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Leek And Potato Soup

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Deliciously rich, creamy and flavourful, a bowlful of our Leek And Potato Soup is the perfect antidote to cold, wet days. And super simple to prepare and cook.

Some days just need a bowlful of potato and leek soup. This simple classic soup is one of my favourite to make.

Delicious served with warm crusty bread of a little pile of cheese on toast for dipping in. There’s something so good about tangy Cheddar cheese on toast with a good tattie and leek soup!

Proper warming, comfort food!

I love this soup for lunch on cold days, it just tastes so good! 

leek and potato soup served in a white bowl with chopped herbs and pepper sprinkled on top

Leek and Potato Soup Ingredients

You really do just need a handful of basic ingredients to make a delicious potato soup with leeks.

  • 2 tsp olive oil
  • 1 onion – diced
  • 1 stick celery – sliced
  • 3 large potatoes – peeled and diced
  • 2 leeks – sliced
  • 650ml vegetable stock
  • 1/2 tsp dried thyme
  • 150ml cream
  • salt and pepper to season

Equipment Needed To Make Leek Potato Soup

  • Teaspoon
  • Chopping board
  • Sharp vegetable knife
  • Measuring jug
  • Saucepan
  • Wooden spoon
  • Hand blender
bowlful of creamy homemade potato and leek soup scattered with chopped parsley

How To Make Leek And Potato Soup

You’re going to love how easy our recipe for leek soup is – it’s super simple, just follow our instructions below for how to make potato and leek soup just the best way!

Step One – Sauté the onions and celery

  • Add a splash of olive oil to a large saucepan – tip in the onions and celery and soften gently for around 5 minutes.

Step Two – Add the vegetables and stock

  • Add in the leeks and potatoes, pour over the stock and add a pinch of dried thyme, season with salt and pepper.

Step Three – Cook the leek soup

  • Bring the soup to the boil, then reduce the heat and simmer with the lid on for around 30-40 minutes until all the vegetables are tender.

Step Four – Blend the leek soup

  • Remove from the heat add the cream and blend to a smooth consistency with a hand blender.

Get loads of lunch recipes and ideas here

Recipe Variations For Leek Soup

  • Scatter over some crispy smoky bacon bits for a leek, potato and bacon soup.
  • If you’re wondering what herbs go in leek and potato soup – these are our favourite additions! Thyme, Sage or Rosemary – either of those herbs work really well with leeks and potatoes.
  • Make leek and potato soup with milk instead of cream if you want to cut down on the fat content.

Leek And Potato Soup Recipe Tips

Can I make leek and potato soup ahead of time?

Yes – you can make up to 2 days in advance and store in an airtight container in the fridge. Just be sure that the cream is still within it’s use-by date. And when reheating do so properly and thoroughly to a minimum temperature of 75C throughout.

Can I freeze tattie and leek soup?

Yes – just be sure to blend the soup thoroughly so that there are no potato chunks as they will give the soup a grainy texture when defrosted.

Defrost the soup in the fridge overnight and reheat thoroughly to a minimum temperature of 75C throughout.

How can I thicken leek and potato soup?

You can thicken soup by adding a couple of teaspoons of cornflour to a cup and mixing to a paste with cold water. Then stir this through the soup and cook for a couple of minutes, stirring whilst it thickens.

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Yield: Serves 4

Leek and Potato Soup

Super creamy and delicious our warming soup is a total winner on a cold day

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 tsp olive oil 
  • 1 onion - diced 
  • 1 stick celery - sliced 
  • 3 potatoes - peeled and diced 
  • 2 leeks - sliced 
  • 650ml vegetable stock
  • 1/2 tsp dried thyme
  • 150ml cream 
  • pinch salt 
  • pinch cracked black pepper

Instructions

  1. Add a splash of olive oil to a large saucepan - tip in the onions and celery and soften gently for around 5 minutes.
  2. Add in the leeks and potatoes, pour over the stock and add a pinch of dried thyme, season with salt and pepper.
  3. Bring the soup to the boil, then reduce the heat and simmer with the lid on for around 30-40 minutes until all the vegetables are tender.
  4. Remove from the heat add the cream and blend to a smooth consistency with a hand blender.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 310Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 529mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 6g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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