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Potato Leek Soup

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Recipe: Potato Leek Soup

Potato Leek Soup is a comforting, cozy, creamy and easy to make soup. Makes an excellent winter soup for the whole family. Serve it as starter during a party. This French traditional soup is made with potatoes, leek and broth or stock. Adding cream is optional. For those who have travelled by the Nairobi Mombasa train may have tasted Potato Leek Soup. It was served as a starter. If it is not Potato Leek Soup then it would be Tomato Soup. Many of the Game Park Lodges serve potato leek soup. I love making this soup as it is so easy to make and doesn’t require too many ingredients. Just need good quality potatoes and fresh leek.

To Make A Roux Or Not

Some recipes call for roux, that is a making a paste of flour. Butter is heated and flour is stir fried till it becomes light pink in colour. And then milk is added. I seriously see no need of adding flour to this soup as the potatoes do the job of thickening the soup. However, the choice is yours.

Memories

It has actually been a long time since I made potato leek soup. Back in Kenya, rainy season meant that the leek would be tender and fresh. Though it would never get cold in Mombasa, rainy season is when I would make soups for the family to enjoy. Though it rains in Mombasa, you seriously don’t need a sweater. And now things are so different. Here in Canada, we have learned to dress up in layers. Summer season tend to be quite short. Don’t get me wrong, I love these change of seasons.

Sharing This Recipe With Foodies_Redoing Old Posts

This year it seems that the snow and cold weather has arrived earlier. It is actually the best time to enjoy hot homemade soups. Frankly, I am not a fan of those packet soups, though hubby loves them. When it is easy to put together a few vegetables to make a soup, why buy the packet soups which are loaded with preservatives, cornstarch and additives?  The commensal brand soups available in the local supermarket are good, so sometimes I buy those. They do not have any preservatives and are fresh.

I had first posted Potato Leek Soup recipe on 14/05/2013. Updating it on 15/12/2023

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Ingredients Required For Potato Leek Soup

Leek 

Choose tender leek. You will need 2-3 depending on the size. Trim the root end and the dark green leaves. The leaves don’t cook too well as they are fibrous. I prefer to chop the leek and then wash it in a colander under running water. Sometimes the dirt gets in between the leaves.

Potatoes 

Peel and cut them into large chunks. Best to use potatoes that are good for mashing. In Kenya I used red Meru potatoes. In Canada I use russet or the yellow potatoes. I use about 2-3 medium sized potatoes.

Celery

Add 1 stalk chopped if you have any. Adds flavour to the soup. If you don’t have any, omit it.

Garlic

Need about 1-2 cloves of garlic depending on how big they are. Add according to your taste. Peel and chop it into chunks.

Butter

I love using butter for this soup. If you don’t want to use butter then replace it with olive oil

Water/Stock

Will need about 3 cups. I add vegetable stock powder or cube to the water and mix it. Usually 1 tbsp of stock powder or 1 cube is enough.

Milk

I have used dairy milk. For a vegan version, add any plant based milk. Almond or oat milk would be a good choice.

Herbs

Used dried herbs or fresh. I add thyme whenever I get some. I also add a bay leaf. When fresh herbs are not available then I prefer to use Herbs de Provence.

Salt

Add according to your taste.

Pepper

Freshly cracked black pepper adds so much flavour to this soup. If you don’t have any whole black peppercorns then add pepper powder.

Fresh Cream

For a more rich and creamy soup add it at the end. This is an optional ingredient.

 

 

Watch How To Prepare Potato Leek Soup

 

Print

POTATO LEEK SOUP

Potato Leek Soup is a comforting, cozy, creamy and easy to make soup. Makes an excellent winter soup for the whole family. Serve it as starter during a party. This French traditional soup is made with potatoes, leek and broth or stock. Adding cream is optional.
Course Light Meal, Soup, Starter
Cuisine French
Keyword how to make potato leek soup, leek potato soup, potato leek soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author mayurisjikoni

Ingredients

  • 2 big leek chopped, approx 3 cups
  • 3 medium potatoes peeled and cut into chunks
  • 1 stalk celery sliced
  • 1-2 cloves garlic peeled and chopped
  • 1 bay leaf
  • 2 tbsp butter
  • 3 cups water
  • 1 tsp dried herbs or a sprig or two of fresh thyme
  • 1 tbsp vegetable stock powder or 1 cube
  • ½ cup milk
  • ½ cup fresh cream
  • 1 tsp salt
  • ¼ tsp pepper powder

Instructions

  • Trim the dark green leaves and the root end of the leeks. Cut into slices. I also added a bit of the tender green part. Wash the chopped leeks thoroughly to remove any soil.
  • Peel the garlic and chop it into big pieces.
  • Peel, wash and chop the potatoes into chunks.
  • Wash the celery stalk properly and cut into slices.
  • Heat  butter in a deep pan over medium heat.
  • When the butter melts, add garlic and bay leaf. Saute till the garlic appears light pinkish in colour.
  • Add celery. Saute for a minute.
  • Add potatoes and leek. Mix well.
  • Lower the heat and cover the pan. Let the vegetables 'sweat' for 5 minutes.
  • Add the water and vegetable stock powder or cube. Stir.
  • Cover the pan, lower the heat and allow the mixture to simmer till the potatoes are cooked completely.
  • Using a stick blender, puree the cooked mixture till it becomes smooth. If you want to you can strain the soup. I don't.
  • Allow the soup to heat up on low heat.
  • Add milk, salt, pepper and cream.
  • Mix well and serve.
  • Serve with your favourite bread or croutons.

Notes

  • Can add a dash of cream before serving.
  • If you find the soup too thick then add a little bit more of water or milk.
  • If you omit the cream then replace it with milk.
  • If you use ready made stock instead of water, then you will need less salt.
  • To make quick croutons, cut bread into cubes. Heat some butter or olive oil in a wide pan. Add the bread cubes and herbs and keep on stirring till they become crunchy.

 

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