Soup

Potato Leek Soup

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 40 g butter; 2 leeks, white parts only, sliced and washed; 500 g potatoes, peeled and cubed; 1 L (4 cups) vegetable or chicken stock; 100 ml (1/3 cup) thickened cream; Salt, white pepper and chives, to serve

Serves 4 Prep 15 mins Cook 30 mins Total 45 mins

If you searched for potato leek soup and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. Serves 4 with about 15 mins prep and 30 mins cook time (around 45 mins total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. Key building blocks: butter, leeks and potatoes. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. One practical flag before you start: Wash leeks thoroughly — grit hides between the layers. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Method opens with: “Melt butter and cook leeks gently until soft, about 8 minutes.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

40 g butter
2 leeks, white parts only, sliced and washed
500 g potatoes, peeled and cubed
1 L (4 cups) vegetable or chicken stock
100 ml (1/3 cup) thickened cream
Salt, white pepper and chives, to serve

Method

Melt butter and cook leeks gently until soft, about 8 minutes.
Add potatoes and stock. Simmer 20 minutes until potatoes are tender.
Blend until smooth. Stir in cream. Season and garnish with chives.

Tip: Wash leeks thoroughly — grit hides between the layers.

Notes

Putting it together for Potato Leek Soup: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Make-ahead and leftovers: soups freeze well — cool fully before portioning into containers. Cool Potato Leek Soup quickly, refrigerate 2–3 days, or freeze without dairy when you can and finish with cream when reheating. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
Shopping and mise en place: read the full ingredient list once before you start. For Potato Leek Soup, butter and leeks are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
Extra cook's margin: if your pan is thin or your oven runs cool, give Potato Leek Soup another minute and check again rather than guessing from memory. Salt in small pinches, especially late in soups, sauces, and batters. Wipe up spills before they bake on. When doubling the recipe, brown or bake in batches so steam does not trap and soften crusts. Write any tweak that worked on a sticky note — your kitchen, your pans, your preference — and keep the published metric baseline as the starting point next time.