Hands down the BEST Leek and Potato soup recipe you’ll ever try – Smooth and creamy, loaded with flavour and topped with crispy leeks and toasted hazelnut!
There’s nothing more comforting than a big hearty bowl of creamy leek and potato soup. It makes just the perfect starter heartwarming starter for a dinner party or for a family weekenight meal.
Why is it the Best Leek and Soup recipe you’ll ever try? Because it has it all!
It’s smooth and creamy, loaded with flavour coming from the crispy leeks and fluffy potatoes, fresh aromatic herbs, and toasted extra nutty hazelnuts.
And it’s just INCREDIBLY easy to make, making it totally accessible both to experienced and novice home cooks alike.
If you’re thinking about serving soup at your Christmas dinner party, that’s definitely the one you should be going for.
Serving soup at holiday dinner parties may seem a bit old-fashioned these days, but I have to say, this fancy yet simple, and naturally gluten-free leek and potato soup is one of my favourite things to serve at a large dinner party.
It makes dinner prep A LOT simpler, plus it’s nicely filling whilst being relatively light. Did I mention it’s also super pretty? They say we eat first with our eyes, so, pretty soup is what I aim for from now on!
Leek and Potato Soup Ingredients
To make this classic winter comfort food all you need is just a bunch of ingredients:
- fresh herbs (rosemary, bay and thyme)
- vegetable broth
- extra-virgin olive oil ( or butter)
- toasted hazelnuts
- fresh milk
Using the right ingredients is crucial for making the most delicious leek and potato soup recipe.
How To Make Leek and Potato Soup
Now, let’s talk about how beautifully mess-free this dish comes together. Really, it couldn’t be simpler to make.
Start by heating the extra-virgin olive oil in a large saucepan, then add leeks, garlic and potatoes, and stir-fry, stirring occasionally for about 5 min, Then fold the fresh herbs and season to taste.
Pour in the vegetable stock, cover with a lid (but not entirely so that the steam can escape gently) bring to the boil. Lower the heat and simmer until the veggies are tender and cooked through.
In the meantime, heat a large skillet and toast the hazelnuts for about 3-5 mins, until lightly browned, then cut into halves and set aside until ready to serve.
Remove the bay leaves, rosemary and thyme sprigs from the pot, together with a handful of leeks and potatoes.
Finely chop the reserved crispy leeks and cut the potatoes into tiny cubes, and set aside until needed.
Adjust seasoning, pour in the hot milk, then blend until smooth using a hand-held immersion blender.
Divide the soup into bowls, and top each one with chopped leeks, 3-4 potato cubes, chopped hazelnuts and extra rosemary and thyme leaves.
Season with extra white pepper (or black pepper if you like) if desired, and serve straight-away, nice and hot!
Creamy Vegan Leek and Potato Soup
If you wonder how complicated might be to make a dairy-free leek and potato soup, fear not.
It’s totally easy to make a plant-based leek and potato soup with no cream or milk.
Simply omit the milk and pour in a little bit of extra stock if necessary.
If you want to give it a nice twist, pour in a little coconut milk in your creamy vegan potato leek soup. I promise it will taste equally delicious!
Can I freeze this awesome soup?
Yes, absolutely, it freezes beautifully! Once it’s ready, transfer into freezable containers, and store in the freezer up to 1 month.
Whenever you fancy, take it out from the freezer, and defrost in the fridge for 12 hours, or over the kitchen counter for about 6 hours. Then place in a pot and reheat until nicely hot.
In the meantime, you can toast the hazelnuts and prep some crispy leeks and small potato cubes to go along with your soup.
Did you make this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
The BEST Leek and Potato Soup
- 4 tbsp extra-virgin olive oil
- 4 leeks white and light green parts only, roughly chopped
- 2 garlic cloves peeled and smashed
- 900 gr Ratte, Yukon Gold or Maris Piper potatoes peeled and roughly chopped into chunks
- 2 bay leaves
- 1 sprig fresh thyme plus more for garnish if desired
- 1 sprig fresh rosemary plus more for garnish
- 200 gr hazelnuts peeled
- 1.5 lt vegetable stock homemade is best
- 100 ml fresh whole milk hot
- 1 teaspoon sea salt
- 1/4 teaspoon freshly-cracked white pepper
- Heat the olive oil in a large saucepan, then add leeks, garlic and potatoes, and stir-fry, stirring occasionally for about 5 min,
- Fold in bay leaves, thyme and rosemary and season with sea salt and white pepper.
- Pour in the stock and cover with a lid. Bring to a light boil, then lower the heat and cook with the lid slightly on the side (to let the steam escape) for a further 20 minutes, or until veggies are tender and cooked through.
- In the meantime, heat a large skillet and toast the hazelnuts for about 3-5 mins, until lightly browned, then cut into halves and set aside until ready to serve.
- Remove the bay leaves, rosemary and thyme sprigs from the pot, together with a handful of leeks and potatoes. Adjust seasoning, pour in the milk, then blend the soup with a hand-held immersion blender until smooth.
- If the soup is too thin, return the pot to the heat and simmer the soup until thickens, if the soup is too thick, just add a little bit of extra stock.
- Chop the reserved crispy leeks and cut the potatoes into tiny cubes.Divide the soup into bowls, and top each soup with chopped leeks, 3-4 potato cubes, chopped hazelnuts and extra rosemary and thyme leaves. Season with extra white pepper if desired, and serve immediately.
This post was originally published in December 2016 and updated with more useful info and extra pictures.