Creamy Leek Potato Soup

    1 hour 15 min

    This soup is highly indulgent. It's creamy and packed full of flavour. Potatoes and leeks are simmered in a creamy chicken stock. Serve with fresh bread rolls for a substantial lunch or dinner.

    786 people made this

    Serves: 8 

    • 225g butter
    • 2 leeks, sliced
    • salt and pepper to taste
    • 1 litre chicken stock
    • 1 tablespoon cornflour
    • 625g maris piper potatoes, peeled and diced
    • 475ml double cream

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
    2. Stir cornflour into stock and pour stock into pot. Add the potatoes and bring to the boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

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    Reviews in English (736)


    Lovely soup but no idea why you refer to it as indulgent with all natural ingredients and less than 20g carbs?  -  08 Jul 2012


    10 OUT OF 10.............. FAB  -  25 Jan 2011


    I made this after I went potato picking and needed to use up lots of lovely fresh potatoes and I was very impressed. I doubled the amount to make up a big pan. Everyone that had some said how nice it was and I will definitely use this recipe again.  -  16 Nov 2015