Classic potato and leek soup – potato soup with leeks – creamy, easy and full of flavour.
Potato and leek soup, leek and potato soup or potato soup with leeks – it goes by many names.
Whatever you call it, this is the truly classic version. Mild, creamy and full of the lovely flavour of leeks and potatoes. Most people probably associate it with autumn and winter, when you really crave a warm bowl of soup. But it is every bit as good in spring and summer, when the first tender young leeks reach the shops and taste especially delicate and fresh.
This is a soup the whole family loves. It is soft, rounded and comforting in flavour – and it is quick and easy to make. I often make a large batch so there is enough for two days. And if we grown-ups are having something one evening that the children are not quite sold on, it is worth its weight in gold to have a portion of potato and leek soup ready in the fridge.
Here I have topped it very simply with a good olive oil, finely snipped chives and a small spoonful of crème fraîche – and served it with bread on the side. But you can vary it endlessly – try crisp fried bacon, bacon and butter-fried leeks, roasted chickpeas, small crispy potato cubes, salsiccia or something similar.
That is exactly what makes potato and leek soup a classic – it is excellent just as it is, but can easily be lifted and varied according to the season, your taste and what you have in the fridge.
Serve with a good piece of bread – and you have a meal that is truly filling and tastes wonderful.
Potato and leek soup
Ingredients
- 1,2 kg
potatoes
- 400 g
leeks, about 3
- 25 g butter
- 1
onion, roughly chopped
- 1 l
vegetable stock
- 100 ml cream or a light cream alternative (optional)
- Salt and freshly ground pepper
To serve
- Crème fraîche
- Chives and olive oil
- Bread
Method
- Peel the potatoes, cut them into smaller pieces and rinse them in plenty of cold water.
- Clean the leeks and slice the white and light green part.
- Melt the butter in a large saucepan and sauté the onion and leeks for a couple of minutes.
- Then add the potatoes, pour in the stock and bring to the boil. Turn the heat down, put the lid on and let the soup simmer for 20 minutes, or until the vegetables are tender.
- Blend the soup until smooth, add the cream and season with salt and plenty of freshly ground pepper.Adjust the consistency with more stock if you would like the soup thinner.
- Serve with a little crème fraîche on top, a good olive oil and finely chopped chives.
Nutrition
Premium
Den smagte godt spis med bacon
Hejsa
Ej hvor er det dejligt at høre altså – tusind tak 🙂
Warm wishes, Dianna
Smager super dejligt.
Kan suppen komme i fryseren ☺️
Hej Kristine
Det er jeg så glad for at høre – tusind tak for de søde ord 🙂
Det kan den sagtens ja. Den kan skille når den tøes op, men samler sig når den varmes godt igennem – og ellers kan du give den en hurtig tur med en stavblender 🙂
Warm wishes, Dianna
Smagte dejligt
Hej Bente
Hvor er det dejligt at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna