Leek & Potato Velouté with Extra-Virgin Olive Oil (Olive oil polyphenols)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A silky, gentle leek and potato velouté finished with good extra-virgin olive oil — polyphenol-rich comfort in a bowl.
Velouté means velvet — and that's exactly what leek and potato become with a good blender and a gentle hand. The finishing drizzle of extra-virgin olive oil isn't just for richness; its polyphenols are precisely the plant compounds heart guidelines like to talk about.
🥄 Ingredients
- 🫗 2 leeks (about 400g), white and pale green parts only, well washed and sliced
- 🫗 2 medium floury potatoes (400g), peeled and diced
- 🫗 4 cups (1L) low-sodium vegetable broth
- 🫗 1 bay leaf
- 🫗 3 tablespoons extra-virgin olive oil, divided
- 🫗 Fresh chives, chopped, to serve
- 🫗 Black pepper to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Warm 1 tablespoon of the olive oil in a large pot over medium heat. Cook the leeks 5–6 minutes until very soft but not browned.
Add the potatoes, broth, and bay leaf. Bring to a boil, then simmer 15–18 minutes until the potatoes are completely tender.
Remove the bay leaf. Blend the soup until silky smooth, in batches if needed.
Season with black pepper, then whisk in the remaining 2 tablespoons of extra-virgin olive oil.
Taste and adjust; ladle into bowls.
Finish each bowl with chives and, if you like, a tiny extra drizzle of olive oil.
⚠️ Common Mistakes
- ✕
Simmering so hard the potato turns cloudy; a gentle simmer keeps the broth clear.
- ✕
Adding salt before the finish — the broth and olive oil may be all you need.
- ✕
Blending scalding soup in a closed blender; vent it or use an immersion blender.
🔄 Variations
Add a parsnip or half a celeriac with the potatoes.
Stir in a handful of fresh spinach before blending for color and minerals.
Garnish with toasted hazelnuts for crunch.
🧊 Storage
- 📦
Keeps 3 days in the fridge; it thickens, so thin with broth when reheating.
- 📦
Freezes up to 3 months.
💡 Chef Tips
Tip 1: Clean leeks thoroughly — grit hides between the layers.
Tip 2: Don't let the leeks brown; a pale golden base keeps the soup's delicate tone.
Tip 3: Whisking in olive oil after blending gives a velvety finish that straight boiling can't.
Tip 4: Use a good extra-virgin olive oil here — it's the heart of the soup's virtues.
❓ FAQ
Q
What are olive oil polyphenols? Plant compounds in extra-virgin olive oil that support blood-vessel health — a good reason to finish this soup with a drizzle.
Q
Is this low in sodium? Under 300mg per bowl with low-sodium broth — one of the gentlest soups here.
Q
Can I skip the blender? You can leave it rustic and chunky; the smooth version is just more classic.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →