Leek & potato soup
The soup we make when the week's been too long — everything softens together in one pot and the kitchen feels sorted again. Bread for dunking is non-negotiable.
Soft, sweet leeks melted into buttery potatoes — the soup that tastes like it took all afternoon and didn't. Croutons or good bread alongside.
Ingredients
- 3 medium leeks, washed and sliced
- 500g floury potatoes (Maris Piper), cubed
- 1 onion, chopped
- 40g butter
- 1 litre vegetable stock
- 100ml milk or single cream (optional)
- Salt & white pepper
Method
- Melt the butter in a large pot over a low heat. Add the leeks and onion with a pinch of salt and sweat gently for 10 minutes, lid on, until soft but not coloured.
- Add the potatoes and stock. Bring to a simmer and cook 15–18 minutes, until the potatoes collapse at a fork's touch.
- Blend until smooth (or leave a little texture if you prefer). Stir in the milk or cream if using, season well, and warm through without boiling.
Kit for this recipe
A stick blenderblends in the pot — no transfers, no extra washing
A heavy-bottomed soup potleeks sweat evenly without catching
A proper soup ladlesounds trivial, saves the drips every single time
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