Potato Leek Soup

Mediterranean Recipe

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This Mediterranean Potato Leek Soup is so simple and delicious full of leeks and potatoes with a touch of cream and greens. Yum!

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Ingredients

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3 medium potato(es) peeled
2 medium leek(s) washed
6 cups water 1.5 liter
6 tablespoons full cream
1 ounce butter 20 grams
to decorate coriander a few leaves
2 scallions spring onion(s)
to taste salt

And love - it is the main ingredient!

Nutrition

215
Calories
4.3g
Protein
7g
Fat
19mg
Cholesterol
4.5g
Fiber
2 ladles
Serving size
35.4g
Carbohydrates
116mg
Sodium
3.5g
Sugar

Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.

Ingredients

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About recipe

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This Mediterranean Potato Leek Soup is a delicious vegetarian soup. It doesn’t require too much work or any specific skills. You will love the taste of it!

A bowl of potato leek soup on a wooden board.

What is the best season to make this recipe?

While this Medieterannean Potato Leek Soup can be enjoyed year-round, its warm and comforting flavors make it a perfect meal during the cooler months of fall and winter.

However, you can also make it during any season.

Where can I buy the required ingredients?

You can easily find the ingredients for this recipe at your local grocery store or farmers’ market.

Look for fresh, organic produce to enhance the flavor of your soup.

Can I substitute any of the ingredients?

While I recommend sticking to the recipe for the most authentic taste, there are some substitutions you can make if necessary.

For example, if you don’t have leeks on hand, you can use onions instead.

Additionally, you can swap full cream for a lighter alternative like coconut milk for a dairy-free option.

A bowl of potato leek soup on a wooden board.

Can I make this dish part of a menu?

Absolutely!

Potato Leek Soup pairs beautifully with a variety of Mediterranean dishes such as seafood salads, roasted vegetables, or crusty bread.

For an appetizer, serve my delicious Shrimp in Garlic Sauce, Spicy Salmon Tartare, or Tuna Carpaccio.

Serve it as the main dish with Shrimp Quiche for a Mediterranean-inspired feast.

For dessert, go with my favorite Raspberry Pavlova or Chocolate Raspberry Tart.

Which drinks pair well with this dish?

Complement the flavors of Potato Leek Soup with a crisp white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir.

For non-alcoholic options, consider serving sparkling water with a twist of lemon or a refreshing herbal tea.

How long can I store the leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to three days.

You can also freeze individual portions for longer storage.

Simply thaw in the refrigerator overnight and reheat gently on the stove before serving.

Recipe tips & tricks:

  • Use an immersion blender for a smooth and creamy texture, or leave it slightly chunky for added texture.
  • Garnish your soup with fresh coriander and thinly sliced spring onions for a burst of color and flavor.

Enjoy my delicious Mediterranean Potato Leek Soup anytime you crave something healthy!

A bowl of potato leek soup on a wooden board and greens on another board.

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Steps

1
Done
3 min

Prepare potatoes

Start with the potatoes. Wash peel and slice potatoes.

2
Done
3 min

Prepare Leek

Wash and slice the leek.

3
Done
1 min

Place a pot

Add all vegetables a pot with cold water.

4
Done
45-55 min

Cook soup

Simmer the soup, partially covered for 45-55 minutes until the vegetables are tender. Turn off the heat and leave the casserole.

5
Done
3 min

Blend soup

Chop the spring onion and prepare coriander leaves (you may skip adding coriander, if you don't like it). Place the soup in a blender and add cream and butter to it. Blend the soup.

6
Done
1 min

Serve

The soup is now ready - serve it in soup bowls. Decorate the soup with onion scallions, coriander and cream. Your Easy Potato Leek Soup is ready. Enjoy!

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Helena

Helena

Recipe creator and contributing writer to food-related publications.

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