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Easy Potato and Leek Soup

23 Views· 07 Feb 2021
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Easy Potato and Leek Soup

Today you're going to learn how to make healthy potato and leek soup.

It's so smooth and full of flavor, just a wonderful way to enjoy leeks.

This rich and creamy potato leek soup is ready in just 30 minutes, and it's good served hot or cold.

In this video I'm going to show you:

First is the right way how to trim leeks for soup, using just the white and light green parts.

Next are the 3 tips how to use leftover green parts of the leeks. Anyway, do not disard them.

Also there's a quick recipe on how to make an oat croutons, which you can use to sprinkle over the soup. It's just a healthier option instead using the bread croutons.

Finally, I will serve the soup in 3 different ways. First, topped with garlicky oat croutons. Second is with sliced green onions. And the last is adding a crumbled crispy bacon on top.


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3 large leeks, finely chopped
1 stick butter (113 g)
1 pound chopped potatoes
6 cups chicken or vegetable stock
1 bay leaf
salt and black pepper, to taste
1 cup heavy cream
1/2 tsp grated nutmeg
2 tbsp lemon juice

Melt the butter in a large pot, over medium-low heat. Add the leeks and saute for 10 minutes, until softened. Season with salt and black pepper. It's important to cook leeks on low heat, because you don't want them to brown.

Add the potatoes, chicken stock and bay leaf. Bring to a boil, reduce heat to medium-low and let it simmer for 15 minutes, or until potatoes are fork tender.

Fish out the bay leaf. Blend the potatoes and leeks into a creamy soup, using an immersion blender.

Finish the soup with heavy cream, grated nutmeg and lemon juice. Stir well to combine.

Serve with oat croutons, sliced green onions or crumbled crispy bacon.


1 cup quick oats
2 cloves garlic, finely sliced
3 tbsp olive oil
1 tbsp maple syrup
pinch of salt and black pepper

In a bowl mix all ingredients together.

Spread the oats onto a baking sheet and bake inside the oven for 15 minutes at 350 degrees, until lightly brown.

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