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Leek and Potato Soup

Leek & Potato Soup

It is lashing rain outside as I write this, not to mention it being very cold. So what better recipe to post that this delicious easy to make soup recipe that will go down a treat on a cold and wet day like this.

Leek and potato is one of the easiest soups to make so perfect for anyone who has never made homemade soup before. It only needs a handful of cheap ingredients and takes very little time or effort. It is also gluten free so suits those who can’t have gluten or who choose not to.

Leek and Potato Soup


Allergens : Gluten Free, Lactose Free Method Included
Potatoes - Roosters work great - 5 good sized ones, peeled and cubed
Onion - 1, roughly chopped
Leek - 1 or 2, washed and chopped
Garlic cloves - 2, chopped
Celery (optional) - 1 stalk, cubed
Water - 2ltrs
Vegetable stock cubes - 2
Cream (optional but recommended) - 100ml


Getting ready... You will need - 1 medium to large pot, 1 sharp knife, 1 chopping boars, 1 hand blender.
You can choose to fry vegetables in oil first though I don't as I like to keep it healthier and oil free. If you do then use 3 tbsp of oil and fry the ingredients in the pot for 4 minutes.
Add everything into the pot the stick it on to boil. If you fried the veg first then add everything else at this stage.
Cook for 10 minutes until the potatoes are fully cooked then blend with your food blender
Add the cream and stir well then simmer for 10-15 minutes before serving. Don't forget to taste and add a little salt and pepper if needed
I like to season mine with some fresh thyme and black pepper from a mill.
Don't add the cream then freeze the soup in portions. Defrost overnight in the fridge then reheat in a pot or your microwave adding the cream before serving.
    • Helen
    • 17th February 2017

    Thank you for all the lovely recipes, especially the ones I can freeze

    • Catherine
    • 22nd March 2017

    My kids age 2 and 4 just devoured this soup. Thanks a million

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