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Warming Winter Soup – Leek and Potato Velouté

Warming Winter Soup – Leek and Potato Velouté

An ultra comforting and creamy winter soup from Arianna Frea.
By Arianna Frea

In the last few days cold and snow have arrived in my city: Milan. It had been a few years since I last saw everything covered in snow in the streets I usually walk. Although I know these surroundings very well, seeing them covered by a thick white layer makes them take on a different appearance, almost unknown.

The silence and the purity I breathe in when I walk through the streets of my neighborhood make me feel good. I listen to the muffled noises of the city, while I look at the kids that chase eachother happily and ignoring the cold. When it snows everything slows down, everything becomes calmer, the landscapes go back to being human even in the city, the perfumes are cold, of warm food and restorative. My day has gone by peacefully, once I returned home I remained with my nose pressed against the window to see the white flakes fall from the skyes while the soup was cooking.

I decided to warm up my soul with a real comfort food, in the fridge simple ingredients allowed me to prepare what I wantet. Leeks, potatoes, some stock, and…
The weather forecasts say that more Siberian cold will reach us in the next few days, with temperatures well below zero. At this point, in order to keep myself warm i might cook something else for my soul.

See Also
Ottolenghi Vegetable Tart

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Leek and Potato Velouté

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  • Author: Arianna Frea
  • Total Time: 55 minutes
  • Yield: 4 1x


A creamy and flavoured soup. A real comfort food to warm up the soul and heart.


  • 78 medium leeks
  • 2 big potatoes
  • 4 generous cups (1 liter) vegetable broth
  • 4 tablespoons heavy cream
  • 4 tablespoons extra vergin olive oil
  • salt
  • black pepper


  1. Peel and slice the potatoes.
  2. Heat the oil in a large pan and add the potatoes with a heavy pinch of salt.
  3. Cook for 10 minutes until starting to soften.
  4. Clean and slice the leeks. Pour them into the pan and let simmer, over a medium heat, for about 10 minutes.
  5. Add the vegetable broth, and bring to the boil.
  6. Decrease the heat to low and cook until the leeks and potatoes are tender, approximately 20-25 minutes, stirring occasionally and adding more broth or hot water if necessary.
  7. Taste and adjust seasoning if desired.
  8. Puree the mixture with an immersion blender until smooth.
  9. Strain the soup through a fine strainer to get a smoother velouté.
  10. Reheat in a clean pan, add black pepper, pour in serving bowls, stir in the cream, and serve immediately.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
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