Potato and Leek Soup

Emily Woody

Soft chunks of potatoes with savoury leeks in a creamy broth makes this soup and undeniable winter classic.


1 lb and 12 oz leek

1 lb and 12 oz Caribe or Russet potatoes

80 grams butter

1 tbsp salt 

3 bay leaves 

1/2 cup cream

1/4 tsp freshly grated nutmeg 

4 cups broth 

Makes 4 servings



Melt the butter over medium low heat in a stock pot. 

Chop the leeks and add them to the melted butter. Cook with the lid on over medium low heat for a few minutes, then add the salt and bay leaves.

Continue cooking until the leeks are soft and translucent but not browned. 

Chop the potatoes into small cubes.

Add the broth and turn up the heat. Bring to a bowl, then add the potatoes. 

Bring the soup to a boil, then reduce the heat to a simmer and cook for about 20 minutes with the lid on, or until the potatoes are very soft. 

Remove from heat and discard all of the bay leaves. Using an immersion blender, blend the soup until you reach the desired consistency.

Add the cream and the freshly grated nutmeg.