Potato & Leek Soup

When I saw some beautiful leeks on sale at my local hypermarket, I knew I gotta buy them. I also have an idea what I want to use them for: SOUP! Been meaning to make leek soup for the longest time. A short search brings me to David Lebovitz’s recipe which I followed with some added little twist of my own. This recipe is very easy and yummy!

Potato & Leek Soup
Potato & leek soup.

First thing first,

Trim Leeks
Cut off the dark green tough parts. Next cut off the roots.

There are actually 2 ways to cut and slice the leeks.

My way would be slice and then rinse them. But right now I’m following Lebovitz’s way of preparing leeks.

Slice & Wash Leeks
Slice the leek horizontal lengthwise. Next, rotate the leek and again slice horizontally. Then, fill a bowl with water and immerse the leeks. Swirl them around so that the dirt will come out. You need to rinse them under running water for stubborn dirt. Finally, cut the cleaned leeks (size don’t matter).

Cubed Potatoes
Peeled and cubed 3 medium size potatoes.

Now, ready to cook… In a large pot over medium heat, heat olive oil and butter.

Cook Leeks
Left: Add sliced leeks and season with salt. Cook until they are soft and wilted with occasional stirring.
Right: Add thymes (optional but highly recommended) and chili powder.

Add Potatoes, Bay Leaves
Next add potatoes and bay leaves. Cover the pot and let it simmer.
To check for tenderness use a knife/fork to poke at the potatoes.

Tsk by this time the soup smell is already intoxicating! Haha

Once done, switch the stove off and remove the bay leaves.
Season soup with black pepper and salt.

Ready To Puree
Puree the soup with a blender and add few dash of fish sauce (gives you extra ompph!)
Be careful of the hot steam while blending.

Here’s the end result:

Potato & Leek Soup
Simple, hearty and super duper YUMMY! (the last part is agonizingly true!)

It’s a little spicy (I added more chili powder) and VERY flavorful (I added thyme and fish sauce). This is the best soup EVER! I tweeted that I almost cry eating it. No joke!

Most importantly remember to enjoy this soup while it’s warm.

Potato & Leek Soup
Adapted from David Lebovitz
Serves 2

2 tablespoons butter
Few dash of olive oil
3 leeks, washed and sliced
1 teaspoon chopped fresh thyme; optional
1 teaspoon chili powder
1 liter water
3 medium size potatoes, peeled and cubed
2 bay leaves
Few dash of freshly-ground black pepper
Few dash of fish sauce

1. Add few dash of olive oil and 2 tablespoons butter into a large pot.

2. Add sliced leeks and a pinch of salt. Remember to stir occasionally until they are soft & wilted.

3. Add thyme (optional) and chili powder. Stir well.

4. Next add water, potatoes and bay leaves.

5. Cover the pot and let it simmer until potatoes are easily poked through. (sharp knife/fork)

6. Remove the bay leaves and season the soup with black pepper and salt (to taste).

7. Puree the soup and add few dash of fish sauce (gives you extra ompph!).

Enjoy the soup!

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  • Reply Cooking Agents January 13, 2011 at 10:25 am

    Gorgeous and I love the step by step instructions on the leeks. Such a vibrant set of photos.

    • Reply Che-Cheh January 14, 2011 at 1:14 pm

      Cooking Agents, thank you 🙂

  • Reply Swee San January 24, 2011 at 10:28 am

    aawww. I love potato and leek soup too !! adding fish sauce wow! clever. I made this too, but with roasted potato, then after scooping out the flesh, I bake the skin even longer, then dip the skin into the soup. yumyum

    • Reply Che-Cheh January 24, 2011 at 6:21 pm

      Hi Swee San, with roasted potato? wow the soup must be VERY intoxicating! Yum.

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