Homemade Creamy Leek and Potato Soup

VIDEORECIPE Homemade Creamy Leek and Potato Soup

40 min

A classic creamy soup with sauteed leeks, a hint of garlic and tender potatoes. Simple ingredients blended to make something extra special.

40 min


number of servings


  • 60 g unsalted butter Added to
  • 1 small onion (finely chopped) Added to
  • 3 large leeks green parts discarded Added to
  • 2 cloves garlic ( minced) Added to
  • salt Added to
  • celery salt Added to
  • black pepper Added to
  • 450 g peeled floury potatoes Added to
  • 1 l chicken or vegetable stock Added to
  • 60 ml double/heavy cream Added to

To serve

  • 2 tablespoon double/heavy cream Added to
  • 2 tablespoon freshly chopped chives Added to
  • pinch Good of black pepper Added to


1. Step

Melt the butter in a large saucepan over a medium heat.Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.

2. Step

Add the garlic, salt, celery salt and pepper and cook for a further minute.

3. Step

Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.

4. Step

Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixtureand place in a bowl – this is for topping the soup later. (This is optional)

5. Step

Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.

6. Step

Pour the soup back into the pan along with the cream and heat through on amedium heat for 2-3 minutes until hot.

7. Step

Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.

8. Step

Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

Homemade Creamy Leek and Potato Soup - preparation step 8

Source: Youtube

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