I love to wrap my hands around a comforting piping hot bowl of Leek and Potato Soup. And this one could be made effortlessly in your trusty soup maker. This recipe is a celebration of simplicity, warmth, and a harmonious blend of leeks, potatoes, and a hint of zesty lemon. Let’s turn your kitchen into a haven of delicious aromas and savory goodness🫶!
In Eastern Romania, I grew up with chunky broths, soured with borscht (a fermented wheat bran liquor). They are fresh and vibrant, even in mid-winter. If you want to try an easier version, why not make my easy Romanian meatball soup?
When I moved to England, I discovered these comforting creamy soups, smooth, perfect for those chilly evenings or when you just need a bowlful of happiness.
And leek and potato soup was up there, such a friendly face in canteens and cafes all over Britain, served with a chunk of crusty bread on the side. I was smitten! And so was my family, asking for seconds every time!
In time, I had reinvented it, changed it a bit, topped it with bits of cheese found at the bottom of the cheese tub or swirled in copious amounts of crème fraîche or even Greek yogurt.
What you’ll love about this recipe
Imagine a bowl filled with velvety smooth soup, a spoonful of heaven that warms you from the inside out. My Leek and Potato Soup is a symphony of flavors – the mild sweetness of leeks, the heartiness of red potatoes, and a citrusy kick from fresh lemon zest and juice. It’s a hug in a bowl, a creamy delight that requires minimal effort but delivers maximum satisfaction. Perfect for chilly nights or whenever you need a healthy family meal that would not disappoint .
- A Fusion of Flavors: the subtle sweetness of leeks, the earthiness of red potatoes, and the zesty kick from lemon zest and juice.
- Nutrient-Rich Goodness: Leeks are up there with the best prebiotics (nutrients that help your “good” gut bacteria grow), containing inulin (a type of fibre that helps feed your microbiome). With its wholesome ingredients, this Leek and Potato Soup is a great one to add to your repeats of gut health friendly dishes. Your body will thank you for it !
- Vegetarian and Gluten-Free: If you’re simply looking for a hearty, plant-based meal, this recipe is a wonderful choice. Make it vegan by skipping the sour cream! And if you are avoiding gluten, this recipe will work for you, but please watch the food labels if you are allergic!
- Quick and Easy: Not more than half an hour, from chopping to blending, this leek and potato soup is your time-saving superhero. You can make this in a soup maker like I have or on the stove (use a stick blender to achieve smoothness).
- Versatile : Whether you choose to top it with a dollop of sour cream, a sprinkle of fresh parsley, or even a handful of crispy bacon bits or rosemary and garlic croutons, the possibilities are endless. Make it your own, experiment with different toppings and make this on repeat throughout the chilly evenings of autumn and winter!
- Bright and Fresh Finish : The lemon zest is the secret ingredient that elevates this soup from ordinary to extraordinary. It adds such a refreshing note I found!
- Family-Friendly Comfort: Have you tried to get kids to eat their greens? They will slurp this mild creamy goodness with delight, our own kids always asked for seconds 😋!
Watch how to make leek and potato soup (in soup maker)
Ingredients you’ll need
- Leeks – I get trimmed leeks, as they have no sand or little. Be sure to wash them thoroughly, as grit in your soup can be off putting!
- Potatoes – I used red potatoes, but any creamy potatoes will work (russets or all purpose baking potatoes)
- Onion– white or yellow
- Olive oil
- Salt and black pepper
- Lemon – this one is a game changer 😉
- Sour cream – skip if you are veganising this!
- Parsley to finish – I use flat parsley, but use any herbs you fancy!
How to make leek and potato soup (step-by-step)
Time needed: 30 minutes
My Creamy Leek and Potato Soup in soup maker is a soul-soothing bowl of goodness that’s not only easy to whip up but will have you yearning for seconds.
- Prep the Leeks, onions and potatoes
Trim the leeks, discarding some of the tough dark green parts and the tops, and chop them roughly. Rinse thoroughly to remove any dirt.
Peel and chop the onion (medium dice). Peel and cube the potatoes. - Sauté the aliums
If your soup maker has a sauté function, add olive oil to the soup maker and sauté chopped onions until translucent. Add the leeks and cook until they’re soft and aromatic. You can always sauté the onions on the stove in a frying pan. Be careful not to burn them, you want them soft and creamy not brown, but a little golden caramelised bits will be wonderfully tasty!
- Add potatoes and simmer
Dice the potatoes into larger-sized pieces and add them to the pot. Stir in salt and pepper, letting the flavors mingle.
Pour in enough water to cover the vegetables and let it simmer until the potatoes are fork-tender. - Zest and Zing
Grate the zest of the lemon directly into the pot for a burst of citrusy goodness. Squeeze in the lemon juice for that extra zing.
- Blend to Bliss
Use the soup maker to blend the ingredients into creamy perfection. If you don’t have a soup maker, a regular or stick blender will do the trick.
- Finishing Touch
Stir in sour cream for that luxurious creaminess. Garnish with fresh flat leaf parsley, and you are ready to slurp up!
