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Potato and Leek Soup

Potato and Leek Soup (ingredients)

Potato and Leeks Soup Recipe

To clean leeks, first slice them half lengthwise, then wash thoroughly as there is soil trapped in between the leaves. Pat dry with kitchen paper towels and slice thinly.


  • 25 grams butter
  • 1 onion roughly chopped
  • 1 stalk leek sliced thinly
  • 5 garlic cloves peeled and crushed
  • 850ml vegetable or chicken stock
  • 3 large potatoes (around 450g) peeled and then cut to small chunks
  • 100ml white wine optional
  • sea salt and freshly cracked black pepper
  • chopped fresh parsley for garnishing


  1. Melt butter in a large and deep saucepan. And onions, leeks and garlic, cooking over gentle flame until the onions have just started to caramelise (soft, translucent, shrunken).
  2. Gradually stir in the stock. Add the potatoes and bring to the boil. Reduce heat, cover and simmer gently for about 20 minutes, until the potatoes are tender.
  3. Process the soup in a food processor or blender. If you want some chunky potato bits, pulse for only a few seconds. If you want smooth and creamy soup, pulse for slightly longer.
  4. Return the soup to the saucepan. At this point in time, your soup probably resembles more of puree than soup. Add hot water or soup stock, a little at a time, until the desired consistency is reached.
  5. Stir in the wine. Season the soup with salt and pepper to taste. Warm through.
  6. Ladle soup into serving bowls and garnish with chopped parsley. Serve with toast.
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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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