Creamy Leek and Potato Soup

13 March 2023

Leek and potato soup is a comforting classic. Elegant but inexpensive, it’s perfect served warm for lunch with fresh bread and crumbly Cheshire cheese - or chilled on a hot summer’s day. Either way it’s delicious. A meal in itself, or a pleasant starter.

Serves: 4-6

Prep Time: 20 minutes

Cooking Time: 25 minutes


  • 25g salted butter
  • 1 tbsp vegetable oil
  • 1 small onion, sliced
  • 3 large leeks, washed, trimmed and sliced
  • 2 medium potatoes, peeled and cubed
  • 1.5 litre vegetable stock
  • 150 ml single cream
  • Salt
  • Pepper
  • Fresh chives, snipped


  1. Gently heat the butter and oil in a large saucepan.
  2. Add the onion, leeks and potatoes and stir until coated in oil and butter. Season with pepper. Fry on a low heat until softened but not coloured.
  3. Add the stock. Cover with a lid and simmer for 20 minutes.
  4. Remove the lid, add 100ml of cream (reserve 50ml for a garnish). Stir well and cook for a further 2 minutes.
  5. Take off the heat and blend with a stick blender until smooth. Taste and adjust the seasoning if necessary.
  6. Reheat gently before serving in warmed bowls with a swirl of cream and chopped chives.