Prep
15 min
15 min
Cook
35 min
35 min
Total
50 min
50 min
Yield
4 servings
4 servings
Category
Lunch
Lunch
Cuisine
British
British
Leek and potato soup is a simple British favourite made by gently softening the leeks and onions before simmering them with potatoes and vegetable stock. Blending the soup gives it a smooth texture without needing a large amount of cream.
Use floury potatoes for the softest finish. If you prefer a chunkier soup, blend only half of it and stir the smooth portion back into the saucepan.
Serve hot with chopped chives and crusty bread. Cool leftovers promptly and keep them covered in the fridge for up to three days, then reheat thoroughly before serving.
Ingredients
- 30g butter
- 1 tbsp olive oil
- 3 large leeks, washed and sliced
- 2 medium onions, chopped
- 2 garlic cloves, crushed
- 700g potatoes, peeled and diced
- 1 litre vegetable stock
- 150ml whole milk
- salt, to taste
- black pepper, to taste
- 2 tbsp chopped chives, to serve
Method
- Melt the butter with the olive oil in a large saucepan over a low-medium heat. Add the leeks and onions and cook for 8 to 10 minutes, stirring occasionally, until soft but not browned.
- Add the garlic and cook for 1 minute, stirring.
- Add the potatoes and vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, or until the potatoes are completely tender.
- Remove the saucepan from the heat and blend the soup until smooth using a stick blender. Alternatively, blend it carefully in batches in a jug blender.
- Return the soup to a low heat and stir in the milk. Warm gently for 2 to 3 minutes without letting the soup boil.
- Season with salt and black pepper to taste, then ladle into bowls and scatter over the chives.