Leek and Potato Soup is one of my favourite winter soups. It’s one of a triumvirate of Scottish staple soups alongside Lentil Soup and Scotch Broth that appeared on every table when I was a child.
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I make a large pot of soup every weekend which also provides warming lunches for the following week. It’s a real winter warmer and it’s also really easy to make.
How to make Leek and Potato Soup
Potatoes
First, peel the potatoes and cut into roughly even-sized pieces of about 4cm (1 1/2 in), you don’t have to be accurate.
If you want the soup to cook more quickly then cut all the vegetables smaller.
Leeks
To prepare the leeks, slice off the root end and the very top of the leek, then slice vertically and place upside down in a tall jug of water.
Leave for 10-15 minutes, then agitate the leeks up and down to get rid of most of the earth which may be stuck in the ‘leaves’.
Slice horizontally, then if the leeks still seem to have a bit of earth on them put the sliced leeks in a bowl of cold water and move them around until they are clean, then drain.
Place the butter and a little oil in the bottom of your soup pot and heat to a medium temperature.
Add the leeks and potatoes and stir around for about 5 minutes. Until that the vegetables are covered in the oil and butter and the leeks have started to soften.
Once the leeks are soft, add the stock, then cook.
Soup Pot, Pressure Cooker or Instant Pot
I use my pressure cooker, so once up to pressure it only takes 15-20 minutes for the soup to cook.
In the Instant Pot, the recipe takes 12 minutes at medium pressure.
If you don’t have a pressure cooker then simmer fhe vegetables for abut 30-40 minutes depending on how large you have cut your vegetables.
Once cooked the soup is cooked add milk and blend the soup until smooth reheat and serve hot. For special occasions garnish with crispy fried onion and a swirl of cream.
Blending the Soup
To get the best texture I use the Optimum Froothie G2.3 Blender. It makes short work of blending soups and smoothies and they come out silky smooth with no grainy texture that you can get from the starch in potatoes.
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A luxury version of Leek and Potato Soup
If you are serving this soup for a special occasion and want to be really decadent replace the milk with single or double cream to give a rich silky texture.
If you are a fan of truffles, then a little bit of shaved truffle would be a tasty garnish although the fried onions. Or fry some finely shredded leeks with a few herbs to add a special something to the soup.
More Warming Soups from Farmersgirl Kitchen

A traditional Scotch Broth recipe made simple with a vegetarian stock, a very popular choice.
Cauliflower Cheese Soup has all the delicious flavours of that favourite side dish, cauliflower in cheese sauce, combined together in a rich, warming, and creamy soup.
Cullen Skink is a traditional Scottish soup made with smoked fish, potatoes, and onions. It’s the perfect soup to serve as a hearty family meal with homemade soda bread and equally at home at an elegant dinner party.
More Delicious Soups
Curried Parsnip & Coriander Soup – Fab Food 4 All
Haggis Neeps & Tattie Soup – Foodie Quine
Celeriac Soup with Apple and Chilli Oil – Thinly Spread
Velvety Chestnut and Celeriac Soup – Food to Glow

How to make Leek and Potato Soup
Ingredients
For the soup
- 400 g leeks prepared
- 400 g potatoes peeled and diced
- 4 chicken or veg stock cubes
- 25 g butter
- 1 tbsp rapeseed oil
- 300 ml milk or a mixture of milk and cream
- 1.5 litres water
For the garnish
- 1 small onion thinly sliced
- 1 tbsp rapeseed or sunflower oil
Instructions
- Place the butter and oil in the bottom of your soup pot and heat to a medium temperature.
- Add the leeks and potatoes and stir around for about 5 minutes so that the vegetables are covered in the oil and butter and the leeks have started to soften.
- Add the water and the stock cubes.
- If using a pressure cooker bring to pressure and cook 15 – 20 minutes, if you are not using a pressure cooker, bring to the boil, then simmer for 30-40 minutes.
- Once cooked, cool slightly, add the milk or mixture of milk and cream, then blend with a stick blender or ladle into a blender for a smoother finish.
For the garnish
- Heat the oil in a frying pan to a medium high heat and add the onions, fry until golden and crispy. Drain on kitchen paper.
Notes
Nutrition
Disclosure: Froothie UK sent me the Optimum G2.3 Platinum Series Induction Blender to use and review at home. I have not been paid for this post and was not required to give the Optimum G2.3 blender a positive write up. All opinions are my own. Affiliate links included in this post.
Camilla Hawkins says
I do love leek and potato soup and really should make it more often. Your recipe sounds delicious and the Froothie sounds fab too! Thanks for linking to my parsnip soup:-)
Janice Pattie says
Thank you, I love the sound of your parsnip soup and will definitely be making it.
Elizabeth says
Nothing beats a hearty tattie and leek soup! We’ve been enjoying that soup quite frequently this winter. I tend to use the Knorr chicken stock pots for mine and it really makes a huge taste difference. So good, especially with homemade bannocks. 🙂 Happy New Year!
Janice Pattie says
Thanks, Elizabeth. I must try those stock pots
Nadia says
Sounds so delicious and comforting, Janice! So warming – perfect for this time of year 😀
Janice Pattie says
Thanks Nadia ☺️
Kavita Favelle says
Such a delicious classic soup, yours looks really smooth and luscious and comforting!
Janice Pattie says
Thanks Kavey
Choclette says
I do like leek and potato soup and really ought to make it more often. We seem to have a ton of leeks at the moment too. I could do with a bowl of yours right now – it’s suddenly gone really cold.
Janice Pattie says
Thanks Choclette, I had some today for my lunch at work, it was so good on a cold day like today.
Corina Blum says
This sounds delicious Janice! I have actually made a leek and potato soup in my new Froothie Evolve and it turned out really well!
Janice Pattie says
It really is a brilliant blender for smooth soups.
Jan says
I love leek and potato soup! Froothie Evolve looks amazing.
Janice Pattie says
It certainly is, Jan
Lucy says
I really like leeks but have never made leek and potato soup for some reason! The Evolve will be great for making this, I will try it out and let you know how I get on.
Janice Pattie says
Gosh, I thought everyone had made Leek and Potato Soup. I look forward to hearing how you get on.
Jo Allison says
Proper classic soup! It was the first one I made in my Froothie Evolve and it turned out fantastic!
Janice Pattie says
Thanks Jo, that’s good to know. I’ve made chunky soup now too and it is also epic!
Izzi says
This is definitely one of our favourite soups, and as it was wished for a shared lunch tomorrow I thought I’d give your recipe a try. And, no surprise, simple and delicious, even if done with just the stick blender! Thank you 🙂
Janice Pattie says
I’m so glad you enjoyed the soup, Izzi. A stick blender is a great tool, so convenient and does the job!