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Member recipe

Leek, potato and carrot soup.

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Cooking time

Prep: 20 minutes Cook: 30 minutes

Skill level

More effort


Serves 5

This is a amazing soup that I have been doing for years now. It is a take on leek and potato but much better.

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  • 2 leeks
  • 250g potatoes
  • 4 medium carrots
  • 1 stock cube
  • 300ml milk
  • 25g butter
  • A pinch of salt and black pepper
  • 800ml of boiling water.
  • 1 tablespoon of oil


  1. Peel your potatoes and cut them into small chunks. Put them in a big pan. Cut the dark green off the leek as well as a slice of the bottom. Wash thoroughly to get all the dirt off. Cut them into thin slices.

  2. Peel the carrots and thinly cube them. Add all vegetables to the pan along with the butter and oil. Turn the heat to medium then when the butter has melted turn to low.

  3. Leave the vegetables to cook for ten 10 minutes. Boil the water and add the stock cube stir until dissolved. Add to pan. Along with the salt and pepper. Leave for 2 minutes then add the milk.

  4. Bring the heat to medium and let it boil. Turn heat down and let it cook for another 15 minutes.

  5. From here you can either leave it chunky or you could blend it with a hand held blender till smooth.

Comments, questions and tips

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9th May, 2020
Thanks for the soup recipe, I made it yesterday and it is yummy. Do you use semi-skimmed or full fat milk? I used what I had to hand aka UHT skimmed which made the soup a little bit watery.
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