Leek Potato Soup

leek potato soup

Is there anything more delicious and comforting than a bowl of warm, creamy leek and potato soup? There are very few ingredients, which makes this a perfect dish on cold winter days. Taste it, and you will agree.   

yes it’s soup time

I’ll tell you only 5, but there are many more: 

  1. It is easy; you just have to clean leeks well and peel  and dice the potatoes; 
  2. It is a vegetarian, light, and super easy meal to digest;
  3. It always comes out tasty even if you are not a top chef;
  4. It is ready in a very short time, so very busy people can prepare it;
  5. Everyone will like it from the first spoonful; try it for a special dinner too. 

Is that enough to put the ingredients on your shopping list? I think so. 

leek potatoes soup

When is this soup recommended?

It is a first course in Italy. It contains a significant quantity of potatoes, so you should have it for dinner with meat or fish and an abundant serving of fresh vegetables. If a bowl of creamy soup doesn’t make you feel completely sated, combine it with a fresh green salad. 

tips and tricks

  • Is there any butter and milk in your fridge? That’s good. I am sure salt and pepper are in your pantry. Well, what’s missing? Leeks and some potatoes (you may have them in your pantry, as well) and a sprig of fresh thyme (a dried one is ok). If you can’t find fresh thyme, substitute it with some fresh parsley or chives.  
  • Croutons? Make them in a very short time from some stale bread. 
  • Leeks? Buy straight crispy untouched shiny green ones. Put them into the fridge as soon as you get home; they will stay fresh for a few weeks. Do you know that also you can wash them, cut them into rings and freeze them?
  • We talked about potatoes here when we prepared mashed potatoes.   

forgot the croutons?

No worries; the solution is right under your nose. I am sure you have some stale bread in your pantry. Do you have a loaf that is no longer fresh? If so, cut 3-4 slices into ½ inch (1cm) cubes and heat 1 Tbsp olive oil (about 15ml) with a Tbsp of butter. When they sizzle and foam, add the cubes and cook them until golden and crunchy. Use a slotted spoon and transfer them onto a paper-towel-lined plate.  

You may also bake them. Heat the oven to 400 degrees. spread the oiled cubes onto a baking sheet or in a shallow baking dish. Bake them for about 4 minutes, turn them over halfway through, and bake them for another 4 minutes until they are golden brown and crisp. They will be very tasty. 

A special variation 

You may replace potatoes with about 800g of zucchini to your taste. Cut zucchini into cubes and cook them with the leek according to the recipe above. Replace the milk with vegetable broth.

how to store it

To store leek potato soup, allow it to cool completely before transferring it to an airtight container. Place the container in the refrigerator and consume within 3-4 days for optimal freshness. If you want to freeze the soup for longer storage, pour it into a freezer-safe container, leaving some room for expansion, and place it in the freezer. When ready to eat, thaw the soup overnight in the refrigerator or reheat directly from frozen on the stovetop, stirring occasionally until heated through. Enjoy your delicious potato leek soup whenever you’re craving a comforting bowl of warmth!

leek potatoes soup
leek potato soup
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Leek and potato Soup

Is there anything more delicious and comforting than a bowl of warm, creamy potato and leek soup?
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 4 people

Ingredients

  • 4 medium potatoes
  • 3 leeks
  • 2 cup milk
  • 4 cup water
  • 4 tbsp butter
  • 1 sprig fresh thyme
  • Croutons (from 3-4 slices of stale bread)
  • Salt and Pepper

Instructions

  • Clean, wash, dry and cut leeks into rings.
  • Peel, wash, dry and cut potatoes into cubes.
  • In a large pot, melt 2 Tbsp (30g) of butter, then add the leeks and washed thyme. Sauté them over high heat and stir with a wooden spoon. If you opt for parsley or chives, add them at the end of the cooking.
  • Pour in about 1 liter (4 cups) of water; add a pinch of salt and some freshly ground pepper.
  • Bring it to a boil, turn the heat to low and simmer for about 30 minutes; partially cover the pot.
  • Meanwhile, simmer the milk for a few minutes.
  • Blend the soup with an immersion blender until creamy.
  • Pour in the warm milk; bring it to a boil again; let simmer for a few minutes and turn off the heat.
  • Remove it from the heat and add the remaining 2 Tbsp (30g) of butter.
  • Serve it warm with croutons; for more flavor, sprinkle grated Parmesan cheese on top.

Nutrition

Calories: 215kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 162mg | Potassium: 308mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1672IU | Vitamin C: 8mg | Calcium: 201mg | Iron: 1mg
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