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Leek and potato soup

Hearty, warming and deliciously creamy.  What more could you ask for?
  • half a large onion or one small onion, chopped small
  • a few leeks, trimmed, sliced and washed well
  • one medium sized potato, cut into chunks
  • 1 pint vegetable or chicken stock, give or take
  • a good splash of cream/ milk - milk is fine, cream is an indulgence - use if you have in the fridge, or if you have the money and inclination to buy specially
  • nutmeg, grated

  1. Gently fry an onion in a spoonful of olive oil until golden and sweet.  Add the leeks and potato and coat well in the oil.
  2. Add the stock, enough to cover but not so the vegetables will drown. Bring to the boil.
  3. Reduce the heat and simmer, checking regularly. If it looks like you do not have enough stock, put a lid on and reduce heat even more. If the soup looks too runny, take the lid off and bubble some of the liquid off.
  4. After about half an hour, when the leeks and potatoes are very tender, take off the heat. Cool slightly and blend until really smooth.
  5. Season to taste, adding a dash of grated nutmeg.  Add a splash of milk or cream and serve.