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This relies on sweating the leeks slowly in butter rather than browning them, which keeps their flavor mild and sweet instead of sharp, exactly the base this classic British soup is built on. Blended until completely smooth and finished with a touch of cream, it turns humble potatoes and leeks into something that tastes far more indulgent than its simple ingredient list suggests.
Per serving
210kcal
Calories
4g
Protein
27g
Carbs
10
Prep Time
15 min
Cook Time
30 min
Servings
4 people
Difficulty
easy
Fat
3g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Trim the leeks, slice them thinly, and rinse well to remove any grit.
Melt the butter in a large pot over medium low heat.
Add the leeks and a pinch of salt, and cook gently, stirring often, for 10 minutes, until soft but not browned.
Add the diced potatoes and vegetable broth.
Bring to a simmer and cook for 20 minutes, until the potatoes are completely tender.
Blend the soup until smooth using an immersion blender or a countertop blender.
Return to the pot and stir in the cream.
Warm through gently without boiling, season to taste, and serve hot with a sprinkle of chives.
Sweat the Leeks, Don't Brown Them: Cooking them low and slow keeps their flavor sweet and delicate, while browning would give the soup an unwanted sharp, oniony edge. Rinse Leeks Thoroughly: Leeks trap dirt and grit between their layers, so slice them first and rinse well in a bowl of water before cooking. Blend Until Completely Smooth: A thorough blend is what gives this soup its signature velvety texture, so take the extra minute to make sure no lumps remain.
Yes, the potatoes already give the soup a naturally thick, creamy texture once blended, so the cream can be reduced or left out for a lighter version.
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