20-Minute Leek and Potato Soup

  • Author: Louise
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 Starter or 2 Main servings 1x


Delicious, warming and oh-so-tasty, oh-so-easy leek and potato soup recipe, with creamy and not so creamy options. TOOOO good!


  • 2 medium potatoes, peeled
  • 4 cups water
  • 30ml Butter
  • 1 medium onion
  • 2 cups leeks, chopped
  • ½ vegetable stock cube (you can use Chicken stock as an alternative)
  • 1 cup (250ml) cream
  • salt and pepper


  1. Boil the potatoes in 4 cups of water until soft, then turn heat down to medium. Keep the water – do not discard as this will form the base of the soup.
  2. Fry the onion in the butter for 4-5 minutes on medium heat until soft, then add the leeks and cook for another 3-4 minutes.
  3. Add the cooked onions and leeks to the potatoes (in the water)
  4. Add half a stock cube and mix through.
  5. Add the cream and mix through.
  6. Using a stick blender, blend for 30 seconds just to create a smoother consistency.
  7. Add salt and pepper to taste.
  8. Optional: Garnish with crispy bacon, croutons, spring onions and a dash of olive oil. Serve with warm Ciabatta bread.