Leek and Potato Soup

    30 minutes

    Thanks to my Mum for this recipe that I have now adopted as my family's favourite. Leeks, potato, stock and cream to serve. Easy as that.

    42 people made this

    Serves: 4 

    • 30g butter
    • 1 large leek, diced
    • 4 medium potatoes, peeled and diced
    • 1 litre stock, either chicken or vegetable
    • 4 tablespoons cream, optional

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat butter slowly in saucepan until melted. Add leeks and cover. Cook slowly for about 5 minutes.
    2. Add potatoes and cover cooking slowly for another 5-10 minutes until soft.
    3. Pour in stock and bring to the boil. Simmer for 10-15 minutes.
    4. Mash with potato masher for a chunky soup.
    5. If a creamed soup is preferred simply blend the soup with a hand blender and bring back to piping hot.
    6. Add a spoon of cream to each bowl as served and stir thoroughly.

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    Reviews in English (24)


    I thought I'd try a simple potato and leek soup as I haven't done it before, and thought I would adjust flavours for next time. However, this tastes so great I won't bother!  -  04 Aug 2012


    Yum.. I used a cup more chicken stock as was "stand the spoon up" thick.  -  08 May 2013


    I made this as stated, however made some vege stock from cubes at half strength and added a generous pinch of white pepper at end of cooking. Some gentle simmering, and some action with a potato masher has resulted in a tasty fat free soup that I would term fairly smooth with some chunks of vege. Yum!  -  11 Sep 2012