Simple, smooth, and full of depth — this Leek and Potato Soup is a timeless comfort dish. With just a few humble ingredients, it transforms into a velvety, flavourful bowl of warmth. Finished with a drizzle of herb oil, it’s both elegant and soul-soothing.
Perfect for chilly nights, lunches, or pairing with crusty bread.
Ingredients:
- 2 tablespoons butter
- 2 large leeks (white and light green parts only), sliced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable or chicken stock
- ½ cup cream or milk (optional for extra creaminess)
- Salt and pepper to taste
Herb oil (optional):
- 2 tablespoons olive oil
- 1 tablespoon chopped parsley or chives
Instructions:
- In a pot, melt butter. Sauté leeks and garlic until soft (8–10 min).
- Add potatoes and stock. Simmer for 20–25 minutes until potatoes are tender.
- Blend until smooth. Stir in cream if using, and season well.
- For herb oil: blend or whisk herbs and oil. Drizzle over soup when serving.
- Serve hot with toasted sourdough or crackers.
