Leek, Onion and Potato Soup


Leek, Onion and Potato Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4-6

Tip ~The soup can be served garnished with a swirl of cream.


4 large leeks

2 medium potatoes, peeled and diced

1 medium onion, chopped small

2oz / 50g butter

1 ½ pints / 850ml chicken stock

10floz / 275ml milk

Salt and black pepper

To serve: 1 ½ tbsp fresh snipped chives or parsley


  • Trim off the tops and roots of the leeks, discard the tough outer layer. Now slice them thinly and wash thoroughly. Drain well.
  • In a large saucepan gently melt the butter, add the leeks, potatoes and onion, stirring them around with a wooden spoon so they get a nice coating of butter.
  • Season with salt and pepper, cover and let the vegetables sweat over a very low heat for about 15 minutes.
  • Add the stock and milk, bring to simmering point, put the lid back on and let the soup simmer gently for 20 minutes, until vegetables are soft.
  • Blend to a smooth puree with a hand held blender or food processor.
  • To reheat soup, return to saucepan, heat gently and stirring add the chives.