Leek and potato soup is a classic comfort food with a delicate flavor and a naturally creamy texture. Simple, wholesome, and deeply satisfying, it's one of those vegetable soups that make winter meals feel warmer and more inviting.
This Italian-style leek and potato soup is made with just a few basic ingredients, yet it brings out all the goodness and nutritional value of winter vegetables. Light but nourishing, it's perfect when you want an easy meal that is comforting without being heavy.
The natural sweetness of the leeks blends beautifully with the soft, velvety potatoes, creating a smooth and well-balanced soup. To make it, the vegetables are gently cooked with olive oil and vegetable broth until tender, then blended until creamy.
For the perfect finishing touch, add some oven-toasted bread croutons or crispy speck sticks, which give the soup a pleasant crunch and extra flavor.
This homemade leek and potato soup is ideal as a light first course or a simple dinner, perfect for warming up your table during the colder months.
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Ingredients
Prep Time: 15 Min | Cook Time: 35 Min | Servings: 4
FOR THE LEEK AND POTATO SOUP
- 2 medium leeks (about 450–500 g / 1 lb total)
- 400 g (14 oz), about 2 medium potatoes
- 1 liter (about 4 cups) vegetable broth
- Freshly grated Parmigiano Reggiano, to taste
- 3 tablespoons extra virgin olive oil, plus more to serve
- Fine salt, to taste
FOR SERVING
- Speck, cut into strips, to taste. If speck is not available, use smoked pancetta or bacon
- Crispy bread croutons, to taste
Instructions
Step 1) - Wash and clean the leeks, trimming off the roots and the dark green parts. Remove any tough outer layers, then slice the leeks into rounds that are not too thin. Place them in a large pot.
Add the extra virgin olive oil and cook the leeks over medium heat for a few minutes, stirring often, until they begin to soften without browning.
Step 2) - Meanwhile, peel the potatoes and cut them into small cubes. Cutting the potatoes evenly helps them cook faster and more uniformly.
Once the leeks are soft and fragrant, add the diced potatoes to the pot. Stir well and let them cook together for a couple of minutes so they absorb the flavor of the leeks.
Step 3) - Pour in the vegetable broth and fully cover the vegetables. Bring to a gentle boil, then lower the heat and simmer for about 30 minutes, or until the potatoes are very tender when pierced with a fork.
Step 4) - Remove the pot from the heat and blend the soup directly in the pot using an immersion blender until smooth. Season with salt to taste.
NOTE: For an extra creamy texture, blend the soup thoroughly. For a more rustic consistency, blend it briefly, leaving some small pieces of vegetables.
Step 5) - Cut the speck into strips and toast them in a small pan over medium heat for a few minutes, until slightly crispy.
Serve the leek and potato soup hot in individual bowls. Finish with a drizzle of extra virgin olive oil, freshly grated Parmigiano Reggiano, the crispy speck strips, and some bread croutons.
Storage
Leek and potato soup can be stored in an airtight container in the refrigerator for up to 2–3 days. Before serving, reheat it gently over low heat, stirring occasionally and adding a little vegetable broth or water if the soup has thickened.
This soup also freezes well. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat slowly, blending again if needed to restore a smooth, creamy texture.
TIP: Add croutons, speck strips, and grated Parmigiano Reggiano only when serving, not before storing.
Substitutions
If speck is not available, it can be replaced with smoked pancetta or bacon, cut into strips and toasted until crispy. These alternatives provide a similar smoky flavor and add a pleasant contrast to the creamy texture of the soup.
Variations
Creamy leek and potato soup is a comforting dish that is especially perfect during the colder months. Warm, delicate, and satisfying, it's one of those recipes that instantly makes winter meals feel cozier and more inviting.
This soup can be served in different ways, depending on the occasion. It works beautifully as an appetizer or as part of a buffet, served in small bowls or cups. For a more filling option, you can also enjoy it as a main course, served in larger soup bowls.
One of the great advantages of this leek and potato soup is its versatility. It can be easily customized with a variety of toppings and additions.
A simple drizzle of extra virgin olive oil and some freshly grated Parmigiano Reggiano are enough to enhance its flavor. For a pleasant contrast in texture, bread croutons and crispy speck strips add a delicious crunch. Smoked pancetta or bacon are excellent alternatives and work just as well.
For a richer variation, you can add diced provola, either plain or smoked. The cheese will gently melt with the heat of the soup, adding extra creaminess and depth of flavor.
Another tasty option is to top the soup with seasoned bread cubes, sautéed in olive oil with aromatic herbs such as oregano, thyme, or marjoram.
If you prefer an even creamier texture, a spoonful of fresh cream, sour cream, or yogurt can be stirred in just before serving.
For a more refined presentation, try garnishing each bowl with a few fried leek rings. Lightly golden and crisp, they make a simple yet elegant finishing touch.
More Italian Recipes with Leeks
- Leek Risotto Recipe - A creamy and delicate Italian risotto that highlights the natural sweetness of leeks.
- Gluten-free Leek Cannelloni Recipe - A comforting baked dish made with leek tubes as cannelloni and a rich filling, perfect for a gluten-free meal.
- Baked Eggs with Leeks - A simple and elegant recipe with eggs baked on a bed of tender leeks, ideal for brunch or a light dinner.
Recipe Card
Italian Leek and Potato Soup (Creamy, Comforting and Easy)
Ingredients
FOR THE LEEK AND POTATO SOUP
- 2 medium leeks - about 450–500 g / 1 lb total
- 400 g potatoes - 14 oz, about 2 medium potatoes
- 1 liter vegetable broth - about 4 cups
- freshly grated Parmigiano Reggiano to taste
- 3 tablespoons extra virgin olive oil plus more to serve
- fine salt to taste
FOR SERVING
- speck cut into strips, to taste. If speck is not available, use smoked pancetta or bacon
- crispy bread croutons to taste
Instructions
- Wash and clean the leeks, trimming off the roots and the dark green parts. Remove any tough outer layers, then slice the leeks into rounds that are not too thin. Place them in a large pot.
- Add the extra virgin olive oil and cook the leeks over medium heat for a few minutes, stirring often, until they begin to soften without browning.
- Meanwhile, peel the potatoes and cut them into small cubes. Cutting the potatoes evenly helps them cook faster and more uniformly.
- Once the leeks are soft and fragrant, add the diced potatoes to the pot. Stir well and let them cook together for a couple of minutes so they absorb the flavor of the leeks.
- Pour in the vegetable broth and fully cover the vegetables. Bring to a gentle boil, then lower the heat and simmer for about 30 minutes, or until the potatoes are very tender when pierced with a fork.
- Remove the pot from the heat and blend the soup directly in the pot using an immersion blender until smooth. Season with salt to taste.NOTE: For an extra creamy texture, blend the soup thoroughly. For a more rustic consistency, blend it briefly, leaving some small pieces of vegetables.
- Cut the speck into strips and toast them in a small pan over medium heat for a few minutes, until slightly crispy.
- Serve the leek and potato soup hot in individual bowls. Finish with a drizzle of extra virgin olive oil, freshly grated Parmigiano Reggiano, the crispy speck strips, and some bread croutons.
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