Easy Leek & Potato Soup

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This easy Leek & Potato Soup is flavorful and comforting and definitely simple enough to make on a weeknight. And you just might want it every week. It's that awesome.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: British


Units Scale
  • 50 grams butter
  • 450 grams potatoes, peeled and chopped small
  • 1 small onion, peeled and chopped
  • 450 grams leeks, white parts only, cleaned and chopped
  • 850 ml chicken or vegetable stock
  • 1 cup (250 ml) light or single cream or half & half
  • Salt and pepper to taste


    1. Melt your butter in a large pot or Dutch oven as you begin to chop your vegetable. Add the potatoes, onion, and leeks as they're chopped to the pot, and stir them together with the melted butter. Season with salt and pepper.
    2. Cover the pan and cook the vegetables over low heat for about 10 minutes or until softened.
    3. Add the chicken stock. Crank up the heat to bring it to a boil, then lower it again to let the soup simmer for about 5 minutes or until your potatoes are fully cooked through.
    4. Puree the soup in a blender or with an immersion blender until smooth.
    5. Return the soup to a low heat and stir in the cream. Taste for seasoning and add salt and/or pepper if needed.
    6. Serve with an extra drizzle of cream or sour cream if you like. If you want to get fancy, you could also fry up a few reserved bits of chopped leek and scatter those over the top as well.
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