Spicy leek and potato soup
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Spicy leek and potato soup

By Oli Wilson-Nunn (GoodFood Community)
  • Rating: 4 out of 5.3 ratings
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Delicious and easy comfort food. Popular with everybody. Very good when made in advance and reheated.


  • Soup
  • 2 Leeks, washed and chopped
  • 1kg Potatoes, peeled and halved
  • 1 medium white onion, chopped
  • 2 garlic cloves, finely chopped
  • 1/2 green chili, finely chopped
  • 3tbsp Soya Sauce
  • 2tbsp Vegetable / Olive oil
  • 1 litre Vegetable Broth
  • Splash of soya milk / milk
  • Salt and Pepper to taste
  • Garlic Bread
  • 1 long baguette, brown or white, cut in 1/2 inch slices very nearly cutting through to the bottom but not quite.
  • 100g butter/margarine
  • 3 garlic cloves, crushed or extremely finely chopped


  • STEP 1
    Start off by boiling potatoes until you can easily break one in half with a fork. Drain.
  • STEP 2
    In a large saucepan heat the oil over medium-high heat, and when hot add onions and saute for 3-4 mins, then add garlic and chili and saute for a further minute.
  • STEP 3
    Next add the leeks and cook for 5-6 minutes. When leeks start to go tender add the potatoes and stock.
  • STEP 4
    Bring it to the boil then reduce heat and simmer for fifteen minutes.
  • STEP 5
    Preheat the oven to 200C. Taste the soup and add soya sauce, milk and salt and pepper if desired.
  • STEP 6
    Thoroughly mix together the butter and garlic and spread it on each slice of the baguette. Cook for 15-20 minutes. When all brought together making a lovely meal!
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    Rating: 4 out of 5.3 ratings
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