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Home » Soup » How to make Leek and Potato Soup

December 30, 2017 By Janice Pattie 20 Comments

How to make Leek and Potato Soup

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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.

3 bowls of Leek and Potato Soup

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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

Cut the potatoes into even sized chunks for 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 and potatoes sauteed for Leek and Potato Soup

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.  

Cooked Leeks and Potatoes before blending

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.  

A delicious bowl of Leek and Potato Soup

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. 

Powerful Froothie Blender makes short work of soups and smoothies and much more

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. 

Read more about the Optimum Froothie G2.3 Platinum Induction Blender and check out the latest sale prices for G2.3 Blender if you order through my affiliate link, I earn a small amount of commission which helps to maintain Farmersgirl Kitchen and if you add 3116 FREE AMBASSADOR DELIVERY to the comment box when they order.  the delivery charge will then be credited to your card. 

With the Froothie Evolve

Or UPGRADE to the FROOTHIE EVOLVE and take advantage of this Special Offer  

As a Froothie Ambassador, I can offer an additional £100 discount on the current offer price of £499 on the Froothie website. Buy through my Ambassador Link and you also get an additional 2 years warranty, which brings the warranty to 7 years.

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Optimum G2.3 Power Blender is also great for blending Spicy Pumpkin and Coconut Soup

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. 

I serve the Leek and Potato Soup with a swirl of cream and crispy fried onions

More Warming Soups from Farmersgirl Kitchen 

How to make Scotch Broth Soup

A traditional Scotch Broth recipe made simple with a vegetarian stock, a very popular choice.

Bowl of Cauliflower Cheese Soup

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.

Bowl of Cullen Skink with spoon in it, soda bread, butter and jug of cream.

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 

A delicious bowl of Leek and Potato Soup

How to make Leek and Potato Soup

Farmersgirl Kitchen
A warming bowl of thick, creamy Leek and Potato Soup topped with crisp fried onions and a swirl of cream.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine British
Servings 6
Calories 185 kcal

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

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.

Nutrition

Calories: 185kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 3gCholesterol: 13mgSodium: 72mgPotassium: 478mgFiber: 3gSugar: 5gVitamin A: 1295IUVitamin C: 16.5mgCalcium: 119mgIron: 3.6mg
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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.

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Filed Under: Scottish, Soup, Winter Tagged With: Leeks, potato, Soup

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Reader Interactions

Comments

  1. Camilla Hawkins says

    December 30, 2017 at 9:24 pm

    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:-)

    Reply
    • Janice Pattie says

      December 31, 2017 at 8:47 am

      Thank you, I love the sound of your parsnip soup and will definitely be making it.

      Reply
  2. Elizabeth says

    January 5, 2018 at 11:05 am

    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!

    Reply
    • Janice Pattie says

      January 5, 2018 at 12:29 pm

      Thanks, Elizabeth. I must try those stock pots

      Reply
  3. Nadia says

    January 6, 2018 at 4:54 pm

    Sounds so delicious and comforting, Janice! So warming – perfect for this time of year 😀

    Reply
    • Janice Pattie says

      January 6, 2018 at 5:34 pm

      Thanks Nadia ☺️

      Reply
  4. Kavita Favelle says

    January 7, 2018 at 1:20 pm

    Such a delicious classic soup, yours looks really smooth and luscious and comforting!

    Reply
    • Janice Pattie says

      January 7, 2018 at 8:04 pm

      Thanks Kavey

      Reply
  5. Choclette says

    November 22, 2018 at 6:26 pm

    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.

    Reply
    • Janice Pattie says

      November 22, 2018 at 7:59 pm

      Thanks Choclette, I had some today for my lunch at work, it was so good on a cold day like today.

      Reply
  6. Corina Blum says

    November 21, 2019 at 6:39 am

    This sounds delicious Janice! I have actually made a leek and potato soup in my new Froothie Evolve and it turned out really well!

    Reply
    • Janice Pattie says

      November 21, 2019 at 9:39 am

      It really is a brilliant blender for smooth soups.

      Reply
  7. Jan says

    November 22, 2019 at 5:48 am

    I love leek and potato soup! Froothie Evolve looks amazing.

    Reply
    • Janice Pattie says

      November 22, 2019 at 8:58 pm

      It certainly is, Jan

      Reply
  8. Lucy says

    November 27, 2019 at 7:33 pm

    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.

    Reply
    • Janice Pattie says

      November 27, 2019 at 8:51 pm

      Gosh, I thought everyone had made Leek and Potato Soup. I look forward to hearing how you get on.

      Reply
  9. Jo Allison says

    November 28, 2019 at 10:44 am

    Proper classic soup! It was the first one I made in my Froothie Evolve and it turned out fantastic!

    Reply
    • Janice Pattie says

      November 28, 2019 at 1:22 pm

      Thanks Jo, that’s good to know. I’ve made chunky soup now too and it is also epic!

      Reply
  10. Izzi says

    February 26, 2020 at 7:15 pm

    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 🙂

    Reply
    • Janice Pattie says

      February 26, 2020 at 7:32 pm

      I’m so glad you enjoyed the soup, Izzi. A stick blender is a great tool, so convenient and does the job!

      Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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