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Leek and Potato Soup

Leek and Potato Soup is just perfect for cold wintery days. There's nothing quite like a nice steaming bowl of soup to warm you up.

Post updated October 2021.

Leek and Potato Soup

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Soup is so easy to make and a great way to use up any leftover veg lurking in the fridge.

Can you Freeze Leek and Potato Soup?

Yes, you can, so if you make too much you can freeze it for another day. I quite like the look of these Reusable Freezer Bags, I might have to be buying them myself!

Soup is so Easy to Make!

Why not give it a go? Here's how to make Leek and Potato soup. Don't like cream? How about topping your leek and potato soup with crispy bacon instead.

See the recipe below for amounts and full instructions, but all you do is heat up the butter in a large pan and cook the potatoes, leeks and onion until soft but not coloured. You will need a pan with a lid, or at least some kitchen foil.

Making leek and potato soup

Once that's done you add the stock, season and cook for a further 25-30 minutes until the vegetables are lovely and soft.

Leek potato and onion soup before blending

Leave it to cool for a bit before blending with either a stick-blender or using a food processor.

Of course, soup making is even easier if made in a soup maker, they are available in lots of different price ranges, but I actually love this soup maker by Morphy Richards as it gives you total control over how much you want your soup blended.

It is one of the more expensive soup makers, but it is definitely worth considering.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Leek and Potato Soup Recipe

leek and potato soup, recipe
soup, starters
English
Yield: Approx. 1800ml
Author: Jan Bennett
Leek and Potato Soup

Leek and Potato Soup

A steaming bowl of leek and potato soup is just perfect for cold wintery days! Serves 4-6
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

  • 3 leeks - washed and very thinly sliced
  • 3 medium-sized potatoes - peeled and cubed into 1/2 inch pieces
  • 1 medium onion - cut into small dice
  • 50g butter
  • 600ml chicken (or vegetable) stock made from 1 and a 1/2 stock cubes
  • 250ml whole milk
  • Salt and black pepper to season
  • Optional -Double cream and a few snipped chives to serve

Instructions

  1. Melt the butter in a large saucepan. When the butter starts to foam, add the leeks, potatoes and onions. 
  2. Keep the vegetables moving about until they are well coated with butter. Add a little salt and a few grinds of pepper.
  3. Now cover with a lid or some foil and let them cook over a gentle heat for about 20 minutes, stirring halfway through. You don't really want them to colour, just to soften.
  4. Meanwhile, put your kettle on to make the stock. When the vegetables are soft but not coloured.
  5. Add the stock and milk and continue to cook for about 25-30 minutes or until the vegetables are soft and nicely cooked through.
  6. Have a taste to check for seasoning. Let it cool a bit before you purée the soup using a stick blender or in a food processor. 
  7. You will need to heat the soup up again before eating. Heat over a gentle heat taking care not to boil the soup or it will impair the taste.
  8. Pour into bowls to serve. Add a little double cream into the middle of each bowl and top with a few snipped chives.
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Jan