Leek and Potato Soup

Leek and potato soup

Leek and potato soup won’t win any prizes for presentation, but boy is it tasty. This classic soup is easy to make in under 30 minutes – very handy if you have unexpected guests. It also freezes well and I tend to have a few portions in my freezer ‘just in case’. Tasty, easy, quick and freezes well. What’s not to like?

Leek and Potato Soup

Serves 3-4

Difficulty Easy

Suitable for Vegetarian, vegan and gluten free diets


  • 1 large leek – sliced
  • 2 baking potatoes – cut into 1.5cm cubes
  • 2 tbsp oil
  • 1small onion
  • 1 garlic clove – finely chopped
  • 1 bay leaf
  • A small pinch of nutmeg
  • Stock – approximately 1 – 1.5 litres
  • Salt and pepper to taste


  1. Place your oil in the pan and add the onions and garlic. Heat gently until soft.
  2. Add your leeks, stir well and sauté for a further 5 minutes.
  3. Add your potatoes and bay leaf then top up with the stock. Make sure your stock covered your vegetables by a few centimetres.
  4. Bring to the boil and simmer until your potatoes are cooked. Make sure you don’t over cook.
  5. Remove the bay leaf. (Yes, trying to find a bay leaf in amongst the leeks is a nightmare).
  6. Add your pinch of nutmeg. Try not to overdo the nutmeg as it will make your soup taste bitter and slightly soapy if you add too much.
  7. Add salt and pepper to taste.
  8. You can serve your soup they way it is or blend it. I blended about 1/3 of my soup and mixed the blended portion with the rest of the pot*. I also added some charred leeks just for some extra colour.

*I do this because my friends don’t agree on blended vs unblended vegetable soups. This approach means everyone is happy – or maybe nobody is happy. Either way, it means I can’t be accused of favouritism.


Val x

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