Description
This creamy Leek and Potato Soup is a cozy classic, blending tender leeks, hearty potatoes, and a hint of thyme into a silky bowl of comfort. Perfect for chilly days, it’s simple, nourishing, and delicious with a swirl of cream and a sprinkle of fresh chives.
Ingredients
Scale
- 1 tbsp oil
- 600 g (1.3 lb) leeks, washed, trimmed, and sliced (1–2 cm width)
- 1 onion, roughly chopped
- 450 g (1 lb) potatoes, peeled and cut into 1–2 cm cubes
- 1 tsp dried thyme
- 1.2 l (5 cups) vegetable stock
- 200 ml (0.75 cups) milk or single cream (optional, plus extra for swirling)
- 3–4 chives, chopped (to serve)
Instructions
- Heat the oil in a large pot over medium heat. Add the leeks and onion, cooking gently for 8–10 minutes until softened but not browned.
- Add the potatoes, thyme, and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are tender.
- Remove from heat and use an immersion blender to puree until smooth. For a chunkier texture, blend only half and leave some pieces whole.
- Stir in the milk or cream (if using), season to taste with salt and pepper, and warm through gently.
- Ladle into bowls, swirl with a little extra cream if desired, and garnish with chopped chives.
Notes
- Floury potatoes such as Maris Piper, Russet, or Yukon Gold work best for a smooth, creamy soup.
- You can swap vegetable stock for chicken stock for a richer flavor.
- For a dairy-free version, omit cream and use extra stock or unsweetened plant-based milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: leek and potato soup, creamy soup, vegetarian soup, easy leek soup, British comfort food