Sometimes cooking is all about starting slowly. The sound of a knife on the board, the smell of leek softening in the pan, and the moment you taste it and think: yes, this works. This leek and potato soup is creamy without being heavy. The flavor is mild, but not bland. That makes it a lovely soup for days when you want to make something warm without spending long in the kitchen.
The fresh lemon olive oil and spiced salt give the soup a little more depth. Not too much, because the leek and potato should remain the base. Think of it as a gentle soup with a small, flavorful finishing touch.
Cooking time: about 35 minutes. Preparation: you can slice the vegetables in advance and make the soup well ahead of time. Add the oil, croutons and extra finishing touch just before serving.
Why this leek and potato soup works so well
Leek and potato are simple ingredients, but together they make a soft and full-flavored soup. By cooking the leek gently, it becomes sweeter and rounder in taste. The potato provides body, making the soup creamy without needing much cream.
The most important thing is not to fry the leek too hard. You don't want brown edges, but tender leek that cooks slowly. That gives the soup a milder flavor. The lemon olive oil at the end makes the soup fresher, while the spiced salt with bay leaf adds a little depth.
Ingredients for 4 bowls
- 3 large leeks, only the white and light green parts, sliced into rings
- 600 g floury potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves, crushed or finely chopped
- 1.2 liters vegetable stock, or water with a stock cube
- 2 bay leaves
- 150 ml cooking cream or oat cream, optional
- 2 tbsp butter or mild oil
- Black pepper, to taste
- Finishing touch: a drizzle of lemon olive oil for a fresh finishing touch
- Finishing touch: a pinch of spiced salt with red wine and bay leaf
Optional: quick herb croutons
- 2 slices sturdy bread, cut into cubes
- 1 tbsp oil
- 1/2 tsp dried thyme or oregano
- Black pepper, to taste
Method
1. Wash the leek well
Leek can trap sand between the layers. So first slice the leek into rings and rinse well under cold water. Then let it drain in a colander. The drier the leek goes into the pan, the better it can soften and cook without becoming watery.
2. Let the leek cook gently
Melt the butter in a large soup pot over medium-low heat. If you'd rather use oil, that works too. Add the onion and leek with a small pinch of salt. Stir well and let it cook gently for 10 to 12 minutes.
You are not looking for colour, but for a soft, sweet aroma. Add the garlic after about 8 minutes. Do not cook the garlic for too long, as it can turn bitter.
3. Add potato and stock
Add the potato cubes to the pan and stir them briefly through the leek. Pour in the stock and add the bay leaves. Bring the soup to the boil, then turn the heat down low.
Let the soup simmer gently for 15 to 20 minutes, until the potato is fully cooked. Pierce a potato cube with a fork. If it falls apart easily, you can start puréeing.
4. Purée the soup
Remove the bay leaves from the pan. Purée the soup with a hand blender. You can make it completely smooth, or leave a little texture. Both work well.
Stir in the cream or oat cream if you use it. Then let the soup warm through gently for another 1 to 2 minutes, but do not let it boil hard. Taste and season with black pepper and, if needed, a little extra salt.
5. Finish with lemon and herbs
Ladle the soup into bowls. Finish with a small drizzle of lemon olive oil and a pinch of seasoned salt with bay leaf. Start gently, taste, and only then add more. The finishing touch should make the soup fresher and richer, not overpower it.
Want to vary the seasonings more? Then also take a look at the Nicolas Vahé collection. For this soup, choose especially soft, spicy or fresh flavours.
Quick herb croutons
Heat a frying pan over medium heat. Add the oil and fry the bread cubes 5 to 7 minutes, until they are golden brown and crispy. Sprinkle over thyme or oregano and a little black pepper. Toss once more and serve immediately on the soup.
The croutons give a lovely contrast to the soft soup. Make them just before serving so they stay deliciously crispy.
What to pay attention to
- Do not brown the leek. Soft leek gives a milder and more refined flavour.
- Use floury potatoes. They create a creamy texture.
- Remove the bay leaf before puréeing. Bay leaf does not blend in nicely.
- Add the cream only after puréeing. That way, the soup stays smooth and soft.
- Only finish the soup at the table. That keeps the lemon oil fresh in taste.
Smart substitutes
- No cooking cream? Use oat cream, crème fraîche or leave out the cream altogether.
- No lemon olive oil? Use regular olive oil with a little lemon juice or lemon zest.
- No seasoned salt? Just use sea salt and add a little thyme or bay leaf while cooking if desired.
- More vegetables? Replace 150 g of potato with celeriac for an earthy flavour.
Serving tips
- For a light lunch: serve the soup with herb croutons and a little chives.
- For a fuller plate: serve with hearty bread and butter or a soft cheese.
- For extra freshness: add a few more drops of lemon olive oil just before eating.
- For a calm table: serve the soup in deep bowls and place the croutons separately on the table.
Variations on leek and potato soup
More heat, but still mild
- Add 1/2 tsp chili flakes when you sauté the onion and leek.
- Stir 1 tsp coarse mustard through the soup at the end for a gentle bite.
Extra vegetables
- Celeriac: replace part of the potato with celeriac.
- Spinach: stir a handful of fresh spinach through the hot soup just before serving.
- Zucchini: add diced zucchini with the potato for a lighter soup.
Vegan and still creamy
- Use oil instead of butter.
- Choose oat cream or leave out the cream.
- Blend the soup a little longer. The potato will naturally make the soup soft and full.
Storing and reheating soup
You can store this leek and potato soup well. Let the soup cool first, then place it covered in the fridge. It will keep for about 3 days.
Reheat the soup gently in a pan over low heat. Stir occasionally, as potato soup can stick to the bottom more quickly. Add a splash of water or stock if the soup has become too thick.
Freezing works too. In that case, it’s better to leave out the cream and add it only after thawing and reheating. That keeps the texture nicer.
FAQ
Can I make this leek and potato soup in advance?
Yes, absolutely. Make the soup fully, but add the lemon olive oil, the herby salt, and the croutons only just before serving.
Which potatoes are best to use?
Floury potatoes work best. They break apart more easily while cooking and make the soup creamier.
Can I make this soup without cream?
Yes. The potato already makes the soup creamy. If you still want extra richness, use a splash of oat cream or cooking cream.
Why does my soup taste a bit flat?
Usually the soup then needs a little more salt, pepper, or freshness. First taste with a small pinch of salt. Then add a little lemon oil or lemon juice, if desired.
Which Nicolas Vahé products go well with this soup?
A fresh oil, a herby salt, or a mild herb mix pairs well with this soup. Use seasonings subtly, so the leek and potato remain the base. You’ll find more ideas among the Nicolas Vahé recepten.
Finally
This leek and potato soup is simple, warm, and mild in flavor. That is exactly why it is a recipe you’ll happily make again and again. By gently cooking the leek, boiling the potato until tender, and finishing the soup with a fresh touch, a simple base still gets plenty of flavor. A bowl of soup for weekdays, but with enough care to truly enjoy it.
