Cock-a-Leekie (Leek and Potato Soup)

Cock-a-Leekie (Leek and Potato Soup)

Preparation : 15 mins ·Cooking : 35 minsServes 4



cupsvegetable or chicken broth
bay leaf
cupheavy cream
Fresh chives or parsley

Nutritional information

Calculated based on standard values with available measurements and may therefore not be accurate

  • Energy445 kcal
  • Protein3 g
  • Total Lipid (Fat)48 g
  • Cholesterol198 mg
  • Saturated Fatty Acids32 g
  • Monounsaturated Fatty Acids0 g
  • Polyunsaturated Fatty Acids0 g
  • Carbohydrate9 g
  • Sugars6 g
  • Fiber0 g
  • Calcium35 mg
  • Iron1 mg
  • Magnesium9 mg
  • Phosphorus28 mg
  • Potassium180 mg
  • Sodium2840 mg
  • Zinc0 mg
  • Copper0 mg
  • Vitamin A114 µg
  • Vitamin C5 mg
  • Vitamin B60 mg
  • Vitamin K7 µg


Step 1

Prepare the Leeks: Start by cutting off the dark green tops of the leeks and the root ends. Slice the leeks in half lengthwise, then slice them thinly crosswise. Rinse the sliced leeks thoroughly under running water to remove any dirt or sand.

Step 2

Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the sliced leeks, chopped onions, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables become soft and translucent.

Step 3

Add Potatoes and Broth: Add the diced potatoes and stir them into the sautéed leeks and onions. Pour in the vegetable or chicken broth, add the bay leaf, and season with salt and pepper to taste.

Step 4

Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 5

Blend the Soup: Remove the bay leaf from the soup. Using an immersion blender, carefully puree the soup until it reaches your desired consistency. If you don't have an immersion blender, you can use a regular blender in batches, but be sure to allow the soup to cool slightly before blending and reheat it afterward.

Step 6

Add Cream (Optional): If you want a creamier soup, stir in the heavy cream at this point and let it heat through over low heat for a few more minutes. Adjust the seasoning with additional salt and pepper if needed.

Step 7

Serve: Ladle the hot leek and potato soup into bowls. Garnish with fresh chives or parsley, and you can also drizzle a bit of extra cream on top for presentation if desired.

Recipe Story

In the dimly lit kitchens of Europe, where tradition and innovation dance a delicate tango, there exists a humble elixir of comfort that has warmed souls for generations - leek and potato soup. My friends, this is not just a soup; it's an ancient embrace of sustenance, a timeless symphony of earthy leeks and the starchy, reliable companionship of potatoes. Today, we embark on a journey to explore the soul-soothing magic of this dish that traverses cultures and captivates palates, much like the culinary adventures that have led me to distant corners of the world.

Leek and potato soup, a staple of French and Irish cuisines, carries within its simmering depths the whispers of countless kitchens, each imparting its unique touch to a timeless classic. The French call it "Potage Parmentier," paying homage to the revered French pharmacist Antoine-Augustin Parmentier, who popularized the potato in the 18th century. It's said that Parmentier's relentless pursuit of promoting potatoes as a staple food source in France led to the acceptance of this humble tuber, and thus, the birth of this cherished soup.

In Ireland, where potatoes hold a special place in the hearts of its people, "Cock-a-Leekie" soup marries leeks and potatoes in a dance of flavours that tell tales of resilience in the face of adversity. This dish, much like my travels, reveals the profound connection between sustenance and culture. It's a bowl of history, a testament to the enduring spirit of those who found solace in its warmth during tough times.

But leek and potato soup is not confined to the pages of history; it thrives today in kitchens worldwide. The beauty of this dish lies in its versatility. Whether it's the earthy aroma of sautéed leeks or the creamy indulgence of a dairy-free version for our vegan friends, this soup adapts, evolves, and endures.

So, my fellow culinary explorers, as we delve into the rich tapestry of leek and potato soup, let us remember that in a world filled with chaos and change, some things remain steadfast. This, my friends, is a testament to the enduring power of food to unite, nourish, and soothe the human soul.