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4.9 from 102 votes

Leek and Potato Soup

Potato and Leek Soup is about as comforting and warming as it gets. Hearty potatoes blended with seasonal leeks in this creamy soup.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2 people
Calories: 301 kcal
Course: Lunch
Cuisine: French , British

Ingredients

  • 2 teaspoon butter
  • 3 shallots peeled and finely diced
  • 2 leek sliced
  • 400 g potato chopped
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 700 ml vegetable stock
  • 2 tablespoon single cream
  • chives chopped; optional

Instructions

    Cup of Yum
  1. Add 2 teaspoon Butter to the pan and heat on medium/high heat. Once melted, add 3 Shallots, 2 Leek and 400 g Potato. Cook until softened - about 5 minutes.
  2. Add 700 ml Vegetable stock and seasoning. Simmer for 20 minutes.
  3. Take the soup off the heat and blend it to a smooth consistency. Add 2 tablespoon Single cream and 1 pinch Sea salt. Stir well to combine. Serve topped with Chives (optional).

Notes

  • We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
  • If you are making this for your children, then use a low salt stock and don't season the whole soup, just do individual bowls if wanted.
  • If you want to make this look more presentable, then you can reserve some of the cooked leeks and then serve them on top of the soup with herbs.
  • You don't have to add the single cream, as the potatoes as really creamy. However we feel it gives it something a little bit special.
  • You can easily double this recipe if you wanted to make it for more people.
  • The key to the perfect leek and potato soup is to not over blend it. This can result in a really gluey soup (no matter what potatoes you use), as blending it activates the starch in the potatoes.
  • If you are using a jug blender to blend this soup, then wait until it has cooled first as you could crack the jug if it is too hot.
  • If you don't use floury potatoes, you might need to use a cornflour slurry to thicken the soup. However this isn't essential.
  • Make this soup more indulgent by sprinkling some cooked chopped bacon on top.

Nutrition Information

Serving 1portion Calories 301kcal (15%) Carbohydrates 53g (18%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 28mg (9%) Sodium 1495mg (62%) Potassium 1143mg (33%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 2516IU (50%) Vitamin C 53mg (59%) Calcium 102mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 301

% Daily Value*

Serving 1portion
Calories 301kcal 15%
Carbohydrates 53g 18%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 28mg 9%
Sodium 1495mg 62%
Potassium 1143mg 24%
Fiber 7g 28%
Sugar 11g 22%
Vitamin A 2516IU 50%
Vitamin C 53mg 59%
Calcium 102mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.