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 & Leeks Soup. It’s a cheap one to make, but it always delivers the most satisfying flavours without fail.
Potato & Leeks Soup is mostly believed to come from a French origin, though both the Irish and Welsh have also made their claim to it. Regardless of where, the concept is more or less the same – a hearty, rustic dish made of leeks, potatoes, broth, and milk/cream.
How to make Potato Leeks Soup
Making potato leeks soup follows a very simple concept. You first sauté the vegetables and then basically cream it together with the potatoes.
Most use double cream (heavy cream), and I’ve seen variations of soured cream or milk as well. My personal preference is using single cream, not just because it has a lower fat content, but also to not have the soup tasting overly rich. In my recipe here, I added a little extra kick of flavours by adding red chilli flakes and paprika. What can I say, I like to spice things up! But if you don’t like the spice, you can opt-out the red chilli flakes.
As for potatoes choices, I went with Maris Piper. This is because Maris Piper Potatoes are more floury in nature, meaning it blends well and helps to attain that creamy texture for the soup. Alternatives include King Edward Potatoes, Russet Potatoes, or Yukon Gold Potatoes.
- Chicken Broth
- Single Cream
- Red Chilli Flakes
- Maris Piper Potatoes
- Salt & Black Pepper
Firstly, trim off the roots and the coarse dark green part of the tops of the leeks, using only 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.
In a large pot, melt butter over medium heat. Saute sliced shallots and red chilli flakes until fragrant, roughly a minute. Then stir in the sliced leeks, cook for about 5 minutes until softened. Season with salt, black pepper, and paprika.
Next, add the diced potatoes. Stir well, then add the chicken broth and bring to a simmer. Cover and cook for 15 minutes until the potatoes are tender.
Turn to low heat. Using a hand blender, blend the soup mixture until smooth.
Mix in the single cream and chopped chives. Let simmer for another 5 minutes and serve immediately.
*Disclaimer: This post contains affiliate links. If you make a purchase through the links, I may earn a small commission at no additional cost to you.
Potato Leeks Soup
- Hand blender
- 400 g Leeks sliced
- 3 Shallots sliced
- 1 tsp Red Chilli Flakes
- 1½ tsp Paprika
- ½ tsp Salt
- 1 tsp Black Pepper
- 5 cups Chicken Broth
- 150 ml Single Cream
- 2 tbsp Chives finely chopped
- 300 g Maris Piper Potatoes diced
- 2 tbsp Butter/Margarine
- In a large pot, melt butter over medium-high heat. Cook shallots and red chilli flakes for a minute until fragrant.
- Stir in the leeks, saute for 5 minutes until softened. Season with salt, black pepper, and paprika.
- Add the potatoes. Mix well. Stir in chicken broth. Bring to a simmer then cover and cook for 15 minutes until the potatoes are tender.
- Turn to low heat. Using a hand blender, blend the mixture until smooth.
- Mix in the single cream and chives. Let simmer for another 5 minutes. Serve immediately.
- 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.
- 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.