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Ultimate Leek And Potato Soup

Published Wednesday, 29 August, 2018 by Chef who Slims

Filling, comforting, warming and delicious. / Serves: 4


  • 1 tbsp butter
  • 200g washed (roughly chopped) potato
  • 1 large cleaned and sliced leek
  • 1 small roughly chopped onion
  • 1 large clove of garlic (roughly chopped)
  • 400ml vegetable stock
  • salt and pepper to taste (the more pepper the better!)


(i use an immersion blender, Wilkinsons sell them for as little as £6 and they are really worth it for smoothies and soups throughout autumn and winter, and you can froth your own hot milk with them too)

Add the butter to a hot pan along with the leek and onion.

Stir occasionally for 10 minutes adding the garlic after 5.

Add the potatoes and stock.

Simmer until potatoes are falling apart.


Taste and add salt and pepper to your liking - feel free to add a little more water if the soup is too thick for you

Let cool before putting in the fridge - will last 5 days in the fridge or up to 12 months in the freezer. (portion before freezing - i suggest a large ice cube tray as it will defrost faster)

50p for 4 servings (depending on what stock you use - average of prices from all supermarket stores within the uk) I work that out to 12.5p per serving!

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