Andy's Leek and Potato Soup

Andy's Leek and Potato Soup

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A classic recipe for the lovely leek and potato soup, very simple to make and very tasty. Make a double batch and freeze half for later.


Serves: 4 

  • 25g butter
  • 2 large leeks, sliced
  • 250g potatoes, roughly diced
  • 1 onion, roughly chopped
  • 750ml chicken or vegetable stock
  • 300ml milk
  • salt and pepper, to taste

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Melt the butter in a large saucepan, add the leeks, potatoes and onions and stir well. Cook over a medium heat until all the vegetables have softened. It is important to keep stirring to stop the vegetables from browning.
  2. Add the stock and milk then season with salt and pepper. Bring to the boil, then lower the heat and simmer for about 20 minutes, until the vegetables are nice and tender.
  3. Puree the mixture in a food processor or use a hand blender, until nice and smooth, then pour into a clean saucepan. You can pass through a sieve if you want just to remove any lumps.
  4. Adjust the seasoning if necessary and reheat until very hot, pour into soup bowls, and enjoy with nice crusty bread.

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