Rich and Creamy Potato and Leek Soup

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I can’t believe it has been almost ten years since we left Hawaii and moved to England. We relocated to London in 2009 as a part of my husband’s job and as soon as we hit the ground we were eager to experience all England had to offer. The three years we lived there left a lasting impact on my family. We soaked in so much culture that my girls still use several British phrases on a regular basis. Of course, the food left a huge impression on me and we still enjoy British cuisine to this day.

There is something warm and homey about it.  In fact, I think that one of the things that characterizes British food is the deep earthy flavors and the feeling of coming home when you sit down to a table set with a meal of wholesome meats, vegetables and bread.

Potato and leek soup is a classic dish that definitely sums up the heartiness you would find on a dinner table there. It’s undeniably a comfort food and a go-to recipe in my house when we need a warm cozy meal. I learned to make this after trying it at a local pub….it was that good! It soon became a family favorite and we still enjoy it on a cold winter evening with warm homemade artisan bread. I hope this recipe brings you as much comfort as it does my family.

Yield: 6 Servings

Rich and Creamy Potato and Leek Soup

Rich and Creamy Potato and Leek Soup

Potato and leek soup is a classic dish that sums up the heartiness you would find on the dinner table of British people around the world.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 Tbsp butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, minced
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 7 cups low sodium chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tsp salt or to taste
  • 1/4 tsp ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped, for garnish

Instructions

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and sauté until soft, about 10 minutes. Stir frequently not letting the leeks brown.
  2. Add garlic and sauté for an additional 2 minutes
  3. Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and simmer on low for 15-20 minutes, or until the potatoes are very soft.
  4. Remove the thyme sprigs and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (You can use a standard blender to purée the soup, but this may need to be done in batches.) 
  5. Add the heavy cream and bring to a simmer over low heat. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add water or stock until you get the desired thickness. 

To Serve

Garnish with fresh chives and ground black pepper.

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