Leek and Potato Soup


Prep time: 
5 minutes


A classic, warm soup for those cold, cloudy days.


  • 1tbsp of butter
  • 1 onion, diced
  • 400g leeks
  • 400g potatoes
  • 900ml vegetable stock
  • 100ml cream (optional, or non-dairy substitute)


  1. Peel and dice the potatoes into small cubes. Chop up the leeks into about 1cm rounds
  2. In a stockpot, or other large pot, on the stovetop over medium heat, add the butter and let it melt. Add the onions and leeks, stir and let cook until softened, about 5 minutes
  3. Add the stock and the potatoes. Bring to the boil, then simmer for 20 minutes or until the potatoes are cooked and tender
  4. Blend the soup. A stick blender works well directl into the pot. If transferring to a blender, take great care with the hot liquic. Stir in the cream when smooth. Add salt and pepper to taste. Serve with fresh, crusty bread!


Photo Credit: Jonny Hughes @jonny2love
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