A creamy and hearty soup made from leek, potato, onion, thyme, garlic, cream and chicken stock. Served with easy, homemade croutons.
As the weather gets cooler and soups come back on the menu, I recommend having this classic, comforting Leek and Potato Soup on your radar. It's quick, simple, affordable and delicious, ticking all the boxes. It will soon become a family favourite that everyone will love.
If you're feeling inspired to make more hearty soups, check out the collection of both vegetarian and meat-based soups available on the website.
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Ingredient notes:
- Potatoes: I used agria potatoes which are quite starchy, or general purpose potatoes work well. I avoid waxy potatoes like new potatoes for this soup because I find that they don't like to be blended and make a gluey and lumpy final result.
- Stock: As with any soup, the stock makes up a huge part of the final flavour. A good quality stock will make a yummier soup. Any time I use oxo cubes I use half the amount, so 1 cube to 500ml (rather than 1 cube to 250ml as they recommend on the box). This is because they have a strong flavour and I don't want to overwhelm the taste of the natural ingredients in the recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Slice the leek in half longways and wash under the tap to remove any soil or grit. Slice off any dark green tops of the leek and discard, dice the rest roughly.
In a large soup pot, melt butter, add the leek, diced onion, thyme and season well. Sauté for 5 minutes to soften the veggies. Add all the remaining ingredients except the cream. Bring to the boil, lower the heat and simmer for 30 minutes.
Slice stale bread into 1cm cubes, heat some oil or butter in a frying pan and toss the bread until golden brown. Add a sprinkle of salt and set on paper towels to cool.
Remove soup from the heat, take out the bay leaves and add the cream. Use a stick blender to blend to a smooth consistency.
Season to taste, be generous with the salt and pepper. Serve hot with croutons and topped with fresh herbs.
Recipe FAQs:
Yes, just swap the chicken stock for veggie stock and add half a teaspoon of rosemary for a little extra flavour.
They will make the soup go more green in colour, also that part is more fibrous and has less flavour than the lighter areas.
Storage:
Allow the leek and potato soup to cool completely, then store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until piping hot.
This soup can also be frozen. Store in an airtight container in the freezer for up three months. Defrost completely before reheating.
Top tips:
If your soup is a little too thick when blending add a dash more of cream or some water to thin it out.
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Leek and Potato Soup
A hearty and warming soup made from leek, potatoes, onion chicken stock and cream, served with homemade croutons.
Ingredients
- 1 large leek
- 30g butter
- 1 brown onion, diced
- 2 tsp thyme
- 1 tsp black pepper
- 1kg potatoes, peeled and chopped
- 3 cloves garlic
- 1.25L chicken stock (2 oxo cubes)
- 2 bay leaves
- 250ml cream
Croutons
- Stale white bread
- Olive oil or butter
- Salt
Instructions
- Slice the leek in half longways and wash under the tap to remove any soil or grit.
- Slice off any dark green tops of the leek and discard, dice the rest roughly.
- In a large soup pot, melt butter, add the leek, diced onion, thyme and season well. Sauté for 5 minutes to soften the veggies.
- Add all the remaining ingredients except the cream. Bring to the boil, lower the heat and simmer for 30 minutes.
- Croutons: Slice stale bread into 1cm cubes, heat some oil or butter in a frying pan and toss the bread until golden brown. Add a sprinkle of salt and set on paper towels to cool.
- Remove soup from the heat, take out the bay leaves and add the cream. Use a stick blender to blend to a smooth consistency.
- Season to taste, be generous with the salt and pepper. Serve hot with croutons and topped with fresh herbs.
Notes
- If your soup is a little too thick when blending add a dash more of cream or some water to thin it out.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 480Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 70mgSodium: 508mgCarbohydrates: 51gFiber: 4gSugar: 8gProtein: 12g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Teresa Walters says
Eek my 3 yr old who hates all veggies gobbled this up tonight and wants it in her kindy lunch tomorrow ❤️ thanks so much, love your recipes!
VJ cooks says
Oh wow, that's amazing! I'm so happy for you. Thank you for the feedback!
Marie Roberts says
Can you freeze this, without the croutons? I like to make soups and keep a selection in the freezer for quick meals
VJ cooks says
Yes of course! I like having frozen soup ready to go too 🙂
Shelly says
Could you make this in a slow cooker?
VJ cooks says
You could. But you would want to get up to step 4 in the pan then transfer to the slow cooker.
Rebecca, Wgtn. says
Wow, just wow!! This soup was absolutely amazing!! Thank you!!
VJ cooks says
Oh I'm so happy to hear that! Thanks for the feedback, Rebecca 🙂
Julia Crowther says
When you blend potato doesn’t it go gummy ? How do you avoid that ?
VJ cooks says
No it doesn't. When the potatoes are cooking in the stock they take on a large amount of liquid which makes them blend nicely.
Julia says
Thanks I’ve used agria so should be fine cheers