Today’s one of those blustery, snowy days that just screams “stay inside!” So, that’s exactly what I’m doing, and I’m whipping up some homemade soup. And really, what’s more comforting than a classic Leek and Potato Soup? It’s creamy, earthy, and just overflowing with cozy vibes.
Simplicity and Health Benefits of Homemade Soup
Making soup from scratch is just so satisfying. From chopping fresh veggies to simmering everything into a flavorful pot of goodness (or letting the Thermomix do its thing), the whole process just feels right. Plus, homemade soup is a fantastic way to eat clean—no mystery ingredients, just wholesome food that truly nourishes you from the inside out.
Ingredients and Variations
- Leeks: These mild and sweet alliums provide the base flavour for the soup. Look for leeks with firm, white bulbs and bright green leaves.
- Potatoes: Choose starchy potatoes like Russets or Yukon Golds for a creamy texture. Peeled and diced, they add heartiness to the soup. For a twist, try using sweet potatoes for a slightly sweeter flavour.
- Olive Oil: Used for sautéing the leeks and adding a subtle richness to the soup. You can swap olive oil with butter or another cooking oil for a different flavour profile.
- Garlic: Roasted garlic cloves bring a mellow sweetness and depth to the soup. If you prefer a stronger garlic flavour, you can use minced fresh garlic instead.
- Vegetable or Chicken Broth: The liquid base of the soup, providing depth of flavour and richness. Opt for low-sodium broth if watching your salt intake. Feel free to use homemade broth.
- Salt and Pepper: Essential seasonings to enhance the flavours of the soup. Adjust according to your taste preferences.
- Milk or Cream: Optional for a creamier texture and richer flavour. Use dairy or non-dairy alternatives like coconut milk or almond milk for a lighter option.
- Thyme: A fragrant herb that pairs beautifully with the earthy flavours of the leeks and potatoes. Fresh thyme leaves or dried thyme can be used interchangeably.
- Nutmeg: Adds warmth and depth to the soup with its subtle, nutty flavour. If you’re not a fan of nutmeg, you can omit it or substitute with a pinch of ground cloves or cinnamon for a different flavour.
Variations
- Additions: Customize your soup by adding in other vegetables like carrots, celery, or spinach for extra colour and nutrients. You can also incorporate cooked bacon or ham for a meaty twist.
- Herb Substitutions: Experiment with different herbs such as rosemary, sage, or parsley to change up the flavour of the soup.
- Spice it Up: For a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
- Dairy-Free Options: Skip the milk or cream altogether for a dairy-free and vegan-friendly version of the soup. Substitute with coconut milk or cashew cream for creaminess.
- Gluten-Free: Ensure all ingredients are gluten-free if you’re following a gluten-free diet. Use gluten-free vegetable or chicken broth and double-check any packaged ingredients for hidden gluten.
Health Benefits
Leeks: These veggies are low in calories and packed with vitamins, minerals, and antioxidants. They’re particularly high in vitamin K, which is essential for bone health, and vitamin A, which supports vision and immune function.
Potatoes: Despite their reputation, potatoes are actually quite nutritious when prepared healthily. They’re a great source of vitamins C and B6, as well as potassium, which supports heart health and helps regulate blood pressure.
Garlic: Not only does garlic add amazing flavour to dishes, but it also offers several health benefits. It’s known for its immune-boosting properties and has been linked to lower blood pressure and improved cholesterol levels.
Thyme: This herb isn’t just for flavour—it’s also rich in antioxidants and has anti-inflammatory properties. Some studies suggest that thyme may help boost immunity and improve respiratory health.
Nutmeg: In addition to its warm, comforting flavour, nutmeg contains an array of nutrients like manganese, copper, and magnesium. It may also have anti-inflammatory and digestive benefits.
Vegetable or Chicken Broth: Depending on your choice, both vegetable and chicken broth can add essential nutrients and hydration to the soup. Homemade broth, in particular, can be a great source of collagen, which supports skin and joint health.
By incorporating these wholesome ingredients into your Leek and Potato Soup, you’re nourishing your body with a variety of essential nutrients.
Exploring Flavour and Texture
This Leek and Potato Soup is the ultimate comfort food. It’s creamy, smooth, and perfect for a chilly day like today.
The flavours are simple but really satisfying. The leeks bring a gentle sweetness, which pairs so nicely with the hearty potatoes. A few extras really take it to the next level—a bit of thyme for freshness, a touch of nutmeg for warmth, and roasted garlic for a deeper, sweeter flavour.
It’s definitely a family favourite here, and I think you’ll love it too. Feel free to play around with it—add your own twist or get creative with the ingredients. When you do, let me know how it goes; I’d love to hear your version!
Leek and Potato Soup
Ingredients
- 3 large leeks (white and light green parts only, washed and cut into pieces)
- 3 tbsps olive oil
- 3-4 garlic cloves, roasted
- 2 tbsp butter
- 2 medium potatoes (russet)
- 4 cups vegetable or chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup milk or cream (for creamier soup) or any plant-based milk
- 2 tsps thyme
- 1 tsp nutmeg
Instructions
Instructions for Thermomix:
- Trim the root ends and dark green tops from the leeks, then wash them thoroughly under cold water to remove any dirt. Cut the leeks into pieces.
- Peel and chop the potatoes into small chunks.
- In the Thermomix bowl, add the olive oil, butter and chopped leeks. Sauté for 5 minutes at Varoma temperature, speed 1.
- Add the roasted garlic cloves, chopped potatoes, vegetable or chicken broth, salt, pepper, thyme, and nutmeg to the bowl.
- Cook for 20 minutes at 100°C, speed 1.
- Once cooked, blend the soup until smooth. You can adjust the consistency by adding more broth if needed.
- Finally, add milk or cream if desired for a creamier texture and blend again for a few seconds.
- Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of cream if desired.
Instructions for Stovetop:
- Follow the same steps as mentioned above for preparing leeks and potatoes.
- In a large pot, heat the olive oil over medium heat. Add the chopped leeks and butter and sauté until softened, about 5-7 minutes.
- Add the roasted garlic, chopped potatoes, vegetable or chicken broth, salt, pepper, thyme, and nutmeg to the pot. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender.
- Once cooked, use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the blended soup to the pot. If you prefer a creamier texture, stir in the milk or cream.
- Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of cream if desired.