Are you looking for an easy and delicious soup recipe that requires minimal effort? Well, look no further! This simple leek and potato soup is a great weeknight meal that can be easily tailored to your preferences. With only 10 ingredients, this flavourful soup comes together in under 30 minutes–without the added of cream or butter.
What can I substitute for heavy cream in potato soup?
My favourite (and I think easiest) way is to blend half the soup in an upright jug blender until it’s creamy, then add that back in to the rest of the soup.
How do you thicken leek and potato soup?
There are a few ways to thicken leek and potato soup, you can use a mixture of cornstarch and cold water or use a slice of bread. Cornstarch should be dissolved in cold water before adding it to the soup, while the bread should be torn up into small pieces and added directly to the pot. Cook for an additional 10 minutes after adding your thickener so that it has time to fully incorporate into the soup.
I prefer to take a simpler approach and thicken by blending. You can use a stick blender to blend the whole soup in the pot. This allows you to thicken and leave some chunkiness. Or for an even creamier soup, blend half the soup in an upright jug blender until its’ completely smooth and add back to the other half unblended. This gives a nice mix of creamy and chunky.
What to serve with Leek & Potato Soup
As you can see from the picture, I like to tear up 2 slices of serrano ham to top it with. If that doesn’t float your boat, there’s the old classic of a couple slices bread. I’d personally go with buttered sourdough.
How long does soup last in the fridge?
You can keep this soup for 3 days in a sealed container in the fridge. If you don’t think you’ll eat it in those 3 days, you can freeze it for a couple of months. When you defrost it you might find the potatoes have changed texture and some of the fat has separated from the other liquid. If you find either of these to be the case, just blend the whole soup until it’s completely smooth.Print
2 tbsp butter
1 tsp salt
600ml chicken broth
2 tsp dried mixed herbs
2 sprigs fresh thyme
2 bay leaves
30g parsley, chopped
Black pepper to taste
Splash of your favourite hot sauce
Chilli oil for garnish
- Cut the ends off the leeks and then cut them lengthways and into half circles. Wash thoroughly and rinse.
- Get a pan on a medium heat and melt the butter. Add the leeks and salt. Cook for 10 minutes until soft with the lid on ajar.
- Peel and cut the potatoes into cubes. Add to the pan with the broth, mixed herbs, thyme and bay leaves. Cook for 10 – 15 minutes on a low simmer with the lid on until the potatoes are soft.
- Remove from the heat, discard the thyme and bay leaves. I like to have a creamy yet chunky soup, so I blend half the soup in small batches in a blender. This can also be done with a stick blender in the pot.
- Add your hot sauce if using. Taste for seasoning and add more salt and pepper if needed.
- Chop the parsley, add and stir in.
- Serve in bowls and top with torn serrano ham, chilli oil (if using) and a little more freshly ground black pepper.
Nutritional info has the serrano ham included.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups
- Cuisine: British
- Serving Size: 1/2 the recipe
- Calories: 448
- Sugar: 13.5 g
- Sodium: 2623.2 mg
- Fat: 14.3 g
- Carbohydrates: 71.1 g
- Protein: 13.7 g
- Cholesterol: 45.5 mg
Keywords: leek potato soup no cream