One of our favourite cream soups is potato leek soup. I found this recipe on one of my favourite Romanian cooking sites: https://savoriurbane.com/.

When I say “favourite”, it means that all four of us are eating it with pleasure and not only because we are hungry. The boys, they even have asked for a second helping.

Preparation time: 40 minutes.

What we need:

  • three medium leeks;
  • four medium potatoes;
  • a parsnip root;
  • 50 g butter;
  • 25 ml (1 tablespoon) of olive oil;
  • 2 l boiled water;
  • 200 ml sour cream;
  • salt and pepper.

Topping:

  • croutons;
  • chopped greens.

How to do it:

  1. Wash and clean the leeks carefully, by removing the root ends, the thick dark green parts and all the grit it might hide underneath its layers. Cut them lengthwise and chop them roughly. Add the chopped leeks in a bowl and rub them with salt and pepper. Put them aside.

2. Peel the parsnip, wash it and chop it.

3. Use a pot large enough to hold more than 2 litres of liquid and melt the butter over medium heat. Add the olive oil along with the butter.

4. Add the chopped parsnip in the pot, cover with a lid and cook it for 5 minutes, stirring occasionally.

The smell of the parsnip cooked in butter is simply divine!

5. After the 5 minutes, add the leeks on top of the parsnip and cook it for few more minutes.

https://trekkingmom.com/wp-content/uploads/2020/06/WhatsApp-Video-2020-06-11-at-02.53.35.mp4

6. Meanwhile, peel the potatoes, wash them and chop them into cubes.

7. Add the chopped potatoes in the pot, stir, add the water (I added cold water) and bring to a boil. Cook it for 20 minutes, until the potatoes are tender.

8. After 20 minutes, add 200 ml of sour cream and boil for a few minutes. I did not have sour cream, so I mixed 150 g of double cream with half of a lemon’s juice.

9. Puree the soup with a blender or another food processor and adjust the seasoning if necessary, with salt and pepper.

https://trekkingmom.com/wp-content/uploads/2020/06/WhatsApp-Video-2020-06-11-at-02.53.351.mp4

10. Serve the potato leek soup with homemade croutons and chopped greens.

How to make the croutons? In brief: on a baking tray put a baking sheet paper, add 4 slices of bread cut into cubes, on top of the bread spread some olive oil and whatever seasoning you prefer (garlic, dill, parsley, pepper, oregano, rosemary etc) and grated mozzarella; add it in a preheated oven at 180 C for 15 minutes, until golden brown. Enjoy your meal!


You need to spend less than an hour in the kitchen to cook this delicious dish. Well, less than an hour if you don’t have toddler twins and a puppy. All of them taking turns in needing the toilet or being thirsty. And spilling the water on their clothes and then wanted to be changed only by mummy. Then hating the clothes you chose for them to wear and asking for other ones. All of it at the same time with the puppy who misses his training pad and, instead, he uses your carpet to empty his bowels. So, yes, one hour, more or less.

4+

28 thoughts on “Potato leek soup

  1. I’ve never been a fan of leek so I’ve avoided before but maybe I should get over my dislike and give it a go.

    I’ll pass the recipe on to my Dad though, he’s tried to make it a few times with varying success but this is an easy to follow recipe.

    Thanks for sharing x

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  2. I know it is supposed to be summer but watching the rain in the hills it really feels like a soup day today, I am at the end of my food supplies but do have a leek and some baby potatoes, I can make this work, cheers for the inspiration

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    1. Hi, Nicolette; in our family, we love to eat soup as often as we can, regardless of the season. But I guess it’s great to eat this when the weather is cold and rainy.

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    1. Hello; thank you for your thoughts. Our children love this soup, especially adding the croutons by themselves and then fishing them from the bowl; it’s lots of fun every time.

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  3. The soup sounds like it’s nice and easy to make. Perfect when the weather isn’t nice and it’s really good as comfort food.

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  4. I love good soup, no matter what time of year. Creamy potato soups are amongst my favorite. I have never tried making it with a parsnip, it sounds intriguing.

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    1. Hi, Valerie. So do we; parsnip gives this soup a sweet and nice taste. I’ll say nothing about the smell in your kitchen when frying parsnip in butter!

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  5. I am a big fan of potato and leek soup. When we move I want to batch make some soup as they’re great for lunchtimes x

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  6. I love it when you find a recipe that everyone wants to happily eat, and those croutons look divine. Mich X

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  7. ok this looks so delicious! I tend to have soups only in winter so will bookmark this and get back on it once the weather is a little cooler 🙂

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