Leek and Potato Soup

Friday 8 January 2010

Leek and Potato Soup 

 We have had an unbelievably cold couple of days here in the SouthEast of England. I believe this is the coldest winter that I have had to experience in the 9 1/2 years I've been living here.

  Leek and Potato Soup 

 We also have the most snow that I have ever experienced in my time over here. So much that the roads have become largely impassable. Well . . . brave souls may be venturing out upon them . . . but we just aren't that brave it seems.

  Leek and Potato Soup 

 This means that I am largely relying on my store cupboard and simple ingredients that I always have at hand, and in the freezer. Two of which are leeks and potatoes. Just perfect to use in this delicious soup. Which is also perfect for these wintery days.

  Leek and Potato Soup 

 Yumm . . . rich, silky and comforting, all at the same time. You can't get much better than this.

  Leek and Potato Soup 

Comfort in a bowl.  

Some other favorite soups are:

STONE SOUPStone Soup was one of my children's favourite storie when they were growing up  and so this simple cabbage, tomato and rice soup became known as Stone Soup.  It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!  

LEMON & CHICKEN SOUP -This is a fabulously tasty chicken soup, with fresh flavours!  It uses chicken stock along with lemon juice.You might think the lemon would be overpowering, but it really isn't.  It adds a lovely layer of flavour that is quite pleasant! It is delicious and hearty.  You can make everything up to adding the pasta ahead of time, but do wait until not too long before serving it to add your pasta.

Leek and Potato Soup

Leek and Potato Soup
Yield: 6 - 8
Author: Marie Rayner
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a lovely rich soup, silky smooth and creamy. Delicious served with crusty garlic croutons.


For the soup:
  • 50g butter (scant1/4 cup)
  • 1 pound potatoes, peeled and cut into 1/2 inch pieces
  • 1 small onion, chopped
  • 1 pound leeks, the white part only, sliced
  • 2 pints (4 cups) light chicken or vegetable stock
  • 142 ml carton of whipping cream (slightly more than 1/2 cup)
  • 125ml full fat milk (about 1/2 cup)
  • salt and pepper to taste
For the croutons:
  • 1 small baguette, sliced into 1 inch thick slices
  • 4 TBS of butter, softened
  • 1 fat clove of garlic, crushed completely
  • 1 tsp chopped dried parsley
  • 1/4 tsp ground paprika


  1. Melt the butter for the soup in a large heavy saucepan. Once it begins to foam, add the vegetables and toss them with the butter to coat. Season to taste with some salt and black pepper.
  2. Turn the heat down to very low, cover and allow to sweat, without coloring, for 10 minutes or so. The vegetables should be beginning to soften.
  3. Uncover and add the stock. bring to the boil and then reduce the heat and simmer for 5 minutes.
  4. Puree carefully in a blender or with a stick blender, blending until smooth. Taste and adjust the seasoning as required. Whisk in the milk and cream. Heat through without boiling.
  5. In the meantime, make the croutons.
  6. Lightly toast the baguette slices under the grill. Mix together the butter, garlic, parsley and paprika. Season with a bit of salt as required. Spread on the toasted baguette slices on one side.
  7. Place back under the grill until the butter is melted and toasty. Serve immediately with the hot soup.
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  1. that looks amazing!

  2. Just delicious looking. Sorry to hear about how cold it's been but you've made the perfect way to warm up!

  3. Potato and leek soup - Perfect!

  4. I'm hooked on your blog! My Mom was from England so I hope to see it someday, till then, I'd love to learn to cook some of the meals from there. I've never cooked or tasted leeks but this soup looks so good. It's a record cold January here too!

  5. This looks very good! So rich and creamy. A good choice with all this cold weather, eh? Nice photos too.

  6. Such a great flavour pairing is this lovely, classic comfort soup. I can't wait to make this one soon! Happy Weekend, dear friend--LOVE YA :o) ((BIG HUGS))

  7. This looks delicious! Is it best to have fresh potatoes for soups or is it okay to use the ones that have been sitting around for a while. Not bad, but just a bit soft.

  8. Can't imagine anything much tastier than this soup, Marie--perfect for a cold wintery day! Hope you ARE staying indoors and warm! I hate to tell you that it's sunny and pleasant here in California--not warm, but nice...my kids wish they had your snow, though! Hope your day is just perfect and cozy!

  9. I love potato and leek soup! Yours looks fantastic! Perfect for this weather!

  10. I love a leek and potato soup, but it is so very difficult to get leeks in my area. They just don't seem to be popular here. Your photo and recipe have me hankering for a bowl of it.

  11. As you've already spotted we thought along the same lines, Marie. Delicious and warming!

  12. I made this soup and it was wonderful! I added carrots and cooked smoke pork and my family is asking for more!

  13. So glad you have enjoyed this Rose! It's the Toddsters favourite soup too!

  14. I adore leek and potato soup! Learned to make it back in the 90's when my hubby was stationed over there. Being from English and Scottish descent, I thoroughly immersed myself in learning all I could in the 4 years we were there, and this included food of course! :) I had never had leeks before, but fell in love with the things immediately! I add just a little of the green tops to mine though. I did it by accident the first time, but liked how it tasted, so I've done it that way ever since. I must admit that I'll eat this soup in any way, shape or form! I'm looking forward to trying your recipe!

  15. This was dinner this evening. It was a beautiful, creamy, filling, satisfying soup. We enjoyed it very much and isn't it amazing that such simple ingredients can produce such a delicious taste.

    It's cold and snowing outside, so this was ideal for us - very warming. We had it with rounds of baguette brushed with garlic butter and lightly fried.

    1. I really am grateful you are trying some of these older recipes Marie and enjoying them! Thank you so much for taking the time! Xoxo


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