Hairy Bikers Leek and Potato Soup Recipe
Let’s face it, leek and potato soup has earned its place as a comforting classic. But this Hairy Bikers-inspired recipe takes the humble soup to the next level. With tender leeks, creamy potatoes, and a rich, flavorful broth, this soup is hearty, satisfying, and perfect for those chilly days. Whether you’re looking for a cozy meal at home or a dish to impress your friends, this leek and potato soup will definitely hit the spot. And with simple ingredients and under an hour, you can make this comforting soup from scratch in no time.
Ingredients
The beauty of Hairy Bikers Leek and Potato Soup lies in its simplicity and the richness of its ingredients. It’s a soup made from fresh, wholesome produce, perfect for any occasion.
For the Soup:
- 4 medium potatoes, peeled and chopped
- 3 large leeks, cleaned and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1 cup whole milk (or use cream for extra richness)
- 2 tbsp butter
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Optional Add-ins:
- 1 cup cooked bacon or pancetta for extra flavor
- A drizzle of cream for garnish
- Crumbled crispy croutons for added crunch
How to Make Hairy Bikers Leek and Potato Soup
This leek and potato soup comes together quickly with minimal effort. Here’s how you can make this creamy, savory soup at home:
Step 1: Prepare the Vegetables
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and cook for 5 minutes, until softened and fragrant. Then, add the sliced leeks and cook for another 5-7 minutes until they start to soften.
Step 2: Add the Potatoes and Stock
Add the chopped potatoes to the pot and pour in the stock. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15-20 minutes, until the potatoes are tender.
Step 3: Blend the Soup
Once the potatoes are soft, use an immersion blender to blend the soup until it’s smooth and creamy. If you prefer a chunkier soup, blend only half, leaving some pieces of potato and leek for texture.
Step 4: Add the Milk
Stir in the milk, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to heat through.
Step 5: Garnish and Serve
Ladle the soup into bowls and garnish with fresh parsley, crumbled bacon, or a drizzle of cream for added richness. Serve hot with crusty bread for dipping.
Why You’ll Love It
This Hairy Bikers Leek and Potato Soup recipe is everything you need in a comforting dish rich, creamy, and oh-so-satisfying. Here’s why this soup will quickly become your go-to favorite:
- Simple Ingredients: Just a handful of everyday ingredients that come together to make an unforgettable meal.
- Comfort in a Bowl: The creamy texture and hearty vegetables make every spoonful comforting and filling.
- Customizable: You can add bacon, herbs, or even a splash of cream to suit your tastes.
- Perfect for All Occasions: Whether it’s a cold winter day or you’re hosting a cozy dinner, this soup is versatile enough to be served anytime.
- Easy to Make: With a quick prep and cooking time, this soup is a simple yet impressive dish for any skill level.
Pro Tips and Variations
Pro Tips for the Perfect Leek and Potato Soup:
- For extra creaminess, swap the milk for double cream or use a mix of cream and milk for a richer texture.
- Don’t overcook the leeks: They should be soft but not browned. Cooking them too long can cause them to lose their delicate flavor.
- Make it vegan: Simply omit the butter and use a plant-based milk (like almond or oat milk) and vegetable stock.
- Blending tip: If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
Tasty Variations to Try:
- With Bacon or Ham: Add cooked bacon or diced ham for a savory, smoky flavor.
- Herb-Infused: Add fresh thyme, rosemary, or bay leaves during cooking for extra depth of flavor.
- With Cheddar: Stir in some grated cheddar cheese just before serving for a cheesy twist.
- Spicy Version: Add a pinch of cayenne pepper or a dash of hot sauce to give the soup a little kick.
Make-Ahead Tips
This leek and potato soup is perfect for meal prep and can be made ahead of time. Here’s how to make it even easier:
- Prep and store: The soup can be made up to 3 days in advance and stored in the refrigerator. The flavors will deepen over time, making it even better the next day.
- Freezing: You can also freeze the soup for up to 3 months. Allow it to cool completely before transferring it to airtight containers. Reheat gently over low heat when ready to serve.
Serving Suggestions
This leek and potato soup is delicious on its own, but here are some ideas to make your meal even better:
- Crusty bread: Serve with thick slices of toasted sourdough or a baguette to dip in the soup.
- Salad: Pair with a light, fresh salad like a simple green salad or a tomato basil salad to balance the richness of the soup.
- Cheese: Top with freshly grated Parmesan or crumbled blue cheese for a tangy kick.
- Grilled cheese: You can never go wrong with a classic grilled cheese sandwich to accompany this comforting soup.
Hairy Bikers Leek and Potato Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 3 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 liter vegetable stock
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup cream (optional, for extra richness)
- Fresh parsley (for garnish)
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the leeks, onion, and garlic. Sauté for 5-7 minutes until softened and fragrant.
- Add the Potatoes: Add the diced potatoes to the pot and stir to combine with the leeks and onion.
- Add Stock and Seasoning: Pour in the vegetable stock, bay leaf, and thyme. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, or until the potatoes are tender.
- Blend the Soup: Once the potatoes are cooked, remove the bay leaf. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If you prefer a chunkier texture, blend only part of the soup.
- Finish the Soup: Stir in the cream if using and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
Nutrition (per serving):
- Calories: 304 kcal
- Fat: 8g
- Carbohydrates: 30g
- Protein: 4g
- Sugar: 3g
- Fiber: 5g
- Optional Add-ins: You can add some cooked bacon bits for extra flavor or a squeeze of lemon juice to add a touch of acidity.
- Freezing Tip: This soup freezes well! Store in an airtight container for up to 3 months and reheat thoroughly before serving.
- Dairy-Free Version: Omit the cream or use a dairy-free alternative like coconut cream for a vegan version.
Final Thoughts
Hairy Bikers’ Leek and Potato Soup is the ultimate comfort food. Whether you enjoy it as a starter, lunch, or dinner, this soup is full of flavor, texture, and warmth. It’s easy to make, adaptable, and perfect for cozy nights in or gatherings with family and friends.
With just a few basic ingredients, this classic recipe delivers a rich and satisfying bowl of soup that you’ll want to return to time and again.
FAQs
Can I make this leek and potato soup ahead of time?
Yes, this soup keeps well in the fridge for up to 3 days. It also freezes beautifully, so you can make a big batch and store it for later.
Can I make it without cream?
Absolutely! You can substitute the cream with milk or even vegetable stock for a lighter version. The soup will still be creamy and delicious.
What other vegetables can I add to this soup?
You can add carrots, celery, or parsnips for more flavor and variety. Just be sure to adjust the cooking time based on the size of the vegetables.
How do I make the soup thicker?
If you prefer a thicker soup, add more potatoes or let the soup simmer a bit longer to reduce the liquid. You can also blend a portion of the soup to achieve a thicker consistency.
