Leek and potato soup with cream

Creamy leek and potato soup

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Leek and potato soup is a tasty vegetarian dish that can be prepared from a few simple ingredients. The main ingredient of the soup is leek, mainly its white part, and potatoes. If I make this soup from older leek specimens, then I also mainly use the white part of this vegetable, but in the case of young leek, I also use the green part very often. After chopping, I fry it with onion in butter, then I add cut potatoes, and in the next stage the other ingredients. I flavour this cream soup with soup cream or 30% cream, however, I do not use sour cream.

The cooked ingredients of the soup are mixed with a blender to a creamy, uniform and delicate consistency. I serve the soup with croutons or puff pastry as a starter. I encourage you to try the following recipe for creamy leek and potato soup and I wish you a tasty meal.

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Leek and potato soup with cream
Leek and potato soup

Ingredients for creamy leek and potato soup.

  • 2 tablespoons of butter
  • 350 g leek
  • 100 g onion
  • 400 g potatoes
  • 1 and 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 900 ml vegetable broth
  • 100 ml soup cream

To serve:

  • croutons and parsley

How to make creamy leek and potato soup.

Wash and clean the leeks thoroughly, then cut them lengthwise in half and chop them into thin strips. Dice the peeled onion and peeled potatoes into medium-sized cubes or small pieces.

Put butter, chopped leek and onion into a pot. Fry, covered over a medium-high heat for about 5 minutes, stirring occasionally. Then, add the diced potatoes and continue frying for another 5 minutes. After that time, add the vegetable broth, salt, pepper and cream. Bring it all to a boil and cook for about 15 minutes or until the potatoes become tender. Pour the hot soup into a blender and blend. Serve the soup with croutons and chopped parsley. You can additionally decorate it with a little cream.

Leek and potato soup with cream
Leek and potato soup

Good to know when making creamy leek and potato soup.

Before cutting, clean the leek very thoroughly, because soil likes to lie between its layers. When I use young pieces, I cut the white part, and also a large amount of the green part, because in the young ones there is more of it than in the white part.

Do you like dishes with leek? If so, try our recipe for Chicken and leek salad.

Leek and potato soup with cream
Leek and potato soup
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