Leek and Potato Soup
User Reviews
4.9
Leek and Potato Soup
Description
This soup base starts by gently cooking diced shallots, sliced leeks, and chopped potatoes in butter until softened. Adding vegetable stock and seasoning, it simmers until the potatoes are fully cooked, producing a flavorful, delicate broth. The soup is then blended to a smooth consistency and enriched with single cream for subtle richness and silkiness.
The gentle cooking and blending of leeks and potatoes result in a creamy mouthfeel without the need for flour or thickeners, although a cornflour slurry can be used if less floury potatoes are selected. Optional garnishes such as chopped chives or cooked bacon enhance the presentation and add texture contrasts.
This soup is suitable as a starter or light meal. Using low-salt stock is recommended when serving children. The recipe can be doubled for more servings. Careful blending avoids activating excessive starch, which can make the soup gluey, so it is suggested not to overblend and to cool it if using a jug blender to avoid cracking.
For a richer flavor, chicken stock can replace vegetable stock, and reserving some cooked leek to garnish the soup adds to its appeal. The single cream is optional but adds a slight special note to the soup.
Ingredients
- 2 teaspoon butter
- 3 shallot peeled and finely diced
- 2 leek sliced
- 400 g potato chopped
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 700 ml vegetable stock
- 2 tablespoon single cream
- chives chopped; optional
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
- Use low-salt stock if serving to children and season individual bowls as preferred.
- Do not overblend the soup to avoid a gluey texture from activated potato starch.
- Reserve some cooked leeks to serve on top for added texture and appearance.
- Single cream adds richness but is optional; potatoes contribute natural creaminess.
- Allow soup to cool before blending in a jug blender to prevent cracking.
- The soup can be doubled to serve more people.
- For more flavor, use good quality chicken stock instead of vegetable stock.
- Optional topping of cooked chopped bacon adds indulgence.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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