Sometimes cooking is all about starting calmly. The sound of a knife on the board, the scent of leeks softening in the pan and the moment when you taste and think: yes, that is right. This leek and potato soup is creamy without being heavy. Its flavour is mild, but not flat. 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 aromatic salt give the soup a little more depth. Not too much, as leek and potato should remain the foundation. Think of it as a gentle soup with a small, flavoursome finishing touch.
Cooking time: about 35 minutes. Preparing ahead: you can chop the vegetables in advance and make the soup ahead of time. Add the oil, croutons and extra finishing touches just before serving.
Why this leek and potato soup works so well
Leeks and potatoes are simple ingredients, but together they make a smooth, full-bodied soup. Cooking the leeks gently makes their flavour sweeter and rounder. The potato thickens the soup, making it creamy without needing much cream.
The most important thing is not to fry the leeks too hard. You do not want browned edges, but soft leeks that cook slowly. This gives the soup a milder flavour. The lemon olive oil at the end makes the soup fresher, while the aromatic salt with bay leaf adds depth.
Ingredients for 4 bowls
- 3 large leeks, white and light green parts only, sliced into rings
- 600 g floury potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves of garlic, crushed or finely chopped
- 1.2 litres 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
- To finish: a drizzle of lemon olive oil for a fresh finishing touch
- To finish: a pinch of aromatic salt with red wine and bay leaf
Optional: quick herb croutons
- 2 slices of firm bread, cubed
- 1 tbsp oil
- 1/2 tsp dried thyme or oregano
- Black pepper, to taste
Method
1. Wash the leeks thoroughly
Leeks can trap sand between their rings. Slice the leeks into rings first, then rinse well under cold water. Leave to drain in a colander. The drier the leeks are when they go into the pan, the better they can soften without becoming watery.
2. Cook the leeks gently
Melt the butter in a large soup pan over a medium-low heat. If you prefer oil, that works too. Add the onion and leeks with a small pinch of salt. Stir well and cook gently for 10 to 12 minutes.
You are looking for a soft, sweet aroma rather than colour. Add the garlic after about 8 minutes. Do not cook the garlic for too long, as it can become bitter.
3. Add the potatoes and stock
Add the diced potatoes to the pan and stir them briefly through the leeks. Pour in the stock and add the bay leaves. Bring the soup to the boil, then turn down the heat.
Simmer the soup gently for 15 to 20 minutes, until the potatoes are completely cooked. Pierce a potato cube with a fork. If it falls apart easily, you can start blending.
4. Blend the soup
Remove the bay leaves from the pan. Blend 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 using. Warm the soup gently for another 1 to 2 minutes, without allowing it to boil vigorously. Taste and season with black pepper and a little extra salt if needed.
5. Finish with lemon and aromatic seasoning
Pour the soup into bowls. Finish with a small drizzle of lemon olive oil and a pinch of aromatic salt with bay leaf. Start cautiously, taste and only then add more. The finishing touches should make the soup fresher and fuller, without overpowering it.
Want to try more seasonings? Browse the Nicolas Vahé collection too. For this soup, focus on gentle, aromatic or fresh flavours.
Quick herb croutons
Heat a frying pan over a medium-high heat. Add the oil and fry the bread cubes for 5 to 7 minutes, until golden and crisp. Sprinkle over thyme or oregano and a little black pepper. Toss briefly and serve immediately on the soup.
The croutons provide a lovely contrast with the smooth soup. Make them just before eating so they stay at their crispiest.
What to watch out for
- Do not brown the leeks. Soft leeks give a milder, more delicate flavour.
- Use floury potatoes. These create a creamy texture.
- Remove the bay leaves before blending. Bay leaves do not blend smoothly.
- Only add cream after blending. This keeps the soup smooth and silky.
- Finish the soup at the table. This keeps the lemon oil tasting fresh.
Clever substitutions
- No cooking cream? Use oat cream, crème fraîche or leave out the cream altogether.
- No lemon olive oil? Use plain olive oil with a little lemon juice or zest.
- No aromatic salt? Use plain sea salt and add a little thyme or bay leaf during cooking if you wish.
- 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 chive.
- For a more substantial meal: serve with firm bread, butter or a soft cheese.
- For extra freshness: add a few more drops of lemon olive oil just before eating.
- For an uncluttered table: serve the soup in deep bowls and put the croutons on the table separately.
Variations on leek and potato soup
A little more kick, but still gentle
- Add 1/2 tsp chilli flakes when cooking the onion and leeks.
- Stir 1 tsp wholegrain mustard into the soup at the end for a gentle sharpness.
Extra vegetables
- Celeriac: replace some of the potato with celeriac.
- Spinach: stir a handful of fresh spinach into the hot soup just before serving.
- Courgette: add diced courgette with the potatoes 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 naturally makes it smooth and full-bodied.
Storing and reheating the soup
Cool the soup quickly and place it in sealed containers in the fridge at 4 °C within 2 hours of cooking. Eat the soup within 2 days.
Reheat the soup in a pan, stirring regularly, until it is steaming hot throughout. Add a splash of water or stock if the soup has become too thick.
You can also freeze it. In that case, preferably leave out the cream and add it only after defrosting and reheating. This gives a better texture.
FAQ
Can I make this leek and potato soup ahead?
Yes, it works very well. Make the soup completely, but only add the lemon olive oil, aromatic salt and croutons just before serving.
Which potatoes are best?
Floury potatoes are the most suitable. They break down more easily during 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 little flat?
It usually needs a little more salt, pepper or freshness. First taste it with a small pinch of salt. Then add a little lemon oil or lemon juice if needed.
Which Nicolas Vahé products suit this soup?
A fresh oil, an aromatic salt or a gentle herb blend works well with this soup. Use seasonings subtly so that the leeks and potatoes remain the foundation. Find more ideas among the Nicolas Vahé recipes.
To finish
This leek and potato soup is simple, warm and mild in flavour. That is precisely what makes it a recipe you can easily return to. Gently cooking the leeks, cooking the potatoes thoroughly and finishing the soup with a fresh touch gives a simple base plenty of flavour. A bowl of soup for a weekday, but with enough care to truly enjoy it.
