Leek and potato cream soup

    2 hours 10 min

    A delicately flavoured soup. It's made by simmering together onions, leeks, potatoes in a pork stock, pureed and then blended with double cream. It's the perfect soup for the cold winter months.

    46 people made this

    Serves: 8 

    • 160g onion, chopped
    • 115g butter
    • 90g leeks, chopped
    • 8 potatoes, peeled and sliced
    • 1.5 litres water
    • 1/2 teaspoon fresh thyme
    • 2 pork soup bones
    • 250ml double cream
    • salt and pepper to taste

    Prep:15min  ›  Cook:50min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the pork bones. Bring to the boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
    2. Remove bones and puree soup with a liquidiser or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.


    Ask at your local butchers for pork soup bones.

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    Reviews & ratings
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    Reviews in English (45)


    Incredibly delicious.. I am in Germany where leeks are plentiful and cheap.. I tried this kind of soup at a german restaurant and wanted to duplicate the recipe and this one is very close.  -  15 Jan 2003  (Review from Allrecipes US | Canada)


    This seemes a good, basic, potato soup, but bland. I made it once per the recipe. When I made it again, instead of a ham bone, I used ham chunks and added garlic and onion powder as well as a LOT more thyme in it. I also just used my hand mixer so it would still be chunky but creamy. I took it to a church social and it was a hit.  -  26 Apr 2008  (Review from Allrecipes US | Canada)


    Delicious! Used fat free half and half (instead of cream) and 1/4 cup butter to cut down on calories/fat.  -  17 Jan 2005  (Review from Allrecipes US | Canada)