Easy Potato and Leek Soup

Winter is in full swing and that means soup season. I could do a whole series on soups. I usually make a pot of soup once a week to have on standby in the fridge ready to warm up during the week. This potato and leek soup is not only easy but so delicious. I totally get how some people may hate creamy soups (I see you men) but pair this with some garlic bread, crispy pancetta or a cheese and herb loaf you will love it.

easy potato and leek soup


1 kilograms Desiree potatoes, peeled and cubed into quarters

50 grams salted butter

2 leeks (white part only) sliced

2 bay leaves

3-4 cloves of garlic, crushed

3 tablespoons fresh thyme leaves OR 1/3 cup roughly chopped flat leaf parsley

1 litre chicken or vegetable stock

300mls cooking cream

3 tablespoons extra virgin olive oil

1-2 teaspoons salt

1/2 teaspoon cracked black pepper


  1. Place a large heavy Bottom pot on medium low heat. Add olive oil, butter. When butter has melted add leeks, bay leaves and garlic and cook for 3-5 minutes until leek has slightly softened.
  2. Add potatoes, thyme/parsley, and stock. Season with salt and pepper and bring up to a gentle boil. Lower heat to low and simmer for approximately 20minutes or until potatoes have cooked through.
  3. Remove bay leaves from the soup and add in cream. Blitz until smooth in either a blender or use an emulsifier/stick blender.

Tips & Substitutions:

  1. Serve with garlic bread, cheese and herb bread, patzzizi.
  2. Pan fried cubed pancetta also tastes amazing with this soup.
  3. Cream can be substituted with coconut cream for a non dairy option.



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