Creamy Leek Potato Soup

Creamy Leek Potato Soup


732 people made this

About this recipe: 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.


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 (8)


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 really enjoyed this soup..I didn't have any double cream but I will try and have some next time I made it. I added some herbes as well. Will make this again - 13 Sep 2013

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