Lovely Leek and Potato Soup

Lovely Leek and Potato Soup

Leek and potato Soup from More Than Just Carrots

Leek and potato soup is one of the most common soups in Pubs and Cafes around Kent.  Leek is not my kids’ favourite vegetable to say the least. I thought this classic soup may be a good way to try to introduce it once again in an easy way. They do quite like their soups this time of year.

Last year I realised I was always making more or less the same few soups: sometimes red, sometimes green, depending on what vegetables I could find in the fridge. The kids were divided between green soup lovers and red soup lovers, so they actually only had 1 favourite soup each. That was very limited and I decided to do something about it: I started my soup challenge. I challenged myself to make a totally new soup every week (and blog about it).

Leek and potato Soup from More Than Just Carrots

With this sudden cold weather we have had recently, we are totally totally back into our soups. I have have made all the new found favourite’s from last year, now it is time for something new!  Preferably with a vegetable that needs some extra love: why look further than this classic Leek and Potato Soup, it is so easy, so yummy and so in season. I have left the cream out because I really don’t think this soup needs it, the potatoes make it plenty creamy and filling for me!

These are the other soup recipes from our Soup Challenge:

Leek and potato soup

From at

Prep: Cook: Yield: 1.3 literTotal:

Super Easy

You'll Need...

  • 1 shallot
  • 2 leeks
  • 3 potatoes
  • water
  • vegetable stock
  • some streaky bacon (optional)
  • 2 tbsp olive oil


  1. Cut the shallot into large pieces.
  2. Clean and cut the leeks into pieces.
  3. Peel and cut the potatoes into chunks.
  4. Warm up the olive oil in a big sauce pan.
  5. Fry the shallots briefly before adding the leeks and the potatoes.
  6. Add a little bit of water (a few cm) for the vegetables to cook in.
  7. When almost cooked through add more water until the vegetables are almost submerged and one cube of vegetable stock.
  8. Leave to boil briefly until the potatoes are completely soft.
  9. Blend in the blender in batches or use a hand blender to blend the soup.
  10. Bake a few pieces of streaky bacon, cut up and put in a pot so the kids can decorate their own bowl of soup.

Additional Notes

from More Than Just Carrots

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