Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 people
Ingredients: 2 teaspoon butter; 3 shallots; 2 leek; 400 g potato; 1 pinch sea salt; 1 pinch ground black pepper; 700 ml vegetable stock; 2 tablespoon single cream; chives

User Reviews

4.9

102 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
2 people
Calories
301 kcal
Course
Lunch
Cuisine
French, British

Leek and Potato Soup

Leo Hart

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Potato and Leek Soup is about as comforting and warming as it gets. Hearty potatoes blended with seasonal leeks in this creamy soup.

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Ingredients

Servings

2 teaspoon butter
3 shallots peeled and finely diced
2 leek sliced
400 g potato chopped
1 pinch sea salt
1 pinch ground black pepper
700 ml vegetable stock
2 tablespoon single cream
chives chopped; optional

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Instructions

Add 2 teaspoon Butter to the pan and heat on medium/high heat. Once melted, add 3 Shallots, 2 Leek and 400 g Potato. Cook until softened - about 5 minutes.
Add 700 ml Vegetable stock and seasoning. Simmer for 20 minutes.
Take the soup off the heat and blend it to a smooth consistency. Add 2 tablespoon Single cream and 1 pinch Sea salt. Stir well to combine. Serve topped with Chives (optional).

Notes

We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
If you are making this for your children, then use a low salt stock and don't season the whole soup, just do individual bowls if wanted.
If you want to make this look more presentable, then you can reserve some of the cooked leeks and then serve them on top of the soup with herbs.
You don't have to add the single cream, as the potatoes as really creamy. However we feel it gives it something a little bit special.
You can easily double this recipe if you wanted to make it for more people.
The key to the perfect leek and potato soup is to not over blend it. This can result in a really gluey soup (no matter what potatoes you use), as blending it activates the starch in the potatoes.
If you are using a jug blender to blend this soup, then wait until it has cooled first as you could crack the jug if it is too hot.
If you don't use floury potatoes, you might need to use a cornflour slurry to thicken the soup. However this isn't essential.
Make this soup more indulgent by sprinkling some cooked chopped bacon on top.

Nutrition Information

Show Details

Serving 1portion Calories 301kcal (15%) Carbohydrates 53g (18%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 28mg (9%) Sodium 1495mg (62%) Potassium 1143mg (33%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 2516IU (50%) Vitamin C 53mg (59%) Calcium 102mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 301 kcal

% Daily Value*

Serving	1portion
Calories	301kcal	15%
Carbohydrates	53g	18%
Protein	7g	14%
Fat	8g	12%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	28mg	9%
Sodium	1495mg	62%
Potassium	1143mg	24%
Fiber	7g	28%
Sugar	11g	22%
Vitamin A	2516IU	50%
Vitamin C	53mg	59%
Calcium	102mg	10%
Iron	4mg	22%