5 from 9 votes
Creamy Leek and Potato Soup
Hands down the BEST creamy leek and potato soup recipe you'll ever try - Smooth and rich, loaded with flavour and topped with crispy leeks and toasted hazelnut!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
455 kcal
Course:
Soup
Cuisine:
British
Ingredients
- 4 tablespoon extra-virgin olive oil
- 4 leek white and light green parts only, roughly chopped
- 2 garlic peeled and smashed, cloves
- 900 g potato peeled and roughly chopped into chunks, Ratte, Yukon Gold or Maris Piper varieties
- 2 bay leaf
- 1 thyme plus more for garnish if desired, sprig, fresh
- 1 rosemary plus more for garnish, fresh sprig
- 200 g hazelnut peeled
- 1.5 lt vegetable stock homemade is best
- 100 ml whole milk hot, fresh
- 1 teaspoon salt sea salt
- ¼ teaspoon white pepper freshly-cracked
Instructions
- Heat the olive oil in a large saucepan, then add leeks, garlic and potatoes, and stir-fry, stirring occasionally for about 5 min,
- Fold in bay leaves, thyme and rosemary and season with sea salt and white pepper.
- Pour in the stock and cover with a lid. Bring to a light boil, then lower the heat and cook with the lid slightly on the side (to let the steam escape) for a further 20 minutes, or until veggies are tender and cooked through.
- In the meantime, heat a large skillet and toast the hazelnuts for about 3-5 mins, until lightly browned, then cut into halves and set aside until ready to serve.
- Remove the bay leaves, rosemary and thyme sprigs from the pot, together with a handful of leeks and potatoes. Adjust seasoning, pour in the milk, then blend the soup with an immersion blender until smooth.
- If the soup is too thin, return the pot to the heat and simmer the soup until thickens, if the soup is too thick, just add a little bit of extra stock.
- Chop the reserved crispy leeks and cut the potatoes into tiny cubes.Divide the soup into bowls, and top each soup with chopped leeks, 3-4 potato cubes, chopped hazelnuts and extra rosemary and thyme leaves. Season with extra white pepper if desired, and serve immediately.
Cup of Yum
Notes
- To make vegan leek and potato soup, simply omit the fresh milk and add a little more vegetable stock if necessary.
- To freeze this soup transfer leftovers into freezable containers, and store them in the freezer for up to 1 month.
- Whenever you fancy, take it out from the freezer, and defrost it in the fridge for 12 hours, or over the kitchen counter for about 6 hours. Then place in a pot and reheat until nicely hot.
Nutrition Information
Calories
455kcal
(23%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
30g
(46%)
Saturated Fat
3g
(15%)
Cholesterol
2mg
(1%)
Sodium
417mg
(17%)
Potassium
987mg
(21%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
1016IU
(20%)
Vitamin C
39mg
(43%)
Calcium
112mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 455
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 417mg | 17% |
| Potassium | 987mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1016IU | 20% |
| Vitamin C | 39mg | 43% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.