Potato and Leek Soup Recipe

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This flavour-packed soup is made from everyday ingredients - it's simple and soul-soothing.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: Australian

Servings: servings

Calories: 243kcal

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

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.

Storing:

You can store leftovers, covered, in the fridge for 2 days.

Freezing:

Store in an airtight container in the freezer for up to 3 months.

Which type of potatoes are best for soup?

For a creamy soup like this one, you want starchy rather than waxy potatoes. I use Sebago.

Tips:

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.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.