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Leek and potato soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
A simple leek and potato soup recipe, quick to prepare, then leave to cook.


  • 2 tbsp butter
  • 1 onion, sliced
  • 225g potatoes, cubed
  • 2 medium leeks, sliced
  • 1.2 litres vegetable stock
  • 150ml double cream or crème fraîche
  • salt and pepper


  • STEP 1
    Heat the butter in a large pan and add the onions and leeks. Cook for 10 minutes until softened. Add the potatoes and cook for a further minute.
  • STEP 2
    Add the vegetable stock, season, and bring to the boil. Simmer until the vegetables are tender, about 30 minutes.
  • STEP 3
    Put into a blender until smooth. Stir in the cream or crème fraîche. Heat through gently and serve.

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