Leek and Potato Soup

Leek and Potato Soup is smooth and creamy with a deep and delicious flavour that defies its simple ingredients and easy method. It makes a perfect lunch or supper served with crusty bread.

Why should I make Leek and Potato Soup?

Leek and Potato Soup is one of three Scottish staple soups that appeared in every home when I was a child. All of these soups are inexpensive to make and use ingredients that are easily available and seasonal.

As well as Leek and Potato Soup we regularly enjoyed Scottish Red Lentil Soup and Scotch Broth. What I love about these soups is that they are warming and filling and can be served in smaller portions as an appetiser or in large bowls with lots of bread as a main meal.

What ingredients do I need to make Leek and Potato Soup?

The ingredients for Leek and Potato soup are easily available in a supermarket or greengrocer. Here is what you need:

• Leeks
• Potatoes
• Stock
• Milk and/or cream
• Vegetable oil

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions

What are Leeks?

Leeks are mildly flavoured members of the onion family. They have white stem bases (shanks) and are topped with green leaves.

How do I prepare the leeks?

Leeks can contain a little of the soil that they have grown in. So it’s important to clean them properly.

Take off the root end and the very top of the leek, then cut across the leeks to create lots of slices. Put the leek slices in a bowl of cold water and leave them for 10 minutes. Agitate the water to release any soil then lift the leek slices into a colander to drain.
Don’t pour the water into the colander because the soil settles at the bottom of the bowl and you don’t want to pour it back over the leeks.

Can I use pre-prepared or frozen leeks?

Many supermarkets sell ready-sliced leeks which are very convenient and already cleaned. Just rinse them under some running water and drain them.

I am a big fan of frozen leeks, it’s really easy to keep a bag in the freezer. They require no cleaning and can be used in place of the fresh leeks in Leek and Potato Soup.

What kind of potatoes should I use for Leek and Potato Soup?

You can use any potatoes other than new (salad) potatoes which don’t break down enough to make a nice smooth soup.

Do I need to peel the potatoes?

You can make the soup with peeled or unpeeled potatoes because the soup is blended. Make sure you scrub the potatoes clean if you plan to add them unpeeled. The soup will have more fibre if you include the skins but the finished blended soup will be smoother if you peel the potatoes.

What kind of stock should I use for Leek and Potato Soup?

I usually use vegetable stock made with four vegetable stock cubes. You can use stock pots or homemade stock.

Leek and Potato soup is also good made with chicken stock, either from stock cubes, pots or stock made from chicken bones.

Do I need to add milk or cream to the Leek and Potato Soup?

The milk and cream add to the texture and richness of the finished soup. However, you can add some extra stock to the soup in place of the milk and cream and it will still be delicious.

Can I use plant milk in Leek and Potato Soup?

There is no reason why you should not use plant milk in place of dairy milk. I have not tested the soup recipe with plant milk so you may need to experiment. Do remember that some plant milk has a distinctive taste e.g. almond milk. Choose a plant milk that has a mild neutral taste such as soya milk.

Is Leek and Potato Soup the same as Vichyssoise?

Vichyssoise is the French name for Leek and Potato Soup. It is made with the same ingredients but is served cold as an appetiser and is usually made with cream rather than milk.

What equipment do I need to make Leek and Potato Soup?

You can make Leek and Potato Soup with simple kitchen equipment. Here is what you need:

• Sharp knife
• Chopping board
• Large bowl
• Colander
• Measuring Jug
• Wooden Spoon
• Large soup pan
• Ladle
• Pressure Cooker/Instant Pot/Multicooker (optional)
• Stick blender or jug blender
• Frying pan

Instructions for pressure cooker and Instant Pot are included in the recipe card at the end of this article.

What kind of blender should I use?

I use a stick blender because I can blend the soup directly in the pot. However, you can let the soup cool a little then ladle it into a jug blender and blend it that way.

I find that the jug blender produces a smoother more velvety texture to the soup, and would use this method if I am serving the soup cold as Vichyssoise or as a dinner party appetiser.

Once cooked the soup is cooked add milk and blend the soup until smooth reheat and serve hot.   For special occasions garnish with crispy fried onion and a swirl of cream. 

Can I make Leek and Potato Soup ahead of time?

Yes, you can make the soup and, once cooled, store it in the refrigerator until you want to serve it. Reheat until piping hot.

Can I freeze this soup?

Leek and Potato Soup freezes really well. Simply let it cool and ladle into lidded freezerproof containers, remember to add a label so you know what you have frozen.

I recommend that you freeze the soup before adding the milk or milk and cream. You will be able to keep it in the freezer for up to 9 months without the milk. If you have added the milk then you can still freeze it but it is best used within 3 months of freezing.

