Vegetarian Leek and Potato Cream-Soup

Many of you know the classic French recipe of onion soup. The one which is traditionally served with croutons and cheese. It has a sweet, rich flavor that you definitely can’t associate with ...

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Budget | Cream | For beginners | French | Leek | One pot / One pan | Potatoes | Puree soup | Super easy | Sweet | Vegetables

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Many of you know the classic French recipe of onion soup. The one which is traditionally served with croutons and cheese. It has a sweet, rich flavor that you definitely can’t associate with an onion. Caramelization unbelievably changes the taste and makes it completely different from the typical and boring onion taste everyone is used to. This recipe is about an onion soup too, but a different one.

We’ll cook it with a leek and potatoes. Recipe of this vegetarian leek and potato soup is pretty different from a French onion soup, actually it’s a completely different dish with a few similarities.

Firstly, the foundation of both soup is onions but different kinds. Secondly, while preparing, taste significantly changes, sharpness and bitterness replaces with sweetness and cream flavor.

The soup is very light however filled with interesting taste combinations. And despite almost 100% vegetable foundation, it is very hearty. You can exclude milk and cream, if you want or depending on your personal views.

By the way, also try to make a healthy potato soup, which is prepared without leeks.

🔪Ingredients

For 4 servings:

  • 200 g (7 oz) potatoes
  • 200 g (7 oz) onions
  • 750 g (1,7 lb) leek
  • 120 g (4 oz) unsalted butter
  • 1l vegetable broth (Heston’s vegetable broth or basic vegetable broth)
  • 100 ml (7 tbsp.) cream 30%+ fat
  • 50 ml (3,5 tbsp.) milk 1-2% fat
  • A few stalks of thyme, parsley, celery
  • salt, pepper

🥣Directions

Step 1. Prepare the ingredients

Wash the onion (cut in half lengthwise and hold it under the running water for a while. Remember, the dirt often hides among the green leaves).

Wash and peel 200 g (7 oz) of potatoes.

Cut the Potatoes for Leek and Potato Soup

Cut potatoes into thin slices, put into a strainer and wash under the running water for a couple of minutes. And now some routine work with a knife: cut into thin slices all 750 g (1,7 lb) of leeks. Use a food processor if you have one ( and why did it occur to me only now?).

Measure a 200 g (7 oz) of onion, peel it and slice into thin half rings.

Cut the onions for Leek and Potato Soup
Measure 1 l of vegetable broth into a small pot and put it to warm up on a small fire.

Step 2. Prepare the Foundation of the Soup (potato, onion, leek)

Melt 120 g (4 oz) of butter in a large stew pot or a saucepan.

Melting Butter in the Pan for Leek and Potato Soup
Add sliced potato and onion. Cook it for 10 minutes stirring from time to time.

Add all sliced leek and cook stirring for another 5-7 minutes. When the leek becomes mild, shrinks, and there would be no smell of fresh leek – move on to the next step.

Cooking the Leek for Leek and Potato Soup

Meanwhile, find a minute to make a bouquet garni. Take a few stalks of parsel, thyme, one stalk of rosemary and tie them up.

Step 3. Add a broth, let it brew with a garni and mash it

To the pot with simmering ingredients pour warm broth, put a garni bouquet, boil and then turn down the fire.

After that pour 100 ml (7 tbsp.) of cream and 50 ml (3,5 tbsp.) of milk. Cover the pot and cook for another 10 minutes.

Cooked Leek and Potato Soup
Take out a garni bouquet and mash the soup. I recommend doing it with a high-power stationary blender in order to get a perfectly smooth creamy texture. You can also use a hand blender, but it’ll take a bit more time.

Veggie Leek and Potato Soup in the bowl

🙋‍♂️FAQ

How to cut a leek for soup?

Clean and Trim: Rinse the leek thoroughly. Cut off the roots and the dark green parts, retaining the white and light green sections.
Slice and Rinse: Halve the leek lengthwise, and rinse again to remove hidden dirt.
Chop: Chop into thin slices, as desired for your soup.
Final Wash: Rinse the sliced leek once more before using in your soup.
Remember to handle knives carefully and always clean your produce well before cooking.

How many potatoes is 200 grams?

The weight of a potato can vary greatly depending on its size and variety. On average, a medium-sized, raw potato weighs about 150-170 grams. Therefore, 200 grams would be slightly more than one medium-sized potato.
Please note that this is a rough estimate. For accurate measurements, particularly in cooking or baking, it is always best to use a kitchen scale.

How to prepare leek for soup?

Cleaning: Begin by washing the leek under cold running water. Make sure to remove any dirt or grit, especially in the green portions.
Trimming: Cut off the root end and the dark green upper parts. The white and light green parts are most commonly used in cooking. The dark green parts can be used for making stocks.
Splitting: Cut the leek lengthwise into two halves.
Washing Again: Rinse the leek halves under water again. Open up the layers to wash out any hidden dirt.
Chopping: Lay the leek halves flat side down and chop them into thin slices. The size depends on your recipe – smaller slices will cook down more, while larger slices will be more noticeable in your soup.
Final Rinse: Before adding to your soup, give the chopped leek a final rinse to remove any remaining dirt.
Always handle kitchen tools carefully and wash your ingredients thoroughly. You’re now ready to use your prepared leek in your soup recipe.

