This is a steady, comforting soup that relies on careful cooking rather than strong flavours. Leeks soften gently to give sweetness, while potatoes provide body and a naturally creamy texture without needing cream.
It is an excellent recipe for beginners, using familiar ingredients and clear steps. The soup is forgiving, economical, and well suited to everyday family meals.
Recipe Information Block
Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes
Equipment: Large saucepan, wooden spoon, stick blender or jug blender
Ingredients
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30 g butter
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1 tablespoon olive oil
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2 medium leeks
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2 medium potatoes
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1 litre vegetable stock
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Salt and black pepper, to taste
Step-by-Step Method
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Trim the leeks, discarding the roots and dark green tops. Slice them lengthways, rinse thoroughly to remove any grit, then slice thinly.
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Peel the potatoes and cut them into small, even pieces so they cook evenly.
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Melt the butter with the olive oil in a large saucepan over low heat. Add the leeks and cook gently for 10 minutes, stirring often, until very soft but not coloured.
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Add the potatoes and pour in the vegetable stock. Bring to a gentle simmer, cover, and cook for 15 to 20 minutes until the potatoes are completely tender.
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Remove from the heat and blend the soup until smooth. If you prefer a little texture, blend only part of the soup.
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Return to low heat, season with salt and black pepper, and warm through gently.
Practical Tips
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Keep the heat low when cooking the leeks to avoid bitterness.
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If the soup is too thick, add a little hot water or stock.
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Taste before seasoning, as stock salt levels vary.
Variations
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Stir in a splash of milk for a softer finish.
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Add a small handful of finely chopped parsley just before serving.
Serving Suggestions
Serve hot with crusty bread or buttered toast. It also pairs well with a simple ham or cheese sandwich.
Storage and Reheating
Allow the soup to cool fully before storing. Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, stirring well.
