Food & Craft

Leek and Potato Soup


  • 4 leeks, washed and finely chopped
  • 2 medium potatoes peeled and diced
  • 1 large onion, finely chopped
  • 2oz butter
  • 1.5 pints chicken or vegetable stock
  • 10floz milk
  • Salt and pepper to taste

You can be all fancy and serve this soup cold as vichyssoise, but I wouldn't thank you for it. It's leek and potato soup. So it should be hot.

Prep: 10 mins Cook: 35 mins Serves: 6


  1. Melt the butter in a large saucepan and add the leeks, potatoes and onion, stirring well to coat in butter.

  2. Season, and sweat covered over a low heat for 15 minutes.

  3. Add the stock and milk, and simmer gently for 20 minutes.

  4. Liquidize the soup and return to the saucepan, reheat and serve.

Serve with a swirl of the cream and some crunchy croutons.



Monday 7 October, 2013 at 6:10pm

Totally agree. Should be served hot!

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