Everyday Kitchen

European · Soups

Potato & Leek Soup

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Soften potato, onion and leek in butter. Simmer with stock, then blend and finish with cream.

Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Difficulty
Easy
Cuisine
European
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of potato & leek soup
Representative smooth potato and leek soup. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Large saucepan with lid; stick blender; knife; board; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 1 min

  1. Wash 450 g white and pale-green leek carefully between the layers.

    Check: Grit can collect inside leeks.

  2. Slice the leeks thinly.
  3. Cut 450 g peeled potatoes into cubes about 2 cm wide.
  4. Heat 50 g butter in the saucepan over medium-low heat.
  5. Add the potato, leeks and 1 whole chopped onion.

Soften and simmer · About 20 min

  1. Cover the saucepan.
  2. Cook for 8–10 minutes, stirring twice.

    Check: The vegetables should soften without browning.

  3. Add 850 ml vegetable stock, ¼ tsp salt and ¼ tsp black pepper.
  4. Bring the stock to a gentle boil.
  5. Reduce the heat to low.
  6. Simmer for 15–20 minutes.

    Check: A fork should enter the potato centres easily.

Blend and finish · About 3 min

  1. Turn off the heat.
  2. Blend with the stick blender, keeping its blade submerged.

    Check: The soup should become smooth without splashing hot liquid.

  3. Stir in 140 ml whipping cream and 125 ml whole milk.
  4. Warm over low heat for 2–3 minutes without boiling.
  5. Serve hot.

Tips

  • The yield is for main-course bowls. Wash between the leek layers to remove grit.

Substitutions

  • Use unsweetened oat milk instead of dairy if listed.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Wash leeks and chop potatoes one day ahead; keep potatoes in water in the fridge.

FAQ

Why wash leeks carefully?

Grit collects between their layers.

Can I leave it chunky?

Yes. Blend only part of the soup.

How should I store potato & leek soup?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Good Food team: Leek & potato soup (Vichyssoise).

Four main portions rather than eight starters; extra fried-leek garnish omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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