Potato and Leek Soup

Servings : Serves 4

A hearty soup that tastes creamy and delicious but actually contains no cream. Perfect winter soup, and makes for an excellent starter.


  • 2 leeks, trimmed, cleaned and chopped (just the white and light green parts)
  • 4 medium potatoes, peeled and roughly chopped
  • 4 cups chicken stock OR water
  • 1/2 cup milk (any that you have on hand, I used skimmed)
  • 1 bay leaf
  • salt to taste
  • 1-2 green chillies (optional)
  • 1 tbsp. butter
  • 1 clove of garlic, chopped (or quarter tsp garlic paste)
  • 1 tbsp. oil
  • 1/2 tsp. black pepper powder
  • 1/2 tsp. dried thyme (optional)
  • juice of half a lemon (optional)


Heat the butter and oil in a pan, then add the chopped leeks and the garlic. Allow them to soften then add the chopped potatoes. Stir together and add the bay leaf, thyme and green chillies. Next add the stock and a bit of salt. Turn the heat down to low and allow to simmer for about 20 minutes or until the potatoes are very soft. Remove the bay leaf and discard it.

Next, either using an immersion blender or a regular jug blender, blend the mixture to a smooth consistency. Put the soup back in the pan, add the milk and adjust seasoning. At this point you could also add a small amount of lemon juice to perk the soup’s flavour up. Simmer for a few minutes to reach the consistency of your prefernce and then serve with warm toasted bread.

Enjoy!  🙂


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