Leek and potato soup


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

My mum has made this soup for as long as I can remember. We all ate it as children and now our children eat it when they go to her house. It is our family soup; it is the soup we eat with cold meat and jacket potatoes; it is the soup we eat in the evening after a big lunch; it is the soup that I can smell cooking in my mind when I think of her kitchen; it is the smell of home. I never change the recipe because to me it is perfect.


  • 2 large leeks
  • 1 tablespoon vegetable oil
  • 25 g butter
  • 1 large potato, peeled and chopped
  • 1 chicken stock cube (see tips)
  • ½ litre water
  • ½ litre milk
  • dash of double cream (optional)
  • lots of crusty bread to eat it with


  1. Trim off only the really rough green of the leeks – you can use almost all of it. Slice the leek in half lengthways and then slice it. Put all the leeks into a clean washing up bowl full of clean, cold water and swish them around to clean them. Tip the whole lot into a colander to drain.
  2. Put the oil, butter and leeks into the saucepan with 1 tablespoon water and put the lid on the pan. Cook for 5 minutes over a gentle heat, stirring from time to time so they do not catch on the bottom of the pan and burn. Add all the other soup ingredients except the cream. Bring to the boil then turn the heat down and simmer for 25 minutes or until the vegetables are cooked through.
  3. Using a hand blender, whizz the soup to a smoothish texture and add the cream, if using. Season to taste. The soup can be made up to 2 days ahead and stored in the fridge. Warm the soup through on the hob before serving.