Vegetarian

Leek and Potato Soup can be made vegetarian by using vegetable stock, all other ingredients are meat-free.

Gluten Free

I don’t use flour to thicken this soup as the potatoes are natural thickeners. Check the labels on stock cubes and any other packaged ingredients to ensure that there are no additives that may compromise your required diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Leek and Potato Soup?

Serve this gloriously delicious soup just as it comes from the pot in large bowls. I like to serve soup warm for lunch with lots of freshly ground pepper and crusty bread.

You can also serve the soup in smaller portions as an appetiser. Add a swirl of cream and a crisp garnish to make it a little bit more special. You can even thin the soup with cream and chilled in shot glasses as a canape.

What should I use as a garnish?

I like to garnish this soup with crisp fried leeks. Keep back a few rounds of leeks when you are making the soup, then fry them in butter with a little oil added until they are golden and crisp.

If you don’t have any leeks left over, then you can use crisp fried onions or fresh chopped chives. Bread croutons are also a delicious garnish and easy to make.

More Blended Soups from Farmersgirl Kitchen 

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Courgette, Tomato and Basil Soup Recipe

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More Leek Recipes

• Leek and Cheese Tart
• Cock-a-leekie Soup (Chicken and Leek)
• Turkey and Leek Pasta Bake

PIN FOR LATER

How to make Leek and Potato Soup

Janice Pattie

A warming bowl of thick, creamy Leek and Potato Soup topped with crisp fried onions and a swirl of cream.

5 from 11 votes

Print Recipe Pin Recipe BookmarkSaved!

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course appetiser, Soup

Cuisine British, Scottish

Servings 6

Calories 210 kcal

Equipment

• Sharp knife
• chopping board
• Large bowl
• colander
• measuring jug
• Measuring spoons
• wooden spoon
• large pan
• Pressure Cooker/Instant Pot/Multicooker optional
• Stick Blender or Liquidiser
• Frying Pan

Ingredients

For the soup

• 400 grams (4½ cups) leeks prepared
• 400 grams (1¾ cups) potatoes peeled and diced
• 4 chicken or veg stock cubes
• 1½ litres (3 pt) water
• 25 grams (2 tbsp) butter
• 1 tablespoon (1 tablespoon) vegetable oil
• 300 millilitres (1¼ cups) milk or a mixture of milk and cream
• salt and pepper to taste

For the garnish (optional)

• 4 tbsp (4 tbsp) leek thinly sliced
• 1 tsp (1 tsp) vegetable oil
• 1 tbsp (1 tbsp) butter
• 150 ml (¼ pt) double (heavy) cream

Instructions

 

• Place 2 tbsp butter and 1 tbsp vegetable oil in the bottom of a large pot and heat to a medium temperature.
  
• Slice 400 g (3½ cups) leeks. Take off the root end and the very top of the leek, then cut the leeks into slices. Put the leek slices in a bowl of cold water and leave them for 10 minutes.

  Agitate the water to release any soil then lift the leek slices into a colander to drain. Don't pour the water into the colander because the soil settles at the bottom of the bowl and you don't want to pour it back over the leeks.
  
• Add the leeks and 400 g (1 ¾) potatoes and stir around for about 5 minutes so that the vegetables are covered in the oil and butter and the leeks have started to soften.
  
• Add stock made up from 4 stock cubes and 1½ litres (3 pints) of water.
  
• Bring to a boil, then simmer for 30-40 minutes until the vegetables are soft.
  
• Once cooked, cool slightly, then blend with a stick blender or ladle into a liquidiser jug blender for a smoother finish.
  
• Add 300 ml (1¼ cups) milk or a mixture of milk and cream and stir through the soup. Check the seasoning and add more salt and pepper if required. Reheat gently before serving.
  

For the garnish (optional)

• Heat 1 tbsp of butter and 1 tsp of vegetable oil in a frying pan to a medium-high heat.
  
• Add the 4 tbsp sliced leeks and fry until golden and crispy. Drain on kitchen paper.
  
• Serve the warm soup in bowls with a swirl from the 150 ml (¼ pint) double cream and garnish with the fried leeks.
  

Notes

Pressure Cooker

To cook in a stovetop pressure cooker bring the soup up to pressure and cook for 15-20 minutes.

Instant Pot

Cook for 12 minutes at medium pressure. 

Multi-Cooker

Follow the instructions for making soup for your model of multi-cooker.

Nutrition

Calories: 210kcalCarbohydrates: 14gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgSodium: 97mgPotassium: 241mgFiber: 1gSugar: 6gVitamin A: 1891IUVitamin C: 9mgCalcium: 134mgIron: 2mg

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