Leek and Potato Soup
Leek and Potato soup is so easy to make and is wonderful on a chilly winter’s day.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 450 g (1 lb) leeks, sliced
  • 450 g (1 lb) potatoes, peeled and diced
  • 1 litre (40 fl oz) vegetable or chicken stock
  • 200 ml (8 fl oz) milk
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 2 tbsp butter or margarine
  • Salt
  • Pepper
  • Large pinch of sage or thyme (or both)
  • Cream to garnish (optional)
  • Chives to garnish (optional)
  1. Melt the butter in a large pan. Add the leeks, onion, potatoes and garlic. Stir well then cover and cook over a low heat for 10 minutes.
  2. Pour in the stock and the milk. Season with salt, pepper and herbs (if desired). Simmer gently for 15 minutes then allow to cool slightly.
  3. Process the soup using a processor, hand blender or potato masher. Bring back to the boil and serve.
Titli's Tips
Add a swoosh of cream or creme fraiche and garnish with some chopped chives to serve.

To give a different texture to the soup follow the recipe without adding the potatoes. Process the soup then add the potatoes in and cook for about 15 minutes until the potatoes are tender.

This soup freezes well.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 256 12%
Calories from Fat 72
Total Fat 8.0g 12%
Saturated Fat 4.7g 23%
Unsaturated Fat 2.6g
Amount Per Serving       % Daily Value
Total Carbohydrate 41.9g 13%
Dietary Fibre 5.2g 20%
Sugars 9.1g
Protein 6.4g 12%
Cholesterol 20.7mgs 6%
Percent Daily Values based on a 2,000 calorie diet.