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Method Prep:20min › Cook:40min › Ready in:1hr
Melt the butter in a large saucepan, add the leeks, potatoes and onions and stir well. Cook over a medium heat until all the vegetables have softened. It is important to keep stirring to stop the vegetables from browning.
Add the stock and milk and season with salt and pepper. Bring to the boil, then lower the heat and simmer for about 20 minutes, until the vegetables are nice and tender.
Puree the mixture in a food processor or use a hand blender, until nice and smooth, and then pour into a clean saucepan. You can pass through a sieve if you want just to remove any lumps.
Adjust the seasoning if necessary and reheat until very hot, pour into soup bowls, and enjoy with nice crusty bread.
You can use chopped chives or parsley over the top as a garnish at the end if you wish.
Delicious and warming on nights like this (winter). Mine turned out a little greener than expected but that was due to the fact of too much green part of the leek used! I added some small chopped up potatoes (Oxo cube size) at the end just to give it a little chunkiness cos I`m naughty like that. - 23 Jan 2013
A classic leek and potato soup recipe, you can't go wrong. This is such a good cold winters day soup. Simple ingredients, simply done. Thanks Andy.
It is what it is, well flavoured, heartwarming, satisfying and easy to make! - 19 Feb 2012