Leek and Potato Soup

Creamy, comforting and classic! This incredible Leek and Potato soup is a British staple and is perfect for warming you up in the colder months.

About this recipe:

Leek and potato soup is a comforting and hearty dish. It originates from European peasant cooking however its country of origin is unknown. It has traditional routes in British and Welsh cooking with the leek being the national symbol of Wales. This recipe makes leeks the star of the show, pairing it with the humble potato to create a silky smooth and creamy soup! You have to try this warming and rustic Leek and Potato soup!

Ingredients

• Leeks
• Vegetable stock
• Potatoes
• Garlic
• Rosemary
• Cream
• Butter
• Olive oil

See recipe card for quantities.

Step by step pictures:

1. Step 1: Over a low heat, melt the butter in a pan.

2. Step 2: Add your sliced leeks, garlic and rosemary.

Which potatoes are best for soup?

The best potatoes are definitely starchy potatoes as they create a natural creaminess when boiled and blended. UK options are Maris Piper or King Edward potatoes. US options are Russet (Idaho) potatoes or Yukon Gold.

Avoid waxy potatoes as they don't break down well and will leave you with a lumpy, gritty soup!

Substitutions

The traditional recipe for Leek and Potato soup is as written above, however there are a few substitutions you can make to use up any ingredients you might have in your refrigerator:

• Leeks - I don't recommend completely replacing the leeks in this recipe as it will create a completely different dish, however you can swap out a handful of leeks for onions or shallots.
• Potato - For a low carb alternative, cauliflower works well to keep the creamy texture.
• Cream - For a daily free alternative you can substitute it for coconut cream or you can leave out the cream altogether!

Variations

Leek and Potato soup is perfectly balanced and delicious, however there are a few variations you can make to the recipe. Here are my suggestions:

• Pancetta - Add a cup of pancetta to your pot when sautéing your leeks to create a smoky, heartier soup.
• Cheese - stir in a handful of cheddar or Gruyere at the end of the cooking process. Perfect with crusty bread!
• Spicy - For those spice lovers who can't make a recipe without it, try adding a tablespoon of chili powder and teaspoon of paprika when sautéing your leeks.

Equipment

You don't need any fancy equipment to make this Leek and Potato soup! I recommend using a large pot to cook your soup in so that the potatoes have room to simmer. When blending your soup, I recommend using a hand blender like I have in the step by steps pictures however you can use a standing blender but may need to blend your soup in batches!

Storage

If you have any leftover soup or are just working ahead of time, here's how you can store your soup:

Refrigeration: Allow your soup to cool completely. Store in an airtight container and transfer to the fridge. Good for up to 4 days. Reheat in a saucepan until piping hot or heat through in the microwave.

Freezing: Allow your soup to cool completely. Store in an airtight container and transfer to the freezer. Good for up to 3 months. Allow to defrost in the fridge overnight before reheating on a stove or in the microwave until piping hot. Alternatively, add frozen to a large pot and heat through, stirring often.