A hearty and creamy potato & leek soup that will be ready on the table in 30 minutes… the perfect healthy winter soup recipe.
If you’re after a healthy and hearty soup to get you through the cold winter months… then this is the recipe for you!
Comfort food has never been more easier or more delicious than our potato & leek soup (and lets not forget these other classics too…. roasted pumpkin soup, zucchini soup, chicken and vegetable soup and cauliflower soup).
What You Need To Make Potato & Leek Soup
This delicious and budget-friendly soup is made from just a few basic ingredients:
Please scroll to the recipe card at the bottom for ingredient quantities and the full method.
Butter and olive oil – you can use salted or unsalted butter for this recipe. I recommend using a combination of butter and olive oil when sautéing the leeks, onion and garlic as it gives the best possible flavour. You can however, use just butter or just olive oil if you prefer.
Leeks – chop off either end of the leek so only the white and pale green section remains. Chop the leek finely, place into a strainer and rinse. Allow any excess water to drip out.
Brown onion – chop the brown onion finely. I recommend using one medium-sized onion (but it wont matter if you use a smaller or larger one!).
Minced garlic – you can mince your own garlic or (do what I do!) and use a jar of supermarket-bought minced garlic.
Potatoes – the best variety of potatoes for this recipe are those that are recommended for mashing (such as yukon gold, russet, dutch cream, desiree etc).
Liquid chicken stock – you can either use store-bought pre-packaged liquid chicken stock, or you can make your own by mixing 3 teaspoons of chicken stock powder with 800g water. If the water gets low while the potatoes are boiling, you may need to add more water.
Salt and pepper – season the soup lightly with salt and pepper.
Cream – Cream is added at the end of cooking to add an extra decadent and creamy flavour. If you’re wanting a lower fat option, you can use milk instead.
Bacon (optional) – I love to serve this creamy potato leek soup with crispy bacon. It’s totally optional but SO highly recommended.
How To Make Potato & Leek Soup – Stove-Top & Thermomix Methods
It’s so easy to make Potato & Leek Soup either in a saucepan on the stove-top or in a Thermomix.
For the full detailed methods (including the Thermomix instructions), please scroll to the recipe card at the bottom.
Step 1 – Saute the leeks, onion and garlic
Step 2 – Add the chicken stock liquid, salt and pepper and potatoes
Step 3 – Blend until smooth and creamy and then drizzle with cream
Tips For Making Potato & Leek Soup
This healthy soup really is so easy to make… follow my top tips for a super creamy and delicious soup:
- use a combination of butter and olive oil to saute – this gives the best flavour!
- saute the leeks, onion and garlic on low-medium heat until soft and transparent. Stir regularly to ensure even cooking. Let them cook low and slow to avoid any burning.
- Dice the potatoes into small pieces so that they cook quicker. Allow the potatoes to boil until they are very soft and break apart easily when pressed with a fork.
- Season the soup lightly with salt and pepper. I like to add just a little seasoning and then allow everyone to add more salt and pepper to their bowls as they like.
- Use a stick blender to puree the soup until smooth and creamy. Alternatively, you can allow the soup to cool and then place into a food processor or blender to puree, before returning to the saucepan.
- If using a Thermomix, ensure the mixture has cooled slightly before blending. Do not allow the ingredients to exceed the max/fill line. Slowly increase the speed while blending. If the machine begins to shake, turn it back down and begin to increase again very slowly.
- If after blending, your soup is too thick, simply add an extra 1/2-1 cup of liquid chicken stock and blend again.
- Use cooking cream or thin pouring cream which will not curdle when heated. Bring to a very low simmer and stir until heated through.
- For a lower fat option, replace the cream with milk.
- Storing the soup – store cooked soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Serve our potato and leek soup with crispy bacon and an extra drizzle of cream.
Add a side of homemade bread, rolls or muffins for the perfect finish.
- soft and fluffy white rolls (these homemade rolls are the BEST ever!!!)
- ‘veggie smuggling’ savoury muffins – perfect for sneaking in a few extra veggies
- ham, cheese and corn muffins – classic savoury muffins!
- ham & cheese scrolls – perfect for dipping into a hearty bowl of soup
More Healthy Soup Recipes
When the weather turns cooler, there’s no better time to whip up a batch of healthy and nourishing soup!
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Potato & Leek Soup with Crispy Bacon
- 40 g butter
- 30 g olive oil
- 2 leeks chopped finely
- 1 brown onion finely diced
- 3 tsp minced garlic
- 700 g potatoes peeled and diced into small pieces
- 800 g liquid chicken stock or 800g water mixed with 3 tsp of chicken stock powder
- salt and pepper to season
- 200 g cooking cream or thin pouring cream
- 4 rashers streaky bacon chopped
- In a large saucepan over medium-low heat, heat the butter and olive oil. Add the leeks, onion and garlic and cook until translucent and soft.
- Add the potatoes, chicken stock and season with salt and pepper. Bring to a boil and then simmer for 15 minutes or until the potatoes are very soft.
- Use a hand-held blender or food processor to puree the soup until smooth and creamy.
- Add the cooking cream and bring to a low simmer for a further 2-3 minutes or until heated through.
- Meanwhile cook the streaky bacon in a frying pan until crispy and set aside.
- Serve the soup with the crispy bacon and hot buttered bread.
- Place the leeks and onion into the Thermomix bowl and chop on Speed 6, 5 seconds. Scrape down the sides of the bowl.
- Add the butter, olive oil and minced garlic and saute on 100 degrees, Speed 1, 5 minutes.
- Add the potatoes and cook on 100 degrees, Speed 1, 5 minutes.
- Add the chicken stock, salt and pepper and cook on 100 degrees, Speed 2, 20 minutes (with the MC removed but the rice bowl sitting on top to stop any splashes). Allow the soup to cool slightly. Ensure the ingredients do not go past the full/max line.
- Very slowly increase to Speed 6 to puree the soup, 30 seconds.
- Add the cooking cream and heat for a further 3 minutes, 100 degrees, Speed 2.
- Meanwhile cook the streaky bacon in a frying pan until crispy.
- Serve the soup with the crispy bacon and hot buttered bread.