Potato & Leek Soup with Leek Confit and Fettunta

There are days when all you want is a bowl of something warm, soothing, and deeply comforting, and this Potato & Leek Soup with Leek Confit and Fettunta is exactly what I reach for. I first made it on a quiet evening when the kitchen felt cold and I needed something simple yet satisfying, and from the very first spoonful it delivered creamy comfort with just enough elegance to feel special. This is the kind of recipe that turns humble ingredients into a cozy moment you can truly savor.

Why This Recipe Will Be Your New Favorite

This soup wraps you in warmth from the first sip, and trust me, you’re going to love this. The silky potatoes, the gentle sweetness of leeks, and that rich confit topping make every bite feel intentional and comforting. This one’s a total game-changer when you want something nourishing but still refined, and let me tell you, it’s worth every bite.

Behind the Recipe

I was inspired to create this after a market run that left me with an armful of fresh leeks and no plan at all. One chilly afternoon, I decided to slow down, let the leeks soften gently, and build a soup that felt calm and grounding. It quickly became my go-to when I want to cook with care and enjoy every quiet moment at the stove.

Ingredients You’ll Need

This recipe relies on a small group of ingredients that work together beautifully, creating layers of softness, sweetness, and savory depth without feeling heavy.

1. Leeks: 4 medium leeks, white and light green parts only, sliced (they form the base flavor and add gentle sweetness).
2. Yukon Gold potatoes: 600 g, peeled and diced (they give the soup its creamy, velvety texture).
3. Olive oil: 5 tablespoons total (used for sautéing and for the leek confit to add richness).
4. Garlic cloves: 3 cloves, thinly sliced (adds warmth and subtle aroma).
5. Vegetable stock: 1 liter (provides savory depth while keeping the soup light).
6. Heavy cream: 120 ml (creates a smooth, luxurious finish).
7. Sea salt: 1 ½ teaspoons, or to taste (balances and enhances flavors).
8. Black pepper: ½ teaspoon, freshly ground (adds gentle heat).
9. Fresh chives: 3 tablespoons, finely chopped (for freshness and color).
10. Rustic bread slices: 4 slices, about 2 cm thick (used for fettunta, adding crunch and contrast).
11. Extra olive oil: 2 tablespoons, for brushing bread (creates golden, crisp fettunta).

Time Needed to Make This Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Special Equipment You’ll Need

This recipe is simple, but a few tools make the process smooth and enjoyable.

Large pot: Needed to gently simmer the soup without crowding the ingredients.
Blender or immersion blender: Helps achieve that perfectly smooth, creamy texture.
Skillet: Used for preparing the leek confit and toasting the fettunta.
Sharp knife: Essential for cleanly slicing leeks and potatoes.

Step-by-Step Instructions

Let’s take this step by step so you can enjoy the process as much as the final bowl.

1. Prepare the leeks: Wash the sliced leeks thoroughly, separating the layers to remove any grit, then drain well.
2. Start the soup base: Heat 2 tablespoons of olive oil in a large pot over medium heat, add half of the leeks and the garlic, and cook gently until soft and fragrant, about 8 minutes.
3. Add the potatoes: Stir in the diced potatoes, season with salt and pepper, and let them cook for 2 minutes to absorb flavor.
4. Simmer the soup: Pour in the vegetable stock, bring to a gentle boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
5. Blend until smooth: Use a blender or immersion blender to puree the soup until silky and uniform.
6. Finish with cream: Stir in the heavy cream, taste, and adjust seasoning, then keep warm over low heat.
7. Make the leek confit: In a skillet, add the remaining olive oil and the reserved leeks, cook on low heat until meltingly soft and lightly golden, about 15 minutes.
8. Prepare the fettunta: Brush bread slices with olive oil, toast in a skillet until crisp and golden on both sides, then lightly rub with a cut garlic clove if desired.
9. Serve: Ladle soup into bowls, swirl with cream, top with leek confit and chives, and serve with warm fettunta.

Serving Suggestions & Presentation Tips

Serve this soup in wide, shallow bowls to showcase the creamy surface and delicate toppings. A swirl of cream, a spoonful of glossy leek confit, and a sprinkle of vibrant chives add beautiful contrast. Place the fettunta on the side or leaning against the bowl for a rustic, inviting look that begs to be dipped.

Extra Tips for Best Results

A few small touches can make this soup truly shine.

• Slice leeks evenly so they cook at the same pace and stay silky.
• Keep the heat low when making leek confit to avoid browning too quickly.
• Blend in batches if using a countertop blender to keep the texture smooth.
• Warm the bowls before serving to keep the soup hot longer.

Variations You Can Try

You can easily adapt this recipe to suit your mood or what you have on hand.

• Add a handful of spinach to the soup before blending for extra color and nutrients.
• Swap heavy cream for coconut cream if you want a slightly sweeter, dairy free twist.
• Stir in a pinch of nutmeg to enhance the natural sweetness of the leeks.
• Top with roasted mushrooms for a deeper, earthy finish.
• Use sweet potatoes instead of Yukon Gold for a warmer, slightly sweeter flavor profile.

Make Ahead and Storage

This soup is perfect for preparing ahead, which makes it even more comforting. You can make the soup base up to two days in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally, and add a splash of stock if needed. The leek confit can also be made ahead and warmed just before serving. The soup freezes well for up to two months, though it’s best to add cream after reheating for the freshest texture.

Chef’s Pro Tips for Perfect Results

A few insider touches make all the difference here.

• Always season in layers to build balanced flavor.
• Blend longer than you think for an ultra smooth finish.
• Use good quality olive oil for both soup and fettunta, it really shows.
• Let the soup rest for a few minutes before serving so flavors settle.
• Finish with fresh herbs right before serving for brightness.

Nutrition Facts

Servings: 4
Calories per serving: 320
Note: These are approximate values.

FAQ’s

1. Can I make this soup without cream?

Yes, you can skip the cream and still enjoy a smooth, comforting soup. The potatoes provide plenty of natural creaminess on their own.

2. What type of potatoes work best for this recipe?

Yukon Gold potatoes are ideal because they blend smoothly and have a buttery texture that enhances the soup.

3. How do I clean leeks properly?

Slice the leeks first, then place them in a bowl of cold water and gently separate the layers so dirt sinks to the bottom.

4. Can I use an immersion blender instead of a regular blender?

Absolutely, an immersion blender works perfectly and makes cleanup easier.

5. Is this soup suitable for freezing?

Yes, it freezes well for up to two months. Reheat gently and add cream after warming for best texture.

6. Can I make this recipe fully dairy free?

You can replace the cream with a plant based alternative like coconut cream for a dairy free version.

7. What is fettunta exactly?

Fettunta is simply toasted rustic bread brushed with olive oil, adding crunch and richness alongside the soup.

8. How thick should the soup be?

It should be creamy and spoonable, not overly thick. Add more stock if needed to reach your preferred consistency.

9. Can I add herbs directly into the soup?

Yes, thyme or bay leaf can be added during simmering, just remember to remove them before blending.

10. How can I make this more filling?

Serve with extra fettunta or pair it with a simple salad to turn it into a complete meal.

Conclusion

This Potato & Leek Soup with Leek Confit and Fettunta is one of those recipes that feels like a warm hug in a bowl. I hope it brings a little calm and comfort to your kitchen, and I’d love for you to make it your own and enjoy every spoonful.

Print