Leek and Potato Soup

23 reviews, 4.8 star(s). 100% would make again

Ready in 40 minutes

Not a Vichyssoise but a good hearty welcoming soup which I have been making since I was at the Aspinall Arms, Great Mitton, Lancashire.

I have served this soup to Sarah Fergusson, The Duchess of York, Roger Moore, Michael Caine and many other famous people however the person who stands out in my memories is Egon Ronay when he asked for a second bowl when we were at the Great Tree Hotel, Chagford, Devon.


455 grams (1 pound) Leeks
455 grams (1 pound) Potatoes
1 Yellow onion; chopped fine
1 liter (4 1/4 cups) Vegetable Stock or Chicken Stock
240 milliliters (1 cup) Milk or single cream
30 grams (2 tbsp) Butter
1 clove Garlic; crushed
1 pinch Sea salt
1 pinch Ground white pepper; this is important as the white pepper doesn't leave dark speck

Original recipe makes 6 Servings



Wash the leeks and slice off the top green parts, you can keep the green parts for something else, take off the tough outer layer, and discard. Finely chop the leeks... the best way to do this is to cut them lengthwise into three sections then gather round the segments and chop them.

Put the leeks into a colander and rinse them thoroughly. This is particularly crucial if you are using organic or home grown leeks soil or sandy bits often get in the outer layers of.

Finely chop the onion and crush the garlic I now use a small micro plane grater for garlic it seems to do the job much better than a crusher. Peel and chop the potatoes into small cubes, melt the butter in a saucepan over a medium heat.

Turn the heat to low then add the leeks, onions, garlic and potatoes to the pan cook on a low heat for 10 minutes turning the ingredients 2 or 3 times while cooking

Add the stock and milk to the pan and cook for a further 20 minutes until the potatoes are softened and cooked through. Season with salt and pepper.

The soup is now ready to serve as a good warming main meal, the texture thick and with the vegetables a little chunky. If you wish a less rustic soup the cool it for about 5 minutes and then force through a large sieve or better still push it through a mouli.

You can use a food processor but be careful not to over process as potato tends to go like glue in a blender/processor.


If the soup is a starter then a slice of crust French bread will be fine if however, you are like us and serve this a lunchtime meal then a nice home baked crusty granary loaf goes down a treat

Verified by stevemur
Alert editor   

subed green onions for the leeks but still wonderful





Calories Per Serving: 170 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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So simple and tasty! Adding this to my recipe box!
xmichelec 3m ago

Warming, rich, tasty. I added a small pinch of hot chilli powder just to make it a little more peppery. Will definatley do this again.
stephrichmond 1y ago

Very easy recipe! Instead of converting the measurements, I guessed as I went and came out great!
Valerie411 2y ago

Love this!
Wattersstacy 2y ago

This was absolutely delicious - even my 11 year-old who hates anything veggies ate it all!
marilulis 3y ago

This is easy to make and very good. I had to convert the measurements and I added celery as well.
Youngsd 3y ago

Loved it! Easy to make. Even the 6 and 3 year old gobbled it up!
Mamasrunning 3y ago

Loved this! I added a heaped tbsp of soft cheese to the stock and some fresh Thyme. Delicious!
TarmacFeline 3y ago

Simple but delicious! Family love this
Melody2504 3y ago

An absolute winner. My kids loved it and it was so simple to make. The hardest part was soaking out the grit from the leeks. I made this with soy milk since we are lactose intolerant and it was delicious!
cooksalot1995 3y ago

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