This Hairy Bikers’ Leek and Potato Soup is a smooth and creamy recipe, which is made with simple, classic ingredients. It’s a wonderfully warming and flavorful soup, ready in about 15 minutes.
Hairy Bikers Leek and Potato Soup Recipe Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 225g/8oz potatoes, cubed
- 2 medium leeks, sliced
- 1.2 litres/2 pints vegetable stock
- 150ml/5fl oz double cream or crème fraîche
- salt and freshly ground black pepper
How To Make Hairy Bikers Leek and Potato Soup Recipe
- Sauté the Vegetables: Heat the oil in a large pan over a medium heat. Add the sliced onions, cubed potatoes, and sliced leeks. Cook for 3–4 minutes, stirring, until the vegetables begin to soften.
- Simmer the Soup: Add the vegetable stock and bring the mixture to the boil. Season with salt and pepper. Reduce the heat and let it simmer for 10 minutes, or until the vegetables are completely tender.
- Blend Until Smooth: Use a hand blender to blitz the soup directly in the pan until it is smooth. Alternatively, carefully transfer the soup to a stand blender and blend in batches.
- Finish with Cream: Return the soup to a clean pan if needed. Stir in the double cream or crème fraîche, heat through gently without boiling, and serve immediately.
Recipe Tips
- How do you get the best flavor from the vegetables? The key is to soften the onions and leeks gently in the oil without browning them. This brings out their natural sweetness. If they burn, the soup can become bitter.
- What are the best potatoes for a smooth soup? It’s best to use either floury or all-purpose potatoes for this recipe, like Maris Piper or King Edward. Waxy potatoes are harder to blend into a silky, smooth consistency.
- How can I make the soup a bit lighter? For a lighter version with less fat, you can easily switch the double cream for low-fat crème fraîche.
- What are some good garnishes for this soup? While delicious on its own, you can “zhuzh it up” with a garnish of chopped fresh parsley, crispy fried bacon bits, or crumbled chorizo. Parmesan croûtons are also a great addition.
What To Serve With Leek and Potato Soup
This classic soup is a light meal in itself but is perfect for turning into a more substantial lunch or supper. Serve it with:
- Plenty of crusty bread and butter for dipping
- A grilled cheese sandwich
- A simple side salad
How To Store Leek and Potato Soup
- Refrigerate: Cool the soup completely and store it in an airtight container in the refrigerator for up to three days.
- Freeze: This soup freezes very well. Let it cool, then freeze in freezer-safe containers for up to 3 months. If you are using low-fat crème fraîche, it’s best to add this after the soup has been defrosted and is being reheated.
Leek and Potato Soup Nutrition Facts
- Calories: 207 kcal
- Protein: 3g
- Carbohydrates: 11g (of which 4g sugars)
- Fat: 16g (of which 8.5g saturates)
- Fibre: 3g
- Salt: 1.2g
Nutrition information is per serving.
FAQs
Yes, this soup can easily be made vegan. Simply substitute the double cream or crème fraîche with a plant-based alternative, such as oat cream or soy cream.
A silky smooth texture comes from two things: using the right type of potato (floury, not waxy) and blending the soup thoroughly. If you don’t have a powerful hand blender, a stand blender will often give a smoother result.
For the smoothest, creamiest soup, peeling the potatoes is recommended. If you don’t mind a more rustic texture, you can leave the skins on, but be sure to wash them very well.
Try More Recipes:
Hairy Bikers Leek and Potato Soup Recipe
Description
A classic, smooth, and creamy leek and potato soup that’s incredibly quick to make and full of flavor.
Ingredients
Instructions
- Heat oil in a large pan and gently cook the onion, potatoes, and leeks for 3-4 minutes until they start to soften.
- Add the vegetable stock, bring to a boil, and season. Simmer for 10 minutes until the vegetables are tender.
- Blend the soup with a hand blender or in a stand blender until completely smooth.
- Return the soup to the pan, stir in the cream or crème fraîche, and heat through gently without boiling.
- Serve hot.
Notes
- Gently sweating the onions and leeks without browning them is key to a sweet, not bitter, flavor.
- Use floury potatoes like Maris Piper for the smoothest, silkiest texture.
- This soup freezes very well, making it a great option for batch cooking.
- For a lighter version, use low-fat crème fraîche instead of double cream.
