Easiest leek and potato soup

    50 min

    Delicious, thick and creamy leek and potato soup, which you will want to make any time of the year.

    21 people made this

    Serves: 4 

    • 3 medium leeks
    • 1 small onion, chopped
    • 2 medium potatoes, peeled and diced
    • 55g (2 oz) margarine
    • 280ml (10 fl oz) milk
    • 900ml (1 1/2 pt) chicken stock or water
    • salt and black pepper, to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Trim leeks, split lengthways and cut up quite finely. Wash thoroughly and drain well.
    2. In a large thick based saucepan gently melt margarine. Add leeks, potatoes and onion, stirring to coat all the vegetables. Season with salt and pepper, then cover and let them sweat on a very low heat for 15 minutes.
    3. Add the stock and milk, bring to simmering point, replace the lid and very gently simmer for a further 20 minutes or until vegetables are soft.
    4. The soup can either be put in a liquidiser, blender or pressed through a sieve.
    5. Return the soup to the saucepan and gently reheat.

    Cook's notes

    Hope you enjoy, the soup as much as my family does. Snipped chives and a swirl of cream add that touch of luxury this soup deserves. Tastes just as nice when returned from the freezer.

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    Reviews in English (3)


    very easy to follow and very tasty soup, would defiantly recommend it.  -  15 Oct 2014


    Lovely soup... I put a teaspoon of mustard and some grated cheese in mine to jazz it up yummy  -  29 Jan 2014


    Fantastically easy recipe and tasty too! I would recommend it!  -  12 Nov 2013