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Potato and leek soup recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Classic, easy potato leek soup recipe with garlic, onion, stock, and cream. Blend for a smooth finish. Customize with bacon or other veggies. Perfect for a cozy meal.
Ingredients:
  • 60ml (1/4 cup) Classic Olive Oil
  • 1 brown onion, halved, chopped
  • 1 garlic clove, crushed
  • 4 medium (about 700g) desiree potatoes, or pontiac potatoes, peeled, cut into 2cm cubes
  • 2 leeks, pale section only, washed, dried, thinly sliced
  • 1.25L (5 cups) vegetable liquid stock
  • 125ml (1/2 cup) thickened cream
  • 3 thick slices day-old white bread, crusts removed, cut into 2cm cubes
  • Olive oil, extra for croutons and to serve
  • 40.00 ml finely chopped fresh chives
Instructions:
  • In a large saucepan over medium-high heat, sauté onion and garlic in olive oil until onion softens, about 3 minutes. Then add potato and leek, and cook until leek softens, about 5 minutes, stirring occasionally.
  • Pour in the stock and bring it to a boil. Lower the heat to medium and gently boil the mixture for 20 minutes, or until the potato is soft. Remove from the heat and let it cool for 10 minutes.
  • Preheat your oven to 200C (180C fan-forced). Spread the bread in a roasting pan, drizzle with the remaining oil, and toss until evenly coated. Toast in the oven, shaking the pan occasionally, for 10-15 minutes until crisp. Set the croutons aside once done.
  • Blend one-third of the potato mixture in a blender until smooth, then transfer to a clean saucepan. Repeat with the remaining potato mixture in two more batches. Alternatively, blend directly in the saucepan using a stick blender.
  • Heat the soup over medium heat, then stir in the cream until combined. Continue to cook and stir for 5 minutes until hot. Finally, taste and season with salt to your liking.
  • Pour the soup into individual bowls and garnish with croutons, chives, a swirl of olive oil, then serve promptly.

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