Potato-Leek Soup with Toasted Nuts and Seeds

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.


  • ¼ cup (½ stick) unsalted butter
  • Kosher salt, freshly ground pepper
  • 1 russet potato, peeled, chopped
  • 5 cups (or more) low-sodium chicken broth
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon coriander seeds, crushed

Recipe Preparation

  • Trim dark green leaves from leeks; discard all but 2. Tuck thyme, rosemary, and bay leaves inside leek leaves; tie closed with kitchen twine. Thinly slice light and pale-green parts of leeks.

  • Heat butter in a large heavy pot over medium-high. Add celery and sliced leeks and season with salt and pepper. Cook, stirring, until leeks begin to soften, about 5 minutes. Reduce heat to medium-low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25–30 minutes (this long, slow cooking draws maximum flavor out of the vegetables). Increase heat to medium-high, add potato and 5 cups broth, and bring to a boil. Reduce heat and simmer, stirring occasionally, until potato is very tender, 10–15 minutes. Let cool slightly. Discard herb bundle and any herbs that may have fallen out while cooking.

  • Working in batches, purée leek mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.

  • Pour soup back into pot and add cream. Thin with broth, if needed. Taste and season with salt and pepper; keep warm.

  • Heat oil in a small skillet over medium. Add almonds, sunflower seeds, and coriander seeds and sprinkle sugar over; cook, stirring, until nuts and seeds are golden, about 4 minutes. Transfer nuts to paper towels to drain; season with salt and pepper.

  • Serve soup topped with crème fraîche and nut mixture.

  • Do ahead: Soup and nut mixture can be made 4 days ahead. Let soup cool; cover and chill. Store nut mixture airtight at room temperature.

Reviews SectionI appreciated sweating the leek greens with herbs to extract as much possible flavour. Adding the heavy cream isn’t necessary. #slowfood #responsiblecookingPreed1GTA, Ontario04/11/20I personally modify this recipe to include carrots, onion, and garlic. I'm a sucker for a mirepoix, what can I say? I just add them with the celery and leeks at the beginning (they all get pureed anyways). The potatoes and leeks come through regardless, which makes this soup perfect for a cold, rainy Sunday. The nut topping is a clever idea to give this soup some needed texture. For people trying this out, I'd recommend pumpkin seeds over sunflower seeds. Personal preference, but they add a great crunch. :)Anonymoussalem, or04/07/19Made the recipe this evening with dried spices instead of fresh. The flavor is great! and...I feel that it calls for too much liquid for my preference. The soup has a broth consistency rather than a thick and creamy consistency. I will try it again with less broth.I'd reduce amount of celery and leeks had to cook for 25 min.

Kale Potato Leek Soup

After having had so many special meals over Christmas and New Year’s
we wanted to come up with a simple yet satisfying supper on New Year’s
day. Remembering that we still had some leeks braving the cold out in our
almost barren gardens we decided on a potato leek soup, homemade bread
and a hearty salad. Since there was also some kale fighting for
survival out there why not add that to the soup making it even
healthier and giving it yet another dimension?

Our decision turned out to be a good one and everyone enjoyed it! They especially
appreciated its being light as well as very flavorful and heart-
warming,(the flavor was even better the next day) so when we make
it again I will suggest we make it a day or two before actually serving it.
We garnished it with a dollop of sour cream and chopped kale. A few bacon bits
or curls, if desired, could also add to its look and flavor.

*Whether you get your leeks from your garden or your grocery store it is important
to wash them ever so thoroughly because they often have soil hidden between the leaves
at their stems.

Recipe Round Up: Leeks

Theodora Teodosiadis is a photographer in Seattle, WA specializing in food and product photography. Educated in agriculture and the food system, Theodora uses her art to inspire a more beautiful, sustainable, and light-hearted world.

When gathering recipes for this round up, over and over again cooks, food bloggers, and recipe testers asserted that leeks are “upgraded onions.” We love all alliums without bias, but we’ve got to agree that leeks add a little somthin’ special that you can’t get from their relatives. See for yourself when you try these recipes from Bon Appetit, Olive, Pinch And Swirl, Kitchn, and, Martha Stewart.

124443 potato leek soup greek yogurt Recipes

Claire's Fat Free Creamy Potato Leek Soup

Claire's Fat Free Creamy Potato Leek Soup

Potato & Leek Soup with Ginger

Potato & Leek Soup with Ginger

Potato Leek Soup With Spicy Sausage & Cheese

Potato Leek Soup With Spicy Sausage & Cheese

Greek Yogurt Dips - (2 Different Ones)

Greek Yogurt Dips - (2 Different Ones)

Potato Leek Soup With Anchioade (Cilantro-Anchovy Chop)

Give your classic squash soup an exciting kick by adding red miso and toasted pumpkin seeds.

