Category: Soups

A Taste of Sods and Sunspots

This soup isn’t about the fancy ingredients, or some curated superfood lineup. It’s about the smell, really. The sharp, earthy tang of fresh leeks cooking down, mingling with the warm sweetness of roasted potatoes. I didn’t realize how much those smells remind me of digging in grandma’s garden—mud stains and all, the kind that gets in your nails and stays there.

Right now, the world’s a little too serious to ignore how simple things can be enough. A pot of leek and potato, simmering slow, makes things feel possible again. No fuss, just the kind of food that’s made to sit in the bowl and wait for you to notice the tiny, perfect bits of caramelized leek sticking to the spoon.

Why Now?

With freezing mornings and daylight slipping threadedly through the window, this soup feels like the softest way to say, ‘Hey, I get it. We’re all just trying to hold onto the little bits of warmth and memory’.

Leek and Potato Soup

This creamy soup is made by slowly simmering chopped leeks and peeled potatoes in broth until tender. The ingredients are blended to a smooth, velvety consistency, resulting in a warming, rustic dish with a gentle, earthy flavor and a slightly thickened texture.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 3 large leeks trimmed and cleaned
• 3 medium potatoes peeled and diced
• 4 cups vegetable or chicken broth
• 2 tablespoons unsalted butter optional, for added richness
• Salt and pepper to taste

Equipment

• Saucepan or heavy-bottomed pot
• Chef’s knife

Method

 

1. Slice the cleaned leeks thinly, exposing the light green and white parts. Rinse thoroughly under cold water to remove any dirt or grit, then drain and set aside.
2. Heat the saucepan over medium heat and melt the butter until it begins to foam and turn lightly golden. Add the sliced leeks and cook, stirring occasionally, until they soften and turn translucent, about 5-7 minutes. The leeks should develop a slight caramelization around the edges.
3. Add the diced potatoes to the pot with the leeks, stirring to coat for 1-2 minutes. Pour in the broth, bringing the mixture to a gentle simmer. Cover the pot partially and cook until the potatoes are tender, about 15 minutes. You should see the broth bubbling gently, and the potatoes becoming easily pierced with a fork.
4. Once the potatoes are tender, use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, transfer the mixture in batches to a blender, then return to the pot. The soup should have a uniform, creamy texture with no visible chunks.
5. Taste the soup and season with salt and freshly ground pepper as desired. If the soup appears too thick, add a little more broth or water to achieve your preferred consistency. Warm the soup through on low heat for a few minutes, allowing flavors to meld.
6. Serve hot in bowls, garnished with a sprinkle of freshly chopped herbs or a drizzle of olive oil if desired. The finished dish is smooth, pale greenish-white, and has a silky texture with a delicate leek onion flavor.

Sometimes I think the best recipes are the ones that make you pause—real quiet—before you spoon the next bite. It’s not about a big story, just that quiet reminder. That the simple stuff tends to stick around longest.

Why I’m obsessed with this soup right now

Okay, so this isn’t just another veggie soup. It’s the smell of sweet leeks mingling with roasted garlic, filling the kitchen and making me think of Sunday afternoons in Ireland—barefoot, tired but somehow content. I made this because I realized I needed to stop looking for complex. Sometimes simplicity cracks open the best memories. The way the potatoes break down into silky little clouds, the splash of fresh thyme, and the faintest whisper of butter—like a secret kept between me and the stove. It’s comfort you can sip, a quiet nod to tough times and lazy Sunday mornings. And right now? It just has that vibe. Something about peeling potatoes while half asleep, feeling like I’m reconnecting with old stories I didn’t even realize I’d been holding onto.

Potato and Leek Soup

This soup features simmered potatoes and fragrant leeks blended into a smooth, velvety texture. Roasted garlic and a touch of butter add depth of flavor, while the final dish has a creamy consistency with a pale, inviting appearance.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Irish

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 2 large leeks white and light green parts only
• 3 medium potatoes peeled and diced
• 4 cloves garlic whole heads for roasting
• 2 tablespoons butter unsalted
• 4 cups vegetable broth
• 1 teaspoon fresh thyme chopped
• to taste salt and pepper

Equipment

• Large soup pot
• Chef’s knife
• Cutting board
• Roasting pan
• Immersion blender or blender
• Wooden spoon

Method

 

1. Slice the leeks into thin rings and rinse thoroughly under cold water to remove grit. Dice the peeled potatoes into small, even chunks.
   2 large leeks
2. Place whole garlic cloves on a baking sheet, drizzle with a teaspoon of olive oil, and roast in a preheated oven at 400°F (200°C) for 20 minutes until golden and fragrant. Remove from oven and set aside.
   2 large leeks
3. Heat the large soup pot over medium heat. Add the butter and let it melt, then add the sliced leeks. Sauté until they become soft and translucent, about 5 minutes, releasing a sweet aroma.
   2 large leeks
4. Add the diced potatoes to the pot and stir to coat with the leek mixture. Cook for another 2-3 minutes until slightly softened.
   2 large leeks
5. Pour in the vegetable broth, add the chopped thyme, and season with salt and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, or until the potatoes are tender.
   2 large leeks
6. Once the garlic is roasted and cooled slightly, squeeze the softened garlic out of the skins and add it to the soup. Use an immersion blender to purée the soup until smooth and creamy, taking care to blend evenly.
   2 large leeks
7. Taste and adjust seasoning as needed. Serve hot with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

Sometimes the simplest things stick with you. This soup feels like that—like the kind of thing I’d miss if I forgot it was my own idea. Maybe I’ll add a splash of cream next time, or throw in a sprig of parsley just because. Whatever it is, it’s not about perfect recipes. It’s the little things—like quiet afternoons that sneak up on you when you’re not paying attention.