Leek and potato soup
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Serves:     people
Notes from Anna
  • This quick and easy soup can be frozen for up to 3 months. Defrost fully and then re-heat over a gentle heat.


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  1. Boil a kettle and make up the stock according to the packet instructions.
  2. Discard the green part of the leeks and the outer leaf. Finely chop the white part and rinse in a sieve under running water.
  3. Peel and dice the potatoes. Peel and finely chop the onion. Wash the chives.
  4. Melt the butter in a large saucepan over a medium heat.
  5. Add the potatoes , onion and leeks and cook gently for 5 minutes, stirring frequently to avoid browning the vegetables.
  6. Pour in the stock and bring it to the boil. Turn down the heat and simmer for another 10 minutes until the potatoes are soft.
  7. Remove from the heat. Blend the soup until smooth.
  8. Add the milk. Put the soup back on a gentle heat and warm through, stirring occasionally.
  9. Season with a pinch of salt and a grind of black pepper.
  10. Serve into bowls and snip chives over the top.

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