Leek and potato soup
A thrifty, velvety soup of softened leeks and potatoes – blend it smooth or leave it chunky.
- Prep
- 15 mins
- Cook
- 35 mins
- Total
- 50 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Budget
Recipe: Leek and potato soup
Leek and potato soup
Ingredients
- 25g butter
- 1 tbsp olive oil
- 3 leeks, about 500g, trimmed, sliced and washed
- 1 onion, chopped
- 400g floury potatoes, peeled and diced
- 1.2l vegetable stock, check label for gluten
- 100ml milk or single cream, optional
- chopped chives, to serve
- salt and black pepper, to taste
Kitchen kit
- Large saucepan with lid Search Amazon for large saucepan with lid
- Stick blender Search Amazon for hand blender stick
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Method
-
Step 1: Sweat the leeks
Melt the butter with the oil in a large pan. Add the leeks and onion with a pinch of salt, cover and cook gently for 10 minutes, stirring now and then, until soft but not browned.
-
Step 2: Simmer
Add the potatoes and stock, bring to the boil, then simmer, partly covered, for 15–20 minutes until the potatoes are completely tender.
-
Step 3: Blend
Blend with a stick blender until smooth (or blend half for a chunkier soup). Stir in the milk or cream, if using, reheat gently without boiling and season. Serve scattered with chives.
Tips
- Keep a few slices of the green leek tops back, fry in butter and use as a garnish.
- Don't over-blend in a jug blender – potato can turn gluey.
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.
Freezing
Freeze for up to 3 months, ideally before adding the cream. Defrost in the fridge and reheat until steaming hot.
Variations
- Vichyssoise: blend until very smooth, stir in double cream and serve chilled.
- Vegan: use olive oil instead of butter and a plant milk.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/leek-and-potato-soup/ · Checked 17 October 2026
Questions people ask
How do I clean leeks?
Trim, slice, then rinse the slices in a colander or bowl of water – grit hides between the layers.
Can I use the green parts of leeks?
Yes – the darker greens are fine in soup, though they make it greener and a bit stronger in flavour.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
