Leek & Potato Soup – Easy Recipe!

So we all know that I am know culinary master, but today I am sharing a recipe of a dish that actually went down very well, and was so easy to make. It’s a super simple leek and potato soup recipe and it’s one that I know I can whip up quickly whenever we fancy something warming to fill us up.

On a recent outing, we had leek and potato soup as a starter and the Husband¬†mentioned that he’d enjoyed it so I decided to attempt to make it at home. Yes, I know, it’s just soup, but I don’t think I have made my own soup since home economics class circa 1990, so to have done so and for it to taste good, it merits a mention here!

I ordered the leeks in for this, but other than that, I wanted it to be something that I could make with ingredients that I pretty much always have in anyway. This way it feels both cost effective and the sort of meal I can prepare with little forethought. A lot of the recipes that I saw suggested adding in double cream, so as this is not something I always have to hand and because another reason for trying to make a soup was to eat healthily, I found some with milk in and played around a little with those until I came up with this leek and potato recipe that works for us.


Leek and Potato Soup Recipe

Anyway, without further delving into the depths of my soupy decisions, here’s the ingredients and recipe for you…

The Ingredients (serves 4)

2 Medium Leeks
2 Medium Potatoes (around 750g worth)
A Knob of Butter
2 Vegetable Stock Cubes
A Splash of Milk
Pepper to Season

The Method

1. Cut off the top and bottom of your leeks and cut them into rounds of around 1cm.

2. Heat the butter in a large pan and then add in the leeks.

3. Whilst the leeks are softening, peel and dice your potatoes. Then add them to the pan.

4. Allow the potatoes and leeks to continue softening whilst you prepare the vegetable stock.

5. The 2 cubes are likely to need 450ml boiling water each, so prepare these and add all 900ml to the pan once ready.

6. Stir in the stock and leave to simmer for around 30 minutes.

7. Turn off the heat and add the pepper and milk to taste (these are of course optional extras). Then use a hand blender to make a smooth soup, though you can leave it chunky if you’d prefer.

8. Serve with crusty bread and enjoy!

I so love this soup. It was super-simple to prepare and make, and all I need to remember to add to my weekly shopping are leeks, as I do always have the other items in anyway.

What do you think? Could this be a winter warmer for you to try?

You might also enjoy more comfort food, such as this easy rice pudding recipe or mouth-watering warm three-cheese-stuffed bread.

Leek & Potato Soup with Crusty Bread

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