Leek and Potato Soup
A warm, creamy leek and potato soup that’s quick to make, nutritious, and adaptable for hob, slow cooker, or soup maker cooking. High in fiber, low in saturated fat, and packed with gentle plant-based protein, it’s a perfect choice for a nourishing lunch or dinner.
Equipment
- 1 large saucepan or slow cooker or soup maker
- 1 chopping board
- 1 knife
- Measuring Spoons and Cups
- Blender (if not using a soup maker)
- Wooden spoon or spatula
Ingredients
- 1 tbsp oil vegetable or olive oil
- 600 g leeks trimmed, washed, sliced into 1–2 cm pieces
- 1 medium onion roughly chopped
- 450 g potatoes peeled and cut into 1–2 cm cubes
- 1 tsp dried thyme
- 1.2 l vegetable stock or chicken stock if preferred
- 200 ml milk or single cream plus extra for serving, optional
- 3 –4 chives finely chopped (for garnish)
Instructions
- Preparing Ingredients: Begin by gathering all your ingredients and kitchen tools. Trim the roots and dark green tops of the leeks, keeping only the white and light green parts. Slice them into uniform 1–2 cm rings so they cook evenly. Peel the potatoes and cut them into 1–2 cm cubes for consistent cooking and smooth blending. Roughly chop the onion into large pieces — precision isn’t necessary, as they will blend later.
- Warming the Cooking Base: Choose your cooking method — hob, slow cooker, or soup maker — and place your vessel on a stable surface. Add 1 tablespoon of oil to your pan or soup maker. If cooking on the hob, gently heat the oil over medium heat until it shimmers lightly. This creates the perfect base for the vegetables to cook without sticking or burning.
- Sautéing Aromatics: Add the sliced leeks and chopped onion to the warmed oil. Stir gently to coat them evenly. Allow them to cook for 3–4 minutes over medium heat, stirring occasionally. This softens the vegetables and develops their natural sweetness, creating a rich foundation for your soup.
- Adding Potatoes and Herbs: Once the leeks and onions are tender, add the cubed potatoes into your cooking vessel. Sprinkle in 1 teaspoon of dried thyme evenly across the vegetables. Stir gently to combine, allowing the thyme to release its earthy aroma and infuse the soup’s base.
- Incorporating Stock and Simmering: Pour 1.2 litres (about 5 cups) of vegetable stock into the pot, ensuring all vegetables are covered. For a richer taste, chicken stock may be substituted. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Keep the pot uncovered while cooking on the hob to intensify flavours. Simmer for 25–30 minutes, stirring occasionally, until the potatoes are soft enough to mash easily.
- Blending to Creamy Perfection: When the vegetables are tender, remove the pot from heat (or stop your slow cooker or soup maker cycle). Blend the mixture until smooth using a hand blender directly in the pot or transferring in batches to a blender. Blend carefully to avoid splashes, especially with hot liquid. Continue blending until achieving a silky smooth texture.
- Adding Cream or Milk: Return the blended soup to the pot if necessary. Add 200 ml of milk or single cream and stir gently until fully combined. Heat the soup over low to medium heat until warmed through, avoiding boiling to preserve delicate flavours and texture.
- Serving and Garnishing: Ladle the soup into warmed bowls for serving. Optionally, swirl in extra cream or milk for richness and garnish with finely chopped chives for a fresh flavour and appealing presentation. Pair with crusty bread or a sandwich for a complete meal.
- Slow Cooker Method Adjustments: If using a slow cooker, skip the sautéing step. Place all prepared vegetables and thyme into the slow cooker and pour in 1 litre (4.5 cups) of vegetable stock — slightly less than hob cooking to account for evaporation. Cook on HIGH for 2 hours until potatoes are tender. Blend directly in the slow cooker or transfer to a blender. Stir in cream or milk and reheat briefly before serving.
- Soup Maker Method Adjustments: For a soup maker, add prepared vegetables, thyme, and 1 litre (4.5 cups) of stock into the machine. Use the soup maker’s smooth soup programme according to manufacturer instructions. When the cycle finishes, stir in milk or cream, then serve.
- Final Cooking Tips: Before serving, taste and adjust seasoning with salt and pepper if needed. Adjust liquid amounts to suit your desired thickness — use less stock for thicker soup, or more for a lighter texture. This soup stores well and freezes beautifully, making it ideal for meal prep.
Notes
- Use evenly cut vegetables so they cook and blend consistently.
- Fresh leeks are ideal, but frozen leeks work well if washed thoroughly beforehand.
- Choose fluffy potato varieties such as Maris Piper or King Edward for a creamier texture, though any potato will work.
- Adjust the amount of stock to achieve your preferred soup thickness — less stock for a heartier soup, more for a lighter version.
- Vegetable or chicken stock can be used depending on dietary preferences and desired flavour.
- This recipe is adaptable — you can add extra vegetables or herbs to enhance flavour.
- For richer flavour, sauté vegetables before adding stock, especially if cooking on the hob.
- Soup can be made ahead and stored in the fridge or freezer for convenience.
