A velvety soup that feels like pure comfort
Some soups feel like old friends, and potato leek is definitely one of them. Silky, rich, and simple, it’s the kind of bowl that warms the bones on a chilly evening without being fussy. The sweetness of leeks, the creaminess of potatoes, and the salty crunch of pancetta crumbled on top make this recipe one I return to all through the colder months.
I remember first making it after a market trip, basket heavy with leeks that looked too good to resist. The scent as they soften slowly in butter is reason enough to cook this, a fragrance that instantly makes the kitchen feel alive. Compared with the slow patience of my French onion soup, this one is much more forgiving, quick to prepare but still indulgent.
It’s also a recipe that carries well across occasions. For casual weeknight dinners, I serve it in large bowls with warm bread. But for something a little smarter, I present it in smaller portions with a drizzle of cream and pancetta crumble scattered delicately on top. It sits beautifully among my comforting autumn and winter soups when I want a line-up of seasonal dishes for guests.
And if you enjoy the creamy texture of this soup, you’ll probably love the tomato basil soup too, which uses double cream and croutons for a different but equally cosy effect.
Ingredients for potato leek soup
- 600 g potatoes, peeled and diced
- 3 large leeks, white and pale green parts only, sliced thinly
- 50 g unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 litre chicken stock (or vegetable stock for vegetarian)
- 200 ml double cream
- 100 g pancetta, diced
- Sea salt and black pepper to taste
- Fresh chives, chopped, for garnish
Ingredient notes
Potatoes make up the body of the soup. A floury variety like Maris Piper or King Edward works best as they break down easily, creating that silky texture once blended. Waxy potatoes can make the soup gluey, so it’s worth choosing carefully.
Leeks are milder than onions and give this soup its delicate sweetness. Cleaning them well is crucial, as soil often nestles in their layers. Slice them lengthways, rinse thoroughly, and pat dry before cooking.
Instructions
In a large saucepan, melt butter over medium heat. Add onion and leeks, cooking gently for 10 minutes until soft but not browned. Stir in garlic and cook for another minute. Add the potatoes and stock, then bring to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
Meanwhile, fry the pancetta in a small pan until crisp. Drain on paper towels and set aside. Blend the soup until smooth using a hand blender, stir in cream, and season generously with salt and pepper. Ladle into bowls, topping with pancetta crumble and fresh chives.
Cooking techniques explained
Sweating the leeks gently in butter rather than browning them preserves their sweet, subtle flavour. If cooked too hot, they can develop bitterness. Taking the time to soften them slowly creates a base that’s rich but delicate.
Blending gives the soup its velvety body. A hand blender is convenient, but for an ultra-smooth finish, a jug blender works wonders. Just be sure to let the soup cool slightly before blitzing to avoid accidents.
What to serve with potato leek soup
I love serving this soup with a warm baguette or sourdough loaf, preferably slathered with salted butter. The bread soaks up the creamy broth and makes every spoonful feel complete. If making this for company, a simple salad of rocket and parmesan works as a bright, peppery contrast. It keeps the meal balanced while letting the soup remain the star of the table.
Wine and beer pairings
A crisp Sauvignon Blanc brings out the freshness of the leeks while cutting through the cream. Alternatively, a lightly oaked Chardonnay complements the buttery base and makes the pancetta shine. Beer-wise, a pilsner offers a clean, refreshing contrast, while a malty golden ale enhances the richness of the soup without overpowering it.
Frequently asked questions
Can potato leek soup be made vegetarian?
Yes, simply swap the chicken stock for vegetable stock and leave off the pancetta. For another satisfying vegetarian option, try the Tuscan white bean soup.
Why is my potato leek soup gluey?
This usually happens when using waxy potatoes or over-blending. Stick to floury potatoes and blend just until smooth.
Can I make this soup in advance?
Definitely. It keeps well in the fridge for up to 3 days. Reheat gently and add the pancetta topping just before serving.
Do I need to peel the potatoes?
Yes, peeling gives a smoother finish. Leaving skins on can make the texture less refined, though it adds extra fibre.
Tips for success with potato leek soup
Seasoning well is essential. Potatoes absorb salt, so what tastes seasoned in the pot may taste bland once blended. Taste often and adjust before serving. Frying the pancetta until crisp adds a textural contrast that transforms the soup. Let it drain properly so it stays crunchy rather than soggy when sprinkled on top.
Recipe variations
For a lighter version, skip the cream and finish with a splash of milk instead. You can also replace pancetta with crispy fried shallots for a vegetarian-friendly crunch. Adding herbs like thyme or rosemary while simmering adds another layer of depth. Just remove them before blending to keep the texture smooth.
Storage and reheating potato leek soup
Store in the fridge in an airtight container for up to 3 days. Reheat gently on the hob, stirring often. The soup also freezes well for up to 2 months, though leave out the cream until reheating to prevent splitting.
Creamy Potato Leek Soup with Crispy Pancetta Crumble
Ingredients
- 600 g Potatoes Maris piper, peeled and diced
- 3 Leeks white and pale green parts only, sliced thinly
- 50 g Butter unsalted
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 1 l Chicken stock or vegetable stock for vegetarian
- 200 ml Double cream
- 100 g Pancetta diced
- Sea salt to taste
- Black pepper to taste, freshly ground
- 1 tbsp Fresh chives chopped, for garnish
Instructions
- In a large saucepan, melt butter over medium heat. Add onion and leeks, cooking gently for 10 minutes until soft but not browned. Stir in garlic and cook for another minute. Add the potatoes and stock, then bring to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
- Meanwhile, fry the pancetta in a small pan until crisp. Drain on paper towels and set aside. Blend the soup until smooth using a hand blender, stir in cream, and season generously with salt and pepper. Ladle into bowls, topping with pancetta crumble and fresh chives.