Healthy Italian Leek and Potato Soup

Italian Leek and Potato Soup with Olive Oil Croutons and Crispy Prosciutto

It’s officially soup season, so we thought we would add another delicious recipe to the blog. While I am not sure about the Nationality of this soup – it could have been the French who invented it – one thing I am sure of is that our version is really delicious.

It’s also dressed up to impress, so if you’d like to use it to entertain, you are really going to surprise your guests with its taste and how gorgeous it looks.

The best part is that’s super easy to make, and it takes just an hour.

Answering Common Questions about Leek and Potato Soup

While this soup is very easy to make, there are many people who end up with a very salty, runny and even bitter soup. Let’s see how to avoid that.

Why does my leek and potato soup taste bitter?

A bitter taste in your leek and potato soup could come from a few possible sources. One common cause is overcooked or burnt leeks. Leeks, like onions, can become bitter if they’re cooked for too long or at too high a heat. Make sure to sauté leeks over medium heat until they are soft and translucent, not browned. Another reason could be using the green parts of the leek, which are more fibrous and have a stronger flavor. Stick to the white and light green parts for a milder taste.

What starch is used to thicken leek and potato soup?

Traditionally, the starch from the potatoes themselves is used to thicken leek and potato soup. As the potatoes cook and break down, they release starch into the soup, giving it a naturally creamy and thick texture. However, if you prefer your soup even thicker, you can use cornstarch.

Usually, the reason why your soup is too runny is because you’ve used to much stock. Stick to the quantities below and you’ll be fine.

Why is my potato and leek soup bland?

Although leeks are known for its powerful taste, your potato and leek soup can occasionally come out bland. The reasons are usually two: you didn’t season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock. If you follow our instructions, and taste before serving, you can easily add a little more salt and pepper to make your soup even tastier.

How do you make potato and leek soup less salty?

If your potato and leek soup turns out too salty, don’t worry, there are a few ways to fix it. One of the most common solutions is to add more water when blending it. The other is to add some plain mashed potatoes and then blend it. Remember to always taste as you go to avoid oversalting in the first place.

Healthy Leek and Potato Soup Recipe

Now that you know how to avoid those mistakes, you are ready to make your own Italian leek and potato soup. The fact that we are using a high quality EVOO and also being mindful of the quantities makes it healthier, per se. Plus, if you look at the calories per portion, that’s pretty good for a good sized portion that also includes croutons and prosciutto.

Happy cooking!

Italian Leek and Potato Soup

Alessia

Cosy up with this stunning looking and tasting Italian leek and potato soup. It's also great for dinner parties.

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Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Cuisine Italian

Servings 4

Calories 500 kcal

Equipment

1 chopping board
1 vegetables knife
1 large pot
1 cooking spoon
a few bowls and spoons
1 grater
1 pan

Ingredients

5 medium-large potatoes
1 leek
4 slices prosciutto crudo aka crudo ham (the darker one)
salt, pepper and thyme
1.5 litres water
1 vegetable stock cube
200 ml cooking cream
30 gr parmesan cheese - the real Parmigiano Reggiano
Belmorso Extra Virgin Olive Oil or better yet the fresh powerhouse Novello
4 small ciabatta bread rolls

Instructions

Wash, peel and slice your leek into thin circles. Add to your large pot.
Wash, peel and cut your potatoes into thin strips. Add those to the pot as well.
Drizzle a generous amount of EVOO onto the chopped vegetables, and put the pot on the hob or stove to sauté for about 10 minutes. Mix from time to time, and lower the heat as needed.
Prepare your vegetable stock. Feel free to use any homemade stock, if you have it.
Season with a little salt, pepper and thyme.
Add your stock and mix well. Cover your pot with a lid and leave to simmer for 20 minutes.
Grate your parmesan cheese.
After the 20 minutes have passed, add your cooking cream and the grated parmesan, mix well and let it simmer for another 10 to 15 minutes.
Once it has finished cooking, take it off the heat and cream it either with a hand blender or in full-size blender. Check whether your blender can handle hot temperatures. I let mine cool before blending it.
While you wait for it to cool down, let's prepare the key components of this soup: the toppings.
Cut your ciabattas into crouton sizes, season with salt and pepper, drizzle with Belmorso EVOO or Novello, and mix well. Put them into a pan and let them get crunchy.
Next, cut your prosciutto crudo slices into small pieces. Once your croutons are ready, remove them from the pan and add your prosciutto pieces so they get crispy.
Serve your Italian leek and potato soup, drizzle with some more EVOO. If you have cooked with Belmorso EVOO, now is the time to add a good drizzle of Novello for the taste and the antioxidants.
Top your soup with a handful of croutons and the crispy prosciutto crudo on top.
Your soup is ready to be enjoyed. How gorgeous does it look? Now taste it, and you'll love it even more. Buon appetito!