Leek & potato soup

    1 hour 35 min

    This is my take on the wonderful leek and potato soup. Very easy and very tasty.


    Buckinghamshire, England, UK
    45 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 large knob butter
    • 2 medium onions, diced
    • 4 leeks, diced
    • 8 large potatoes, peeled and diced (I prefer Maris Piper)
    • 2 1/2 pints chicken stock
    • 1 bouquet garni
    • 3 bay leaves
    • salt and pepper to taste
    • 30g chopped flat leaf parsley

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Add oil, butter and onions to a large pan and fry until translucent. Do not allow them to colour.
    2. Add diced leek and sweat down for approximately 10 minutes.
    3. Add diced potatoes, chicken stock, bouquet garni and bay leaves and simmer on a low heat for 1 hour with lid on (or until potatoes are softened but still have a little firmness).
    4. Test the potatoes. If they are soft but still a little firm so they hold their shape use a 3 pint jug and slotted spoon to remove enough of the leeks and potatoes to fill the jug without liquid.
    5. With the remaining leek and potatoes in the pan use a hand blender to whizz the soup in to a thick consistency.
    6. Add the leeks and potatoes back to the pan of blended soup.
    7. Add salt and pepper to taste. Test for seasoning and flavour. Add the chopped parsley and serve.


    You can use a good shop bought chicken stock, or try my easy chicken stock recipe which adds a extra flavour.

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    Reviews in English (3)


    Great recipe, easy to follow and very tasty.  -  20 Apr 2017


    A recipe after my own heart. I was going to follow another recipe then I was going to remove some of the potatoes to add in later then I found this one. Maris Pipers are the best in my opinion  -  15 Feb 2017


    Perfect whatever time of year  -  19 Sep 2016