Easy peasy leek and potato soup

    30 min

    This is the world's easiest leek and potato soup recipe. Can be served as a chunky soup or creamed so very versatile. Thanks to my good old Mum for this recipe which I have now adopted as my family's favourite.


    Aberdeenshire, Scotland, UK
    1682 people made this

    Serves: 4 

    • 1 knob of butter
    • 1 large leek, chopped
    • 4 to medium potatoes, peeled and diced
    • 900ml (1 1/2 pints) stock, either chicken or vegetable
    • single cream, if desired

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat butter slowly in pan till melted. Add chopped leeks and cover, cooking slowly for about 5 minutes.
    2. Add potatoes and cover, cooking slowly for another 5 to 10 minutes till soft.
    3. Pour in stock and bring to the boil. Simmer for 10 to 15 minutes.
    4. Mash with potato masher for a chunky soup.
    5. If a creamed soup is preferred simply blend the soup with a hand blender and bring back to piping hot. Add a spoon of single cream to each bowl as served and stir thoroughly.

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    Reviews in English (24)


    Used different ingredients. By The Way, substitute parsnips for the potatoes for an amazing taste sensation. Another good tip is to try using baking potatoes, their starchiness makes a lovely thick soup for those that like it that way. Mmmmm!!  -  03 Mar 2009


    We love this recipe!! I also at the end...added a dallop of sour cream to each bowl and crispy Prosciutto as a garnish...deeeeelicious!  -  07 Jan 2013


    Great Soup! Mine came out quite dark, so I added about 4-5 fluid ounces of single cream to the saucepan which lightened it up and saved me adding it to the individual bowls.  -  28 Jan 2010