Smooth, Rustic & Extremely Delicious Creamy Garlic & Buttery Potato & Leek Soup
Learn how to make this quick, easy, delicious creamy garlic buttery potato and leek soup. Along with this soup recipe is bacon, apple and crispy sage crust to be used as a topping for the soup, and both of these together create the perfect combination of texture and flavour friendship.
Ingredients
Potato & Leek Soup
- 3 Tbsp (42g) - Unsalted BUtter
- 4 - Large Leeks, White & Light Green Part Only, Thinly Sliced
- 3 - Garlic Cloves, Roughly Chopped
- 4 - Small All Rounder Potatoes, Large DIced
- 1 Litre (4 Cups) - Vegetable Stock
- 180ml (¾ Cups) - Thickened Cream
- Seasoning To Taste
Bacon, Apple & Sage Crust
- 1 Tbsp (14g) - Unsalted Butter
- 120g (4.2oz) - Streaky Bacon, Thinly Sliced
- 1 - Red Apple, Peeled, Cored & Diced (I Used Royal Gala)
- 12g (0.4oz) - Fresh Sage Leaves, Left Whole or Roughly Chopped
- Seasoning To Taste
Instructions
Potato & Leek Soup
- Place a large pot over medium-high heat, add in the unsalted butter & allow to melt. Add in the leek, garlic & sea salt flakes to taste. Saute for 3 minutes until it starts to soften.
- Add in the diced potato, mix to combine & saute for 1 minute. Pour in the stock & bring to a boil. Reduce the heat to a medium-low, cover with a lid & simmer for 30 minutes or until the potatoes are really soft. Remove the lid & pour in the cream, mix to combine. Take off heat.
- Use an immersion blender to blend the soup to a smooth puree or alternatively use a blender or food processor (see important note down below). Transfer back over a low heat, check for seasoning & keep warm
Bacon, Apple & Sage Crust
- Place a pan over medium heat, add in the unsalted butter & allow to melt. Add in the bacon & apple & fry for 4 minutes or until golden & slightly crispy & caramelised. Add in the sage & season to taste, mix well & fry for 1 minute or until the sage is crispy, remove from the heat.
- Serve the soup in bowls, top with the bacon, apple & sage crust & toasted bread. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Potato & Leek Soup Storage Instructions
Store the soup in the fridge for up to 5 days and in the refrigerator for up to 6 months, both held in an airtight container. When storing, it’s best to keep the bacon, apple and sage crust separate, and it will last up to 5 days in the fridge. It can also be mixed through the soup, but the only issue is that the bacon will no longer be crispy after moisture.
Potato & Leek Soup Reheating Instructions
To reheat, place the soup into a pot or pan over medium-high heat, and whilst mixing, slowly allow it to boil. Alternatively, it can be placed into the microwave and heated in bursts, mixing between each one.
Blender & Food Processor Instructions
If using a food processor or blender, you must wait at least 45 minutes for the soup to cool down. Trying to blend the soup whilst boiling will expand the plastic blender or processor bowl, which will run the risk of explosion, causing severe damage to yourself and your property. Immersion blenders are the best option and can be found very cheap.
Dairy Substitutes
If you can’t consume dairy or wish to make this soup vegan-friendly, substitute the butter for olive oil and the thickened cream for soy or oat milk. Please note that the soup won’t be at its full potential with these substitutes but will still taste very nice.
Watch How To Make The Recipe
Did You Like This Soup Recipe?
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This soup is so easy and tasty! We have made it many times now in my house and it is a hit every time!!
That’s awesome to hear, Carly. So glad you’ve been enjoying it. Thank you.
This is the first soup I’ve ever made and it’s so so good. Super easy to make and minimal cleanup. Definitely adding it to the meal prep rotation!
That’s awesome to hear. Glad you enjoyed it. Thank you!