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Winter Warming Leek and Potato Soup

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Creamy leek and potato soup makes a savory snack after a cold afternoon, or a light lunch or dinner with some crusty bread, or even as an appetizer.

The Gourmandize Team

Creamy leek and potato soup makes a savory snack for a cold afternoon, a light lunch or dinner with some crusty bread, or even as an appetizer.

Rate this recipe 4/5 (89 Votes)

Ingredients

  • 3 large leeks, white parts only, diced
  • 4 medium potatoes, diced
  • 2 medium onions, diced
  • 6 cups of chicken stock
  • 2 crushed garlic buds
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tsp thyme
  • 1 tbsp chopped parsley
  • Salt and pepper to taste
  • 1 cup of milk, either low fat, 1% or 2% depending on the thickness of the soup you prefer;

Details

Level of difficulty Average
Preparation time 30mins
 Cooking time 45mins
 Cost Budget Friendly

Preparation

Step 1

1) sweat the onions, leeks and garlic in the olive oil and butter in the soup pot until they are softened but not browned for about five minutes.

Step 2

2) add chicken stock and potatoes

Step 3

3) Add in salt, pepper, thyme and parsley

Step 4

4) cook until potatoes are soft, about 20 minutes

Step 5

5) cool for about 20 minutes

Step 6

6) purée the mixture in a blender.

Step 7

7) return mixture to the soup pot.

Step 8

8) add milk and heat, but don't boil.

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This soup tastes even better after re-heating and is perfect for freezing for use later, on chilly days or for quick homemade meals.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Review this recipe

Gourmandize Baby

Yum! I made this tonight for dinner. I didn't have thyme and added cream instead of milk and the juice of half a lemon. The citrus was a perfect way to make this winter soup transform into spring. Thank you so much for the recipe!

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