While this Medieterannean Potato Leek Soup can be enjoyed year-round, its warm and comforting flavors make it a perfect meal during the cooler months of fall and winter.

However, you can also make it during any season.

You can easily find the ingredients for this recipe at your local grocery store or farmers’ market.

Look for fresh, organic produce to enhance the flavor of your soup.

While I recommend sticking to the recipe for the most authentic taste, there are some substitutions you can make if necessary.

For example, if you don’t have leeks on hand, you can use onions instead.

Additionally, you can swap full cream for a lighter alternative like coconut milk for a dairy-free option.

Absolutely!

Potato Leek Soup pairs beautifully with a variety of Mediterranean dishes such as seafood salads, roasted vegetables, or crusty bread.

For an appetizer, serve my delicious Shrimp in Garlic Sauce, Spicy Salmon Tartare, or Tuna Carpaccio.

Serve it as the main dish with Shrimp Quiche for a Mediterranean-inspired feast.

For dessert, go with my favorite Raspberry Pavlova or Chocolate Raspberry Tart.

Complement the flavors of Potato Leek Soup with a crisp white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir.

For non-alcoholic options, consider serving sparkling water with a twist of lemon or a refreshing herbal tea.

Store any leftover soup in an airtight container in the refrigerator for up to three days.

You can also freeze individual portions for longer storage.

Simply thaw in the refrigerator overnight and reheat gently on the stove before serving.

• Use an immersion blender for a smooth and creamy texture, or leave it slightly chunky for added texture.
• Garnish your soup with fresh coriander and thinly sliced spring onions for a burst of color and flavor.

Enjoy my delicious Mediterranean Potato Leek Soup anytime you crave something healthy!