Leek and Potato Soup


Serves 6
Prep time 15 min
Cooking time 55 min

  • 4 Large or 6 small leeks thinly sliced and thoroughly washed
  • 1 Large or 2 small onions thinly skinned and sliced
  • 3 Medium sized potatoes peeled and thinly sliced
  • 50g/2oz Butter
  • 1 tbsp Extra virgin olive oil
  • 2 litres of Chicken stock (see cooks tip)
  • Salt and black pepper
  • 45 ml/ 3 tbsp Single cream (optional)


  • Lightly sweat the vegetables in the butter and olive oil for 5-10 minutes until soft but not coloured, stirring frequently
  • Add the stock and simmer for about 45 minutes with the lid on until the vegetables are cooked
  • Allow to cool a little then puree in blender or food processor
  • Reheat and season to taste
  • Stir in cream just before serving

Cooks Tip

  • We use 2-4 stock cubes if we're out of homemade chicken stock
  • This soup does need quite a lot of seasoning


  • Small amount of chopped parsley


  • 1 large Saucepan

Shopping List

  • Leeks
  • Onions
  • Potatoes
  • Chicken Stock
  • Single Cream
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{ 4 comments… read them below or add one }

kim July 14, 2008 at 3:56 pm

I just love this, thanks!

Kim Gammon October 27, 2008 at 12:17 pm

Ok, i got it.. i didn’t even think to add ham to it. DUH..This is perfect! Except one question , what’s single cream?

Lesley October 27, 2008 at 1:53 pm

Hi Kim
Hope this helps:
Double cream is the name in Britain for a very rich cream — containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat.
Lesley ;0)
I don’t use cream, unless it’s a special occassion.

Kim Gammon October 27, 2008 at 3:03 pm

Ok, so i will use heavy cream.. haha! I love cream in my cooking, or anyones cooking.. i had bought some half and half at the dairy farm about 15 miles from here not too long ago and it never made it home.. oops >:)

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