Description
A classic creamy leek and potato soup made with butter, celery, garlic, leeks, and Maris Piper potatoes simmered in chicken stock, finished with heavy cream and topped with crispy pancetta, croutons, and fresh chives for a comforting and flavorful bowl.
Ingredients
Scale
Main Ingredients
- 4 tbsp butter (60g)
- 2 ribs celery, finely diced
- 2 large cloves garlic, finely diced
- 3 large leeks, firm/dark parts removed then finely diced (save firm/dark parts)
- 1.2 litres chicken stock (5 cups), or as needed
- 1 kg Maris Piper or Russet potatoes, peeled and diced (weighed before peeling)
- 1 tsp salt, plus more as needed
- 1/2 tsp black pepper, plus more as needed
- 160 ml heavy or double cream, at room temperature (2/3 cup)
Toppings
- Extra drizzle of cream
- Diced pancetta or bacon, cooked until crisp
- Croutons
- Finely diced fresh chives
Instructions
- Melt butter and sauté vegetables: Melt the butter in a large deep pot over medium heat. Add the celery and fry for a few minutes until it begins to soften. Then add the garlic and leeks and fry until they are soft and sweet, about 8 minutes.
- Add stock, potatoes, and seasonings: Pour in the chicken stock, then stir in the diced potatoes, salt, and pepper. Check the saved firm/dark green parts of the leeks for dirt, then add them to the pot.
- Simmer soup: Bring the pot to a simmer, then lower the heat slightly, cover with a lid, and let it simmer gently for 30 minutes until the potatoes are very soft.
- Remove leek ends and blend: Remove the lid and pluck out the leek ends. Turn off the heat and blend the soup until smooth, being careful not to over-blend to avoid a gluey texture.
- Finish with cream and adjust seasoning: Stir in the heavy cream and check the seasoning. Adjust salt and pepper generously to bring out the flavors. Add more stock if you prefer a thinner consistency.
- Add toppings and serve: Ladle the soup into bowls and add toppings like extra cream drizzle, crispy pancetta or bacon, croutons, and fresh chives. Enjoy your comforting and creamy leek and potato soup!
Notes
- This method is the easiest and most delicious way to prepare a classic leek and potato soup.
- Use firm/dark parts of the leeks to add extra flavor, but make sure to clean them thoroughly before adding to the soup.
- If you prefer a vegetarian version, substitute chicken stock with vegetable stock and omit pancetta or bacon toppings.
- Adjust seasoning generously at the end; this simple soup benefits from a good balance of salt and pepper.
- Adding more stock after blending helps reach your preferred soup consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 4.76 g
- Sodium: 517 mg
- Fat: 12.57 g
- Saturated Fat: 7.67 g
- Unsaturated Fat: 4.179 g
- Trans Fat: 0 g
- Carbohydrates: 44.45 g
- Fiber: 5.7 g
- Protein: 5.74 g
- Cholesterol: 44 mg
