top of page

Leek & Potato Soup

Ready in 55 minutes:

(Preparation: 15 minutes, Cooking: 40 minutes)


  • 50g (2 oz) butter

  • 1 clove garlic, chopped

  • 1 small onion, chopped

  • 3 large leeks, chopped

  • 3 medium potatoes, peeled and diced

  • 900ml (1 1/2 pints) chicken stock

  • small handful chopped fresh parsley

  • Salt and freshly ground black pepper

  • 1 vegetable stock cube


  1. Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently.

  2. Add remaining ingredients and bring to the boil. Simmer for 30 minutes. Remove the bouquet garni and purée soup with a hand blender. Add cornflour to thicken the soup if it is too thin. Serve with buttered bread.


  • Since you are puréeing the soup, you can very roughly chop the leeks, onions and potatoes - don't waste your time getting them to be uniform in size!

  • Make this soup vegan by using olive oil instead of butter and vegetable stock instead of chicken stock.

39 views0 comments


bottom of page