“The squash has a delicate flavour that’s accentuated by the red miso,” Mazen Mustafa, the executive chef at Fellow in Los Angeles, told Insider. “And the crunch of the toasted pumpkin seeds gives it great texture.”

To start, add one red kuri squash (peeled, deseeded, and diced), four cloves of garlic, three sliced shallots, 35 grams of ginger (peeled and diced), and one honeycrisp apple (peeled and diced into large pieces) to a pan with olive oil. Cook them on low heat, stirring frequently (a technique known as “sweating”).

“If red kuri squash isn’t available, sub any winter squash you can find,” Mustafa said. “Butternut squash works great and is also readily available.”

Then, add 2 litres of vegetable stock and 50 grams of red miso to your mixture and simmer.

Once everything is tender, purée the mixture in a blender until it’s smooth. Season the soup with salt and serve with toasted pumpkin seeds on top.

Curried Potato & Leek Soup

You are going to love how quick and easy this super creamy Curried Potato and Leek Soup is. Plus it is 100% gluten-free and vegetarian friendly.

So here we are guys, a new year has begun again. I seriously do not know what happened to 2016, it seems to have disappeared in a flash of an eye. But I am super excited to see where 2017 takes me. And I&rsquom even more excited that we all get to do it together.

Now today&rsquos post is actually something that I shot a couple of months ago when Auckland was deciding that it wasn&rsquot quite ready to get into the full swing of Spring. Which left us all hanging around in our sweatpants and still holding on to our comfort filled dinners.

But before I got around to sharing it, the weather had improved, which lead to a couple of summer styled posts, like THIS and THIS.

Then Christmas and New Years came around, so my posts were all festive related.

And this poor Curried Potato and Leek Soup just sat there on my computer waiting for its chance to be shared with the world.

And lucky for you guys that day is today.

So I know that there are like a million potato and leek soups on the web. But I tell you what, I think this one is the best that I have ever tried.

Well, for starters it is super thick and creamy, but there is not even a drop of cream in it. The creaminess is all thanks to the potato and milk that is blitzed to an ultra smooth purée. And by using milk instead of cream in the soup means that it has a lower fat content. Another fantastic bonus.

Then there is the addition of curry powder, which gives warmth to the soup and a subtle yet delicious flavour. This has got to be my favourite part to this recipe, the curry powder complements the potato and leek flavours perfectly. Like a match made in heaven I tell ya.

And then there is the benefit of it being quick and easy to prepare. Plus you only need a handful of ingredients to put it together, like we are talking six + seasoning here people. And it is suitable for gluten intolerant people and vegetarians.

And if your like me and gluten is your friend, then I totally suggest serving this up with a warm toasted roll, with a good lashing of butter for dipping purposes. Plus a swirl of sour cream in the middle and you have got yourself a rocking bowl of soup.

You guys must give this recipe a go if you are a fan of potato and leek soup, you will seriously fall in love with it. And if you do then I would love to hear about it, so please don&rsquot forget to leave a comment below.

You don't need a reservation at one of Daniel Boulud's restaurants to try his curried cauliflower and apple soup.

"I created this soup at Le Cirque in the fall of 1989 after receiving beautiful Hudson Valley apples and fresh Long Island cauliflower," the legendary restaurateur told Insider. "It quickly became a favorite and, to this day, the cauliflower-apple soup still makes an appearance on my restaurant menus."

To make Boulud&aposs soup at home, first warm 4 cups of unsalted chicken stock over medium heat. 

Separately, melt 1 tablespoon of unsalted butter in a Dutch oven or large pot over medium-low heat. Then add 1 cup of chopped onions, 2 teaspoons of Madras curry powder, and ½ teaspoon of saffron threads (or two pinches of saffron powder) to the mixture. Sweat it for five minutes, stirring often. 

Then add 2 cups of sliced apples — Boulud recommends Golden Delicious or McIntosh — and continue to cook for five minutes (making sure the apples and onions take on no color). Add 4 to 5 cups of cauliflower (broken up into small florets) and cook for five more minutes, until all the spices are incorporated. 

Pour your warm chicken stock over the mixture and simmer it for 20 minutes, until the cauliflower is tender. Then add 1 cup of cream and cook for three more minutes. 

Remove your soup from the heat, season it with salt and pepper, then purພ the soup in a blender or food processor until it&aposs very smooth. Strain the soup through a fine-mesh sieve and serve. Boulud recommends topping it with minced chives and raw apple slices.

Spicy Sweet Potato and Leek Soup

Winter is here to stay, and for #MeatFreeMonday I have prepared a simple and easy Spicy Sweet Potato and Leek Soup to share with you today. Simple, spicy, easy, meat free. Key words people.

