top of page
Commune Kitchen cooking classes Singapore logo

Creamy Potato and Leek Soup

- Serves 4

​My creamy potato and leek soup is the reason why I love soup so much. Made with a few very simple and basic ingredients, this classic French soup is the epitome of comfort food. I live in hot and humid Singapore, and trust me, it is never a good time to enjoy a bowl of piping hot soup, and we often crack up our air-conditioner just so we can 😉.


This recipe is extremely simple but do remember to clean the sand and dirt lodged inside your leeks before you get started. To clean your leeks, cut and discard the root end and the thick green leafy part. Cut the white bulb in half lengthways, then rinse well under cold running water to wash away any dirt stuck in-between the layers. ​


I have made this soup multiple times for the family and for guests too. To take it up a notch and impress your guests, simply add a light drizzle of quality truffle oil in each bowl before serving. Enjoy the recipe!

Image by Luisa Brimble
Ingredients

  • 2 tablespoons unsalted butter

  • 2 large leeks, white and light green parts, thinly sliced

  • 2 cloves garlic, peeled and chopped

  • 600g potatoes, peeled and roughly chopped into 1 cm cubes

  • 1 liter quality chicken or vegetable stock (I prefer using homemade chicken stock)

  • 1 bay leaf

  • 1-2 sprigs fresh thyme

  • 3/4 teaspoon salt

  • 2-3 tablespoons cooking cream or coconut cream

  • Freshly ground black pepper, for serving

  • Truffle oil, for serving - optional ​

  • Finely chopped chives, for garnish

Recipes

1. Melt the butter over low-medium heat in a large saucepan. Add chopped leeks and garlic and cook for 8-10 minutes, stirring occasionally until leeks are translucent. Reduce heat if necessary to ensure the leeks do not brown.


2. Add the potatoes, and cook for 2-3 minutes before adding broth, bay leaf, thyme, and salt to the saucepan; bring to the boil. Cover, reduce heat to low and cook for for about 40 minutes until potatoes are very soft.


3. Fish out the thyme sprig and bay leaves - discard. Purée the soup using an immersion blender until very smooth. Add some water if necessary to thin it out to your liking.


4. Add cream, stir well and bring to a simmer.


5. Serve hot in individual bowls, garnished with freshly ground black pepper, chives and a light drizzle of quality truffle oil.

bottom of page