Leek and Potato Soup

Leek and Potato Soup

Jacqui Farbrace
Total Time 30 minutes
Course Soup
Cuisine Vegetarian
Servings 4


  • 3-4 Leeks
  • 1 White onion
  • 40 g Butter
  • 5 medium potatoes
  • 600 ml vegetable stock
  • 300 ml semi skimmed milk
  • 1 bay leaf optional
  • Pinch of salt & pepper


  • Cut the ends off the leeks and peel off the outer layer. Wipe the leek clean then slice them.
  • Peel and slice the onion
  • Peel and cut the potatoes. Cut into quarters then cut into large chunks
  • Heat the butter in a large saucepan over a low heat
  • Add the leeks and the onion and cook for about 8mins until softening
  • Add the potatoes to the pan and then stir in the Vegetable stock
  • Add the bay leaf, salt & pepper.
  • Bring to the boil the cover with a lid and then turn the heat down to a simmer and cook for about 20mins.
  • Turn out the heat and allow to cool slightly.
  • With a hand blender or potato masher, blend the soup to a thick consistency
  • Add the milk stiring in well.
  • Re-heat gently until it just starts to bubble. Do Not let it boil.
  • Serve into warmed bowls


Serve with crusty rolls or bread
Add a garnish of parsley
Best eaten on the day of making.