Leek and Potato Soup

Leek and Potato Soup

Leek and Potato Soup

Prep Time
10 Minutes
Cook Time
25 Minutes
A classic leek and potato soup recipe is the perfect winter warmer. Whether you’re whipping them up for this week’s lunches or making a batch for the freezer, this is a healthy, filling and delicious option. Leek recipes are often packed with flavour due to their garlicky aroma, while peppery parsley and sweet nutmeg cut through the creaminess of the potatoes. While you could season this soup with black pepper, ground white pepper adds a subtle heat without altering the beautiful pale appearance of the soup. Serve with big hunks of crusty bread with butter to mop it all up.
  • 1 tablespoons olive oil

  • 1 onion, chopped

  • 350 gram (12 ounce) leeks, sliced

  • 2 sticks celery, sliced

  • 1 carrot, peeled and diced

  • 25 gram (1 ounce) plain flour

  • 900 millilitre (1½ pint) vegetable stock

  • 300 millilitre (½ pint) skimmed milk

  • 350 gram (12 ounce) potatoes, peeled and diced into small cubes

  • ½ teaspoon Ground White Pepper

  • pinch Ground Nutmeg

  • 1 tablespoons Flat Leaf Parsley


  • 1 Heat the oil in a large saucepan and gently fry the onion, leeks, celery and carrot, over a low-heat, until softened. Stir in the flour and cook for 1 minute.
  • 2 Gradually blend in the liquid, stirring continously. Add the remaining ingredients, except the Parsley and bring to the boil. Cover and simmer for 15 minutes or until the potatoes are tender.
  • 3 Stir in the Parsley and serve immediately with crusty bread.