Leek and potato soup
A creamy, comforting vegetable soup made with homemade stock and a blend of celeriac, leeks, and potatoes. Perfectly seasoned and blended until velvety smooth - ideal for cozy lunches or make-ahead dinners.
Updated : 01 July, 2025
Easy
About 20 min.
Ingredients
For the vegetable stock
1
Carrot
1
Onion
2
Celery stalk
2
Garlic
to taste
Salt
to taste
Ground black pepper
bunch
Parsley
For the leek soup
splash
Olive oil
1
Onion
200 grams
Potato
350 grams
Celery root
1 stalk
Thyme
4
Leeks
to taste
Salt
to taste
Ground black pepper
bunch
Chives
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by preparing a simple homemade stock: place grated carrot, onion, celery, and garlic in a large heatproof bowl, season with salt and pepper, and pour over boiling water. Let this steep for 10-15 minutes while you begin the soup.
Step 2
In a heavy-based saucepan, heat a little oil over medium heat. Add chopped onion, potatoes, celeriac, and thyme, cooking gently for 10 minutes until softened.
Step 3
Strain the steeped stock into the pan and simmer for 10-15 minutes, until the celeriac is nearly tender. Add the sliced leeks, cover the pan, and cook for another 5-7 minutes until they're soft and vibrant.
Step 4
Remove the pan from the heat and blend the soup in batches until silky smooth, blending for a full minute or more for a luxurious texture. At this stage, the soup can be refrigerated or frozen.
Step 5
Return the soup to a clean pan, reheat if needed, and adjust seasoning to taste. Serve in warm bowls, garnished with chopped chives.