0.5 tsp black pepper
Ingredients
- 600 g Potatoes peeled and diced into 2 cm cubes
- 4 large Leeks whitish and light green parts only, sliced into thin half moons
- 3 tbsp Vegetable oil
- 1.5 L Vegetable stock
- 1 whole Bay leaf
- 100 ml Cream light or whole, your choice
- 1.5 tsp Sea salt
- 0.5 tsp Black pepper freshly ground
Method
-
5 min
Wash the leeks thoroughly, separating the white and pale green parts. Discard the dark green tops. Slice the prepared leeks into thin half-moons, about 5 mm thick.
-
3 min
Scrub the potatoes, peel them, and cut them into 2 cm cubes. Aim for uniform sizes so they cook at the same rate and break down evenly in the soup.
-
2 min
Place a large pot over medium heat. Add the vegetable oil and let it warm for a moment. Add the sliced leeks, stirring occasionally for 4 to 5 minutes until they soften and smell sweet.
Tip Do not let the leeks brown. You want them to cook down gently without caramelizing.
-
2 min
Add the diced potatoes to the pot along with the bay leaf. Stir everything together to coat it in the oil, then pour in the hot stock. Bring the mixture to a rolling boil.
Tip Use hot stock to keep the soup at temperature and speed up the cooking process.
-
1 min
Once the stock is boiling, reduce the heat to a simmer. Place a lid on the pot and let it cook for 10 to 12 minutes until the potatoes are very tender and easily crushed with a fork.
Tip The soup will look slightly thicker than it will once blended.
-
4 min
Remove the pot from the heat and discard the bay leaf. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and velvety.
Tip If using a standard blender, let the soup cool slightly first to avoid a dangerous steam explosion.
-
2 min
Return the pot to the heat. Pour in the cream and stir to combine. Taste the soup and season with the sea salt and black pepper to your preference.
Tip Add a little extra cream if you want a thinner texture.
-
1 min
Serve the soup hot in deep bowls. A drizzle of extra cream or a few drops of good olive oil on top makes a lovely finish.
Chef's tips
- Squeeze a small piece of lemon into the bowl of water you rinse the leeks in; it helps pull out any trapped grit.
- For a truly rustic French texture, use a potato masher instead of a blender to leave small lumps of potato.
- Keep the heat at a gentle simmer after adding the stock to prevent the potatoes from sticking to the bottom of the pot.
Swap it
- Add Ham
- Stir in 100 g of cooked, chopped ham during the final blending step for a richer, non-vegetarian variation.
- Cheese Topping
- Top with a crumble of sharp cheddar or grated gruyere for extra depth and protein.
- Herb Focus
- Add 1 tsp of fresh chives or a sprig of fresh thyme to the pot while it simmers for a brighter flavor profile.
- Dairy-Free Version
- Omit the cream and blend in a small handful of fresh spinach during the puréeing step for a green tint.