#FoodFocus – Cream of Potato and Leek Soup

If you’re anything like me, I enjoy a bowl of soup any time of the year. It doesn’t have to be cold outside. Or rainy. A bowl of soup and a salad or a sandwich always makes for a good lunch or even a light dinner.

Soups are so easy to prepare. The easiest to make is a vegetable soup. I sometimes refer to this kind as the ‘everything in the fridge soup’ as we all have bits of celery, a carrot or two, half a bell pepper or other leftover veg. You know what I mean… Anyhow, the secret to a good soup is the base, that is, the liquid or stock that is used. I make my own chicken and beef stocks on a regular basis so I always have some on hand when I am in the mood to whip up a soup.

The soup featured in today’s blog is potato leek. The basic ingredients are potatoes and leeks. This is probably the only time I ever buy those gynormous ‘onions’! They’re just not an ingredient I think to use very often.. Add some garlic, a few herbs and a little cream at the end and you will have a delicious bowl of true comfort that you can enjoy any time of the year.

What you will need:

5-6 medium Yukon Gold potatoes
2 large leeks, green parts cut off
3 tbsp unsalted butter
6-8 cups of chicken stock (use the lesser amount for a thicker soup)
2 large cloves of garlic, smashed
3 sage leaves
salt and pepper, to taste
table cream (18%) (optional)
parsley, bacon bits, parmesan cheese shavings as toppings


Wash the leeks well, making sure to rinse away the grit that can accumulate at the base. Cut and discard the dark green ends and roughly chop up the light green and creamy parts and set a side.

Peel and roughly chop up the potatoes and set aside.

In a large sauce pot, melt the butter. Add the leeks and garlic, stir to coat them with the butter. Season with a good amount of salt and pepper.


Cook until they are translucent and then add the potatoes. Stir and cook a few more minutes. Potatoes absorb a lot of salt so they need to be tasted often for seasoning (after they have cooked for a bit).

Pour in the chicken stock, add the sage and thyme. Cover, bring to a boil, lower the heat and simmer for about 30 minutes or until the potatoes are tender.


Fish out the sage leaves and, with an immersion blender, blend the soup until it is smooth and silky. Stir in some cream if desired. If the soup is too thick, add a little more stock. Taste and adjust the seasoning.


Ladle the hot steaming soup into bowls and top off with bacon bits, parmesan cheese shavings and some chopped parsley! There you have it! A super simple soup that is as delicious as it is nutritious!


Enjoy šŸ™‚

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