Potato & Leek Soup

with rustic croutons

Potato and leek soup is a classic comfort food that combines the earthy sweetness of leeks with the creamy richness of potatoes. Simmered together in a savory broth, this velvety soup offers a harmonious blend of flavors and a smooth, satisfying texture.

potato and leak soup with croutons olive oil and sour cream

Prep time

30 min

Serves

up to 6

Cook time

60 min

THE FACTS
Lasts for 3 days in the fridge

Able to freeze

Cheap ingredients

INGREDIENTS

450g 4 cups leek

680g potato

X4 cloves garlic

1/2 tsp cracked pepper

1/2 tsp salt

45g butter and vegetable oil to sauté

1 tbsp Thyme fresh or 1 tsp dried

220g 1 cup velouté (can add 1 cup cream)

1250g 8 cups vegetable stock

GARNISH

Croutons

Sour Cream

Chives

Potato and leek soup is often garnished with fresh herbs or a swirl of sour cream, making it a perfect choice for a cozy, nourishing meal any time of the year.

You can follow the directions below or follow along with the...

Just a Sliver Tutorial

3 min

Real time tutorial

15 min

METHOD

1. Thinly slice your leek to approximately 4 cm by 1 cm and cube your potatoes to 5cm Roughly chop your garlic and take the thyme off the stems.

*If would wish to remove leave the thyme on the stems and remove before blending.

2. Add your butter, oil, leek, garlic and thyme to a pot and sauté for 8/ 10 min.

3. Add potatoes along with water, vegetable stock and chicken stock. Bring to a simmer for 15 min or until the potatoes split when they are forked

*Remove the thyme stalks and with a stick mixer blitz until til mixture is smooth, be careful not to over blitz as the soup will turn viscous consistency.

Transfer to a bowl and add your garnish, I’ll going full throttle with a dollop of sour cream, croutons, and some chives.