Pro Tips
- DON’T cut the potatoes too small, your soup will be a little gloopy. Dice in 4-5 cm cubes.
- Add more water if your soup is too thick or if you are reheating it the next day.
- Add the cream (if using) at the end or in your bowl while it’s still steaming hot, avoid boiling the soup with the cream, it might curdle.
- Crusty Companions: Serve with a slice of warm crusty bread for the ultimate dipping experience.
- Lemony Freshness: Adjust the lemon according to your taste. It adds a refreshing twist but can be toned down if you prefer a milder flavor.
- Batch Cook: Double the recipe and freeze the extra portions for a quick and delicious meal on a busy day.
Preparation time
It takes around 5 minutes to prepare the veggies.
Soup cooking time
In the soup maker it takes 3-5 minutes to saute the onions and leeks and another 15-20 minutes to cook and blend the soup, depending on the make of your soup maker. If you are cooking on the stove it’s very similar.
Total time
This means that in just under 30 minutes you can have a comforting bowl of soup to warm the cockles of your soul.
Nutritional benefits
Leeks and onions are from the Allium family and are packed with vitamins and minerals and scientists think they may benefit your cardiovascular health. They are also fiber sources which help to keep those friendly gut bacteria happy!
Servings
This recipe yields 4 portions, enough for a small family, but if you have a bumper crop of leeks, scale the recipe up and freeze some!
Or make a leek and potato gratin, with oodles of butter and topped with a cheesy crust. Absolute perfection 😘
What to serve with this gorgeous soup
- It’s a blank canvas! Customize with toppings like crispy bacon, chives, or croutons.
- Sprinkle seeds or toasted spiced nuts or simply serve with crusty bread.
- If you fancy more hearty soups that are yummy and comforting, check out my Moroccan pumpkin soup , you will want to make it on repeat!
variations and substitutions
- If you want this soup to be vegan, skip the cream or replace it with a vegan alternative.
- If you are not a parsley fan, use any fresh herbs you like, dill or even rosemary would work wonderfully.
- If you have any stale sourdough, cut it up in cubes, toss with a little olive oil and dried rosemary. Gently sizzle it for a few minutes in a frying pan and you have the most amazing croutons to soak up that creamy yumminess!
- I bet you can have this as a chunky broth, but the allure is the creaminess you get when blending everything into velvety indulgence 💛!
What sets this Creamy Leek and Potato Soup apart is the emotional connection it creates. It’s more than just a dish; it’s a bowlful of comfort, warmth, and the feeling of home. Get ready to fall in love with every spoonful!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflosie😉🤗!
- Don’t forget to rate my recipe! It will make my day!
leek and potato soup FAQ
Absolutely! Swap out the sour cream for a plant-based alternative, and you’ve got a delightful vegan version.
Yes! Allow it to cool completely before transferring it to a freezer-friendly container. Just remember to leave a bit of space for expansion.
Certainly! Before my Tokit food processor I used a regular blender. Blend in batches, and be cautious as the soup will be hot, so you may want to let it cool a bit before you do. Or a stick blender works just as well.
Wonderfully so! The leeks are part of the Allium family, great for your gut and your heart!
Not this one! The leeks are quite mild, but they need waking up and what better to add than a zingy scatter of lemon zest and a squeeze of lemon juice. Be generous with the black pepper too, I use Tellichery black pepper.
Leek and potato soup in soup maker
Ingredients
- 3 medium-sized leeks
- 1 medium onion
- 3 medium to large red potatoes (or
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 lemon Zest and juice
- 2 to 3 tbsp of sour cream or crème fraîche
- 2 tbsp flat parsley, chopped to garnish
Instructions
Prep the leeks, onions and potatoes
- Trim the leeks, discarding some of the tough dark green parts and the tops, and chop them roughly. Rinse thoroughly to remove any dirt.
- Peel and chop the onion (medium dice).
- Peel and cube the potatoes.
Sauté the aliums (onions and leeks)
- If your soup maker has a sauté function, add olive oil to the soup maker and sauté chopped onions until translucent.
- Add the leeks and cook until they're soft and aromatic. This takes around 3-5 minutes.
- You can always sauté the onions and leeks on the stove in a frying pan.
- Be careful not to burn them, you want them soft and creamy not brown, but a few golden caramelised bits will be wonderfully tasty!
Add potatoes and simmer
- Dice the potatoes into larger-sized pieces and add them to the pot. Stir in salt and pepper, letting the flavors mingle.
- Pour in enough water to cover the vegetables and let it simmer until the potatoes are fork-tender. In the soup maker this takes around 15-20 minutes. (On the stove it will take around the same amount of time).
Zest and Zing
- Grate the zest of the lemon directly into the pot for a burst of citrusy goodness. Squeeze in the lemon juice for that extra zing.
Blend the soup
- Use a soup maker to blend the ingredients into creamy perfection. If you don't have a soup maker, a regular or stick blender will do the trick.
Finishing Touch
- Stir in sour cream for that luxurious creaminess. Garnish with fresh flat parsley, and and you are ready to slurp up!
Video
Notes
