Potato & Leek Soup
Velvety smooth potatoes blend with the mild sweetness of leeks, all brought together with rich vegetable stock and a swirl of tangy sour cream. Finished with fresh chives and a hint of black pepper, it’s simple, satisfying, and packed with flavor.
Potato and Leek Soup
Servings: 4
Velvety smooth and packed with flavor, this Potato and Leek Soup is pure comfort. Creamy potatoes, sweet leeks, and rich stock blend perfectly, topped with tangy sour cream and fresh chives. Simple, satisfying, and delicious!
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Ingredients
- 3 leeks
- 2 tbsp extra virgin olive oil
- 1 tsp cooking salt
- 4 peeled potatoes
- 1 L of Massel Vegetable Stock
- 3/4 cup sour cream
- Fresh chopped chives
- Black pepper
Instructions
- Start by topping and tailing your leeks, removing the tough ends. Slice them thinly, using only the white and pale green parts.
- In a large pot, heat the olive oil over medium heat. Once hot, add the leeks and season with 1 tsp of salt. Stir the leeks to coat them evenly with the oil and allow them to sweat down, cooking for about 5-7 minutes until softened and fragrant.
- While the leeks are cooking, dice the potatoes. When the leeks are done, add to the pot. Stir to combine. Allow the potatoes to cook for another 2 minutes.
- Add the Massel vegetable stock. Stir well and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are fork-tender.
- Once the potatoes are soft, remove the pot from heat. Using a blender, blend the soup until smooth and creamy.
- Ladle the soup into bowls and top with a drizzle of sour cream. Garnish with fresh chives and a sprinkle of freshly cracked black pepper.
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