Description
A classic and creamy leek and potato soup made with sautéed leeks, celery, garlic, and tender potatoes simmered in chicken stock, blended to smooth perfection, then enriched with heavy cream. Topped with crispy pancetta or bacon, fresh chives, and croutons for added texture and flavor.
Ingredients
Scale
Soup Base
- 4 tbsp butter
- 2 ribs celery, finely diced
- 2 large cloves garlic, finely diced
- 3 large leeks, firm/dark parts removed and finely diced (save the firm/dark parts)
- 1.2 litres chicken stock (or as needed)
- 1 kg Maris Piper or Russet potatoes, peeled and diced (weighed before peeling)
- 1 tsp salt
- 1/2 tsp black pepper
Finishing Ingredients
- 160 ml heavy or double cream, at room temperature
- Extra drizzle of cream, for serving
- Diced pancetta or bacon, cooked until crisp
- Croutons
- Finely diced fresh chives
Instructions
- Melt Butter and Sauté Aromatics: Melt the butter in a large deep pot over medium heat. Add the finely diced celery and cook for a few minutes until it begins to soften. Then add the garlic and leeks and continue frying for about 8 minutes until the mixture is soft and sweet.
- Add Stock, Potatoes, and Seasoning: Pour in the chicken stock, then stir in the diced potatoes, salt, and black pepper. Check the reserved firm/dark green parts of the leeks for any dirt, rinse if necessary, and add them to the pot.
- Simmer the Soup: Bring the soup to a simmer, then reduce the heat slightly. Cover with a lid and simmer gently for 30 minutes, or until the potatoes are very soft.
- Remove Leek Ends and Blend: Remove the lid and carefully pluck out the firm leek ends. Turn off the heat and blend the soup until smooth but avoid over-blending to prevent a gluey texture.
- Add Cream and Adjust Seasoning: Stir in the heavy cream and taste, adjusting seasoning with additional salt and pepper as needed. Add extra stock if you want a thinner consistency.
- Serve with Toppings: Ladle the soup into bowls, add a drizzle of cream, and top with crispy pancetta or bacon, croutons, and freshly diced chives. Enjoy immediately.
Notes
- This classic leek and potato soup is simple but flavorful; ensure you generously season after blending to bring out the flavors.
- Saving the firm leek ends adds extra flavor but remember to remove them before blending.
- If you prefer a vegetarian version, substitute chicken stock with vegetable stock and omit the pancetta or bacon toppings.
- For a smoother texture, use an immersion blender or standard blender in batches.
- Croutons and crispy pancetta add delightful texture contrast to the creamy soup.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 4.76 g
- Sodium: 517 mg
- Fat: 12.57 g
- Saturated Fat: 7.67 g
- Unsaturated Fat: 4.179 g
- Trans Fat: 0 g
- Carbohydrates: 44.45 g
- Fiber: 5.7 g
- Protein: 5.74 g
- Cholesterol: 44 mg
