This comforting potato leek soup is more than just a meal – it’s like gentle medicine for your stomach. With its creamy texture and soothing ingredients, this soup has been a go-to remedy for digestive comfort for generations. The combination of tender potatoes, mild leeks, and aromatic herbs creates a nourishing bowl that’s perfect when you need something gentle yet satisfying. Best of all, it takes just 30 minutes to make with simple, wholesome ingredients you probably already have in your kitchen.
Ingredients
- Chicken stock – 1 liter / 34 fl oz / 4¼ cups (or vegetable/beef stock)
- Potatoes – 500g / 1.1 lbs / 3 medium potatoes
- Leeks – 2 medium (white and light green parts only)
- Celery stalks – 100g / 3.5 oz / 2 large stalks
- Heavy cream – 100ml / 3.4 fl oz / ½ cup
- Butter – 40g / 1.4 oz / 3 tablespoons
- Garlic cloves – 2-3 medium
- Yellow onion – 1 medium
- Small baguette – 1 whole (for garnish)
- Salt – to taste
- Black pepper – to taste
- Paprika – pinch (for bread garnish)
- Olive oil – 1 tablespoon (for bread)
Instructions
- Prepare the vegetables: Clean and finely slice the leeks, removing dark green tops. Dice the onion, chop celery stalks, mince garlic, and cube potatoes into 2cm pieces.
- Sauté the base: In a large pot, melt butter over medium heat. Add sliced leeks and cook for 5-7 minutes until softened and fragrant.
- Add aromatics: Add diced onion, celery, and minced garlic to the pot. Cook for another 3-4 minutes until onion becomes translucent.
- Add potatoes and stock: Add cubed potatoes to the pot, then pour in the chicken stock. Season with salt and freshly ground black pepper.
- Simmer the soup: Bring to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are completely tender when pierced with a fork.
- Prepare bread garnish: While soup cooks, slice baguette into rounds. Brush with olive oil and sprinkle with salt, pepper, and paprika. Toast in oven at 180°C / 350°F for 8-10 minutes until golden.
- Create texture: Remove 2-3 ladles of soup (including vegetables) and set aside. Blend the remaining soup with an immersion blender until smooth.
- Finish the soup: Stir the reserved chunky vegetables back into the smooth soup for interesting texture. Add cream and stir until well combined.
- Final seasoning: Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot: Ladle into bowls, garnish with toasted bread rounds, and serve immediately while steaming hot.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 bowls
Nutrition (per serving)
Calories: 245 | Fat: 12g | Carbs: 28g | Protein: 8g | Fiber: 4g
Why This Soup is Good for You
This healing potato leek soup provides gentle nutrition that’s especially beneficial for digestive health. Potatoes are naturally alkaline and rich in potassium, which can help soothe stomach irritation. Leeks contain prebiotic fibers that support healthy gut bacteria, while their mild flavor makes them easy to digest. The cream adds healthy fats that help absorb fat-soluble vitamins, and the warm temperature helps stimulate digestion. Celery provides anti-inflammatory compounds, and garlic offers antimicrobial properties that may support digestive wellness. This soup is naturally gluten-free (without the bread garnish) and provides sustained energy without being heavy on the stomach, making it perfect for recovery meals or when you need something nourishing and gentle.