Perfect for chilly days, easy lunches, or a light dinner served with crusty bread, this Potato and Leek Soup Recipe is one of those recipes that somehow turns a handful of ingredients into something special.
You can get this soup made and on the table in well under an hour. Like all my soup recipes, it's a classic that delivers big on flavour and comfort with minimal ingredients and fuss.
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The recipe
This soup recipe has been bubbling away in Australian kitchens for generations. There are various versions, and I've tried many. My favourite, the one you'll find in the recipe card at the bottom of this post, is the version I found in this community cookbook published by a local school.
Ingredient notes
Potatoes, leeks, butter, stock, cream and a little salt and pepper come together to create a soup that’s smooth, gentle and full of flavour. The ingredient quantities are in the recipe card at the end of this post.
The big question, of course, is:
What type of potatoes are best for Potato and Leek Soup?
This is an important question! Always use starchy potatoes rather than waxy when making Potato and Leek Soup. This is because starchy potatoes break down easily when boiled, releasing starch into the broth. The starch acts as a natural, gluten-free thickener and helps create that rich, hearty, and creamy texture that we love. In Australia, Sebago are readily available at supermarkets and are perfect for this soup. Other starchy varieties include Russet, Coliban, Kennebec, King Edward, Desiree, Dutch Cream and Golden Delight.
How to make Potato and Leek Soup
You'll need a large saucepan and a stick blender or sieve.
Start by prepping the potatoes and leek. Peel the potatoes and dice into small chunks. Chop the base off the leek and the dark green part (we only want to use the white and pale green parts) and rinse away any dirt. Slice finely.
Place the butter in the saucepan along with the diced potatoes, sliced leek and salt and pepper. Cook over medium heat for 2-3 minutes.
TIP: Do not allow the veges to brown.
Crumble the stock cubes into the saucepan and add the water. Bring to a boil and then boil gently for 20 minutes.
Allow to cool for 30 minutes. Then, use a stick blender or sieve to puree the contents of the saucepan.
TIP: If using a stick blender, don't over-blend the soup as it can become "gluggy" – just mix enough to remove the lumps.
Return the saucepan to medium heat and add the cream. Heat, stirring, for a few minutes before serving.
Storage
You can store leftovers, covered, in the fridge for 2 days. It's also a great dish to freeze. Imagine remembering you have this in the freezer on a cold and rainy day! Store in an airtight container in the freezer for up to 3 months.
More potato recipes
Looking for other recipes like this? Try these:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And if you've read Marion's story above and shared this recipe, let us know where in the world you've shared it from in the comments. Your help in spreading the word about Marion's disappearance is so much appreciated - Libby x)
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Potato and Leek Soup Recipe
Equipment
- large saucepan
- stick blender or sieve
Ingredients
- 400 grams potatoes, peeled and diced ( 2 medium/large potatoes) (Sebago, Russet or any other starchy variety)
- 2 leeks, sliced (use white and pale green part only)
- 2 tablespoons butter
- salt and pepper (to taste) (I add about ¼ teaspoon of each)
- 3 chicken or vegetable stock cubes
- 1.5 litres water
- 1 cup thickened cream
Instructions
- Place butter in saucepan along with diced potatoes, sliced leek and salt and pepper. Cook over medium heat for 2-3 minutes but do not allow to brown.
- Crumble stock cubes into saucepan and add water. Bring to a boil and then boil gently for 20 minutes.
- Allow to cool for 30 minutes and then use a stick blender or sieve to puree the contents of the saucepan.
- Return the saucepan to medium heat and add the cream. Heat, stirring, for a few minutes before serving.
Notes
- Make sure the veges are soft and tender before you attempt to blend them to get the creamiest soup possible
- Allow the veges to cool for at least half an hour before blending, otherwise you risk a soup explosion or burn.
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