Recipes › Soup › Italian Leek and Potato Soup Recipe

Italian Leek and Potato Soup Recipe

Recipe by Pedro M. A. Neves

This Italian leek and potato soup is a humble yet deeply satisfying dish rooted in rustic Northern Italian cuisine. Silky leeks and tender potatoes are simmered in a light broth and finished with fruity olive oil, creating a naturally creamy soup that needs no cream. Simple, nourishing, and elegant in its simplicity, it's the kind of soup that appears on Italian tables year-round.

Ingredients

• 500g (1.1 lbs) leeks, white and light green parts, cleaned and sliced into 1cm rounds
• 400g (14 oz) potatoes, peeled and cut into 1cm cubes
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 liter (4 cups) vegetable or chicken stock
• 75ml (5 tablespoons) extra virgin olive oil
• 500ml (2 cups) water
• 1 bay leaf
• 3-4 fresh thyme sprigs
• Sea salt and freshly ground black pepper to taste
• Parmesan rind for simmering (optional but recommended)
• Grated Parmesan cheese and extra olive oil for serving

Instructions

1. Clean the leeks thoroughly by halving them lengthwise, rinsing between layers to remove soil, then slice crosswise into 1cm semicircles.

2. Heat 30ml (2 tablespoons) of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

3. Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly.

4. Stir in the sliced leeks and cook for 5-6 minutes, stirring occasionally, until they begin to soften.

5. Add the potato cubes, stock, water, bay leaf, thyme sprigs, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes until potatoes are very tender and breaking apart slightly.

6. Remove the bay leaf and thyme sprigs. Use a wooden spoon to gently mash some of the potatoes against the side of the pot to create a naturally creamy texture without pureeing.

7. Taste and season generously with sea salt and freshly ground black pepper.

8. Stir in the remaining 45ml (3 tablespoons) of extra virgin olive oil, which adds richness and body.

9. Ladle into warm bowls and serve immediately, garnished with grated Parmesan cheese and a drizzle of best-quality extra virgin olive oil.

Substitutions

• For a heartier version, add 100g (3.5 oz) of diced pancetta or guanciale, cooked separately until crisp and stirred in at the end
• Replace potatoes with 200g celery root and 200g potatoes for a more complex flavor profile
• Use vegetable stock exclusively for a fully vegetarian version; the Parmesan rind adds umami depth
• Substitute 200ml of the water with dry white wine for added acidity and depth, reducing water accordingly

Tips

• Do not blend this soup; the charm lies in its rustic, chunky texture. Gentle mashing creates creaminess without heaviness.
• A Parmesan rind simmered in the broth adds tremendous depth without any additional salt; save rinds in the freezer for this purpose.
• For the most authentic result, use a good-quality, peppery extra virgin olive oil drizzled at the very end as a finishing touch, not for cooking.

This soup belongs to the tradition of Italian cucina povera (peasant cooking), where simple ingredients are transformed into nourishing meals. It reflects the agricultural heritage of the Piedmont and Lombardy regions, where leeks have been cultivated since medieval times and potatoes became staple crops after their arrival from the Americas.

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