How many carbs in 200 grams of potatoes?

The carbohydrate content can vary slightly depending on the type of potato, but on average, raw potatoes contain about 17 grams of carbohydrates per 100 grams. Therefore, 200 grams of raw potatoes would contain approximately 34 grams of carbohydrates.

Keep in mind that preparation methods can also affect the nutritional content. For instance, cooking potatoes can increase the bioavailability of the starches and hence the total amount of carbohydrates that your body can digest and absorb.

Why is leek and potato soup good for you?

Potato and leek soup can be a nutritious dish as it is high in fiber, vitamins, and minerals. Potatoes are a good source of potassium, vitamin C, and vitamin B6, while leeks contain antioxidants and are rich in vitamin K. Together, they can help boost immunity, improve digestion, and lower blood pressure.

Why does leek and potato soup taste bland?

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

What vegetables can you not put in soup?

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than ⅕ of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.

Is it good to eat leeks everyday?

Leeks are a rich source of antioxidants, particularly polyphenols and sulfur compounds. Antioxidants fight oxidation, which damages your cells and contributes to illnesses like diabetes, cancer, and heart disease.

Can you live on homemade vegetable soup?

“The concept of eating soup to lose weight has spanned decades, but experts say an all-soup diet lacks nutrients and is not sustainable. They do agree it can be smart to eat vegetable-packed soups for some meals, though, as these are filling, nutrient-dense, and low in calories.”

Vegetarian Leek and Potato Cream-Soup

5 from 1 vote
The soup is very light however filled with interesting taste combinations. And despite almost 100% vegetable foundation, it is very hearty. You can exclude milk and cream, if you want or depending on  your personal views.
Courselunch, Soup
CuisineFrench
Cook Time15 minutes
Unattended:15 minutes
Total Time30 minutes
Servings4 servings
Calories494kcal

Ingredients 

  • 200 g potatoes
  • 200 g onions
  • 750 g leeks
  • 120 g unslated butter
  • 1 l vegetable stock
  • 100 ml Heavy Cream
  • 50 ml milk
  • few stalks thyme, parsley, celery
  • pinch salt
  • pinch black pepper

Instructions

  • Wash the onion (cut in half lengthwise and hold it under the running water for a while. Remember, the dirt often hides among the green leaves)
    Wash and peel 200 g of potatoes.
  • Cut potatoes into thin slices, put into a strainer and wash under the running water for a couple of minutes. And now some routine work with a knife: cut into thin slices all 750 g of leeks. Use a food processor if you have one ( and why did it occur to me only now?). 
    Measure a 200 g of onion, peel it and slice into thin halfrings.
    Measure 1 l of vegetable broth into a small pot and put it to warm up on a small fire. 
  • Melt 120 g of butter in a large stew pot or a saucepan.
    Add sliced potato and onion. Cook it for 10 minutes stirring from time to time. Add all sliced leek and cook stirring for another 5-7 minutes. When the leek becomes mild, shrinks, and there would be no smell of fresh leek – move on to the next step. Meanwhile, find a minute to make a bouquet garni. Take a few stalks of parsel, thyme, one stalk of rosemary and tie them up. 
  • After that pour 100 ml of cream and 50 ml of milk. Cover the pot and cook for another 10 minutes. 
  • Take out a garni bouquet and mash the soup. I recommend doing it with a high-power stationary blender in order to get a perfectly smooth creamy texture. You can also use a hand blender, but it’ll take a bit more time. 

Nutrition

Calories: 494 kcal | Carbohydrates: 44 g | Protein: 6 g | Fat: 35 g | Saturated Fat: 22 g | Cholesterol: 100 mg | Sodium: 1061 mg | Potassium: 656 mg | Fiber: 5 g | Sugar: 13 g | Vitamin A: 4796 IU | Vitamin C: 36 mg | Calcium: 166 mg | Iron: 4 mg
Veggie leek and potato soup is a classic soup recipe. Many of you know the classic French recipe of onion soup. The one which is traditionally served with croutons and cheese. It has a sweet, rich flavor that you definitely can't associate with an onion. Caramelization unbelievably changes the taste and makes it completely different from the typical and boring onion taste everyone is used to. This recipe is about an onion soup too, but a different one. We'll cook it with a leek and potato. The recipe is pretty different from a French onion soup, actually it's a completely different dish with a few similarities.
Alex Bayev Photo
About me:

Hi, I'm Alex. I love to cook and bake, and I'm always looking for new recipes to try. I started this blog — to collect and share most delicious and easy recipes in one place. I remember, how many questions recipes raised to me, when I started cooking. To make sure that doesn't happen to you, I take step-by-step photos of the cooking process for every recipe so you can see how all the steps are supposed to go together, even if you're not following my recipes exactly.

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