Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Leek and Potato Soup Recipe
Leek and Potato Soup is a thick and creamy traditional French Potato Soup that begins with garlic butter by which leeks are slowly sautéed to carry out the candy flavour.
It’s easy to make, cosy and comforting but additionally luxurious and chic. I really like how this Leek Soup could be Sofa Meals OR a chic starter for a cocktail party. Good meals is a common language!
Although France may be the epicentre of Michelin star eating places (second solely to Tokyo!), the place sauces come within the type of foam and dishes are given excessively fancy names, the guts and soul of French meals is easy meals made nicely. It’s rustic, cosy, and infrequently beneficiant on the butter and cheese.
Therefore French meals and I are superb buddies. (Howdy Quiche Lorraine, Gougeres, Potato au Gratin, French Onion Soup…to call a number of of my finest mates!)
Leek soup is one other such instance. (Although, shockingly, no cheese!). Few components, ready nicely, easy to make, and so pleasurable.
Right here what you want:
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Leeks – important for a LEEK soup!! 😂 Leeks are sweeter and have a extra refined flavour than onions. Although if you’re determined to make this an leeks are obscenely costly / you possibly can’t get your palms on them, substitute for normal onions (brown, white or yellow);
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Potatoes – use starchy or all rounders, they collapse when simmered which suggests much less mixing for creamy soup = much less danger of gluey soup*. 🇦🇺Australia: Sebago (dust brushed, commonest potatoes), 🇺🇸US: Russet 🇬🇧UK: Maris Piper;
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Broth – I select chicken as a result of it has extra depth of flavour than vegetable inventory/broth. However vegetable inventory can also be excellent right here!
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Creamy is elective. This soup continues to be thick and creamy even with out, it simply provides an opulent mouthfeel.
* Frequent downside with Potato Leek Soups that decision for blitzing to loss of life till utterly easy. Energy of blender = prompts starch in potatoes = gluey. Identical factor that occurs for those who use a meals processor or blender for mashed potato!
Trim the basis off. Take a peek and for those who can see dust within the layers, then cut up the leek in half and separate all of the layers, wash them nicely, then slice per under.
In case you don’t see dust (like mine pictured above), lower your leeks as pictured under:
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Reduce off the darkish inexperienced reedy high and discard (leftmost on leek above);
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White finish (and the very pale inexperienced half) – finely slice; and
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Pale inexperienced center half – peel off reedy outer layers and finely slice the softer center half.
Leek are like onions – they’ve a reasonably harsh uncooked flavour. So the important thing to a very nice Leek Soup is to slowly sauté them in garlic butter till they remodel and change into smooth and candy. It’s form of like caramelising onions for French Onion Soup – besides we don’t take it as far.
After that, simply plonk the potatoes and inventory in, simmer till the potato is actually crumbling (the softer they’re, the much less mixing we have now to do = higher soup texture, no danger of “gluey soup”).
Blitz, stir in cream and serve!
I wish to serve mine with croutons. Only a teeny tiny sprinkle of crunchy buttery bread someway magically makes any soup a lot extra fabulous.
And whereas this can be a potato primarily based soup, that also doesn’t cease me from tearing up hunks of crusty heat bread, slathering in butter and dunking into the soup.
Carb on carb fabulousness! – Johnsat x
PS Or attempt one among these Soup Dippers – these current on my web site just about solely for the aim of dunking into soups and stews.
Soup Dippers
Ingredients
- 2 tbsp (30g) butter
- 2 garlic cloves , large, finely minced
- 3 leeks , white and pale green parts only sliced thinly (about 2 cups) (Note 1)
- 1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) , peeled a diced into 1"/2.5cm cubes (Note 2)
- 1.5 litre / 1.5 qt chicken or vegetable stock , low sodium (6 cups)
- 3/4 cup cream , heavy/thickened (sub milk)
- 1 tsp cooking salt / kosher salt (table salt – reduce by 25%)
- 1/2 tsp black pepper
- 2 thick slices bread , torn into crouton size pieces
- 1 tbsp melted butter, or olive oil spray
- Salt
- Chives , finely chopped
- Extra cream , for garnish
Instructions
- Sauté – Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
- Simmer 25 minutes – Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
- Minimal blitz – Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
- Season – Add salt and pepper, then stir through cream.
- Serve, drizzled with cream and sprinkled with chives and croutons.
- Preheat oven to 180°C/350°F (160°C fan-forced). Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!
Notes
1. Leeks – see photo above for which parts of the leek to keep/discard/peel. It’s handy, if you are new to leeks!
You can substitute with onions if you prefer – chop and sauté on low for 10 to 12 minutes until soft and sweet. Don’t let them caramelise.
2. Potato types:
Australia – Sebago (dirty brushed / common washed potatoes you can get at any supermarket. Do not use red potatoes or new potatoes i.e. the ones that you use for potato salad because they are low in starch so will not break down as much when boiling to create a creamy soup)
US – Russet
UK – Maris Piper
3. Pureeing – do not puree it for too long! Only puree it until it is just smooth. The reason is that excessive churning of potato can cause it to turn gluey. That’s why I never make mashed potatoes in a food processor – it becomes sticky! It’s also the reason why using a stick blender is better than using a blender for this recipe – you can control the pureeing better.
If you only have a blender, I strongly urge you to mash the potato in the liquid with a potato masher first, then transfer to blender and pulse until just smooth. 🙂
4. Source – The first time I made Leek and Potato Soup I used a Julia Child recipe. While it was decent, I felt it could be brought into the 21st century with a flavour boost *she ducks and millions of people around the world throw rotten tomatoes at her* so here are the changes I’ve made to her original recipe:
I use vegetable or chicken stock instead of water;
Leeks are sautéed in garlic butter instead of just simmered in water
I added garlic. Because in my world, where there is butter, there is garlic!
I added croutons. Because buttery crunch + creamy leek soup = match made in heaven
(There is also the possibility that leeks and potatoes in France have superpower flavour so she didn’t need all those flavour boosting steps).
5. Nutrition per serving assuming 5 servings which is meal size. This will easily serve 8 people as a starter – Leek Soup is a classic, elegant starter at fine dining restaurants!
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