Extra Creamy Leek and Potato Soup

Becca
by Becca
3 servings
25 min

Leek and potato soup is an utter classic, and there’s a reason for that. It’s thick and creamy (this version in particular!!), with beautiful flavours from the oniony leeks - and it’s healthy too!


A simple vegetable soup is one of my go-to family dinners - I make soup at least weekly. It's an easy way to get some vegetables into my kids (they actively request broccoli soup regularly, despite usually hating the green stuff).

This leek and potato soup is extra special because it's ultra creamy - another thing that makes all these veggies absolutely irresistible! Just serve it with a bit of bread and butter for dipping, and you're good to go.

Extra Creamy Leek and Potato Soup
Recipe details
  • 3  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients
  • ▢ 2 tablespoon butter
  • ▢ 2 medium leeks halved lengthwise then sliced
  • ▢ 3 cloves garlic minced
  • ▢ 2 medium carrots sliced
  • ▢ 3 medium potatoes diced
  • ▢ 250 ml vegetable stock ~1 cup
  • ▢ 1/2 teaspoon dried thyme
  • ▢ Black pepper
  • ▢ 2 tablespoon cornflour
  • ▢ 500 ml milk ~2 cups
  • ▢ Fresh parsley optional, for serving
Instructions
Add the butter to a large saucepan along with the leeks and garlic, and sauté for a few minutes, until soft and fragrant.
Add the chopped carrots and potatoes to the pan, as well as the vegetable stock, thyme and plenty of black pepper. Don’t worry if the vegetables aren’t entirely submerged. Cover the pan, and bring to a gentle simmer. Stirring occasionally, cook for around 10 minutes, or until the vegetables are tender.
While the vegetables are simmering, dissolve the cornflour in the cold milk (I found this easiest using a whisk).
When the vegetables are soft, carefully transfer the mixture to a blender, and blend until smooth. Return the soup to the pan, and add the milk mixture. Stirring regularly, cook over a gentle heat for a few more minutes until the soup has thickened up to your desired consistency. Check the seasoning (I added a lot more black pepper!), and serve topped with fresh parsley if desired.
Becca
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