Leek and potato soup with frizzled leeks

  • serves 6
  • A little effort

Easy and delicious leek and potato soup makes a simple meal for friends or family. 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. Serve with plenty of crusty bread.



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


  • 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.

Nutritional Information

  • Kcals 167
  • Fat 6.8g
  • Carbs 15.7g
  • Fibre 5.4g
  • Protein 11.3g
  • Salt 0.8g