Leek and potato soup

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Serves: 4

By bigbangerslips

(4 Votes) 6


  • 280ml milk

  • 900ml vegetable stock (or chicken)

  • 450g leek

  • 910g potatoes

  • 30g butter


  1. Trim leeks, cut in half, wash and finely chop.
  2. Peel potatoes, wash and finely slice.
  3. Melt butter in pan, then add leeks and cook slowly for about 5 minutes until transparent
  4. Add potatoes and gently cook again for about 5 minutes.
  5. Add prepared vegetable/chicken stock.
  6. Cook the soup until the vegetables are tender (about 10 - 15 minutes), then remove from the heat and allow to cool.
  7. Once cooled, blend it with a hand blender, and once smooth, add half pint milk and pepper to taste.
  8. Heat soup and serve with crusty bread.

Handy Hint

I prefer to use Knorr stock than OXO cube as it's got less salt

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Starter

  • Soup

  • Low fat

  • Potato

  • Make Ahead

  • Can Freeze

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Your comments

  • NowWhatIsit 29/11/10 14:12

    A bit bland/tasteless - maybe because I used Lo salt stock cubes??? But warm & filling

  • tdm 25/11/10 13:49

    I love this soup and sometimes make it even more yummy by adding frozen skinless smoked haddock fillets to the blended soup and cooking. Once the fish is cooked, flake it and serve.

  • jemart 14/11/09 13:53

    Just made this for lunch - very easy and tastes great, recomended.

  • Snorbs 13/11/09 00:46

    I made this at the weekend and it was delicious! My kids are already pestering me to make it again...

  • 1legmummy 07/11/09 22:14

    This is gorgeous, served it up to 10 friends with crusty bread amnd fireworks. If you want to make big batch and freeze some, leave the milk out.

  • bigbangerslips 06/11/09 11:45

    Another winter warmer food and it a hit for the kids too