And guess what guys, this Sweet Potato and Leek soup is low carb and vegan!! Choose to enjoy it with a slice of sourdough or simply just enjoy it straight up. These kind of recipes are great to get some vegetarian goodness into your body, so have a look at this Spinach and Leek Soup if you need some dark leafy veg in your life.

Not only is this sweet potato soup budget friendly &ndash because we are all thinking twice about that grocery bill &ndash yeah, life is though. This soup can also be frozen by the pounds to enjoy as a comforting work lunch. No fuss!

Go on, save this recipe to warm up with later in the week, cause it is freezing out there. A delicious blend of sauteed garlic and leeks, chili, turmeric and cayenne pepper with creamy sweet potato served with avocado and sprouts. Goodness in a bowl.

Slice leeks in half, lengthways then finely slice. Wash well.

Melt butter in heavy-based saucepan. Add leek and sweat over low heat, covered. Stir leeks and when they are almost breaking down, add potatoes and cover with about 600 millilitres cold water, add sea salt and bring to a simmer.

When potatoes are cooked, use a whisk to break some up, leaving large and small pieces. Just before serving, stir in creme fraiche. You will probably need to add more salt to bring the flavours alive.

Potato-Leek Soup with Toasted Nuts and Seeds - Recipes

I spent a good deal of my life working for cash and life fulfillment as 1. a librarian and 2. a church music director. (I taught piano, too, on the side.) Both jobs, and I sometimes held them at the same time to make ends meet, helped fuel my love of cooking because libraries have cookbooks and church choirs love to eat.

For years I worked for the National Trust for Historic Preservation , some years in the national office in Washington, D.C. and other years at Woodlawn Plantation/Pope-Leighey House in Mt. Vernon, Virginia. (In fact I knew Marjorie Leighey, who lived in her house at the time.) Photo, below and left, courtesy Woodlawn Plantation–please visit soon or in the spring!

I schlepped books and/or photographs and slides in both spots. I’ll be honest and say that I quit for one of those years and worked as the photographic librarian for the American Institute of Architects, which was a sad mistake indeed as I loved old buildings, not new ones. At the NT office downtown, I worked in both the book and the photograph libraries and at Woodlawn, I ran the bookstore. The entire experience was such an education for a kid from the Chicago suburbs I can’t begin to tell you. I had no idea east coast folks were so poorly educated that they had little knowledge about any places west of Pennsylvania, for instance. Or that they didn’t talk in elevators. My idea of far away was Wisconsin Dells and Chicago girls talk everywhere, as you could guess. From one place or the other, I brought home a cookbook –as I do from nearly everywhere –called THE EASTERN JUNIOR LEAGUE COOKBOOK, edited by the late Ann Seranne. While you might not recognize the name of that editor, she was a well-known and accomplished food writer of the time and this book was published almost at the end of her career. In said book was a recipe for potato soup called


Now what I really want to know is: WHO WROTE THAT RECIPE? WHY IS THERE NO WOMAN’S NAME THERE. (Or man’s, ok I’ll be inclusive.) That’s the kind of cookbooks we had then. Ones with recipes and no writers. (This still happens.)

I didn’t know from Long Island. I knew Lake Michigan. Lake Superior. Sault Ste. Marie. But I knew I wanted potato soup. I started making this soup before my youngest daughter was born in 󈨛. The notes in the book show me that. What I don’t know is if I made it earlier.

Over the years, I’ve made it every single St. Patrick’s Day. Anyone who’s been here for dinner on that night knows this soup and the Irish soda bread that goes with it. I made it because corned beef and cabbage just never felt very Irish to me potato soup did. I’ve been to Ireland several times and never saw corned beef on a menu anywhere. Irish cookbooks might include a recipe with a note that no one really eats it. It’s often considered sort of an American-Irish dinner. Old blog readers remember this tale.

When I mentioned something about corned beef and cabbage to my two new Irish flatmates, one of them pounced. “That’s American shite,” he said. “No one eats that.” I liked the other flatmate better.

I follow the Long Island recipe because it’s good there’s no need to change it around or fuss with it. Leave well enough alone. By the way, these days I know where Long Island is I’ve even been there.

But this last month, I kept thinking of a soup that blended potatoes and cabbage–mean and lean, with a decadent grace note of … bacon. Sour cream. Which are just the garnishes on…you guessed it:

I fiddled around with it and one recent cold night when the wind whipped and the trees howled in unhappy response, I made the soup you see here. Dave built a roaring fire and I’m not sure any soup has ever warmed us the way this one did. Our world–not just the U.S.– feels crazy and somewhat frightening all the time now.

A common sight in Paris last month.

I think soup on the stove helps. I know eating together does. Try this: