Leek and Potato Soup

by Lucy Crabb on Tuesday, 8 January 2013

Creamy leek and potato soup makes for an appetizing starter, when served in quaint bowls like this...

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  • Serves 4-6

  • Prep time 20 mins

  • Cooking time 35 mins

  • Total time 55 mins

  • Skill level Easy

  • Freeze yes
  • Prepare ahead yes


  • 25g (1oz) butter
  • 1 onion, finely chopped
  • 4 large leeks, thinly sliced
  • 450g (1lb) potatoes, peeled and chopped
  • 850ml (1½ pt) light chicken stock or water
  • 150ml (¼pt) whipping cream
  • chopped chives, to garnish


  1. Melt the butter in a large saucepan, add the onion and leeks, cover and sweat the vegetables for 10 minutes until soft but without any colour. Add the potatoes, season with salt and pepper, pour on the stock and bring to the boil. Lower the heat and simmer gently for 25 minutes.

  2. Liquidise the soup, return to a clean pan and add the cream. Reheat, without boiling, taste for seasoning then ladle into warmed soup bowls. Scatter over the chopped chives and serve immediately.