How to Make Leek & Potato Soup

A lot of you really liked my Vegetable Soup post from last month (link), so I thought you might like another soup recipe. Leek & potato is a classic, and deliciously warm and filling on a cold day!

You will need:

  • a sharp knife
  • a chopping board
  • a large saucepan
  • a measuring jug
  • a kettle

and the ingredients (for four servings):

  • A little oil
  • one large leek
  • herbs and spices
  • four medium potatoes (about the size of your fist)
  • 2 pints/1 litre stock (link) or 2 stock cubes


Start by placing your saucepan on a gentle heat. Add a little oil (less than a teaspoon is fine), and chop your leek. (For soup that cooks quickly slice your leek, but for slow-cooking chunks are quicker. You can find both techniques in last week’s post here.)

Add your leek to the pan, along with any dried herbs or spices you want to use. A little garlic helps to bring out the flavour of the leek, and both thyme and rosemary go great with potatoes.

Photograph of a saucepan containing sliced leeks & dried herbs

Gently fry your leeks until they’re soft and slightly see-through. Then add your stock.

Photograph of a saucepan containing sliced leeks in stock

Chop your potatoes into chunks (you can find my chopping tutorial here) and add them to the soup. If you don’t have a food processor, you might find it worth your time to peel your potatoes, but if you’re going to blend your soup at the end it makes little difference.

Photograph of a saucepan containing sliced leek and chunks of potato in stock

Put on the lid and bring your pan to a gentle bubble. Boil your soup for 20-30 minutes. I like this soup best when the potatoes are soft enough to blend into the sauce. If you don’t have a blender, you’ll need to boil the soup until the potatoes are really soft. In fact, using leftover potatoes is a great way to do this.

Don’t forget to taste your soup before serving – I find that potatoes like quite a lot of salt, though this will of course depend how much salt is in your stock.

Photograph of a white bowl filled with green soup, topped with grated cheese and thyme
A sprinkle of grated cheese and fresh thyme makes a simple bowl of soup look fancy!

You can of course add other ingredients to leek & potato soup. Green vegetables like spinach or celery are great because they complement the earthy taste of the potatoes and the green of the leeks. Root vegetables like celeriac, parsnip, or beetroot would be great winter additions too!

If you make leek & potato soup with this recipe, I’d love to see a picture of your finished dish!

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