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Leek and potato soup

Leek and potato soup

  • Prep: Less than 30 mins
  • Cook: 10 to 30 mins
  • Serves: 6
  • Difficulty: Easy


  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 225g/8oz potatoes, cubed
  • 2 medium leeks, sliced
  • 1.2 litres/2 pints vegetable stock
  • 150ml/5fl oz double cream or crème fraîche
  • salt and freshly ground black pepper


  1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 34 minutes over a medium heat until starting to soften.
  2. Add the vegetable stock and bring to the boil. Season with salt and pepper. Simmer for 10 minutes until the vegetables are tender.
  3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche. Heat through and serve.