Description
A classic and creamy leek and potato soup featuring tender potatoes and sweet leeks simmered in chicken stock, finished with rich cream and topped with crispy pancetta, croutons, and fresh chives for a comforting and delicious meal.
Ingredients
Scale
Main Ingredients
- 4 tbsp butter (60g)
- 2 ribs of celery, finely diced
- 2 large cloves of garlic, finely diced
- 3 large leeks, firm/dark parts removed then finely diced (save firm/dark parts)
- 1.2 litres chicken stock (5 cups), or as needed
- 1 kg Maris Piper or Russet potatoes (peeled and diced; weight before peeling)
- 1 tsp salt, plus more as needed
- 1/2 tsp black pepper, plus more as needed
- 160 ml heavy or double cream (2/3 cup), at room temperature
Toppings
- Extra drizzle of cream
- Diced pancetta or bacon, cooked until crisp
- Croutons
- Finely diced fresh chives
Instructions
- Melt and soften: Melt the butter in a large, deep pot over medium heat. Add the finely diced celery and fry for a few minutes until it begins to soften.
- Add aromatics and leeks: Add the finely diced garlic and leeks to the pot and continue frying until the vegetables are soft and sweet, approximately 8 minutes.
- Add stock and potatoes: Pour in the chicken stock, then stir in the diced potatoes, salt, and pepper. Check the firm/dark green parts of the leeks for dirt, add them to the pot, and bring to a simmer.
- Simmer: Once simmering, reduce the heat slightly, cover with a lid, and simmer for 30 minutes or until the potatoes are very soft.
- Remove leek ends and blend: Remove the lid and pluck out the firm leek ends. Turn off the heat and blend the soup until smooth, being careful not to over-blend to avoid a gluey texture.
- Finish with cream and seasoning: Stir in the heavy cream, then taste and adjust the seasoning generously with salt and pepper as desired. Add more stock if the soup needs thinning.
- Serve with toppings: Ladle into bowls and add a drizzle of cream, crispy pancetta or bacon, croutons, and finely diced fresh chives on top. Enjoy your creamy leek and potato soup!
Notes
- This recipe is the easiest and most delicious way to make a classic leek and potato soup.
- Save the firm, dark green parts of the leeks to add flavor during cooking, but check carefully for dirt before adding.
- Do not over-blend the soup to prevent a gluey consistency; blend just until smooth.
- Adjust the seasoning generously to bring out the best flavors of this simple soup.
- Add more chicken stock if you prefer a thinner soup consistency.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Crispy pancetta or bacon adds a savory crunch but can be omitted or replaced with sautéed mushrooms for a different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 4.76 g
- Sodium: 517 mg
- Fat: 12.57 g
- Saturated Fat: 7.67 g
- Unsaturated Fat: 4.179 g
- Trans Fat: 0 g
- Carbohydrates: 44.45 g
- Fiber: 5.7 g
- Protein: 5.74 g
- Cholesterol: 44 mg
