Recipe
Potato leek soup
A silky, gentle soup where slowly sweated leeks and floury potatoes are blended into velvet and finished with a splash of cream.
Potato leek soup takes about 50 minutes and makes 4 servings. Each serving has 280 kcal.
- Preparation
- 15 minutes
- Cooking
- 35 minutes
- Total time
- 50 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 5 g
- Carbohydrates
- 33 g
- Fat
- 14 g
Ingredients
- Leeks3 kom
- Potatoes600 g
- Butter30 g
- Vegetable stock1.2 l
- Whipping cream100 ml
- Salt and pepperpo ukusu
Instructions
- 1
Trim the leeks, keep the white and light green parts, halve them lengthwise and rinse well under running water, then slice thinly.
Tip: Leeks trap sand between their layers — fan the halved layers open under running water and rinse until no grit remains.
- 2
Melt the butter in a large pot over low heat and sweat the leeks for about 8 minutes, stirring now and then, until soft but not browned.
Tip: Keep the heat low — browned leeks turn the soup bitter and grey instead of sweet and pale.
- 3
Add the peeled, diced potatoes, pour in the stock and bring to the boil.
- 4
Lower the heat and simmer for 20 minutes, until the potatoes fall apart when pressed against the side of the pot.
- 5
Blend the soup until completely smooth, then stir in the cream and warm it through gently without boiling.
- 6
Season with salt and pepper, ladle into bowls and serve.
Cooking methods
On the stove
Sweat the leeks on the smallest flame — the butter should barely sizzle. For the simmer, keep the soup at a lazy bubble, around 90 °C; a hard boil is unnecessary and can catch the potatoes on the bottom.
On induction
Sweat the leeks on level 2–3, then simmer on level 4. Induction holds low temperatures very steadily, which makes it ideal for sweating without browning — resist the urge to turn it up.
Over an open fire
Doable in a Dutch oven at the edge of the fire: sweat the leeks away from direct flame, then simmer over gentle embers. Blend off the fire, or mash thoroughly with a potato masher for a rustic version.
Recipe questions
- How long does this recipe take?
- Plan for about 50 50 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Sweat the leeks on level 2–3, then simmer on level 4. Induction holds low temperatures very steadily, which makes it ideal for sweating without browning — resist the urge to turn it up.
- Can I cook this recipe over an open fire?
- Yes. Doable in a Dutch oven at the edge of the fire: sweat the leeks away from direct flame, then simmer over gentle embers. Blend off the fire, or mash thoroughly with a potato masher for a rustic version.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, glutenFree.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
