Leek and Potato Soup with Orange
A smooth leek and potato soup with a clean citrus finish
This is a smooth leek soup with potato for body and orange added at the end.
The leek-potato base is classic for good reason. Leeks have that gentle allium sweetness, and potato provides body without heaviness. Blended smooth, it becomes silky in a way that feels almost indulgent but stays light.
The orange goes in after cooking, off the heat, so it stays bright and clean.
Nothing stands out. The texture is smooth, the flavor is calm, the finish is fresh.
Leek and Potato Soup with Orange
Serves 4
INGREDIENTS:
200 g leeks, sliced crosswise into 2 cm pieces
150 g spring onions, sliced crosswise into 2 cm pieces
1 medium potato, peeled and diced
½ onion, chopped
700 ml vegetable or chicken stock
1 tsp orange zest
1 tbsp fresh orange juice
Salt and freshly ground white pepper, to taste
Garnish:
4 fresh parsley sprigs, chopped
2 tbsp olive oil
METHOD:
In a medium saucepan, heat a drizzle of olive oil over low heat. Add the leeks, spring onions, and onion with a pinch of salt, stirring occasionally. Sweat gently for 6-8 minutes until soft and fragrant, without browning, to bring out their natural sweetness.
Add the diced potato and pour in the vegetable stock. Bring to a gentle boil, then reduce the heat, cover, and let it simmer for 30 minutes until all vegetables are tender.
Stir in the orange zest and juice, cover and let it infuse off the heat for 5–10 minutes.
Blend the soup in a high-speed blender until completely smooth. For a velvety texture, strain through a fine sieve or chinois. If needed, adjust the consistency with a splash of warm stock.
Ladle the soup into bowls, drizzle with olive oil and garnish with chopped parsley.