Creamy Potato and Leek Soup

A soft, creamy potato and leek soup made with spring onions, Vegeta and a little cream. Blended until smooth, this is a simple, comforting soup for cold days.

Cold days call for a pot of something gentle and filling. The leeks, onion and spring onions are slowly softened first, giving the soup its quiet sweetness before the potatoes simmer until tender. A little Vegeta brings savoury depth, and a small amount of cream finishes it into a smooth, comforting bowl.

Prep: 15 min · Cook: 35 min · Serves: 6 · Cuisine: Australian · Category: Soup

Ingredients

Creamy Potato and Leek Soup

• 2 tbsp butter
• 1 tbsp olive oil
• 3 large leeks, trimmed, washed well and sliced
• 1 brown onion, sliced
• 3 spring onions, sliced, white and green parts separated
• 2–3 garlic cloves, finely chopped
• Good pinch of salt
• ¼ tsp white pepper
• 5 large rustic potatoes, peeled and diced
• 2 litres water
• 2 tbsp Vegeta vegetable stock powder
• ½ cup cream
• Small rosemary sprig, to garnish
• Extra olive oil or melted butter, to serve, optional

Method

1. Place a large pot over low-medium heat. Add the butter and olive oil.
2. Add the leeks, brown onion and the white and light green parts of the spring onions. Season with a good pinch of salt and the white pepper.
3. Cook gently for 8–10 minutes, stirring often, until the leeks and onions are soft and glossy but not browned.
4. Add the garlic and cook for 1 minute, just until fragrant.
5. Add the potatoes, water and Vegeta. Stir well.
6. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are very soft and break easily with a spoon.
7. Blend the soup until smooth, working in batches if needed.
8. Return the soup to the pot and place over low heat.
9. Stir through the cream and warm gently for 3–5 minutes. Do not boil hard after adding the cream.
10. Taste and adjust only if needed.
11. Serve warm with a small rosemary sprig, a drizzle of olive oil or melted butter if using, and toasted bread on the side.

Serving Suggestion

Serve this soup with toasted sourdough, warm crusty bread or simple buttered toast. For homemade bread alongside, Portuguese Bread Rolls (Papo Secos) are perfect for dipping, or try a thick slice of Portuguese Corn Bread (Broa de Milho) for something more rustic. It is soft and filling enough for lunch, but also works as a first course before a simple meal. If you are in a soup mood, Rustic Portuguese Bean Soup with Chorizo, Cabbage and Potatoes and Roasted Tomato Soup with Red Capsicum are both worth having in your rotation for cold weather cooking.

Storage Notes

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring often. Add a splash of water if the soup thickens after chilling.

Make Ahead Notes

This soup reheats well and can be made earlier in the day. For the smoothest finish, blend the soup while the potatoes are still very soft and warm, then add the cream when reheating gently.

Notes

Wash the leeks well, as dirt can hide between the layers. Slice them first, then rinse if needed.

White pepper works beautifully here because it keeps the flavour soft and the colour clean.

Vegeta seasons the soup and replaces the stock. Avoid adding too much extra salt before blending, as the flavour settles as the soup simmers.

The potatoes should be very soft before blending. This gives the soup its creamy texture without needing much cream.

The rosemary is used as a garnish rather than a main flavour. Keep it small so it does not overpower the gentle leek and potato base.

For a lactose-free version, use lactose-free cream.

The Grace Table Tip

Sweat the leeks, onion and spring onions slowly. Do not rush this step. The gentle sweetness from the softened vegetables is what gives this simple soup its depth.

If the soup becomes too thick after blending or chilling, loosen it with a little water rather than adding more cream. This keeps the flavour balanced and the texture smooth.