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This easy Leek & Potato Soup is flavorful and comforting and definitely simple enough to make on a weeknight. And you just might want it every week. It's that awesome.
This was my husband's first full year with a community garden plot, and he learned so much. The earth has its own rhythms and its own ideas on how and when it will give and take. The animals we co-exist with but often take for granted or maybe even see as a nuisance also have their own ideas about what they want. And what they want is your corn and strawberries.
Leeks and potatoes, though, seemed to grow quite happily on this little urban garden plot, so I've been experimenting with all kinds of new recipes. Not all of them have worked out, but that's part of the fun of it. Kitchen witchcraft is both art and science, and just because things don't go to plan doesn't mean there's nothing to be gained. We've both learned so much from our experiments this year.
What makes this Leek & Potato Soup so awesome?
Best of all, we learned that my husband absolutely loves this Leek & Potato Soup recipe. He quickly proclaimed it as one of his favorite soups and was only too excited to see me making it again for the blog. The flavor is light and bright with a subtle onion flavor from the leeks. You can adjust the texture to be as smooth or chunky as you like as you blend it, but a nice creamy situation is probably best here.
You could serve this soup as a starter or make it ahead for lunch, but I fully believe a hearty soup and a loaf of crusty bread make the perfect winter dinner. That being said, this soup does reheat very well. If you find it's a bit too thick, simply stir in a bit of milk or water to get it back to the right consistency. And if you want to make this vegetarian, simply swap out vegetable stock for the chicken stock.
Magical Properties of Leeks
The humble leek seems to pop up in mythology and folklore quite a lot. From the Egyptians to the Israelites to the Greeks, this allium is everywhere. In Welsh folklore, this plant is dedicated to St David and celebrated on his feast day. It was not uncommon to see someone wearing a leek on their cap.
Given its shape, it's no surprise that leeks are said to carry masculine energy. They're corresponded with the planet Mars and the element of fire and can be used in spells for love, protection, and exorcism. Leeks can be carried as a protective amulet (like those Welsh folks) and bitten to break hexes. Share a leek with a willing partner to stimulate love. (Sources: Magic Spells and Potions, Amino Apps)
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need for this recipe at a quick glance. For full details, see the recipe card below.
- Butter
- Potatoes - any starchy potato will do
- Onion
- Leeks - white parts only
- Chicken or vegetable stock - stock cubes work great
- Light or single cream - if you're in the US, half & half would also work
Tips for making Leek & Potato Soup
Like I said, this soup is super simple. Basically, all you have to do is chop a bunch of vegetables and cook them in a big pot then pour over some stock and let them simmer. As with any soup recipe, there's no need to be super precise about the measurements. Work with what you got and taste as you go.
Once all your vegetables are softened, you'll blend this soup. I use an immersion blender because that's what I've got. If you've got a fancy high-powered blender, that would be perfect for this. Just make sure you leave the lid slightly ajar to let steam escape, otherwise you'll be cleaning soup off your ceiling.
Once everything is all smooth, you'll just need to stir in your cream. I haven't tried it yet, but I'm guessing a vegan cream would also work if you want to take this from vegetarian to vegan. Obviously, you would also use veggie stock in place of chicken stock.
If you want to get fancy, you can hold back a few of your chopped leeks and fry them until crisp in some butter, then use that as a garnish. A drizzle of a bit more cream also makes the soup look a bit prettier. But all of that is purely aesthetic. You're going to have a tasty soup either way.
My answer is always gonne be crusty bread. This soup would be a great starter for a roast dinner as well.
When life gives you leeks, make your new favorite, Easy Leek & Potato Soup. It's gonna be awesome.
Looking for more awesome soup recipes? Try this Vegan Sweet Corn & Roasted Bell Pepper Soup or some spicy Cheddar Corn Soup.
PrintEasy Leek & Potato Soup
This easy Leek & Potato Soup is flavorful and comforting and definitely simple enough to make on a weeknight. And you just might want it every week. It's that awesome.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 50 grams butter
- 450 grams potatoes, peeled and chopped small
- 1 small onion, peeled and chopped
- 450 grams leeks, white parts only, cleaned and chopped
- 850 ml chicken stock
- 1 cup (250 ml) light or single cream or half & half
- Salt and pepper to taste
Instructions
-
- Melt your butter in a large pot or Dutch oven as you begin to chop your vegetable. Add the potatoes, onion, and leeks as they're chopped to the pot, and stir them together with the melted butter. Season with salt and pepper.
- Cover the pan and cook the vegetables over low heat for about 10 minutes or until softened.
- Add the chicken stock. Crank up the heat to bring it to a boil, then lower it again to let the soup simmer for about 5 minutes or until your potatoes are fully cooked through.
- Puree the soup in a blender or with an immersion blender until smooth.
- Return the soup to a low heat and stir in the cream. Taste for seasoning and add salt and/or pepper if needed.
- Serve with an extra drizzle of cream or sour cream if you like. If you want to get fancy, you could also fry up a few reserved bits of chopped leek and scatter those over the top as well.
Keywords: soup, leek and potato
Recipe slightly adapted from BBC Good Food.
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