Potato and leek soup

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Prep time:

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Serves: 4

By kittycat234



  • 1 tbsp butter to taste

  • 1 onion diced

  • 1 tbsp rapeseed oil

  • 2 pints chicken or vegetable stock made with 2 stock cubes

  • 2 leek chopped

  • 4 cloves garlic sliced

  • 5 potatoes peeled and diced

  • 1 tbsp cream (optional)

  • 1 slice chunky farmhouse bread (to serve)

  • 1 splash lemon juice (to replace salt)


  1. Heat a soup-pot at a low heat and add a tablespoon of rape seed oil.
  2. Add the onion and garlic, and cook for 5 minutes with the lid on, stirring occasionally.
  3. Add the leek and butter again with lid on stirring occasionally and cook for further 10-15 minutes.
  4. Add the stock and potatoes and bring to the boil - cook for around 30 minutes.
  5. Once the potatoes are soft, take off the heat and blend until smooth.
  6. Serve while hot or cold and season with a dash of lemon juice. Add cream if you wish.

Handy Hint

Use a hand blender and do not add cream if you plan to freeze or refrigerate for later, only add when eating.

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • Potato

  • Winter

  • Autumn

  • Main Course

  • Starter

  • Vegetarian

  • Nut Free

  • Egg Free

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  • kittycat234 11/07/10 22:40

    Great for fussy eaters who dont like the look or texture of vegetables