Nothing warms the stomach like a bowl of hearty soup does. That comforting sensation is second to none during the cold winter months. One of my favourites is a classic potato and leek soup. It’s hearty, rustic and delicious, and it’s a classic for a reason. Moreover, it’s a cheap one to make, which couldn’t be more perfect for a simple, no-fuss weeknight meal to cosy up!
It only takes a few ingredients to whip up a good bowl of potato leek soup. We also like to spike it with a pinch of chilli flakes and paprika. Just to perk up the flavours, ya know? Last but not least, we like to garnish it with some chopped chives and more chilli flakes, then serve it with plenty of crusty bread.
How to Make the Best Potato & Leek Soup at Home
Ingredients You Need for Making Potato Leek Soup
- Butter
- Leeks
- Potatoes – we like using Maris Piper potatoes
- Shallots – or white onions could work as an alternative
- Garlic
- Red Chilli Flakes
- Paprika
- Salt & Black Pepper
- Chicken/Vegetable Broth
- Cream
- Chives – for garnish
Recipe Notes
- To prepare the leeks, trim off the roots and the coarse dark green part of the tops of the leeks. You’d only need the white parts for the recipe. Wash the leeks before slicing them by fanning the layers and rinsing away any grit or soil trapped between them.
- Patience is key for this recipe. Don’t rush cooking the leeks. Slow-cooking them allows them to release their natural sweetness.
- As for potato choices, I like to go with Maris Piper. This is because Maris Piper Potatoes are more floury in nature, meaning it blends well and help to attain that creamy texture for the soup. Alternatives include King Edward Potatoes, Russet Potatoes, or Yukon Gold Potatoes.
- Many Potato Leek Soup recipes do not use cream. But I find the addition of a small amount of double cream adds a wonderfully luxurious touch to the soup.
Discover More Easy Soup Recipes
Easy Oven Roasted Tomato Soup
One-Pot Tortellini Smoked Salmon Chowder
Potato Leeks Soup
Quick, easy, and budget-friendly Potato & Leeks Soup, featuring a little kick of spice, perfectly hearty and warming for cold winter nights.
Equipment
- Hand blender
Ingredients
- 2 tbsp Butter
- 2 Shallots finely sliced
- 400 g Leeks sliced
- 2 cloves Garlic finely chopped
- 1 tsp Red Chilli Flakes (optional)
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 300 g Maris Piper Potatoes diced
- 600 ml Chicken/Vegetable Broth
- 3 tbsp Double Cream
For Garnish
- Chives finely chopped
Instructions
- In a large pot, melt butter over medium heat.2 tbsp Butter
- Saute shallots and leeks for 15-20 minutes until softened.2 Shallots , 400 g Leeks
- Add the garlic and red chilli flakes (if using), and saute for another 1-2 minutes till fragrant.2 cloves Garlic, 1 tsp Red Chilli Flakes (optional)
- Add the potatoes and season with salt, black pepper, and paprika.1 tsp Paprika, 1 tsp Salt, 1 tsp Black Pepper, 300 g Maris Piper Potatoes
- Stir in chicken broth. Bring to a simmer, turn to medium-low heat, then cover and cook for 20-30 minutes until the potatoes are soft and mushy.600 ml Chicken/Vegetable Broth
- Turn down to low heat. Using a hand blender, blend the mixture until smooth.
- Stir in double cream and garnish with chives. Serve immediately.Chives, 3 tbsp Double Cream
Notes
- How to prepare leeks: Trim off the roots and the coarse dark green part of the tops, using only the white parts for the recipe. Wash the leeks before slicing them. Fan the layers and rinse away any grit or soil trapped between them.
- Use floury potatoes such as Maris Piper or King Edward. Such potatoes blend well and help to attain that creamy texture for the soup.
- If the soup’s too thick, simply add more water until it reaches your desired consistency.
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