Velvety Cream of Leek Soup

Name: Velvety Cream of Leek Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 medium leeks (white and light green parts only, sliced); 2 tablespoons unsalted butter; 2 medium potatoes (peeled and diced); 4 cups vegetable broth; 1 cup heavy cream; to taste salt and white pepper

55 min 4 servings Easy

All Recipes

Enjoy a silky, flavourful cream of leek and potato soup, perfect hot or chilled as vichyssoise.

Prep

15 min

Cook

40 min

Total

55 min

Servings

Difficulty

Easy

Cream of leek soup is a comforting classic that showcases the subtle, sweet flavour of leeks paired with the creamy texture of potatoes. This velvety soup is both simple and elegant, making it a perfect starter for a dinner party or a cosy night in. Leeks, with their mild onion-like taste, are the star of this dish. However, they can often be gritty due to the way they grow in sandy soil. Properly cleaning them is essential to achieving a smooth, grit-free soup. Paired with potatoes, this soup becomes a luscious blend that's delicious whether served hot or chilled as a traditional vichyssoise.

Instructions

Prepare the leeks

Thoroughly wash the leeks by slicing them lengthwise and rinsing under running water to remove all grit. Pat dry and slice thinly.

Pro tip: Leeks often have dirt trapped between their layers; ensure they are clean to avoid a gritty soup.

Sweat the leeks

In a large pot, melt the butter over medium-low heat. Add leeks and cook, stirring occasionally, for about 10 minutes or until soft but not browned.

Pro tip: Sweating the leeks without colour helps maintain the pale colour of the soup.

Cook the potatoes

Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are tender.

Blend the soup

Using an immersion blender, blend the soup until completely smooth. Alternatively, transfer to a blender in batches.

Pro tip: Ensure the soup is fully blended for a velvety texture.

Add the cream

Stir in the heavy cream and season with salt and white pepper to taste. Heat gently until warmed through.

Pro tip: Do not bring the soup to a boil after adding the cream to prevent curdling.

Serve the soup

Ladle into bowls and serve hot, or allow to cool and refrigerate for at least 2 hours to serve as a chilled vichyssoise.

Pro tip: Garnish with a drizzle of cream or a sprinkle of fresh herbs for added flavour.

💡

Tips & Tricks

Wash leeks thoroughly to remove grit.
Sweat leeks gently to avoid colouring.
Blend until completely smooth for a velvety texture.

Frequently Asked Questions

What is cream of leek soup?

Cream of leek soup is a smooth, blended soup made from leeks and potatoes, often served hot or chilled as vichyssoise.

How do you clean leeks for soup?

Slice leeks lengthwise, rinse under running water, and pat dry to remove grit trapped in the layers.

Can I make leek and potato soup ahead of time?

Yes, you can make it up to 3 days in advance and store it in the fridge. Reheat gently before serving.

What is the difference between leek and potato soup and vichyssoise?

Vichyssoise is a chilled version of leek and potato soup, traditionally served cold.

How many servings does this recipe make?

This recipe makes 4 servings.

Serving Suggestions

Serve this cream of leek soup hot, garnished with freshly cracked black pepper and a drizzle of cream, or chill it to enjoy as a refreshing vichyssoise on a warm day. It pairs beautifully with crusty bread or a simple green salad. This soup can be made ahead and stored in the fridge for up to 3 days, or frozen for up to a month. Just reheat gently to serve.

Nutrition per serving

250

Calories

Protein

14g

Fat

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