- Dish type
- Vegetable soup
- Leek soup
- Leek and potato soup
A wonderful twist on the classic leek and potato soup. Serve with croutons, if desired.
121 people made this
- 2 leeks, finely chopped (white part only)
- 1 clove garlic, finely chopped
- 4 medium potatoes, chopped
- 30g butter, divided
- 1 tablespoon olive oil
- 1 1/2 teaspoons dry mustard powder
- 2 tablespoons flour
- 120ml water
- 750ml chicken stock
- salt, pepper and celery salt, to taste
- 60g grated Cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 250ml milk
- 85g chopped portabello mushrooms
- croutons for garnish, if desired
MethodPrep:30min ›Cook:1hr15min ›Ready in:1hr45min
- In a frying pan, cook leeks, garlic and potatoes in 1/2 of the butter and the olive oil over medium low heat, stirring often. Do not allow potatoes to brown.
- Place mustard, salt, pepper, celery salt and flour together in a bowl. Gradually whisk in water and chicken stock until well blended. Stir into potato mixture and bring to the boil. Reduce to a simmer and cook for 1 hour.
- Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil.
- Cook mushrooms over medium high heat in remaining butter until soft. Add to the soup and stir. Serve immediately with croutons, if desired.
Reviews & ratingsAverage global rating:(132)
Reviews in English (102)
I stuck as closely as I could to the recipe. I used ordinary mushrooms that I had in. I thought it was just fine even before adding the mushrooms. It was tasty and thick. I would like to know if it is ok to freeze it. I'm intending to.-19 Dec 2013
I have been using this site for a few years but joined today just so I could rate/review this recipe. It is fabulous and got the most fabulous compliments from my boyfriend and others! Thank you!I didn't change a thing!-10 Jan 2006
by Annette Marcelo
I used veggie broth instead of chicken (2 cans and skipped the water), doubled the mushrooms and sauteed them with the leeks, and added defrosted broccoli after the soup had been simmering about 45 min. I pureed about 1/3 of the soup instead of lightly mashing it and it gave it a nice thick texture. Will definitely make again.-25 Aug 2008
Heat butter and oil in a large heavy-based pan. Add the potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened.
Add the stock and simmer, covered, for about 25 minutes or until potatoes are very tender. Remove the bay leaves and puree the soup until smooth. Return the soup to the saucepan and stir through the cream. Season to taste. Add more chicken stock if necessary to give the desired consistency.
Ladle into soup bowls, garnish with parsley and, if desired, some of the suggestions below. Serve with crusty bread.
• As well as garnishing with parsley you can also serve the soup with some crumbled blue cheese and crispy pancetta, as pictured.
• If you prefer, use some grated aged cheddar, a spoon of creme fraiche or pan-fried speck as garnishes.
Do you also love anything cheesy with potatoes? Check out some of these other recipes:
- Potato Gratin
- Scalloped Potatoes
- Layered Potato Casserole
- Cheese and Ham Stuffed Hash Brown Waffle
- Garlic Parmesan Fries
- Cheddar and Bacon Twice Baked Potatoes
- Mediterranean Layered Potato Bake
- Cheddar and Spring Onion Mash
or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc.
Leek and potato soup
Our recipe for leek and potato soup is gluten-free and can be vegan too. If making the vegan version, make sure you use vegan wine, or omit it altogether.
potatoes peeled and chopped into rough 1.5cm (2/3in) chunks
(1 ¾ pint) gluten-free vegetable stock
Heat the oil in a large pan over a medium heat and gently fry onion and leeks for 5min until beginning to soften. Add the potatoes and wine, then cook for a further 5min, stirring occasionally.
Add stock and bring to the boil. Simmer uncovered for 15-20min until the potatoes are tender and cooked through.
Whiz in a blender until smooth (or use a hand blender). If the soup is too thick, add a little boiling water and blend again. Adjust seasoning to taste.
To serve, divide the soup among warmed bowls, and sprinkle over some chopped chives. Serve.
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- 5 medium leeks
- 2 tablespoons butter
- 3 russet potatoes, peeled and chopped
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 3/4 cup half-and-half
- ground nutmeg
- coarse salt and ground pepper
- chopped fresh chives (for garnish)
Halve leeks (white and pale-green parts only) lengthwise slice into 1/4-inch-thick half-moons. Rinse well drain. In a large Dutch oven (or other 5-quart pot), melt butter over medium heat. Cook leeks until tender but not browned, stirring occasionally, 6 to 8 minutes.
Add russet potatoes, reduced-sodium chicken broth, and 2 cups water. Bring to a boil reduce heat to a simmer, and cook until potatoes are tender, 15 to 20 minutes. Remove from heat.
Puree with an immersion blender or in a regular blender (working in batches and not filling blender more than halfway) until smooth. Stir in half-and-half and a pinch of ground nutmeg. Season with coarse salt and ground pepper. Serve warm or chilled, garnished with chopped fresh chives.
