As the days begin to cool, few things are more welcoming than a steaming bowl of potato leek soup. Velvety smooth, richly flavoured and wonderfully satisfying, it relies on just a handful of humble ingredients—leeks, potatoes, butter and good chicken stock—to create something far greater than the sum of its parts.
This classic version is one I return to throughout the cooler months. It is equally at home served in a mug for a simple autumn lunch with crusty bread or presented as the first course of a dinner party. It reheats beautifully and freezes well, making it an ideal recipe to keep on hand for busy weeks or impromptu gatherings.
Potato Leek has long been one of my daughter Lauren’s favourite soups. As a child she went through what we laughingly called her “white food” phase, so perhaps I shouldn’t be surprised that a silky potato leek soup still ranks high on her list. Fortunately, unlike many childhood preferences, this one stood the test of time.
For a more elegant variation, try topping each bowl with crumbled Stilton and sautéed pears, or simply enjoy it as it is—the kind of timeless recipe that never goes out of style.
Potato Leek Soup
A silky, comforting Potato Leek Soup made with butter, leeks, Yukon Gold potatoes and chicken stock. Rich without cream, this classic soup is perfect for autumn lunches, casual suppers and elegant first courses.
Ingredients
- 60 g (¼ cup) unsalted butter
- 3 medium leeks, white and pale green parts only, well washed and thinly sliced
- 2 ribs celery, chopped
- 900 g (2 lb) Yukon Gold potatoes, peeled and cut into 2 cm (¾-inch) cubes
- 1.25 L (5 cups) good chicken stock, preferably homemade
- 2–3 sprigs fresh thyme (or ½ tsp dried)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Instructions
- Melt the butter in a large soup pot over medium-low heat. Add the leeks and celery and cook gently for 8–10 minutes until softened but not browned.
- Add the potatoes, chicken stock, thyme and bay leaf. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are completely tender.
- Remove the thyme stems and bay leaf.
- Purée the soup until completely smooth using an immersion blender or a countertop blender.
- Taste and season generously with salt and freshly ground black pepper. If the soup is thicker than you like, stir in a little extra stock until it reaches your preferred consistency. Serve piping hot with crusty bread.
Notes
For everyday lunches, I like serving this soup with a turkey, cranberry and walnut salad tucked into a soft ciabatta roll or pita, followed by brownies or maple pecan bars for dessert.
For a more elegant first course, try my Creamy Potato Leek Soup with Stilton and Sautéed Pears, where crumbled Stilton and caramelized pears transform this comforting classic into a dinner-party-worthy starter.
