A simple winter leek and potato soup

Leek & Potato Soup Recipe

40 Minutes
Serves: 2

An ideal soup starter, this winter warming homemade leek and potato soup is made with leeks, potatoes and onions, blended together with vegetable stock and milk and finished with a touch of double cream, making it a fresh and light soup and suitable for vegetarians

Recipe Ingreds

Soup

  • black pepper (to taste)
  • 25 grams butter
  • 150 ml double cream
  • 3 leeks
  • 500 ml milk
  • 1 tbsp olive oil
  • 1 onions
  • 200 grams potatoes
  • salt (to taste)
  • 1 stock cube veg
  • 500 ml water (boiling)

Bread

  • 1 crusty bread rolls

Recipe with pictures Steps

Step 1

  • heat a large pan
  • add the olive oil to the pan
  • add the butter
  • peel and chop the onion(s) finely
  • add to the pan
  • cook until soft but not coloured

Step 2

  • peel the potatoes
  • roughly chop the potatoes
  • add to the pan

Step 3

  • remove the top and bottom of the leek(s)
  • wash the leeks
  • slice the leeks
  • add to the pan
  • cook for 10 mins
  • stir occasionally

Step 4

  • add the stock cube to boiling water
  • add the stock to the pan

Step 5

  • add the milk
  • to the pan
  • simmer for 15 minutes
  • cook until the vegetables are soft

Step 6

  • using a hand blender liquidise the soup until smooth
  • the soup should not be too thick if it is add a little extra water
  • add the cream and return to the heat for five minutes
  • heat through do not boil
  • taste and season with salt and pepper if necessary

Step 7

  • if the soup is to thin leave on the heat till it reaches the consistency you require
  • ladle the soup into serving bowls
  • if cooking extra for the freezer store the soup in a freezable container allow to cool and then place in freezer

Step 8

  • serve with a crusty roll

Recipe Utensils

  • 1 chopping board
  • 1 cling film
  • 1 hand liquidiser
  • 1 jug
  • 1 large knife
  • 1 large pan

More recipes you might like: Freezer Friendly, Healthy, Starter, Vegetarian

How to make potato & leek soup

The perfect starter idea, for any Christmas or family meal. In our soup, we replace the chicken stock with vegetable stock to make sure it's suitable for vegetarians. The potatoes, onions and leeks are cooked in butter for flavour, then the milk and stock are added to the vegetables and the soup is left to cook. Once the vegetables are soft the soup is blended and seasoned with salt and pepper. 

How and when to serve leek and potato soup

Without a doubt, this is a winter recipe, perfect for those cold nights, when you're looking for a carb-packed soup. although you can serve it cold. We love this soup piping hot and if you want to add an extra level of flavour, and your not counting the calories, we recommend serving it with fried bacon bits or finely grated white cheddar cheese or parmesan. Serve this soup for lunch or a light evening meal, and cook extra so you can freeze some for another day!

A delicious dinner party starter

This soup makes the perfect starter for any winter menu we would pair it with a pork dish and toffee or caramel-based dessert. Check out our Winter dinner party menu for recipes for our pork in cider and a butterscotch cheesecake

What makes our leek and potato soup the best simple starter?

Our soup is made with half veggie stock and half milk to make it lighter than a traditional leek and potato soup and to make it healthy we only add a touch of cream and serve it with unbuttered crusty rolls. Our secret ingredient is to add onion to the recipe, traditionally this soup is made from leek and potatoes only, but adding onion gives it an extra savoury flavour.

About potato and leek soup 

Traditional Leek and potato soup or vichyssoise originated in France and was a thick soup of potatoes, leeks, onions, chicken stock  and cream and is traditionally served cold

Vegetable soup starter ideas

Roast Butternut Squash Soup with Crusty Rolls

Creamy Garlic and Mushroom Soup

Courgette and Fennel Soup

Carrot and Coriander Soup with Crusty Rolls

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