Best Leek And Potato Soup

I love thick and creamy soups on cold days and this recipe for a classic leek and potato soup is a favorite. One of the best things about this soup is just how fast it comes together.

Is anything better on a cold winter’s day than making a large pot of delicious soup? One of the best soups in my opinion is a classic leek and potato soup, utilizing plenty of butter and cream. One of my favorite things about this easy recipe is that it doesn’t take long at all, truly a 30 minute meal.

If you notice the orange stuff in the main picture you might first think that I added a bit of cheese. However the truth is quite different…it’s cured egg yolk! This is one of my favorite secret ingredients, and a way to elevate almost any savory dish.

Like soup? Here are some other delicious soups to try:

• Traditional Ukrainian Borshch
• Salmon Cream Soup
• Pumpkin Soup
• Carpathian Mushroom Soup
• Andalusian Gazpacho
• Crab Bisque

What Is Leek And Potato Soup?

Well I’m sure the name gives it away. This soup is comprised of two main ingredients: leek and potato. Who woulda thunk it. My recipe makes 4-6 servings (depending on how big your bowls are) so if you want to double or triple the recipe, it’s quite easy to do!

Ingredients Needed For Leek And Potato Soup

• 500 grams Potato peeled and diced
• 4 tbsp Shallot, diced. This can be anywhere from 1 to 4 shallots depending on the size you find. It is also easily adjustable so feel free to use more or less to suit your preferences.
• 2 large Leeks thinly slice the ‘white’ part
• 70 grams Butter
• 250 ml Heavy Cream, 1 cup
• 250 ml Milk, 1 cup
• Salt to taste
• Black Pepper freshly cracked, to taste
• 1 Egg Yolk cured (homemade)

Before I begin showing the method, I will say that this soup is rich. That’s probably what makes it the best, but you should know going in this isn’t a healthy recipe. In a sauce pan begin by melting 70 grams of butter.

When all the butter is melted on medium heat add in 500 grams of cubed and peeled potatoes, 1 large thinly sliced shallot, and 2 thinly sliced leeks (discard the leaves and just slice the white part). Add salt and give a stir to slightly fry the vegetables.

As the veggies begin to soften, crack in some peppercorns and stir the pan around again. If you want to add any other powdered seasonings like garlic or paprika, you can do that here, although I tend not to. Leek and potato soup has a pretty mild flavor profile, so I do not want to overpower the natural flavor of the leeks with other spices.

The Cartouche Method For Soups

When making soups with hard vegetables like potatoes a neat trick is to use a cartouche. A cartouche is simply a disk of parchment paper placed in the pan to trap steam and soften the vegetables. After I add the cartouche I turn the heat down low and let the pan simmer for 10 minutes.

Finally it’s time for the liquid. Remove the cartouche and add a cup of heavy cream and a cup of milk. Bring back to a boil while stirring and then turn off the heat. Pour everything into a blender and then move the smooth, creamy soup back in the pan to keep hot.

Update: When I originally made this recipe I was using a non-stick pan so I had to transfer the liquid to a blender. These days (well, nights really) I do everything in a steel pan and use my super convenient wireless KitchenAid Immersion Blender.

At this point taste for seasonings and adjust as you see fit. If you are using the secret ingredient of cured egg yolk like I do then it’s better to keep the soup under-salted as the egg is very salty. If not, then add some more salt to bring out the flavor better. Enjoy!

To me, there’s nothing quite as satisfying a a hot bowl of rich and creamy leek and potato soup on a cold autumn night. Double that atmosphere if it happens to be raining outside. I put some hearty soup in a large mug and garnish with my egg and spring onion. Of course putting on a classic record or two would not go amiss.

What do you think of this recipe? Let me know in the comments below!