Olive Magazine
Leek and Potato Soup Recipe

Leek and potato soup

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

This classic soup is super simple to make and perfect for a comforting lunch, served with plenty of crusty bread

Nutrition:
NutrientUnit
kcal167
fat6.8g
carbs15.7g
fibre5.4g
protein11.3g
salt0.8g
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Try our classic leek and potato soup recipe then check out our pea and ham soup, carrot and coriander soup and more soup recipes.

The green ends of leeks can be very long, so trim off the straggly darkest bits and use them in stock if you are making it. They will keep in the freezer until you need them.

Ingredients

  • butter
  • oil
  • 600g leeks, trimmed and very finely sliced
  • 3 medium potatoes, peeled and chopped
  • 1.5 litres vegetable or chicken stock
  • 150ml single cream

Method

  • STEP 1

    Melt a knob of butter in a large pan with a little oil, add all the leek except a handful and stir. Cook gently until the leek is very soft, this will take about 10 minutes. Add the potatoes, season well then add the stock and bring to a simmer and cook until the potato is soft. Whizz everything with a blender until smooth. Add the cream and season again if it needs it. If the soup is very thick, let it down with a little water, stock or milk. Keep warm.

  • STEP 2

    Heat 1cm oil in a small pan, add the remaining leek and cook until it frizzles. Lift out and drain. Serve the soup and add some frizzled leek to the top.

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