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Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Leek and Potato Soup
Ingredients: 25g butter; 3 large leeks trimmed and sliced; 500g potatoes peeled and chopped; 1 litre vegetable stock; 100ml double cream; 1 pinch salt; 1 pinch black pepper

Leek and Potato Soup is a classic British dish that is both filling and comforting. It uses simple vegetables that are easy to find in any shop and affordable to buy. This smooth soup works perfectly as a light lunch or a starter for a larger dinner. You only need a few basic ingredients to create a deep and creamy flavour.

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Why leek and potato soup is so popular

This version of Leek and Potato Soup is very straightforward to prepare in one pot. It relies on the natural sweetness of the leeks and the starch from the potatoes to create a thick texture. You can make it ahead of time as it keeps well in the fridge for several days. It is a budget friendly meal that the whole family can enjoy together.

Follow these 4 steps for leek and potato soup

Step 1

Soften vegetables: Melt the butter in a large saucepan over a medium heat. Add the sliced leeks and cook them gently for about ten minutes until they are soft. Do not let them brown as this will change the colour of the soup. Stir them occasionally to ensure they cook evenly.

Step 2

Add potatoes: Stir the chopped potatoes into the pan with the leeks and cook for one minute. Pour in the vegetable stock and bring the liquid to a boil. Reduce the heat and let the mixture simmer for about fifteen minutes. The potatoes should be completely soft when pierced with a fork.

Step 3

Blend the soup: Remove the pan from the heat once the vegetables are tender. Use a stick blender to blend the Leek and Potato Soup until it is completely smooth. If you prefer a chunkier texture you can blend only half of the mixture. Be careful when blending hot liquids to avoid splashes.

Step 4

Season and serve: Stir in the double cream and place the pan back on a low heat. Season with salt and pepper according to your taste. Heat it through gently without letting it boil again. Serve the soup hot in bowls with a little extra pepper on top.

My best tips for leek and potato soup

For the best results with Leek and Potato Soup use floury potatoes like Maris Piper or King Edward. These varieties break down more easily and create a creamier texture when blended. Make sure to wash the leeks thoroughly after slicing to remove any hidden grit or soil.

If the soup feels too thick you can add a little more stock or milk to reach your desired consistency. You can also swap the double cream for single cream or milk for a lighter version. Adding a bay leaf during the simmering stage provides a subtle herbal depth to the flavour. Remember to remove the leaf before blending the soup.

You can also try these recipes: stuffed sole, focaccia or teriyaki chicken.

Ingredients

servings

Adjust quantity

25 g butter
3 large leeks trimmed and sliced
500 g potatoes peeled and chopped
1 litre vegetable stock
100 ml double cream
1 pinch salt
1 pinch black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1238 kJ / 296 kcal
Fat:17.5 g
- of which saturates:11 g
Carbohydrates:28.8 g
- of which sugars:2.5 g
Protein:3.5 g
Fibre:3.8 g
Salt:1 g

You can keep Leek and Potato Soup in an airtight container in the fridge for up to three days. Make sure the soup has cooled down completely before putting it in the fridge. Reheat it gently on the hob until it is piping hot throughout.

Can I freeze Leek and Potato Soup?

This Leek and Potato Soup freezes very well for up to three months in a sealed container. It is best to freeze the soup before adding the cream for the best results. Thaw it overnight in the fridge and stir in the cream while reheating on the stove.

Which potatoes are best for this soup?

Floury potatoes like Maris Piper or King Edward are best for this soup because they blend into a smooth texture. Avoid waxy potatoes as they do not break down as easily. The starch in floury potatoes helps to thicken the liquid naturally.