This potato and leek soup stands out from the typical creamy and rich version. It’s packed with lemon and parsley to bring a hint of golden sunshine to a cold winter day.
Equipment
Everything you need to make golden leek and potato soup at home:
- chef’s knife
- cutting board
- potato peeler
- large pot or dutch oven
- forks for shredding chicken
You can find the full ingredients list and instructions below!
Cooking Tips
- Cut your potatoes as small and evenly as you can, please. I ask nicely because it’s crucial if you want to keep the total cooking time at 30 minutes. Smaller pieces will cook faster and when they’re all roughly the same size you get evenly cooked potatoes throughout.
- A touch of turmeric is the secret to this soup’s beautiful golden colour, with bonus points for being a great anti-inflammatory ingredient! If you’re not feeling your best this week, you might also consider adding a teaspoon of cayenne to help clear the sinuses.
- I’m using my no-fuss chicken broth recipe as the base of my golden leek and potato soup. It’s easy to follow and helps reduce kitchen waste! If you don’t have time to make your own broth, store-bought will always work, however, I prefer using concentrated pastes or cubes over the boxed stuff. It’s more cost-effective and has better flavour.
Golden Leek and Potato Soup
A quick and easy weeknight soup to help you feel your best
Ingredients
Method
- Trim and discard the dirty root and thick green tops of each leek. Slice vertically through the centre, creating two long strips. Rinse the inside of each strip to remove any dirt and debris. Slice each strip into thin half moons. Next, peel and thinly slice your garlic. Add 2 tbsp olive oil to a large pot or dutch oven and heat on medium-high. Add your sliced leeks and garlic, then season with 1/2 tsp salt. Cook on medium-high, stirring occasionally, until soft and slightly browned. Meanwhile, peel and cut your potatoes. Aim for small cubes about 1 cm x 1 cm. You want the cubes to be small so they cook quickly and evenly in the broth.
- You'll know the leeks are ready when they've reduced in volume by about half. At this point, create an opening in the centre of the pot, exposing the bottom. To the opening add remaining 1 tbsp olive oil and 1/4 tsp turmeric, then stir the turmeric into the oil, allowing it to bloom and release flavour, about 1 minute. Continue stirring, incorporating the leeks as you go, until mixed throughout.
- Add 4 cups chicken stock, 2 cups water and the peeled and cubed potatoes. Bring the pot to a rapid simmer and cook like this until the potatoes are soft, about 15 minutes. Add your grated chicken and continue cooking for 5 more minutes.
- Remove from heat and finish with the juice of one lemon, 1/2 cup chopped parsley and lots of cracked black pepper. Taste and adjust seasoning until it's bright and lemony but not sour. Top with a dollop of Greek yogurt or your favourite chili crisp for even more flavour!
Notes
I’m using my no-fuss chicken broth recipe for the stock. It’s easy to follow and a great way to use up leftover vegetables before they go bad!