Hairy Bikers Leek And Potato Soup Recipe

This creamy leek and potato soup is smooth, filling, and full of comforting flavor. It’s made with just a few simple ingredients, like leeks, potatoes, and stock, then blended until soft and creamy. It’s perfect for lunch or dinner on cold days. Top it with chives and crispy croutons for extra texture and taste.

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Ingredients Needed:

• 2 tbsp (30g) butter
• 2 garlic cloves
• 3 leeks 
• 1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) 
• 1.5 liter / 1.5 qt chicken or vegetable stock,
• 3/4 cup cream 
• 1 tsp cooking salt / kosher salt 
• 1/2 tsp black pepper

Croutons:

• 2 thick slices of bread 
• 1 tbsp melted butter or olive oil spray
• Salt

Garnish:

• Chives
• Extra cream 

How To Make Leek And Potato Soup Recipe?

1. Cook the leeks and garlic: Melt butter in a large pot over medium heat. Add the garlic and leeks. Cook for 7 minutes until soft and sweet-smelling.
2. Add potatoes and stock: stir in the potatoes and pour in the stock. Bring to a simmer, then cover with a lid and lower the heat. Simmer gently for 25 minutes or until the potatoes are very soft.
3. Blend the soup: turn off the heat and use a stick blender to puree the soup until it’s just smooth. Don’t over-blend or it may turn sticky.
4. Add cream and season: stir in the salt, pepper, and cream. Mix well and taste to adjust the seasoning.
5. Make the croutons: preheat oven to 180°C/350°F. Drizzle bread with melted butter or spray with oil. Bake for about 5 minutes until golden and crispy. Sprinkle with a little salt while still hot.
6. Serve and garnish: ladle soup into bowls, drizzle with cream, sprinkle with chives, and top with crunchy croutons.

Recipe Tips:

• Slice leeks thinly and cook them slowly: take your time when cooking the leeks. They should be soft and sweet, not browned. This brings out their best flavor.
• Use the right potatoes: starchy ones like Maris Piper or Russet work best. They break down easily and make the soup creamy without needing flour or thickener.
• Don’t over-blend the soup: blend just until smooth. Too much blending makes the soup gluey and sticky because of the potato starch.
• Season after blending: always taste and adjust salt and pepper after blending. The flavors settle more once everything is mixed and smooth.
• Make the croutons fresh: crispy croutons add the perfect texture. Bake them just before serving so they stay crunchy on top of the hot soup.

How To Store & Reheat Leftovers?

• Refrigerate: Let the soup cool down first. Once it’s at room temperature, put it in a sealed container and keep it in the fridge for up to 4 days.
• Freeze: After it cools down, pour the soup into a freezer-safe container. Freeze for up to 3 months.
• Reheat: pour the soup into a pot and warm it over low heat. Stir often and add a splash of water or cream if it’s too thick.

Nutrition Facts:

• Calories: 311 kcal
• Total Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 64mg
• Sodium: 551mg
• Potassium: 873mg
• Total Carbohydrate: 32g
• Dietary Fiber: 6g
• Sugars: 2g
• Protein: 6g

Try More Hairy Bikers Recipes:

• Hairy Bikers Carrot And Coriander Soup Recipe
• Hairy Bikers Red Pepper and Lentil Soup Recipe