Leek and Potato Soup
This soup is a British classic offering a deliciously tasty warm bowl of goodness thickened naturally with potatoes a carbohydrate which also fills you up.
Servings Prep Time
4portions 10 – 15minutes
Cook Time
30 – 40minutes
Servings Prep Time
4portions 10 – 15minutes
Cook Time
30 – 40minutes
  • 2tablespoons olive oilor 1 tablespoon oil and 15 g / 1/2 oz butter
  • 1medium onionpeeled and roughly diced
  • 1stick celerywashed, stringy bits removed and diced
  • 2cloves garlic crushed or chopped
  • 2large leekswashed, trimmed and diced (see tips below)
  • 1large potatoor 2 medium – peeled and diced
  • 1&1/2pints stock or water and 1/2 stock cube or milk or half and half
  • seasoningto taste
  • 2 tablespoon chives or parsley chopped (optional) 
  1. Heat the oil or oil and butter in a large saucepan.
  2. Gently cook the onion and celery, till soft but without colour approx 1 – 2 minutes.
  3. Add the garlic and leeks, cooking for 3 – 4 minutes.
  4. Add the potatoes and pour on the stock or milk.
  5. Cover with a lid, only if you have one that fits, simmer for 20 minutes or until the potatoes are tender.
  6. Liquidize / blend till smooth –ish.
  7. Season to taste, sprinkle in the herbs and serve.
  8. If you like your soup thinner add a little water, stock, cream or milk.
Recipe Notes

Tip – Make this soup your own by replacing the leek with any vegetable you like – try broccoli, spring greens, cauliflower, carrots or courgettes. You can also enrich soup with cheese try replacing the leeks with broccoli and then melting in 60 g of stilton at the end making Broccoli and Stilton soup or finish of with a heaped teaspoon of cream fraiche each.