I love simplicity in the kitchen, and this cozy leek and potato soup recipe is one of my all-time comfort recipes. It’s creamy without being heavy, nourishing, and perfect any time of year.
How To Make A Leek And Potato Soup Recipe?
Recipe Time & Yield
- Prep time: ~10 minutes
- Cook time: ~30–40 minutes
- Total time: ~40–50 minutes (depending on blend method)
- Yield: About 4–6 servings
Equipment Needed
- Large saucepan or heavy pot
- Knife and cutting board
- Immersion blender or countertop blender
- Ladle and soup bowls
Ingredients
- 3 medium leeks (white and light green parts), cleaned and thinly sliced
- 2 pounds potatoes (Yukon Gold or Russets), peeled and diced
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced (optional)
- 6 cups low-sodium vegetable or chicken broth
- 1 bay leaf and 1 teaspoon fresh or dried thyme (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup cream or plant-based creamy alternative (optional but recommended)
- Chopped chives or parsley for garnish
Step‑by‑Step Instructions
1. Sauté Leeks and Garlic
In your pot, heat olive oil (or butter) over medium heat. Add the sliced leeks and garlic. Stir often until leeks turn soft and translucent—about 5–10 minutes.
2. Add Potatoes and Aromatics
Toss in the diced potatoes, bay leaf, and thyme. Stir to coat. Let the mix cook briefly with the leeks for another 2–3 minutes.
3. Add Broth & Simmer
Pour in the broth. Bring soup to a gentle boil, then reduce heat to simmer. Cook for 20–25 minutes, until potatoes fall apart easily.
4. Blend Until Smooth
Turn off the heat. Remove bay leaf. Use an immersion blender in the pot until silky smooth. Or cool slightly, then carefully blend in batches. If you prefer some texture, blend about three‑quarters and leave the rest chunky.
5. Finish with Cream & Seasoning
Return soup to low heat, stir in cream if using. Taste and adjust salt and pepper. Warm until just hot (do not boil).
6. Garnish & Serve
Ladle into bowls. Sprinkle chopped chives or parsley. Add a drizzle of truffle oil or sautéed mushrooms for flair.
Nutrition Facts (per serving, ~6 servings) of Leek and Potato Soup Recipe
(Estimated from standard recipe data based on EatingWell and similar recipes)
- Calories: ~150–180 kcal
- Total fat: ~3–4 g
- Carbohydrates: ~25 g
- Protein: ~6–8 g
- Fiber: ~2–3 g
- Vitamin C: ~25 mg (~30% DV)
- Potassium: ~700 mg (~15% DV)
Serving Suggestions for Leek And Potato Soup Recipe
I serve it best with:
- Crusty baguette or toasted sourdough
- A crisp green salad or baby arugula with vinaigrette
- On lazy nights, garlic croutons or a side of roasted mushrooms
- Add smoked salmon, crispy bacon, or soft‑boiled egg for extra substance
Tips & Variations Of Leek And Potato Soup Recipe
- Always wash leeks thoroughly—slice them and soak to remove hidden grit.
- Choose potatoes carefully: Yukon Gold gives a creamy texture; Russets yield fluffy body.
- Chunky vs. smooth: blend to your preferred texture—keep some potato bits if you like bites.
- Vegan version? Skip cream and use coconut or plant‑based milk—delicious and allergy‑friendly.
- Freeze in portions: soup freezes well when fully blended—thaw and stir again before reheating.
Health Benefits Of Leek And Potato Soup Recipe
- Leeks pack fiber, vitamin K, folate, vitamin C, and manganese—they support digestion & immunity.
- Potatoes provide potassium, vitamin C, B vitamins, and resistant starch—aiding energy and heart health.
- Using broth and olive oil keeps this soup relatively low in fat while still being satisfying.
- The mix of fiber + moderate carbs helps stabilize blood sugar and promote fullness.
Is leek potato soup healthy?
Yes, leek and potato soup is healthy. It’s low in calories, high in fiber, and rich in vitamins like C and K—especially when made with minimal cream and salt.
Can you boil leeks with potatoes?
Yes, you can boil leeks with potatoes. They cook well together and are perfect for soups and stews.
How do you make Jamie Oliver potato and leek soup?
Here’s Jamie Oliver’s classic leek and potato soup recipe made its way:
Ingredients
- 2 carrots, roughly sliced
- 2 sticks celery, sliced
- 2 medium onions, chopped
- 400 g leeks (white + light‑green parts only), quartered lengthwise then sliced about 1 cm thick, washed well to remove grit
- 2 cloves garlic, sliced
- 400 g potatoes, peeled and diced into 1 cm cubes
- Olive oil (about 2 tbsp)
- 2 organic chicken or vegetable stock cubes dissolved in ~1.8 litres of boiling water
- Sea salt and freshly ground black pepper, to taste
Method
- Prep the veg: Rough‑slice carrots, celery, onions; wash and slice leeks; slice garlic.
- Sauté aromatics: Heat olive oil in a large pan over high heat. Add all chopped veg and garlic. Cook with the lid slightly ajar for ~10 minutes, stirring occasionally, until softened and leeks are just golden.
- Add potatoes and stock: Stir in diced potatoes. Pour in the stock mixture. Bring to a boil, then reduce heat and simmer with lid on for ~10 minutes or until potatoes are tender.
- Blend texture: Remove from heat. Optionally serve as-is chunkier, or blend until smooth using a stick blender or liquidizer.
- Season and serve: Season with salt and pepper, taste and adjust. You can serve it hot or, unusually, fridge‑cold with a squeeze of lemon juice and natural yogurt.
Quick Stats
- Total time: ~35 minutes (15 min prep + 20 min cook)
- Serves: 4-ish bowls
Notes & Serving Ideas
- You can keep the soup rustic or silky smooth, depending on your preference.
- Cold version is surprisingly nice on warm days—add lemon juice and yogurt just before serving.
That’s it—the simple, nourishing, and ultra‑versatile version Jamie Oliver shared. Let me know if you’d like to personalize it further!
Conclusion
I adore this leek and potato soup recipe because it’s simple yet flavorful, flexible, and nourishing. Whether I want something light or comforting, I turn to this recipe.
From prep to table in under an hour, it’s ideal for weeknight dinners or a make‑ahead lunch. Try my tips and variations to tailor it to your taste—and enjoy the warmth in every spoonful.
If you try it, I’d love hearing how you like it—tell me about your favorite garnish or how you made it your own. Thank you for reading this article on Leek And Potato Soup Recipe.