Leek and potato soup is one of the oldest pairings in European kitchens — the classic potage that turns two humble vegetables into something silky and comforting. Long before recipes were written down, cooks were sweating leeks low and slow, adding potatoes for body, and letting the pot do the rest. It became a staple for good reason: it asks for little and gives back a lot.
The trick has always been in how the leeks are treated at the start. Sweat them gently in Wilson’s Butter Flavoured Oil and they soften and sweeten without ever catching colour, laying down a rich, buttery base long before the stock goes anywhere near the pot.
Here’s our version — simple, finished until velvety smooth, and on the table in under an hour.
Leek & Potato Soup
Ingredients
Method
- Warm the Wilson's Butter Flavoured Oil in a large, heavy-based pot over medium heat.
- Add the leeks and onion, and let them sweat gently for about 10 minutes, stirring now and then, until soft and sweet but not browned.
- Stir in the garlic and thyme, and cook for another minute until fragrant.
- Add the cubed potatoes and pour in the vegetable stock. Bring to a gentle boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes are completely soft.
- Remove the thyme sprigs. Use a stick blender to blend the soup until smooth (or leave it rustic and chunky, if you prefer).
- Stir in the cream, and season to taste with salt and pepper.
- Ladle into bowls, scatter over the chopped chives, and serve warm.
Notes
We Use Butter Flavoured Oil
A good leek and potato soup depends on getting the leeks right before anything else happens. They need to sweat, not fry — a slow, gentle cook that draws out their natural sweetness instead of browning them. Wilson’s Butter Flavoured Oil does this job well, coating the leeks evenly and holding a steady, moderate heat while they soften.
What it gives the soup is a rounded, buttery character in the base, the kind that usually needs a knob of real butter and careful watching so it doesn’t burn. Here, that richness is built in from the first few minutes, so by the time the potatoes and stock join the pot, the flavour foundation is already there.
It’s a small step, but it’s the one that separates a thin, watery soup from one that tastes properly finished.
Our Tips
Slice the leeks evenly so they cook at the same rate and you don’t end up with soft and firm pieces in the same spoonful.
Don’t rush the sweat — give the leeks a full ten minutes on a gentle heat before adding anything else.
Wash leeks thoroughly after slicing, since grit tends to hide between the layers near the base.
Cut the potatoes to a similar size so they break down evenly when the soup is blended.
Taste before you season — stock varies in saltiness, so add salt gradually at the end.
Blend in batches if you’re working with a jug blender, and never fill it more than halfway with hot soup.
How We Serve It
We like this soup ladled into warm bowls with a scattering of fresh chives and a good crack of black pepper. A slice of crusty bread on the side is really all it needs, though a swirl of extra cream on top never hurts if you’re feeding guests.
For a heartier plate, serve it alongside a simple green salad or a hunk of sharp cheese. It also works well as a starter before something like roast chicken, since it’s light enough not to fill you up too early.
Leftovers reheat beautifully, so don’t be shy about making a full pot even if it’s just for two.
More Ways to Use Butter Flavoured Oil
Once you have a bottle of Wilson’s Butter Flavoured Oil in the cupboard, it earns its keep well beyond this soup. Here are a few more places it works hard.
Roasted vegetables — toss root vegetables in it before roasting for a deep, buttery finish, no basting required.
Popcorn — drizzle it over freshly popped corn for that classic movie-house flavour, dairy-free.
Braised, slow-cooked dishes — it builds the same rich base in a pot of coq au vin, where the aromatics need to sweat slowly before the wine goes in.
Other creamy soups — it does the same job in a bowl of parsnip, sage and white bean soup or a pot of cheesy onion soup, wherever a soup base needs that buttery start.
The Good Stuff
Flavoured oils like this one are handy for anyone cooking without dairy, or anyone who’s had butter catch and burn in a hot pan one too many times. They hold up better at higher heat and give a similar richness to the finished dish, without needing to watch the pan quite so closely.
Wilson’s Butter Flavoured Oil is Halaal and Kosher certified, and suitable for vegan, vegetarian (lacto, ovo, and lacto-ovo), and Hindu diets.
Store it in a cool, dark place, and it will keep for up to 2 years. It comes in 250ml, 500ml, and 1L bottles, so there’s a size for however often you cook.
Ways to Change It Up
Add a handful of spinach in the last five minutes of cooking for extra colour and nutrients.
Swap in sweet potato for half the regular potato for a slightly sweeter, deeper-coloured soup.
Stir through grated cheese just before serving if you like a sharper, savoury edge.
Top with crispy leek by frying a handful of thin leek strips until golden, for crunch on top.
Leave it chunky instead of blending smooth, for a more rustic, stew-like bowl.
Questions You Might Have
Can I make this soup ahead of time?
Yes. It keeps well in the fridge for up to 4 days in an airtight container, and often tastes even better the next day.
Can I freeze leek and potato soup?
It freezes well for up to 3 months, though it’s best to leave the cream out until after reheating, since it can separate when frozen and thawed.
What can I use instead of cream?
Milk works well for a lighter soup, or you can leave it out entirely and let the potatoes do the work of thickening it.
Do I need a stick blender?
It’s the easiest option, but a jug blender works too. Just blend in batches and let the soup cool slightly first for safety.
Why do my leeks need to sweat rather than fry?
Sweating over gentle heat softens the leeks and releases their sweetness without browning them, which keeps the soup’s flavour clean and the colour pale.
Is this soup gluten-free?
Yes, as long as your stock is gluten-free, the rest of the ingredients naturally contain none.
Where can I buy Wilson’s Butter Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Ready to Make This?
Grab a bottle of Butter Flavoured Oil and turn two humble vegetables into a soup worth going back for seconds.
More From Our Kitchen
Parsnip, Sage & White Bean Soup — Coq au Vin — Cheesy Onion Soup — All Recipes
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