leek and potato soup

Leek and potato soup

A warming winter soup, which is souper easy to make.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Jacqueline Bellefontaine


  • 350 g potatoes peeled and cut into 3cm chunks
  • 2 large leeks washed and sliced
  • 25 g butter
  • 1.2 litres vegetable or chicken stock
  • salt and freshly ground black pepper
  • 4 tbsp single cream optional


  • Melt the butter in a large saucepan and gently sauté the leeks for 4 to 5 minutes until softened.
  • Add the potatoes to the pan, then stir in the stock and bring to the boil over a high heat.
  • Once the stock boils, reduce the heat and simmer, covered, for 20 minutes until the potatoes are very tender and beginning to fall apart.
  • Remove from the heat allow to cool slightly then purée in a liquidizer or food processor or with a stick blender until smooth. Season to taste.
  • Return to the pan heat gently for about 5 minutes until piping hot.
  • Pour into serving dishes, spoon a swirl of cream on top if desired and sprinkle with a little black pepper .


Freeze: for up to 6 months.