Leek + Potato Soup
·Added 5 May 2026 by Tom Melhuish
StarterAutumnWinter
Ingredients
| 1 | onion(sliced) | |
| 2/3 | leeks(ends off and rinsed to get rid of grit, chopped in rings) | |
| 2 | medium potatoes(peeled and cubed 1cm) | |
| 50g | butter(approx.) | |
| 1L | stock(fresh chicken stock made from carcass or bought in supermarket in fridge in tub, OR from powder/cube (e.g. Swiss Marigold)) | |
| 200ml | milk(optional - could add more water/stock) | |
| salt + pepper |
Method
1.In saucepan - melt butter.
2.Then add onion, leeks + potatoes. Coat in the butter - add salt + black pepper + sweat over lowest heat for 15 mins approx. with lid on pan.
3.Then add stock + milk - simmer 20 mins more - 'till veg. soft.
4.Liquidise or blend with handheld 'chopper'.
Recipe Notes
AI · may be inaccurate
Substitutions
- chicken stock → vegetable stock (to make vegetarian)
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