Leek and potato soup

Did you know?

  • Leeks are a very cleansing and detoxifying vegetable. They are a good source of potassium and vitamin K.
  • Potatoes are a good source of carbohydrate. Carbohydrates provide us with energy. Potatoes provide the highest amount of vitamin C in the British diet (because we eat so much!).
Serves 4


  • 1 tbsp oil
  • 2 large leeks, washed and sliced
  • 3 medium potatoes, peeled and diced
  • 1 onion, peeled and chopped
  • 4½ cups (850ml) vegetable stock


  1. Heat some oil in a large frying pan over a medium heat
  2. Add the onion and leeks and cook for 3 minutes, stirring frequently
  3. Add the potatoes and cook for a further minute, before adding the stock
  4. Place a lid on the pot and bring to the boil over a high heat. Turn down the heat to a low level and simmer the soup for 20 minutes or until the potatoes are soft
  5. For a smoother soup, blend in a blender or through a sieve
  6. Serve with crusty wholemeal rolls or bread


  • Substitute 280ml of the stock with semi-skimmed milk for a creamier soup
  • Try a curried leek and potato soup by adding curry powder (3 rounded teaspoons for a medium curry) to the leeks and potatoes just before adding the stock