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Leek and potato soup on board with croutons close-to

Creamy Leek and Potato Soup

5 from 15 votes
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Creamy Leek and Potato soup is a warming, satisfying vegetable soup. It is easy to make and perfect for lunch. This soup is full of gentle onion flavours with a creamy texture, definitely a classic vegetable combination. Why not try it for yourself?
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: British
Calories: 236
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 2 potatoes medium
  • 4 leeks cleaned and sliced
  • 1 tablespoon olive oil
  • 1 1/4 cups milk or unsweetened almond milk or other preferred milk
  • 4 cups stock use water if preferred
  • 1 medium yellow onion
  • salt and pepper to taste

Equipment

  • measuring cups
  • large saucepan
  • knives
  • ladle

Method
 

  1. Peel and chop the potatoes and onion. Carefully clean and prepare the leeks.
  2. Add the oil to a large saucepan or soup pot and using a medium heat - saute the vegetables. Stir to prevent anything sticking to the bottom. Do this for about 15 minutes.
  3. Add the stock and stir briefly. Allow everything to cook for approximately 15 minutes.
  4. Add the milk and stir once more. Keep an eye on this as with the milk it will be quite happy to boil over.
  5. After five minutes, turn off the heat and either blend wit a stick blender or in batches using a jug blender. Be wary of hot flying soup.
  6. Once it reaches a consistency that you're happy with. Check that the seasoning is to your taste and adjust if necessary.
  7. Serve in warmed bowls along with fresh crusty bread, grated cheese and/or chopped herbs.

Nutrition

Serving: 1bowlCalories: 236kcalCarbohydrates: 40gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 998mgPotassium: 749mgFiber: 4gSugar: 11gVitamin A: 2110IUVitamin C: 34mgCalcium: 158mgIron: 3mg

Notes

Note: nutritional information is computer generated and is intended as a guideline only.
Storing your soup: This soup will keep in the fridge for up to 3 days. Reheat thoroughly before serving. Leek and Potato Soup will freeze successfully for up to 3 months. Reheat until piping hot before serving.
Suitable for vegan, dairy-free diets if you use non-dairy, unsweetened milk. This

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