Classic Potato and Leek Soup

    1 hour 30 minutes

    Potatoes give this soup the thick texture and leeks give it the wonderful sweet taste; together we have my favourite soup.

    18 people made this

    Serves: 6 

    • 30g butter
    • 1/2 an onion, diced
    • 4 leeks
    • 1 large potato, diced
    • 2 chicken stock cubes
    • 1 2/3 cups (420ml) milk
    • 1 2/3 cups (420ml) water
    • 1 pinch salt and pepper, to taste

    Preparation:30min  ›  Cook:15min  ›  Extra time:45min  ›  Ready in:1hour30min 

    1. In a saucepan sauté the onion in butter over low heat.
    2. Cut the ends off the leeks and slice into small rings then put them in with the onions. Keep on low heat and cover with a lid so they can sweat.
    3. Add potato, chicken stock, milk, salt and lots of pepper. Keep on a low heat with lid on for 15 minutes; check and stir occasionally.
    4. Transfer into a large bowl sieve out water and milk put to one side. Blend the leeks, potatoes, onion, etc. Add the water and milk back to the mixture and blend. You may need to add more milk and water until you get the texture you want.
    5. Taste and season with more salt and pepper if desired. Transfer back to saucepan to warm. Eat with crusty bread and heaps of butter.
    6. Disolve the stock cubes into the water.

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    Reviews in English (6)


    I used homemade chicken stock in place of stock cubes and I used red potatoes, unpeeled and puréed the cooked potatoes with the liquid using an immersion blender  -  07 Mar 2014


    I will remember to take the lid off after I have added the milk and water oops  -  04 Jan 2013  (Review from Allrecipes UK & Ireland)


    Loved it, very quick easy and scrummy!! Thanks  -  26 Jul 2011  (Review from Allrecipes UK & Ireland)