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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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