These potato and leek soup shooters are simple to make and easy to serve at parties. They only need a few ingredients and taste great warm or cold. I usually serve them in shot glasses. The size works well for a quick appetizer and they look good lined up on a tray.
These potato and leek soup shooters are great for parties for several reasons:
- They are easy to make – everyone can make them.
- Quick prep – when throwing a party, quick prep meal ideas are always welcome. These soup shooters are one of those.
- Make ahead – Feel free to prepare this soup in advance. Just store it in the fridge until you are ready to serve.
Delicious pairings and toppings
I served these shooters with mini jalapeño breadsticks for a spicy contrast. But don’t stop there! Croutons, crispy bacon bits, tiny grilled cheese pieces, or a drizzle of earthy pumpkin oil all elevate this simple soup beautifully.
The best way to serve
Shot glasses are my favorite way to serve this soup. They look elegant and elevate any party table. If serving shooters chilled, tiny plastic cups are practical and make clean-up easy. For warm soup, I recommend using heatproof cups or glasses.
Seasoning the soup
You might be surprised, but there are not many spices used to season this soup. Surprisingly, the three main ingredients are enough to flavor this soup. Only salt and black pepper are used at the very end.
The amount will depend on your taste. Also, different vegetable stock brands may contain different levels of salt. That is why I highly recommend tasting the soup after it has been pureed and only then adding salt and pepper.
Can you freeze the soup?
Yes, you can freeze this soup. It’s dairy-free, so it holds up well. Just be sure to give it a good stir when reheating, as it can thicken slightly. That said, if you’re making it for guests, fresh is best for flavor and texture.
How to make potato leek soup shooters
- Step 1: Prepping
- Step 2: Sauteeing + Cooking
- Step 3: Pureeing + Seasoning
Rinse the leek and potato under running water, then cut. It doesn’t really matter how large or small the veggies are, as they will be pureed later on. However, the smaller the pieces (in this case, the potatoes), the quicker they cook.
Heat the oil in a small or medium pot. Add the chopped leek and saute for 2-3 minutes. Add potatoes, stock, and water. Cover the pot with a lid and bring it to a boil. Reduce the heat to low and simmer until the potatoes are done.
When the potatoes are cooked, puree the soup with an immersion blender or use a food processor/blender. Season to your liking!
This recipe is enough to fill 12-14 shot glasses. To increase the quantity, simply double the recipe. You can do it even if you don’t plan on serving more. Just have the extra soup for lunch or dinner!
Potato Leek Soup Shooters Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 leek (5 ounces/150 grams)
- ½ pounds potato (220 grams)
- 1 cup vegetable stock
- 1½ cup water
- ½ teaspoon salt
- black pepper (a pinch)
Instructions
- Rinse and slice the leek. Heat the oil in a small to medium pot and add the leek. Saute fo 2-3 minutes. Meanwhile, rinse and dice the potato(the smaller the potatoes, the quicker they cook). Add the potato to the pot altogether with vegetable stock and water.
- Cover with a lid and bring to a boil. Reduce heat to low and simmer covered until the potatoes are ready (about 10 minutes).
- Puree the soup with an immersion blender (or a food processor/blender) until creamy. Taste it and season with salt and pepper.
- Serve warm or chilled.
Notes
- Extra virgin olive oil can be substituted with cooking olive oil/sunflower/vegetable oil or real butter. I recommend using either olive oil or butter for the best flavor.
- I used shot glasses that hold approximately 1 fluid ounce (30 milliliters) of liquid. This is enough to fill 14 shot glasses. You can also choose larger glasses to serve this soup in, but in this case, I recommend doubling the recipe.
- I used dry measuring cups to measure the liquids.
- Half-and-half can also be added to this soup to make it more creamy, if desired.
- If you feel the soup is too thick, add more water or stock.
- Make sure to season the soup at the very end, as every stock contains a different salt level.
- This recipe can be easily doubled.
karen says
Perfect appetizer. Easy to make. Absolutely fantastic flavor, and it got better the longer I left it. Served it cold, soooo yummy.
Made it for a birthday party. I used two ounce shot glasses and just topped them with some freshly chopped chives. I also bought little ice cream taster spoons to make it easier to scoop out every last drop.
I did make one change. I only used vegetable stock and it really deepened the flavor, which I loved. I scaled up for 18 people and it just worked beautifully.
So thank you again. A smashing success.
Julia | Appetizer Addiction says
That's so good to hear, Karen. Hope you try some more recipes from our blog! 🙂