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Leek and potato soup

Servings: 4
Author: Alison


  • 4 leeks
  • 1 onion
  • 2 potatoes
  • 50 g butter
  • 850 ml vegetable or chicken stock
  • 275 ml milk
  • salt and pepper to season


  • Peel and chop the onion and potatoes into chunks
  • Trim the leeks and cut into fine pieces
  • Melt the butter in the pan and add the leeks, onions and potatoes.
  • Season with salt and pepper and cook gently for around ten minutes until softened
  • Add the stock and the milk, cover and simmer gently for around 20 minutes until the vegetables are soft.
  • Blend to a purée and serve


Add a little cream if desired