The leek and potato soup is a real comfort food, perfect for the coldest evenings: creamy, enveloping and very easy to prepare. This soup is ideal for those who own a vegetable garden and want to use its products in the kitchen: the cultivated leeks are harvested in the fall, while the potatoes are easy to store.
Fresh leeks, potatoes and aromatic herbs are all you need to prepare this hot first course, excellent to be enjoyed naturally, in its simplicity, and fabulous if accompanied by croutons, perhaps homemade, or by savory strips of crispy bacon. .
The leek and potato soup is perfect for those who want to make a light and vegetarian dinner: if prepared in small doses it can even become a delicate appetizer by the glass!
Preparation time: 40 minutes
Seasonality: winter recipes
Dish: vegetarian and vegan soup
Ingredients for 4 people:
600 g of potatoes
1 liter of water
sprigs of thyme
4 tablespoons of extra virgin olive oil
Salt to taste.
black pepper to taste
Amount per serving
% Daily Value*
Total Fat 28.6g 37%, Saturated Fat 4.1g 21%, Cholesterol 0mg 0%, Sodium 128mg 6%, Total Carbohydrate 59.9g 22%, Dietary Fiber 8.9g 32%, Total Sugars 6.9g, Protein 6.4g, Vitamin D 0mcg 0%, Calcium 96mg 7%, Iron 4mg 20%, Potassium 1389mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to prepare the leek and potato soup
Clean the leeks by removing the roots and the toughest green part. Cut them into logs and wash them carefully, making sure to remove all traces of earth even between one layer and another. Then cut them roughly and put them in a saucepan together with the oil. Brown them for 3-4 minutes then add the peeled potatoes cut into chunks. Let it all flavor for 2 minutes and add the water.
Cover the vegetables and bring to a boil, add salt and cook for about 30 minutes or until the vegetables are well cooked. Turn off and remove some water, keeping it aside (you will need it if necessary to adjust the consistency of the cream). Mix everything with an immersion mixer until you get a smooth cream. Adjust the salt and consistency using the cooking water kept aside.
Divide into bowls, add a few leaves of thyme and a generous grind of black pepper. The recipe is now ready, if you want, you can decorate with a few slices of leek grilled in a pan.
Variations to this classic velvety cream
Given its simplicity, the recipe for the leek and potato soup lends itself to numerous variations that renew the preparation.
- Speck or bacon. If you are not vegetarian and want to give the cream an extra touch of flavor and crunchiness, try accompanying it with strips of bacon or speck browned in a pan (without any other seasoning).
- Saffron. The leek and potato soup can be flavored with saffron, for an even more decisive and particular aroma, the most precious spice in the world will also give color.
- Sage and rosemary. While cooking, add a few leaves of sage or rosemary needles for a more intense flavor.
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