Leeks and potatoes are a perfect combination for many recipes. One of my favorites is this simple soup. It’s easy to prepare and very satisfying to eat. The sage gives a great aroma to this dish. With a drizzle of yogurt and some chunks of roasted country bread, this soup is ready to be served!

Leek and Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people


  • Soup pot with lid
  • Peeler
  • Chef knife
  • Cutting board
  • Ladle
  • Handheld electric blender or food processor
  • Wooden spoon
  • Bowls for serving


For making the soup

  • 1 medium onion - chopped
  • 2 cloves garlic - peeled and crushed
  • 4 sage leaves - chopped
  • 2 medium leeks - well rinsed and sliced
  • 2 medium potatoes - peeled and diced
  • 500 g vegetable stock
  • 2 Tablespoons extra virgin olive oil
  • Fresh-ground black pepper to taste
  • Salt to taste

For topping the soup

  • ½ cup fresh yogurt
  • 2 teaspoon extra virgin olive oil
Ingredient Notes
You can substitute the potatoes for the sweet potatoes to add a touch of natural sweetness to the soup.


Preapre the soup base

  • In a soup pot or Dutch oven, add the extra virgin olive oil and the chopped onion, garlic, sage and the leeks.
  • Turn the heat on medium-low and with a wooden spoon mix well to make sure the onion is covered with oil. Sauté for about 1 minute stirring often.
  • Turn the heat to low, add a dash of water, cover with a lid, and cook for about 2 minutes, until the veggies are softened.

Cook the soup

  • Add the diced potatoes to the sauté, season with salt and black pepper, and stir well to mix. Sauté for 2-3 minutes stirring well to coat the vegetables with the oil.
  • Pour in the vegetable broth, covering the vegetables. Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Let it simmer for about 15-20 minutes, or until the vegetables are tender when pierced with a fork.
  • TIP: If your soup looks too dry, add more stock if needed, a ladle at a time, without overdoing it but making sure there’s enough liquid to cook the vegetables. 
    If the soup appears liquidy, cook over high heat for a few minutes to let the extra liquid evaporate. 

Finish and serve the soup

  • When the vegetables are soft, use an immersion blender or a regular blender (in batches if necessary) to blend the soup until it reaches a smooth and creamy consistency. If you use a regular blender, return the pureed soup to the pot.
  • Taste the soup and adjust the seasoning with salt and pepper to suit your preference. Continue to cook for a few more minutes to allow the flavors to meld. Turn the heat off. Add salt & pepper to taste.
  • Serve the soup when still hot, in individual bowls, drizziling each serving with yogurt and extra virgin olive.


How to clean leeks

These big and long onions have a lot of dirt inside and need to be cleaned very well before you cut them up. You can read teh instruction below or watch my video here.
1. Remove the first layer of outer leaves: peel them off as they are tough and very fibrous.
2. Trim off some of the top green part, about 5 cm / 2 inches.
3. From the green top part, discard the outer dark green leaves. You can keep them in the fridge or in the freezer to use later when making stock. You will use the light green, soft leaves in the center.
4. To wash: Place the leek on a cutting board. Split the leek in four pieces: insert the tip of a sharp knife about 2 cm / 1 inch below the root end and run the knife lengthwise down the center. The leek is cut in half, from the root end to the green top. Turn the leek and make another similar cut, splitting the two leek halves in half again.
Leaving the part below the root end intact helps hold the cut parts together, making it easier to wash the leek. You’ll end up with a folding hand fan!
5. Open the cut parts of the leek and place them under cold running water, going through layer by layer with your fingers to remove any hidden dirt or sand. Make sure the leek is upside down so that the dirt runs away into the sink and doesn’t go back into the leek.
6. The leek is now ready for cooking. If you need the whole leek, just remove the hairy root. If you need to slice it, cut your leek crosswise, as thick or thin as you like, starting from the top and going to the root end, removing the root.


The soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The croutons are best made when ready to eat, so they will be crispier. Reheat the soup on the stove and add yogurt before serving.

To prepare in advance

You can prepare the soup 1- 2 days before or hours before serving the soup.

Why I’m not using cream

In general, I don’t prefer adding cream to soups, as it will cover the delicate flavor of the vegetables. This choice is also related to the idea of creating a lighter, healthier dish. Leek and potatoes, when prepared thoughtfully, can deliver a silky and velvety texture on its own, eliminating the need for heavy cream.
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