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Leek and Potato Soup


  • 3 large potatoes
  • 1 carrot
  • 1 medium onion
  • 2 large leeks
  • Chicken or vegetable stock – roughly 2 pints
  • Salt and pepper
  • A little milk


Serve with fresh crusty bread, or make your own potato based bread rolls

  1. Peel and finely chop the onion
  2. Peel, slice and rinse the leeks under water to wash away and dirt stuff
  3. Peel the potatoes and carrots and chop into smallish chunks
  4. Place a large saucepan over the heat, add a little oil and fry the onion, until transparent
  5. Add the leeks and stir together for about two minutes, careful they don’t start to go brown
  6. Add the carrot and potatoes and mix together
  7. Add your stock and seasoning and allow to simmer until all the vegetables are soft
  8. Take the pan from the heat and ‘blitz’ with a handheld blitzer if you have one until all the ingredients are blended together
  9. Add a little milk and return to the heat, easy peasy, lemon squeezy!

This leak and potato soup is easy to make and can really warm your toes, (don’t put your feet in it!) on a cold winter’s day. If you prefer not to have a blended soup, then just make the chunks of veggies and leeks a little bigger and don’t blitz.

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