Leek and Potato Soup

A smooth vegetable soup full of flavour!


3-4 People


10 minutes


30 minutes


  • Sharp knife
  • Chopping board
  • Tablespoon
  • Measuring jug
  • Large saucepan with lid
  • Small food processor or potato masher
  • Dessert spoon


  • 3 leeks
  • 1 large potato
  • 1 tablespoon oil
  • 600 ml chicken or vegetable stock, made using 1 stock cube
  • 1 dessert spoon natural yoghurt per person (optional)

Simple steps

  1. Scrub and cut the leeks into 1cm wide slices.
  2. Scrub and dice the potato.
  3. Heat the oil in a large pan then add the leeks and fry in the pan for 5 minutes.
  4. Add the diced potato and stock to the pan.
  5. Bring to the boil and then reduce the heat to low. Put a lid on the pan.
  6. Simmer for 25 minutes.
  7. Let the soup cool and then puree the soup with a blender/processor or use a potato masher to mash down the vegetables.
  8. Serve the soup reheated.
  9. If using the yoghurt, swirl a spoonful of yogurt on the top of each bowl of soup.

Allergen information

  • Stock cube allergens vary – check label
  • Milk