potato and leek soup
  • 2-3 brown onions
  • 5 cloves of garlic
  • 1 knorr vegetable stockpot
  • 2 tbsp dried mixed herbs
  • Fry Light Olive Oil spray (or drizzle of extra virgin olive oil)
  • 1kg white potatoes
  • 2 leeks
  • Salt
  • Large cooking pot with lid
  • Chopping board
  • Vegetable knife
  • Cooking spoon
  • Hand blender

Simple Potato & Leek Soup Recipe Method

This simple potato and leek soup recipe is simple, delicious and filling. It’s great on its own or with a freshly baked crusty roll. We made this soup in a pot, using a hand blender once cooked. If you have a soup maker, simply add the ingredients and cook according to appliance instructions.

Peel and chop the onions into large chunks. Wash the leeks and remove the leafy ends before slicing into circular pieces. Add the onions and leeks into the cooking pot, along with the herbs, coat with the oil spray and stir. Add a pinch of salt. Turn the hob onto a medium-high heat and cover with the lid. Leave to sweat, stirring occasionally, for 10-15 mins.

Meanwhile, peel and finely chop the garlic cloves. Peel the potatoes and chop them into medium chunks.

Prepare a jug of stock according to packet instructions.

When the onions and leeks have cooked, add the garlic and cook for a further 1-2 minutes, stirring frequently.

Add the potatoes and cover with the stock. Add water if needed until the potatoes are just covered (this will make a lovely thick soup, but if you prefer a runnier consistency, add some more water).

Place the lid on and cook on a medium-high heat for approximately 30 minutes until the potatoes are soft. Stir halfway through cooking.

Remove from the heat and blend with the hand blender until smooth. Add salt to taste. Serve immediately or place in an airtight container and, once cooled, store in the fridge. Best consumed within 4 days.