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Leek and Potato Soup
Recipe video above. Thick and creamy Leek and Potato Soup, a French classic. Few ingredients, prepared well, and it's just so enjoyable to eat. TOP TIP: Do not over blitz the soup, it activates the starch in the potato and will give your soup an unpleasantly sticky mouthfeel. This is a mistake commonly made in recipes that instruct to blitz, blitz, blitz!
👥 5 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●stove
- ●oven
📝 Preparation Steps
1
Sauté - Melt butter in a large pot over medium heat. Add garlic and leek and sauté for ⏱️ 7 minutes until soft and sweet.
(30g) butter2 tbspmelted butter, or olive oil spray1 tbsp
2
Simmer ⏱️ 25 minutes - Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for ⏱️ 25 minutes or until potato is very soft and almost falling apart.
3
Minimal blitz - Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
4
Season - Add salt and pepper, then stir through cream.
(30g) butter2 tbspcooking salt / kosher salt (table salt - reduce by 25%)1 tspSalt
5
Serve, drizzled with cream and sprinkled with chives and croutons.
(30g) butter2 tbspChives (, finely chopped)
6
Croutons
7
Preheat oven to 180°C/350°F (160°C fan-forced). Drizzle bread with melted butter (or spray with oil). Bake for ⏱️ 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!
(30g) butter2 tbspmelted butter, or olive oil spray1 tbspcooking salt / kosher salt (table salt - reduce by 25%)1 tspSalt
Nutrition Facts
calories
311 kcal
fat Content
19 g
serving Size
393 g
fiber Content
6 g
sugar Content
2 g
sodium Content
551 mg
protein Content
6 g
cholesterol Content
64 mg
carbohydrate Content
32 g
saturated Fat Content
12 g
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