Recipes › Soup › Italian Potato Leek Soup Recipe

Italian Potato Leek Soup Recipe

Recipe by Pedro M. A. Neves

This Italian potato leek soup, known as a humble yet elegant preparation, combines tender potatoes and mild leeks with aromatic garlic and fresh herbs for a comforting first course. The broth is enriched with quality olive oil and finished with a touch of cream and Parmigiano-Reggiano, making it a refined yet approachable dish that captures the essence of Italian home cooking.

Ingredients

• 500g (1.1 lb) Yukon Gold potatoes, peeled and cut into 1 cm (0.4 inch) cubes
• 400g (0.9 lb) leeks, white and light green parts only, sliced into 0.5 cm (0.2 inch) rounds
• 3 cloves garlic, minced
• 1 liter (4 cups) vegetable or light chicken stock
• 60 ml (0.25 cup) extra virgin olive oil
• 120 ml (0.5 cup) heavy cream or whole milk
• 50g (1.8 oz) Parmigiano-Reggiano, grated
• 2 fresh thyme sprigs
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Red pepper flakes (optional)

Instructions

1. Clean the leeks by slicing them lengthwise, rinsing between layers to remove soil, then slice into thin rounds. Peel and cube the potatoes uniformly to ensure even cooking.

2. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

3. Add the sliced leeks to the pot and stir well to coat with oil. Cook for 4-5 minutes, stirring occasionally, until the leeks begin to soften and become translucent.

4. Add the cubed potatoes, thyme sprigs, and bay leaf to the pot. Stir to combine and cook for 2 minutes to slightly toast the vegetables.

5. Pour in the stock, bring to a boil over medium-high heat, then reduce to medium and simmer for 18-20 minutes until the potatoes are completely tender and easily pierce with a fork.

6. Remove the thyme sprigs and bay leaf. Carefully ladle half of the soup into a blender, puree until completely smooth, then return to the pot.

7. Stir in the heavy cream over low heat until fully incorporated. Warm through for 1-2 minutes without boiling, then taste and adjust seasoning with salt and black pepper.

8. Ladle the soup into bowls and top each serving with grated Parmigiano-Reggiano, a drizzle of good olive oil, and a pinch of red pepper flakes if desired.

Substitutions

• Replace heavy cream with equal parts whole milk and vegetable broth for a lighter version
• Substitute butter for olive oil if preferred, using 60g (2 oz)
• Use chicken or beef stock in place of vegetable stock for deeper flavor
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper cheese note

Tips

• For a chunkier texture, puree only one-third of the soup rather than half, leaving more visible potato pieces
• Slice leeks thinly and rinse thoroughly between layers, as soil often hides in the white sections
• Make this soup up to 2 days ahead and refrigerate; reheat gently over low heat, adding a splash of stock if it has thickened
• A quality extra virgin olive oil drizzled on top before serving noticeably elevates the final dish

This soup draws from the Italian tradition of minestrone and rustic vegetable soups found throughout rural northern Italy, particularly Piedmont and Lombardy, where potatoes and leeks are abundant and cream-based preparations reflect Alpine culinary influences. The combination is often served as a primo (first course) before a main protein dish, embodying the Italian principle of building a meal through simple, well-executed components.

You might also like

Italian Chicken Orzo Soup Recipe

50 min · Soup

Tuscan White Bean Soup Recipe

60 min · Soup

Pasta E Fagioli Soup Recipe

110 min · Soup

Acquacotta Maremmana Tuscan Soup Recipe

45 min · Soup