Classic Potato Leek Soup

About This Recipe

Potato leek soup relies on soft leeks and starchy potatoes for a smooth, comforting base. Butter and cream enrich the texture, while chives provide a fresh onion-like finish. The potatoes should thicken the soup without becoming gluey.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Immersion blender or blender approved for the liquid temperature

Ingredients

• 650 g floury potatoes, sliced
• 350 g leek, white and pale green parts
• 40 g butter
• 100 g onion, sliced
• 1 litre vegetable stock
• 150 ml cream
• 1 bay leaf
• 2 thyme sprigs
• 15 g chives
• Salt and white pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Blend only until smooth—high-speed blending for too long makes potato soup elastic.

Ingredient choices: Use floury potatoes and wash leek layers carefully. Only white and pale green leek parts are specified for this mild version. Keep bay and thyme easy to remove before blending.

Cooking control: Soften leeks and onion gently, then simmer potatoes until tender. Remove whole herbs and blend only as much as needed. Add cream over controlled heat and adjust with stock to a pourable consistency.

If something goes wrong: Gluey soup can result from excessive high-speed blending of potatoes. Gritty texture may come from insufficient cooking or unwashed leeks. A very thick soup needs measured liquid rather than prolonged blending.

Ingredient Substitutions

• ↔ Use celeriac for one-third of the potato; oat cream can replace dairy cream.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.

Serving & Plating

Serve hot with chives. Keep this version distinct from a chilled vichyssoise service, which requires its own cooling and seasoning sequence.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.