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Leek and Potato soup

Prep Time20 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, lunch, Soup
Cuisine: European, Mediterranean
Keyword: leek, potatoes, Soup
Servings: 4


  • 350 g potatoes peeled and cubed, Maris Piper, King Edward, Desiree, Yukon Gold or Nicola
  • 1 medium leek chopped in half moons
  • 1 small carrot finely diced
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 litre vegetable stock 4 cups
  • salt to taste
  • fresh herbs, olive oil, black pepper, chili flakes, garlic bread to serve


Preparing the leeks

  • First important step in this recipe, is to clean well the leeks. Wash the leeks and remove any visible soil.
  • Remove the dark green top part of the leek and discard (save it for your homemade vegetable stock).
  • While preparing the leeks make sure that after you chop them, you give them another good wash. Place the leek in a bowl and fill with clean water. Agitate the leeks in the water to remove any soil you might have missed the first time washing them.
  • Scoop the leeks out of the water and place in a new bowl.

Making the soup

  • In a large pot on medium heat add the olive oil. Add the chopped leeks and carrots. Let cook until these soften for about 5 minutes.
  • Once these are softened add the potatoes together with the vegetable stock. Add the thyme and oregano and stir well. Cover the pot and let it cook for about 30 minutes, until the potatoes are fork tender.
  • As soon as the vegetables are ready. Use an immersion blender¬†or a traditional blender, to blend until smooth.¬† Once the soup is blended season with salt to taste.
  • Serve topped with olive oil, fresh herbs, black pepper and some chilli flakes, with some crusty toasted garlic bread on the side, if desired.