This velvety Hairy Bikers Leek and Potato Soup is made with tender leeks, creamy potatoes, and rich whole milk, creating a comforting and classic dish. The result is a smooth, earthy, and deeply satisfying soup with a hint of natural sweetness from the leeks, perfect for a light lunch or a warming starter. It’s an easy and delicious meal that’s great for using up fresh vegetables and is ready in under an hour.
Hairy Bikers Leek and Potato Soup Ingredients
- 2 tbsp unsalted butter
- 3 large leeks, white and light green parts only, sliced and well washed
- 2 garlic cloves, crushed
- 1 kg (2.2 lbs) potatoes, peeled and diced
- 1 liter (1.75 pints) vegetable stock
- 500 ml (2 cups) whole milk
- Salt and freshly ground black pepper
- A pinch of nutmeg, for garnish (optional)
- Fresh chives or parsley, for garnish (optional)
How To Make Hairy Bikers Leek and Potato Soup
- Sauté the leeks: Melt the butter in a large pot or saucepan over medium heat. Add the sliced leeks and cook gently for about 10-15 minutes, stirring occasionally, until they are very soft and tender but not browned. Add the crushed garlic and cook for another minute until fragrant.
- Simmer the soup: Add the diced potatoes and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Blend until smooth: Remove the pot from the heat. Use an immersion blender to carefully purée the soup until it is completely smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth.
- Finish and serve: Return the blended soup to the pot over low heat. Pour in the whole milk and stir until it is heated through but not boiling. Season generously with salt and pepper to taste. Ladle the hot soup into bowls and garnish with a pinch of nutmeg and some fresh chives or parsley.
Recipe Tips
- Wash the leeks thoroughly: Leeks often contain a lot of hidden dirt between their layers. To clean them, slice the leek and then place the slices in a bowl of cold water, swirling them around. The dirt will sink to the bottom.
- Don’t let the leeks brown: The goal of the initial cooking step is to soften the leeks and bring out their natural sweetness without browning them. This gentle sautéing ensures the soup has a lovely pale color and a delicate flavor.
- Use the right milk: The recipe calls for whole milk, which gives the soup a rich, creamy texture and a delicious mouthfeel. You can use a lower-fat milk, but the soup may be slightly less rich.
- Season at the end: Add the salt and pepper at the end of cooking. This prevents the soup from becoming too salty as the liquid reduces and allows you to adjust the seasoning perfectly before serving.
What To Serve Leek and Potato Soup
This Leek and Potato Soup is delicious on its own, but it pairs wonderfully with a few simple sides. A slice of warm, crusty bread or a cheesy toastie is perfect for dipping. For a slightly more substantial meal, serve it with a fresh side salad. A final drizzle of extra virgin olive oil or a swirl of fresh cream on top adds a touch of elegance.
How To Store Leek and Potato Soup Leftovers
- Refrigerate: Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
- Freeze: This soup freezes very well. Once cooled, transfer it to freezer-safe containers, leaving a little room for expansion at the top. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. You may need to stir it well to restore the creamy consistency.
Hairy Bikers Leek and Potato Soup Nutrition Facts
- Per serving (approximate):
- Calories: 280 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 550mg
- Total Carbohydrate: 35g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 8g
Frequently Asked Questions
- Can I make this soup vegan? Yes, you can easily make this recipe vegan. Simply substitute the butter with olive oil or a plant-based butter and use a plant-based milk like almond or oat milk instead of whole milk. A creamy oat milk will provide a texture closest to the original recipe.
- Why do I have to wash the leeks so well? Leeks grow in sandy soil, and the dirt can get trapped deep within their many layers. Thorough washing is essential to prevent a gritty texture in your finished soup.
- Can I use a blender instead of an immersion blender? Yes, you can. If you are using a regular blender, be careful to only fill it halfway with the hot soup to prevent pressure buildup. Hold the lid on tightly and blend in batches.
Try More Recipes:
- Hairy Bikers Beef Curry Recipe
- Hairy Bikers Balmoral Chicken Recipe
- Hairy Bikers Corned Beef Hash Recipe
Hairy Bikers Leek And Potato Soup With Milk Recipe
Description
This velvety Hairy Bikers Leek and Potato Soup is a classic comfort dish, made with soft leeks and tender potatoes simmered in a rich vegetable stock and finished with whole milk. It’s a creamy, satisfying, and easy-to-make soup perfect for a light lunch or a cozy starter.
Ingredients
Instructions
- Sauté: Melt butter and cook leeks for 10-15 minutes until soft. Add garlic and cook for 1 minute.
- Simmer: Add potatoes and stock. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Blend: Use an immersion blender to purée the soup until smooth.
- Finish: Return to low heat, stir in milk, season with salt and pepper, and serve with garnish.
