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Leek cream soup served with yoghurt, garnished with leek rings and fresh parsley
Creamy vegetable soup with fresh yoghurt topping

Leek & potato soup with yoghurt swirl

Author: Flavelo
Recipes Vegetarian & Vegan Soups
This soup is a modern, gut-friendly transcription of the classic French 'Potage Parmentier'. The secret lies in the marriage of potato and leek: the natural starch content of the potato thickens the soup without a flour roux, keeping the texture silky yet light. The leek fibres soften and become sweet under heat, counterpointed by the acidity of the yoghurt at the end. This dish proves that elegant, restaurant-quality food can be made from the simplest earthy ingredients if treated with patience.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Chopping board and sharp knife
  • Large saucepan (preferably heavy-based)
  • Stick blender or liquidiser
  • Ladle

Allergen Information

⚠️ Milk

Instructions

1 ✓

Prepare the vegetables: halve the leeks lengthways, then slice into half-moons. Peel the potatoes and cut into uniform cubes approx. 2 cm. Crush and finely chop the garlic.

Tip: Grit often gets trapped between leek layers. After slicing, place in a bowl of water, swirl, and let the dirt settle to the bottom, then lift the leeks off the top. (Density difference principle).
2 ✓

Heat the olive oil in the saucepan over a medium heat, then add the leeks. Sweat, stirring continuously, for 5-6 minutes until they collapse, soften and smell sweet, but do not brown.

Tip: The goal is softening, not frying. If they burn, the base flavour will be bitter. (Avoid caramelisation).
3 ✓

Add the garlic, stir for half a minute until fragrant, then add the potato cubes.

Tip: Garlic is added later because its higher sugar content makes it burn sooner than leeks.
4 ✓

Pour over the stock, salt and pepper. Bring to the boil, then lower the heat, cover, and simmer gently for approx. 20 minutes until the potatoes are completely tender (test by mashing with a fork).

Tip: The potatoes must cook down completely to release starch and thicken. (Starch gelatinisation).
5 ✓

Remove the soup from the heat. Blitz with a stick blender until completely smooth and creamy. Taste and adjust salt if necessary.

Tip: If you mix air into it during blending, the soup's colour will become lighter. (Emulsification).
6 ✓

To serve, ladle the hot soup into bowls, and only then spoon the yoghurt into the centre. Sprinkle with fresh parsley and drizzle with a few drops of olive oil.

Tip: Do not boil the yoghurt in the soup, as sudden heat can cause it to curdle and turn sour. (Protein coagulation).

Recipe FAQ

Why did the soup become grainy from the yoghurt?
The soup was likely too hot when you added it, or you cooked it further. Dairy products can split under heat, so always stir in at the moment of serving, or off the heat.
Can I use other onions?
Red onion has a harsher flavour; leek is much softer and sweeter. If you swap, the flavour character will change, but it will be edible.

Ingredients

  • 2 whole Leeks (white and light green parts only)
  • 2 whole Potatoes (medium, floury variety)
  • 2 cloves Garlic
  • 750 ml Vegetable stock
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.25 tsp Freshly ground black pepper
  • 100 g Natural yoghurt (room temperature)
  • 1 tbsp Fresh parsley (finely chopped)