Description
A classic creamy leek and potato soup that is simple to prepare, rich in flavor, and perfect for a comforting meal. The soup features sautéed leeks, garlic, celery, and potatoes simmered in chicken stock, blended to a silky smooth texture, then enriched with heavy cream and topped with crispy pancetta, croutons, and fresh chives.
Ingredients
Scale
Main Ingredients
- 4 tbsp butter
- 2 ribs of celery, finely diced
- 2 large cloves of garlic, finely diced
- 3 large leeks, firm/dark parts removed then finely diced (save the firm/dark part)
- 1.2 litres chicken stock (or as needed)
- 1 kg Maris Piper or Russet potatoes, peeled and diced (weighed before peeling)
- 1 tsp salt, plus more as needed
- 1/2 tsp black pepper, plus more as needed
Finishing Ingredients
- 160 ml heavy or double cream, at room temperature
- Extra drizzle of cream, for garnish
- Diced pancetta or bacon, cooked until crisp, for topping
- Croutons, for serving
- Finely diced fresh chives, for garnish
Instructions
- Prepare the base: Melt the butter in a large deep pot over medium heat. Add the finely diced celery and fry for a few minutes until it begins to soften.
- Sauté aromatics: Add the finely diced garlic and leeks to the pot and fry for about 8 minutes until the mixture is soft and sweet.
- Add liquid and potatoes: Pour in the chicken stock, then stir in the diced potatoes, salt, and pepper. Add the reserved firm/dark green parts of the leeks after checking for dirt.
- Simmer: Bring the soup to a simmer, then lower the heat slightly. Cover with a lid and let it simmer gently for 30 minutes until the potatoes are very soft.
- Blend the soup: Remove the lid and pluck out the leek ends. Turn off the heat and carefully blend the soup until smooth, taking care not to overblend to avoid a gluey texture.
- Add cream and season: Stir in the room temperature heavy cream. Taste and adjust seasoning with salt and pepper as needed. Add more stock if you prefer a thinner consistency.
- Serve: Ladle the soup into bowls and garnish with a drizzle of cream, crispy pancetta or bacon, croutons, and finely diced fresh chives. Enjoy warm.
Notes
- Check the firm green parts of the leeks carefully for dirt before adding to the soup to avoid grit.
- Use Maris Piper or Russet potatoes for a creamy texture as they break down well when cooked.
- Don’t overblend the soup to keep it from becoming gluey and maintain a smooth, creamy texture.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the pancetta or bacon toppings.
- This soup freezes well; cool completely before freezing in airtight containers.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 4.76 g
- Sodium: 517 mg
- Fat: 12.57 g
- Saturated Fat: 7.67 g
- Unsaturated Fat: 4.179 g
- Trans Fat: 0 g
- Carbohydrates: 44.45 g
- Fiber: 5.7 g
- Protein: 5.74 g
- Cholesterol: 44 mg
