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Potato and Leek Soup

Potato and Leek Soup

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When I saw the in-season leeks on sale at my supermarket and I remembered that I still have a bag of potatoes in the fridge, I knew this is just perfect to make this simple potato and leek soup.

See Also: Creamy Pumpkin Soup Recipe

I love the fact that this soup does not require cream because the potatoes alone gave the soup a naturally creamy and chunky texture. I considered this as a healthy and filling western style soup. We served the soup as a meal with home made garlic bread toast.

Potato and Leek Soup

62 comments on “Potato and Leek Soup”

  1. Hiya,

    Probably a very dim question but after I make this, can I just pop it in some tupperware and reheat it later during the day?

    Thank you! x

    • You’re going to reheat it in the microwave oven? I’m not sure if tupperware is microwave safe, if it is you can pop it in the microwave (undo the lid and cover partially, leaving a bit of opening) for about 2 minutes or till warm. Hope this answers your question :)

  2. And last thing, should I store it in the fridge?

    Thank you! x

    • hmm up to you. if it’s just a couple of hours, I will leave it outside. But if too long, you may want to store in fridge I guess.

  3. hi Wiffy, Can i ask…the leeks..do you use all of it? or just the white bits? Cos i heard the green bits are horrible and bitter? Is that right?

  4. I’ve tried this recipe before and it worked out perfectly, the soup was absolutely delicious!
    I’m gonna make some for today’s lunch too. n_n

  5. Tasty! But the garlic was too strong… I suggest using 1 or 2 fewer garlic cloves and adding a little bit of milk or cream.

  6. Made it two nights again and it was delicious, thank you.

  7. Pingback: Leeks (Chinese) » Noob Cook Recipes

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