Cream of Leek and Potato Soup

Find more recipes at fussfreeflavours.com

Delicious leek and potato soup, garnished with oil, chives and black pepper, with tomatoes on the vine alongside.

5 from 7 votes

A classic blended soup of leek and potato with a hint of bay, enriched with cream and milk for the most smooth and velvety texture. Comforting, delicious and easy to make.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time20

Total Time27

Ingredients

500 g leeks - about 2 large or 3 medium
200 g potato - about 2 small potatoes
1 onion
15 g butter
1 tbsp olive oil
500 ml stock - vegetable or chicken
2 bay leaves
100 ml cream
150 ml milk
pepper and salt - to season

Optional

chopped chives - to garnish

Metric - USA Cups

Instructions

First, prepare the vegetables. Trim the leeks and cut into discs, wash and pat or spin dry. Cut the potatoes into small cubes (peeling is optional). Peel and chop the onion.
500 g leeks, 200 g potato, 1 onion
In a soup pan, melt the butter into the olive oil and then sweat the leeks and onion gently until soft and reduced in volume by about one third (about 7–10 minutes).
15 g butter, 1 tbsp olive oil
Add the potatoes, stock and bay leaves. Cover and simmer for about 10 minutes.
500 ml stock, 2 bay leaves
Remove from the heat. Remove the bay leaves. If you like a little extra texture, remove and reserve some of the leeks and potato for garnish. Then blend the soup until smooth.
100 ml cream, 150 ml milk
Stir in the cream and milk until well blended and the desired consistency (you can add a little extra stock if you choose). Then season to taste and serve hot or cold, garnished with snipped chives or as you prefer.
pepper and salt, chopped chives

Notes

Storage

This leek and potato soup recipe will serve four as a meal with some hearty bread, or six as a starter, so if you are making it for one or two, you will have a second serving for tomorrow or to freeze for later.

Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.

Freezer – Transfer the cooled soup to airtight containers and freeze for up to three months.

Reheating – Defrost your soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it out one handed and pour it out easily.

Hints and tips

If you are making a bigger batch to freeze, hold the milk and cream back, adding it when you have reheated the soup. Not only does this avoid the risk that your soup may curdle if overheated, but your soup will take up less space in the freezer!

This recipe is flexible and you can vary the proportions, but don't get carried away adding too much extra potato. A bit of extra potato can give a thicker soup or bulk out the recipe but if you go too far, this can result in a rather gummy texture, which will be disappointing.

If you use a jug blender with hot soup, don't use the bung!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.