- 1 small onion (diced)
- 1 clove garlic
- 1 tbsp. olive oil
- 1 1/2 lbs. potatoes
- 6 oz. white wine
- 3 1/2 c. vegetable broth
- 3/4 lb. radish (Black Spanish or white, summer)
- Optional: 3/4 c. cream (or substitute, such as Mimiccreme)
- 1 tsp. salt (or to taste)
- Dash black pepper (to taste, freshly ground)
- Garnish: croutons
Dice the onion, garlic, and peel and dice the potatoes. Heat the oil in a saucepan and sauté the onion until translucent. Add the potatoes and continue to cook for a few minutes, then add the garlic and sauté for 30 seconds.
Pour in the white wine to deglaze and cook, stirring until the wine is almost gone. Add the broth and simmer until the potatoes are soft.
While the potatoes are cooking, peel the radish and cut into thin slices. Add to the potatoes and cook for about 5 minutes, or until soft.
If you wish, puree the soup and then return to pan. Add the cream (optional) and salt and pepper to taste. You may also leave it chunky.
Serve hot with buttered croutons, or add sliced sausage and heat through.
Vegan Style: You can add a cream substitute such as Mimiccreme, or leave out the cream entirely since the puree is quite thick and does not need it for substance. Mimiccreme can be ordered from Walmart or at your local natural foods store.
- 2 tablespoons unsalted butter
- 2 large leeks (about 1 pound), white and part of green sliced
- 1 small onion, chopped
- 1 ½ pounds all-purpose potatoes, peeled and cut into 1-inch pieces
- 2 chicken bouillon cubes (4 grams each), such as Maggi brand
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese
- Chives, for garnish
In a large saucepan, melt butter over medium heat. Add leek and onion. Cook, covered, for 10 minutes, stirring occasionally.
Add potatoes, bouillon, salt, nutmeg, cayenne pepper and 6 cups water. Bring to a boil. Reduce heat to medium and simmer, covered, for 35 minutes or until potatoes are very tender.
Carefully puree mixture in batches and return to saucepan. Gently reheat and add cheese, stirring until melted.
THINK: Hot soup - like a baked potato with butter and chives, except in soup form.
THINK: Vichyssoise - like a potato salad in summer, except in soup form and with butter instead of mayo.
- 1 stick butter
- 2lb Leeks roughly cut
- 2lb potatoes roughly chopped
- 12 cups vegetable broth
- salt and pepper for tate
- 2 bunch Watercress (can substitute for chickweed, arugula or other favorite greens)
- 1 cup Milk (for richer, use Half & Half or a blend of that and milk
- Melt butter in a large saucepan. Add the leeks and potatoes coating well with the butter. Cover and cook gently for 5 minutes.
- Add stock and simmer until the vegetables are tender, about 15 minutes. Let soup cool for a few minutes then blend in a liquidizer or food processor, adding the watercress. season to taste.
- Chill thoroughly then add the cream or yoghourt before serving or reheat gently with out boiling. serve garnished with chives or watercress.
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This cauliflower and leek soup is a healthy, yet extremely hearty and tasty, twist on the more common potato and cheddar soup that&rsquos often loaded with bacon. Here, cauliflower is used as a wonderful substitute for potatoes, providing a soup that&rsquos lower in carbohydrates. This soup only requires a few ingredients, is easy to prepare, and comes together in under an hour. Eat it on its own or dip some crusty bread into it. Either way you choose to enjoy it, you&rsquoll want to share the recipe with friends and family members on Facebook, Pinterest, Instagram, and Twitter!
To make 4 small servings (or 2 large ones, depending on how hungry you are!), heat olive oil in a large saucepan and sauté leeks for about 5-8 minutes, until slightly browned. Add cauliflower florets and vegetable broth and let simmer for approximately 20-25 minutes, until softened. Season with salt and pepper and remove from heat. Once slightly cooled, blend until the mixture reaches a velvety consistency.
Put mixture back in saucepan and bring it back to a simmer. Then add Cabot Seriously Sharp Cheddar cheese (cubed or shredded), letting it slowly melt. Once melted, taste and adjust the seasonings as needed and garnish with chopped chives before serving.
Try our Creamy Cheesy Cauliflower Soup recipe for another delicious cauliflower soup. As a cooperative of 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this cauliflower and leek soup after you&rsquove tried it by rating and reviewing the recipe.
1 tablespoon olive oil
2 leeks sliced (use only the white parts)
1 small head of cauliflower, cut into florets (about 9 ounces)
3 cups low sodium vegetable broth
5 ounces Cabot Seriously Sharp Cheddar, cubed or shredded (about 1¼ cups)
Salt, pepper to taste
Handful of chopped chives for garnish
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Get the ingredients you need at a convenient nearby location.
HEAT olive oil in a large sauce pan and saute leeks for 5-8 minutes until slightly browned.
ADD cauliflower florets and broth and let it simmer for 20-25 minutes until softened. Season it with salt and pepper and remove from heat. Allow it to cool for a little bit then blend it to a velvety consistency.
BRING it back to simmer in the same sauce pan then add cheese letting it melt slowly. Once melted, taste and adjust the seasonings as needed.