Learn how to make classic leek and potato soup. If you can chop up veg, you can whiz up a hearty homemade leek and potato soup in no time at all.
We've gone for a really classic combination of ingredients to make sure the leek and potato flavours have the main emphasis. These are complimented by a little cream to bring a silkiness to the soup as well as some rich chicken stock and a dusting of nutmeg for a final flourish of fragrance. These flavours all come together to create a moreish soup recipe that is perfect for a hearty lunch, a light supper or even a dinner party starter - delicious. We've pureed this version but it's up to you how you finish off your soup. It can be nice left chunky for a hearty broth-like soup in the winter or even somewhere in between if you just barely blitz it so you have a creamy soup with some texture through it.
Like potatoes? You’re going to love our classic potato soup - cooked in only 20 minutes!
- 4 leeks, chopped
- 4 large potatoes, cubed
- 1tbsp vegetable oil
- 800ml chicken or vegetable stock
- 300ml single cream
- Pinch of grated nutmeg
- Grated nutmeg
- Parsley, chopped
- Sweat 4 chopped leeks and 4 large cubed potatoes in 1tbsp vegetable oil for 10 mins, stirring occasionally until softened but not browned.
- Add 800ml chicken or vegetable stock, cover and simmesr for 15 mins. Season to taste and leave to cool slightly.
- Liquidise soup until smooth. Return to pan, stir through 300ml single cream and pinch of grated nutmeg. Reheat gently. Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons.
Top Tip for making How to make leek and potato soup
You can freeze leftovers for up to 2 months. Defrost thorougly and reheat until piping hot before serving again.