Comfort in a Bowl: Leek and Potato Soup

With winter well and truly on its way, it’s time to start thinking about hearty, warming dishes to keep the cold at bay. We always crave comfort food when the temperature starts to fall, and it doesn’t come much more comforting than a steaming hot bowl of soup. 

Soup is full of natural, nourishing ingredients and familiar, comforting flavours. Like a hug in a bowl, it takes the sting out of the cold weather and picks you up when you’re feeling run down. Simple to make and easy to freeze, it can be cooked in big batches so there’s always some to hand for those days when nothing else will do. 

There are so many different flavours of soup to choose from, but sometimes the classics are the best, and in our opinion, you can’t beat a good old-fashioned bowl of leek and potato soup. This simple flavour combination works perfectly, with the potato providing that satisfying full feeling, while the leek adds a subtly aromatic flavour. Try our leek and potato soup recipe for the ultimate in simple, nourishing comfort food that puts a warm glow in your belly and a smile on your face, whatever the weather.

Ingredients

Unsalted butter,
3 tbsp

Leeks,
4, large

Garlic,
4 cloves, peeled and crushed

Potatoes,
2 lb

Vegetable stock,
7 cups

Bay leaves,
2

Thyme,
3 sprigs

Salt,
1 tsp

Black pepper,
¼ tsp

Heavy cream,
1 cup

Chives,
diced, to garnish

Preparation

Step 01

Using a sharp knife, remove the root ends and dark green leaves from each of the leeks and roughly chop the remainder. Peel the potatoes and cut into ½ inch pieces.

Step 02

Add the butter to a large pan, and warm over a medium heat until melted. Add the garlic and chopped leeks and cook for 10 minutes, stirring frequently to prevent browning.

Step 03

Once the leeks have softened, add the potatoes, stock, bay leaves, thyme, salt and pepper and bring to the boil. Cover the pot and reduce the heat, cooking on low for a further 15 minutes, until the potatoes are falling apart.

Step 04

Remove the bay leaves and thyme, then use a stick blender to blend the soup to your desired consistency. Add the cream and simmer until the soup thickens. If you find that it thickens too much, you can add a little extra stock to loosen it.

Step 04

Taste the soup and adjust the seasoning as needed. Garnish with chives, and add extra herbs if you like. Serve immediately, with warm, crusty bread.

If you’re planning on making a batch of delicious leek and potato soup tonight, make your prep simple and fuss-free with our guide to preparing leeks for soup-making.

For more leek inspiration, take a look at some of our favourite leek recipes.

Leek and potato is a classic flavour combination that works in both comforting, homestyle cooking and in fine dining dishes like this elegant vegan appetiser of potato cream with caramelised leeks and saffron, designed by Michelin-starred chef Matteo Rizzo.