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  • Writer's pictureMotorbiters - Bites

Simple leek and potato soup

Leek and potato soup is a comforting and delicious winter favorite that is perfect for warming up on a cold day. This recipe is really straightforward and easy to make, but totally delicious.

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Serves 6-8 | Total time 45 mins | 250 kcal per serving


• 50g butter

• 450g potatoes, peeled and cut into 1cm pieces

• 1 small onion, cut the same size as the potatoes

• 450g white parts of leeks, sliced

• 850ml-chicken or vegetable stock

• 142ml double cream

• 125ml milk


Melt 50g butter in a large saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.

Season well with salt and freshly ground pepper and toss again. Cover the pan with its lid.

Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.

Pour in 850ml of the chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.

Purée in a blender (or use a blitzer) until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to the pan and stir in about 100 ml of the double cream and 125ml milk.

Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.

Drizzle some cream over each serving, you can also top with a little pile of buttered leeks and a scattering of chives and black pepper if you want to make it a bit more fancy.

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