This Classic Potato and Leek Soup uses classic, simple French flavours and is all things I love about soup. It makes for a delicious lunch or light dinner and pairs great with good ol’ fashioned grilled cheese. The blended potatoes make the soup creamy and the rosemary and leeks add classic savoury flavours. It comes together as quickly as it takes to boil potatoes.

Some food for thought:

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Vegetable Stock:

When a recipe has as few ingredients as this one, every ingredient counts. Part of what makes this soup so delicious is the vegetable stock you choose. I have made my own vegetable stock before and, of course, this is the healthiest and tastiest option (I suggest using the recipe on Jamie Oliver’s website). However, I find that it is much more practical to have some bouillon cubes on hand and use those. Personally, I like to use either McCormick Vegetable Bouillon or GoBio Vegetable Bouillon Cubes. Both of these bouillons are made with real ingredients and do not have the strong salt flavour of most bouillon cubes.  Really, any bouillon or stock that your family enjoys works.

Fresh vs. Dried Herbs:

When you can, you should always use fresh herbs. This year for the first time I had a herb garden in my backyard and I loved being able to use the fresh herbs I grew. It was amazing. But in the winter I tend to use more dried herbs, especially if I don’t plan on using the same herb for more than one meal. I’m not too keen on spending $3.oo on a bunch of rosemary so that I can use a few sprigs and throw the rest away when it inevitably goes bad. So, dried it is!

Stand blender vs. handheld:

You can use either a stand or handheld blender to cream this soup.
I have a handheld blender and love it. What is nice about handheld blenders is that they allow you to blend the soup in the pot right after it finishes cooking. Less time. Fewer dishes. You still need to be careful when blending the hot soup, but it is a lot easier and safer than trying to pour hot soup into a standing blender.

potato-leek-soup
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Classic Potato and Leek Soup

A hearty and simple creamed soup that's perfect for cold winter days.

Course Main Course
Cuisine French
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Author Abbey

Ingredients

  • 5 medium white or yellow flesh potatoes roughly cut
  • 3 medium leeks
  • 5 cups vegetable stock
  • 1 tsp dried rosemary or 3-4 sprigs
  • grated cheese for garnish

Instructions

  1. Wash potatoes (skin on) and cut each into 8 large chunks. 

    I do not typically peel my potatoes for this recipe as it saves time and, if well blended, it is almost impossible to tell. 

    Cut leeks into 1/2 inch discs. 

    I do not tend to use the very tips of the leeks as they are often a little bitter, but wash them and keep them for later use in homemade vegetable stock.

  2. Put all the ingredients into a large pot and bring to a boil.

  3. Turn heat down and simmer until potatoes are very soft.

  4. Using a handheld or standard blender, blend soup until smooth and creamy.

  5. Serve topped with grated cheese.

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