Leek and potato soup recipes
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For a change I sometimes add a teaspoon of ready made English mustard to the soup and mix in. Try it in a small bowlfull first, incase you dont like it.
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- 2 large leeks white and green parts thinly sliced
- 1 large onion sliced
- 2 small garlic cloves. minced
- 1 Knob of butter for frying
- 550 gm Potatoes. peeled and chopped into chunks
- 700 ml chicken or veg stock hot
- 4 tbsp cream
- salt and pepper to taste
- chopped chives to garnish
- In a large saucepan ,melt the butter and add the leeks,onions ,and garlic.
- Fry gently for a few minutes until softened, but dont allow to brown.
- Remove from heat and add the chopped potatoes, and the hot stock
- Return to heat and bring to the boil.Turn down the heat put a lid on the saucepan and allow to simmer until all the vegatables are very soft.This will be about 30mins.Stir occasionally to prevent the veg sticking to the pan.
- Remove from heat and allow to cool down enough to be able to blend with a stick blender or food processor. Take care when using a stick blender as soup can spray up.
- Stir in cream and season to taste
- If the soup is too thick ,add more water.
- Return to heat and serve with garnish of chopped chives.
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- 1 tbsp Vegetable Oil
- 1 Onion. sliced
- 225g/8oz Potatoes. cubed
- 2 Leeks. sliced
- 1.2 litres/2 pints Vegetable Stock
- Salt and pepper to taste
- Heat the oil in a large pan and add the onion, leeks and potatoes. Cook for 3-4 minutes unitl the vegetable soften.
- Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
- Whizz in a blender or with a hand blender until smooth.
- Serve hot immediately or chill until needed and reheat until piping hot.
I use Dolcelatte or Stilton, but any blue cheese would work well. This soup can be made in advance and kept in the fridge, then reheated. It also freezes well. The simple soup, without the cheese, and with or without the creme fraiche / cream, is also very good.
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- 300 g Leeks
- 250 g Potatoes
- 20 g Butter
- 1 ½ - 2 litres Vegetable stock (made with cube or powder)
- 2 Bay leaves
- 100 g Blue cheese of your choice
- 2 tbsp Creme fraiche or cream (optional)
- To season to taste Freshly ground black pepper (white if you prefer)
- To season to taste Nutmeg (optional)
- Top and tail the leeks, and remove the outer layer if needed, then chop and rinse them under running water to remove any dirt. Peel the potatoes and chop into small chunks.
- Melt the butter in a saucepan and add the chopped leeks and potatoes, along with the bay leaves. Stir well and turn the heat down to low. Put the lid on and cook for 5 minutes, stirring once or twice.
- Add the stock (start with 1 1/2 litres and add more if needed), turn heat up to medium and bring to the boil, then turn heat down and simmer for about 20 - 30 minutes, until the potatoes are soft (time will depend on how big your potato chunks are, and the type of potato you are using).
- Roughly chop the blue cheese.
- Remove the bay leaves from the soup. If using, add the creme fraiche or cream, and 1/2 of the cheese. Blend with a stick blender or transfer to a liquidiser. Check seasoning and add more if required (as the cheese is salty, you will probably just need pepper. Nutmeg works well).
- Serve in bowls with the rest of the cheese on top, and another swirl of cream or creme fraiche if you want.