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Quick leek and potato soup recipe

Quick leek and potato soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Leek soup
  • Leek and potato soup

This is a thick, pureed comforting leek and potato soup that I make quite often during the colder months!


County Antrim, Northern Ireland, UK

67 people made this

IngredientsServes: 4

  • 1 whole leek, including dark green tops, sliced and thoroughly washed
  • 2 large potatoes, peeled and sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 1/2 chicken or vegetable stock cubes
  • 1 litre water
  • freshly ground black pepper to serve
  • cream to serve (optional)

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Melt the butter in a saucepan and add 1 tablespoon of olive oil. (This prevents the butter from burning.)
  2. Stir in the sliced potatoes and cook gently over medium heat for 5 minutes, or until they are slightly cooked and golden coloured.
  3. Stir in the sliced leeks; pour in the water and add the stock cubes.
  4. Bring to the boil, the reduce heat and allow to simmer for 5 to 10 minutes.
  5. Remove from heat. Use a hand held immersion blender to puree the soup.
  6. Serve with a swirl of cream and a twist of black pepper.

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Quick leek and potato soup

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Reviews & ratingsAverage global rating:(20)

Reviews in English (11)

I loved the simplicity of this recipe but it was lacking in seasoning. I think a little salt and pepper would be a great addition.-31 Mar 2012

This soup is so easy to make and delicious! Its freezes well too, ive frozen leftover portions before and taken them into work for lunch. Lovely recipe!-23 Mar 2011

I've not made leek potato soup for some time so l used this reciepe to help me. This is really quick and easy with hardly any washing up as you can do it all in one pan, l used my wok. Tasted great!-06 Oct 2011


Potato Leek Soup

Spring may be creeping up on us, but there’s still a chill in the air. Best to keep warm with Colavita’s Potato Leek Soup Recipe. It’s comforting and hearty, and has extra flavor from green veggies like leeks, scallions and fresh dill which gives it a fresh, springlike flair!
Serves: 6

Ingredients

Directions

Heat the Colavita olive oil in a large, heavy-bottomed pot or dutch oven over medium-high heat. Add potatoes and leeks and season with salt and pepper.

Cook, stirring occasionally until the leeks have begun to sweat, 5 to 8 minutes. Add stock and bring to a simmer. Simmer until the liquid has reduced a bit and the potatoes are very tender and almost falling apart, 30–40 minutes. Once the potatoes are tender, you can lightly mash them with a wooden spoon to create a chunky texture for the soup.

Add the sour cream and vinegar and simmer another minute.

Season with salt, pepper and ladle soup bowls. Top with more sour cream, scallions, dill, and a grind or two of black pepper.

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Recipe Summary

  • 1 tablespoon olive oil
  • 4 cups sliced leeks (tender parts only from about 3, trimmed)
  • 1 large garlic clove, minced
  • 1 qt. reduced-sodium chicken or vegetable broth
  • 3 large russet potatoes, peeled and chopped
  • 1 cup half-and-half
  • 2 teaspoons kosher salt

Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.

Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.


  • 1 ½ teaspoons canola oil
  • 3 leeks, trimmed, cleaned and thinly sliced (3 cups)
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 6 cups reduced-sodium chicken broth
  • 1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
  • ½ cup reduced-fat sour cream
  • Salt & freshly ground pepper, to taste

Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.

Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.


How to make potato leek soup shooters

Step 1: Prepping

Step 2: Sauteeing + Cooking

Step 3: Pureeing + Seasoning

Rinse the leek and potato under running water, then cut. It doesn’t really matter how large/small the veggies are as they will be pureed later on. However, the smaller the pieces (in this case the potatoes) the quicker they cook.

Heat the oil in a small/medium pot. Add the chopped leek and saute for 2-3 minutes. Add potatoes, stock and water. Cover with lid and bring the pot to a boil. Reduce the heat to low and simmer until the potatoes are done.

When the potatoes are cooked, puree the soup with immersion blender or use a food processor/blender. Season to your liking!

This recipe for potato leek soup shooters is enough to fill 12-14 shot glasses. If you want to make more, simply double the recipe. You can do it even if you don’t plan on serving more. Just have the extra soup for lunch or dinner!


How to Make Potato Leek Soup

This potato leek soup recipe is super simple to make! Here’s how it goes:

First, sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the leeks until they soften. Then, add the garlic, and cook for 2 minutes more, or until it’s fragrant. Stir in the white wine vinegar, and cook for 30 seconds.

