Leek and Potato Soup

This post may contain affiliate links. You can’t beat a hearty and delicious bowl of steaming goodness that’s so easy to make at home. This classic Leek and Potato Soup is perfect for making on the hob, in the slow cooker or in a soup maker.

Simplicity at its very best! When it comes to soup recipes , I LOVE a classic Leek and Potato Soup . It’s simple and delicious. With simple, inexpensive veggies and a fuss-free method, you can make this easily on the hob in about half an hour, OR the slow cooker if you prefer.



It’s also great for a soup maker if you have one. All methods are below. I hope you love it! ⭐️ Perfect for a hearty, hot lunch ⭐️ Freezes well so ideal for batch cooking ⭐️ Budget friendly and easy peasy Top Tips ✅ Use frozen vegetables: You can use fresh veg for this BUT here’s a real time saver.

.. you can cheat if you like by using frozen leeks and onion that are pre-chopped, making the prep for this even quicker! ✅ Creaminess: This recipe gives you the option of using a little milk OR cream, so you can decide the level of creaminess to your liking.

Leek and Potato Soup Ingredients Notes Oil – This is to coat the vegetables in when you initially fry them on the hob. Leave out if using the slow cooker or soup maker. Leeks – About 600g works in this recipe, although if you have slightly less it will still taste good, just not quite as flavourful.

Slice and carefully wash the leeks (they tend to be very gritty). Onion – This will also need to be chopped. Potatoes – I use Maris Piper or King Edward.

See notes below on potatoes. Thyme – Using dried thyme for this is fine, but go ahead and use fresh if you prefer. Vegetable stock – You can use vegetable or chicken stock in this recipe, depending on your preference.

If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder . Milk or cream – Semi-skimmed or whole milk is fine.

Chives – Chop these up and sprinkle on top at the end to serve. How to make Leek and Potato Soup 1. Fry the onion, leeks and potatoes in a pan with oil.

2. Add the thyme and vegetable stock and bring to a simmer. 3.

Simmer gently until the potatoes are soft, as per the recipe below, then blend until smooth. 4. Swirl in cream to serve (if using) and serve with chives.

Substitutions Vegan or dairy free – Simply leave out the milk or cream and enjoy without, or use a vegan yoghurt or milk alternative if you’d like it creamy Gluten free – Make sure you use a gluten free stock and you’re good to go Chicken stock – If you’re not vegetarian, you could use chicken stock instead of vegetable if you prefer, either homemade or from a cube. It doesn’t make a huge difference but it gives a little more flavour Season – Don’t forget to add plenty of salt and freshly ground black pepper to taste Storing & reheating In the fridge This can be cooked and kept in an airtight container for 3 days in the fridge. This is a perfect make-ahead or batch cook recipe .

It just needs reheating on the hob until warmed through before serving. In the freezer You can also freeze the soup in a well sealed container for 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave.

Freeze it into single portions for a quick grab-and-go meal! Type of potatoes You can use any kind of potato, but using a fluffy white variety, such as Maris Piper or King Edward will give you the best results. Don’t use waxy new potatoes types if possible. Anything you’d usually use for their texture, for mashing or roasties are ideal.

More easy soup recipes...

Soup Slow Cooker Lunch Ideas Soup FAQs Leeks are notoriously difficult to clean because of their tight layers. Chop the ends off, slice the leek down the centre lengthways, then pull the layers apart under running water. This should get rid of anything that’s caught on the inside.

You can then slice the halved leek as normal. Enjoy this with some chunky bread, or with a sandwich or cheese on toast. (How about my no knead bread ?) The ratio of potatoes and stock in this recipe should give you a perfect consistency, however if you like yours even thicker, you could add more potato or make a little cornflour slurry to add in.

If you like you soup a little thinner, add more stock. Honestly? Yes. I think you do.

You could mash everything when it’s well cooked, but you just aren’t going to get that smooth soft soup texture we are looking for. Any hand blender, food processor or similar will work. Obviously if you’re using a soup maker, this will do this part for you.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below. Also I’d LOVE to see your cooking creations.

If you’d like to share yours with me, you can tag me on Instagram ( @tamingtwins ). Leek and Potato Soup {Hob, Slow Cooker or Soup Maker} ▢ 1 tbsp Oil ▢ 600 g Leeks , Washed, trimmed and sliced (1-2cm width) ▢ 1 Onion , Roughly chopped ▢ 450 g Potatoes , See notes | Cut into 1-2 cm cubes ▢ 1 tsp Dried thyme ▢ 1.2 l Vegetable stock ▢ 200 ml Milk or single cream , Optional: Plus extra for swirling ▢ 3-4 Chives , Chopped | To serve Heat the oil in a large saucepan and add the leeks, onion and potatoes, coating well.

Stir for 3-4 minutes. Add the thyme and vegetable stock and bring to a simmer. Simmer gently, uncovered, for 25-30 minutes until the potatoes are soft.

Blend until smooth and add the cream or milk. Bring to a simmer again and then serve in bowls. Optional: Stir in a swirl of cream and scatter with a few chopped chives.

Add all of the ingredients except the oil and milk/cream into the slow cooker, making sure you reduce the stock to 1 litre. Cook on HIGH for 2 hours until the potatoes are soft enough to blend. Blend until smooth and add the cream or milk.

Pop the lid back on to heat through and then serve in bowls. Optional: Stir in a swirl of cream and scatter with a few chopped chives. Add all of the ingredients except the oil and milk/cream into the soup maker, making sure you reduce the stock to 1 litre.

Cook and blend according to your soup maker instructions. Add the milk or cream, stir and serve in bowls. Optional: Stir in a swirl of cream and scatter with a few chopped chives.

Nutrition information is automatically calculated, so should only be used as an approximation..