Potato and Leek soup

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Potato soup

Serves 4-6


  • 2 tbsp butter
  • 3 leeks, rinsed and sliced finely
  • 8 cups water
  • 6 tsp chicken flavoured stock powder
  • 6 potatoes, peeled and diced
  • Salt and pepper to taste


  1. In a saucepan fry the leeksgently in the butter for 4 minutes with a lid on. Stir frequently.
  2. Add the water, potatoes and stock powder.
  3. Bring to the boil and simmer for 10-15 minutes until all vegetables are soft.
  4. Liquify with a stick mixer or blender. If the soup is too thick add a little water to thin it out.


  • This a great winter soup to fill you up and packed full of vitamins.
  • It will take you less than 20 mins to make and freezes well.
  • I used chicken flavoured stock powder in the recipe to make it vegetarian but you can replace it with shop bought or homemade stock for extra flavour.
  • I also stir a little cream or cream substitute for extra richness
  • You can add a head of cauliflower to the soup (about 500 gm) when you add the potato