SoupLeek and potato soup
Leek and potato soup

Leek and potato soup

Leeks and potatoes turned up in the latest veg box from Oddbox – I always love the element of surprise when the box of delights lands on the doorstep.
It’s meant to be spring here, so soup season really ought to be behind us… but it’s chilly and time was not on my side, so it had to be good old fashioned quick fix – leek and potato soup. And if the weather improves and we have a bit of longed for summer, you can call it Vichysoisse and serve it cold.
Perfect with a slice of home baked sourdough or any other bread of your choosing.
Prep Time 15 mins
Cook Time 30 mins
Course Soup
Cuisine French
Servings 4


  • large saucepan
  • blender


  • 500 g leeks
  • 500 g potatoes
  • 2 litres water
  • 1 tsp salt
  • 40 g butter


  • Wash and slice the leeks.
  • Peel and cube the potatoes.
  • Bring around two litres of lightly salted water to the boil in a large saucepan, add the vegetables, bring back to the boil then simmer for about half an hour, until the potatoes are soft.
  • Add 40g butter and blend till smooth.
  • Season to taste and add more boiling water if your soup is too thick. I always think it’s best to add extra liquid at the end with soup – it’s easier to make your soup a little thinner, not so easy to thicken it up.
Keyword lunch, seasonal, soup