Leek and potato soup: the classic recipe and the light version with celeriac. A rich and hearty dish perfect for enjoying on winter evenings.
The leek and potato soup is a classic that never tires, but today I have decided to revisit this old recipe to give it a new face.

Many of you have often asked how to make this dish lighter or how to replace potatoes for those following a low-carb diet.

The answer lies in an ingredient I like to call ‘magical’: celeriac.

In this updated version, you’ll discover how to achieve the same incredible creaminess as the original recipe, but with a more aromatic touch and fewer calories. Whether you prefer the traditional version with potatoes or the modern one with celeriac, the result will be a comforting dish perfect for the coldest evenings.

The secret to a perfect soup: choosing the right leek To achieve a soup with a light color and delicate flavor, use primarily the white and tender green parts of the leek. This is where the sweetness is concentrated!
And the dark green part? Don’t waste it! The darker, tougher leaves are full of flavor but too fibrous to be blended into the soup. Here’s how to reuse them to avoid waste:
Vegetable broth: Add them to the pot when making broth: they will give an exceptional aroma.
Sautés and bases: Finely chop them and use them as a base for sauces or meat stews.

Leek and Potato Soup: The Classic Recipe and the Light Version

Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian

338.17 Kcal

calories per serving

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Energy 338.17 (Kcal)
Carbohydrates 40.54 (g) of which sugars 11.06 (g)
Proteins 8.83 (g)
Fat 16.96 (g) of which saturated 7.20 (g)of which unsaturated 3.65 (g)
Fibers 4.35 (g)
Sodium 707.42 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Leek and Potato Soup: The Classic Recipe and the Light Version

3 leeks (large, white part)
to taste extra virgin olive oil
3 potatoes (about 18-21 oz Light Alternative: replace with the same amount of Celeriac.)
20 butter (a knob)
600 ml milk (or partially skimmed)
to taste salt
600 ml water
pepper

Tools

Pot
Immersion Blender

Preparation

Leek and Potato Soup: The Classic Recipe and the Light Version

Start by cleaning the leeks.
Remove the root and the darkest, toughest green part.
(The anti-waste tip: Don’t throw away the dark green part! Wash it well and use it for a vegetable broth or slice it into strips and fry the leaves to decorate the final dish).
Finely slice the white part and the tender green part.
Sauté them for 3-4 minutes with a knob of butter and extra virgin olive oil
Peel the potatoes (or the celeriac) and cut them into cubes about 1 inch to ensure even cooking. Place them in a saucepan together with the butter.
Add the peeled and diced potatoes.
Let everything flavor for a few minutes.
After a few minutes, add 600 ml of milk and 600 ml of water.
Stir, cook over low heat for about 35/40 minutes.
The vegetables should be very tender when pierced with a fork.
Turn off the heat and remove some water, keeping it aside (you may need it later to adjust the soup’s consistency). Blend everything with an immersion mixer until you get a smooth cream.
Adjust the salt and consistency using the reserved cooking water.
Add a pinch of salt and pepper.
To complete the dish and make it truly gourmet, serve the soup piping hot with:
Pink peppercorns: crush a few between your fingers directly onto the plate to release their essential oil.
Golden croutons: rustic bread toasted in a pan with a drizzle of oil or a touch of butter.
Herbs: a basil leaf or fresh thyme for extra aroma.
Enjoy your meal.

Tips

If the soup is too thick (especially the one with potatoes, which tends to thicken), simply add a splash of hot water or milk before serving to return it to the desired creaminess.

For a “cloud-like” texture: If you want a restaurant-worthy soup, after blending it, pass it through a fine sieve (the so-called “chinoise”). You will remove any fibrous residues from the leeks and obtain a silky cream.
Be careful with the potatoes: If using potatoes, do not blend too long at high speed. The starch in the potatoes, if worked too much, can make the soup “gluey”. Just a few decisive strokes with the mixer are enough.
Broth instead of water: For a more intense flavor, replace the 600 ml of water with the same amount of homemade vegetable broth (perhaps using the green leek scraps!). In this case, be sure to adjust the salt at the end.
Vegan Version: You can substitute the butter with oil or soy butter and the cow’s milk with unsweetened almond milk or soy milk. Almond milk pairs perfectly with the taste of celeriac.

The crunchy touch: A soup is complete when it has a contrast of textures. Besides leek chips, try adding:
Toasted hazelnuts.
Black bread croutons with thyme.
Crunchy oven-baked spiced chickpeas.

Curiosities

I chose pink pepper for this recipe because, unlike black pepper, it has a milder and less pungent flavor. Its fruity notes pair perfectly with the creaminess of the potatoes and the earthy flavor of the celeriac, creating a perfect balance in every spoonful.

For more recipes and tips

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