Simple Leek and Potato Soup

    1 hour

    This soup will warm the cockles of your heart. It's the perfect soup for the winter. Potatoes are simmered with leeks in a creamy white soup base. Enjoy with a crusty bread roll.

    260 people made this

    Serves: 8 

    • 2.25kg white potatoes, peeled and quartered
    • 1.5 litres chicken stock
    • 2 leeks, white part only
    • 110g butter
    • 4 tablespoons white wine
    • salt to taste
    • 1/4 teaspoon freshly ground white pepper

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Cook potatoes in chicken stock until soft. Set aside, do not drain.
    2. Puree the potatoes and 1.25 litres of the liquid in a food processor in batches. Set aside.
    3. Half the leeks lengthways and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine and cook for 3 minutes.
    4. In a soup pot, combine remaining potato liquid from the potato cooking pot and sauteed leeks. Stir in pureed potatoes and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.

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    Reviews & ratings
    Average global rating:

    Reviews in English (190)


    This recipe was a really great start! I only put 2lbs of potatoes, added a carrot, stalk of celery, a parsnip and let it boil. When soft I mashed it all. Then I sauted the leeks in butter and added a little bit of flour. When that was soft I added it to the vegetables and broth. YUMMY!!  -  09 Nov 2006  (Review from Allrecipes US | Canada)


    The soup was delightful! I did use a Hand mixer instead of the food processor. This cut the amount of prep time. I also cut the amount of butter used for sauteeing the leeks. Use stock instead with a little bit of butter to cut some of the fat in the recipe.  -  28 Mar 2000  (Review from Allrecipes US | Canada)


    Recipe turned out great. I substituted Vegetable broth (I am a vegetarian)...  -  04 Nov 2001  (Review from Allrecipes US | Canada)