Leek and Potato Soup

Sun, 18 January 2026

Leek and Potato Soup

Ingredients

• 2 large leeks
• 3 medium potatoes (about 300–400 g), peeled and diced
• 1 small onion, finely chopped (optional but adds depth)
• 2 tbsp butter or olive oil
• 750 ml vegetable or chicken stock
• 150 ml milk or cream (optional, for creaminess)
• Salt and black pepper, to taste

Optional: fresh thyme or parsley, to serve

Method

1. Prepare the leeks

Trim off the dark green tops and root ends. Slice lengthways, then wash thoroughly to remove grit. Slice thinly.

2. Soften the vegetables

In a large pot, melt the butter over medium heat. Add the onion (if using) and leeks. Cook gently for 8–10 minutes until soft but not browned.

3. Add potatoes & stock

Stir in the diced potatoes and pour over the stock. Bring to a gentle boil, then reduce to a simmer.

4. Simmer

Cook for 15–20 minutes, until the potatoes are very soft.

5. Blend

Use a hand blender (or transfer carefully to a blender) to blend until smooth.

6. Finish

Stir in milk or cream if using. Season with salt and pepper to taste. Heat gently for 2–3 minutes.

7. Serve

Garnish with herbs, extra pepper, or a drizzle of cream. Lovely with crusty bread.