Leek and potato soup is a simple, honest winter dish rooted in traditional home cooking. With just a few ingredients, it delivers warmth and comfort. This is truly a “two-in-one” recipe: serve it hot and rustic as a hearty soup, or blend it, chill it, and enrich it with cream to turn it into the classic Vichyssoise. A humble dish that becomes elegant with a small twist. Let’s see how to make it.
Vegetarian
Winter
Traditional
Vegetarian
Leek and Potato Soup
Leek and potato soup is a simple and nourishing winter dish. Served hot it is rustic and comforting; blended and enriched with cream it becomes a classic vichyssoise.
Ingredients
- Potatoes 500 g
- Leeks 500 g
- Water 2 liters
- Butter 30 g
- Salt to taste
Tools
- Pot
- Wooden spoon
- Knife
- Cutting board
Instructions
- Bring the water to a boil in a large pot and season with salt.
- Add the thinly sliced leeks and potatoes.
- Simmer gently, covered, for 15–20 minutes until the potatoes begin to break down.
- Check doneness by pressing a potato against the side of the pot.
- Stir in the butter.
- Serve hot, optionally with croutons.
Nutritional values (per serving)
Calories
185 kcal
185 kcal
Fat
7 g
7 g
Carbohydrates
27 g
27 g
Protein
4 g
4 g
Sugar
3 g
3 g
Fiber
4 g
4 g
Sodium
220 mg
220 mg
This post is also available in: Italiano (Italian)
