How to make potato and leek soup

It’s feast or famine in my house.  Some times my fridge is overflowing and the pantry bursting at the seams after a vegie box delivery or a market shop.  Then fast forward two weeks and things are pretty bare.  Usually I can find a few potatoes rolling around in the cupboard though and then all I need is a leek neglected in the vegetable crisper compartment of the fridge and I can make this soup.  It’s cheap, easy and filling. Plus I get to feel thrifty and like I’ve made something from nothing.   


This is a recipe but treat it more as a guide.  Throw in extra potatoes if you have them, or an extra leek.  Add more or less stock depending on whether you like your soup so thick that it almost stands up (my preference) or thinner and lighter.  

Don't worry I did wash this leek after chopping it up.
Don’t worry I did wash this leek after chopping it up.
Potato and leek soup
Serves 4
A classic soup which is filling and easy to make.
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524 calories
55 g
132 g
11 g
49 g
3 g
486 g
201 g
4 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 524
Calories from Fat 103
% Daily Value *
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 132mg
Sodium 201mg
Total Carbohydrates 55g
Dietary Fiber 5g
Sugars 4g
Protein 49g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Olive oil
  2. 1 onion, diced
  3. 2 celery stalks, diced
  4. 1 leek, sliced
  5. 5 potatoes, peeled and diced
  6. 2 cloves of garlic, crushed
  7. 1 litre chicken or vegetable stock
  8. 1 bay leaf
  9. Salt and pepper to season
  1. 1. Add oil, onion, celery, leeks and bay leaf to a large saucepan over a medium heat. Cook for 5 mins or until the onion and celery soften.
  2. 2. Add potatoes and garlic and cook for another 4 mins.
  3. 3. Add enough stock to cover the vegetables and season generously with salt and pepper. Bring to the boil then reduce the heat and simmer for 15 mins or until potatoes and tender and you can pierce them easily with a fork.
  4. 4. Remove from heat and remove the bay leaf. Leave to cool down for a bit before blending in a food processor until smooth.
  5. 5. Heat up again to serve and top with some cream and fresh parsley.
Gourmet Chick
Cooking the leeks and onion.
Cooking the leeks and onion.


  1. This looks like a perfect Irish soup. We like them thick! (as you know 🙂

  2. The recipe is just perfect for the cold and wet Autumn days! 😀 Thanks!

  3. LOL!
    My kitchen is the same, feast or famine!
    I love the look of your soup, potato and leek is a favourite of mine… although I really should make it more 🙂

  4. Andi – I had some for lunch today and it was !

    Niamh – so true, Irish soups are always thick – and often contain potato…

    Angie – Hope you enjoy it.

    GourmetGetaways – glad to hear I am not the only one.

  5. I like my soup so thick I can stand a spoon in it too!

  6. Hello! Let me tell you that your family is lucky for having you as cooker 🙂 The soupe looks delicious and it is perfect for the diner, thanks for the receipe!

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