What do you make when you have nothing much left in the cupboard? A few leeks and potatoes are all you really need to make a delicious, easy leek and potato soup. Adding a stock cube or homemade stock will, of course, elevate your dish and, if you choose you can add leftover celery or celeriac. You can garnish the soup with chopped herbs – chives or parsley both work well. And you can add milk and cream if you have some looking for a useful home. That’s really it.
Adding a cheese croute – a bit like you might do with a French Onion Soup – will make something that is a good light lunch into a substantial main course. If you really want meat, you could add crispy bacon too – but honestly, I don’t think even the most hardened carnivore will feel the need with this delicious and easy leek and potato soup with cheese. You can also puree the mixture for a velvety soup (I’ll note where to do so in the recipe) if you prefer a smooth version. But, at the end of the day, all you really need are some leeks and potato for a delicious lunch!
Here’s how to make the basic soup with a cheese croute. I’m going to add notes throughout the recipe to let you know where you can make some of the variations that I’m offering.
Easy Leek and Potato Soup with Cheese
- 3 medium potatoes peeled and diced
- 3 medium leeks trimmed, cleaned and sliced
- 1.5 litres water or stock you can replace up to half of the liquid with milk or cream, but do not mix together as you will add the dairy produce later in the process
- 4 slices French bread or sourdough
- 150 g Brie, sliced You could use Cheddar or any hard cheese but should grate it accordingly
- salt and pepper to taste
- 50 g butter
- Melt the butter in a large, heavy-based pan
- Add the leeks and cook over a low to medium heat until they start to soften
- Add the diced potatoes and the water or stock.
- Bring to a gentle simmer and cook until the potatoes are soft and starting to fall apart
- If you are using milk and/or cream, stir it through now and reheat but don't allow the soup to boil
- Toast one side of the bread slices under a grill, then turn and cover the uncooked side with brie or grated hard cheese
- Toast the cheese under a medium grill until it is melted and golden
- If you want a smooth soup now is the time to liquidise. Check the seasoning and add salt and pepper to taste
- Serve the soup and float a toasted cheese croute on the top of each bowl. If you like garnish with fresh herbs
Looking for a lighter soup recipe? Try my parsnip soup with apple and horseradish.