Leek and Potato Soup

A timeless soup that’s creamy, soothing, and packed with gentle flavor from leeks, buttery potatoes, and a touch of herbs. This version uses just a few wholesome ingredients and can be blended for a smooth finish or left chunky for more texture. Ideal for lunch, meal prep, or as a cozy starter.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the sliced leeks and cook for another 5–6 minutes, stirring occasionally, until the leeks are soft but not browned. Stir in the garlic and cook for 30 seconds more.

Step 2

Add the diced potatoes and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, or until the potatoes are tender.

Step 3

For a smooth soup, use an immersion blender to puree the soup directly in the pot. Alternatively, transfer in batches to a blender and blend until smooth. If you prefer a chunkier soup, lightly mash some of the potatoes with a spoon and leave the rest whole.

Step 4

Stir in the milk, cream, or plant-based alternative if using. Season generously with salt and pepper to taste. Warm through without boiling.

Step 5

Ladle into bowls and garnish with your preferred toppings. Serve with crusty bread for a complete meal.