Next, simmer. Add the broth, potatoes, and white beans to the pot. Bring the broth to a boil, reduce the heat, and simmer for 30 minutes, or until the potatoes are tender.

Then, blend! Allow the soup to cool slightly before transferring it to a blender with a little more olive oil, the lemon juice, and Dijon mustard. Blend until smooth. If you prefer, you could use an immersion blender for this step.

Finally, season to taste. Try a spoonful of the soup and add more salt, pepper, lemon, or Dijon mustard, as desired.


Welsh Leek and Potato Soup

This is perfect for St. Patrick's Day or any other cold day of the year. It will fill you up and keep you warm and satisfied.

Welsh Leek and Potato Soup

Welsh Leek and Potato Soup

Ingredients

  • 4 medium boiling potatoes
  • 2 slices bacon
  • 2 garlic clove, minced
  • 2 tablespoon(s) unsalted butter
  • 4 medium leeks (halved lengthwise, sliced thin crosswise)
  • 5 cup(s) chicken broth
  • 2 tablespoon(s) snipped flat-leafed parsley
  • 1/3 cup(s) milk
  • 1 salt, to taste
  • 1 freshly ground black pepper to taste

Directions

Peel potatoes and dice into 1/2-inch cubes. In a 4-quart saucepan fry bacon in butter until golden crisp add garlic and cook over medium-low heat. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender. Stir in milk, parsley, and season with salt and pepper to taste and heat over medium heat, stirring occasionally, until hot.


How to make leek and potato soup recipe

Jessica Dady August 29, 2019 6:00 am

Credit: Food And Drink/REX/Shutterstock

Learn how to make classic leek and potato soup. If you can chop up veg, you can whiz up a hearty homemade leek and potato soup in no time at all.

We’ve gone for a really classic combination of ingredients to make sure the leek and potato flavours have the main emphasis. These are complimented by a little cream to bring a silkiness to the soup as well as some rich chicken stock and a dusting of nutmeg for a final flourish of fragrance. These flavours all come together to create a moreish soup recipe that is perfect for a hearty lunch, a light supper or even a dinner party starter – delicious. We’ve pureed this version but it’s up to you how you finish off your soup. It can be nice left chunky for a hearty broth-like soup in the winter or even somewhere in between if you just barely blitz it so you have a creamy soup with some texture through it.

Like potatoes? You’re going to love our classic potato soup – cooked in only 20 minutes!


  • 3 Tablespoons extra virgin olive oil
  • 3 leeks, trimmed, halved lengthwise and sliced thinly
  • 4 boiling potatoes, such as Red Bliss or Yukon Gold, weighing around 1¼ pounds
  • 1 1/2 quarts chicken broth, preferably homemade
  • 1/2 Cup heavy cream
  • Salt and pepper to taste

Heat the olive oil in an large stockpot over medium heat.

Add the leeks and sauté until softened, about ten minutes, stirring frequently. Do not allow leeks to brown. Lower the heat if necessary.

Season well with salt and pepper.

Peel the potatoes and quarter them. Add the potatoes to the stockpot and stir to combine.

Add the chicken broth to the vegetables in the stockpot and bring the soup to a boil.

Lower heat and simmer until the potatoes are tender, about fifteen minutes.

Puree the soup in a high-speed blender, a food processor -- working in batches if necessary - or using an immersion blender until smooth.


Quick leek and potato soup recipe - Recipes

Prep Time:15 mins

Cooking Time:25 mins

Serves:6 Adults

A delicious soup that is easy to prepare and makes a great lunch! This soup is also low in calories!

About this recipe

  • 1 small onion
  • 3 or 4 leeks
  • 1 teaspoon of vegetable oil
  • 2 medium potatoes
  • 1 low-salt stock cube dissolved in 850ml of boiling water
  1. Peel and chop the onions.
  2. Wash, peel and slice the leeks.
  3. Wash, peel and chop the potatoes into cubes.
  4. Place the onions and leeks in a saucepan with a little water and cook gently for about 5 minutes or until soft.
  5. Add the potatoes and the vegetable stock.
  6. Allow the mixture to simmer for 20 minutes or until the potatoes are soft.
  7. Once cooked, liquidise the mixture with a hand blender or liquidiser.
  8. Return the blended soup to the saucepan and reheat without boiling.
  9. Serve and enjoy.

What you will need

  • Chopping board
  • Chopping knife
  • Hand blender
  • Measuring jug(for liquids)
  • Saucepan
  • Vegetable peeler
  • Wooden spoon

Serving suggestions

Serve with wholemeal bread

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1/6 of this recipe contains

1.5 of your 5 a day

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