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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
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine British
Servings 6
Calories 185 kcal


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


  • 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.


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.


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