A satisfying, creamy Potato and Leek Soup with parmesan cheese. A simple affair that’s healthy and easy to make.
Potato and Leek Soup
These are my special pointers for making a totally divine Potato and Leek Soup.
Pick the right variety of Potato: My go-to for soups are Sebago potatoes (you can easily spot them in supermarkets because they’re the ones with all the dirt on them). These are described as all purpose potatoes and they lie somewhere between the waxy and starchy varieties. Also suitable are Coliban, Yukon gold, Desiree and Pontiac potatoes. Beware of waxy potatoes as they may become a little gluey after blending.
Ratio of Potatoes to Leek: There’s a higher ratio of potatoes to leeks in this soup, which is why l called it Potato and Leek Soup rather than the other way around. I like the creamy thickness of the potatoes without having to add any cream at all. You could certainly switch the ratios around if you want fewer potatoes in the soup.
Butter is better: If you plan to serve this soup hot, use butter. It really brings out the flavour and sweetness of the leeks. When served cold, this soup becomes a vichyssoise, in which case, substitute the butter for olive oil. Butter can feel a little greasy when chilled.
Stock/Broth and Milk: The milk gives the soup more creaminess than by just adding stock/broth alone. Although if you are counting calories, it’s easy enough to substitute the milk with more stock. Some recipes add cream, but l don’t think it needs it. Save the cream for the garnish!
Parmesan Cheese: Parmesan cheese will give the soup saltiness and it thickens it just a little. I only add a small amount to make enough of a difference but not to overpower the other flavours in the soup.
Garnishes: A swirl of cream and some chopped chives is all you need. The oniony flavour of chives goes well with this soup. You may have noticed that l didn’t use chives in my photos. There is a four legged reason for this. My chives went missing just when l needed them and l was too far into the photoshoot to make another trip to the shops. The chives did eventually surface … under the couch/sofa. They were placed there surreptitiously by the new member of our family, Rosie our Cocker Spaniel.
As l write, she’s eating her new dog house!! This is going to be a long few months.
Preparation Time: 10 mins
Cook Time: 20 mins
- 50 g/2 oz butter
- 1 small – medium onion, finely diced
- 2 tsp grated/minced garlic
- 2 leeks, discard dark leaves, wash and thinly slice white and light green leaves
- 4 medium potatoes (520 g/1 lb) (note 1)
- 2 cups vegetable stock/broth, plus 1/2 cup extra
- 1 cup milk
- 40 g/1.5 oz grated parmesan cheese
- 1 tsp salt & 1/4 tsp white pepper
- optional garnishes: cream to drizzle, chopped parsley or chives
- Melt butter in a large heavy-based pot over low heat.
- Add potatoes, leek, onion and garlic. Cover pot. Sweat contents of pot for 10 minutes, stirring from time to time, until leek is well softened.
- Pour stock/broth and milk into pot. Simmer (gentle bubbles) uncovered until potato is tender (note 2).
- Puree or blend the soup. If soup is too thick, add extra stock/broth or milk, a little at a time. Return soup to pot.
- When ready to serve, reheat to boiling point and stir through the parmesan cheese. Season to taste (note 3).
- Garnish with swirls of cream and chopped parsley or chives.
- I use the ever reliable all-purpose Sebago potatoes. Avoid waxy potato such as Pink Eye or Purple potatoes as they as slower to break down and may impart a slightly gluey texture.
- I highly recommend cooling down the soup before you blend. Blending when it’s too hot can blow the lid off your blender and no-one likes soup on their ceiling. Alternatively, use a tea-towel instead of the lid and cover 3/4 of the way, allowing steam to escape as you blend.
- Season well as vegetable soups are often unseasoned.
Hi, l’m Rosie and l love chives!! 🌱🌱🌱