Mamta's Kitchen

Leek and Potato Soup 3, Steve’s

Leek and Potato Soup 3

Steve Lister

Free From GarlicFree From GingerFree From OnionFree From TomatoMainSideStarterVegetarian

Here is a simpler version of this popular winter soup. Serve with freshly made bread for best effect.

Serves 5-10


  • 1000 gm. (1 kg.) leeks, cleaned and finely sliced

  • 1000 gm. (1 kg.) potatoes - floury white potatoes are better

  • 1 tsp, black pepper

  • 2 tsp, sea salt

  • 100 gm. butter (not margarine or other substitutes, as its the butter that gives part of the flavour)

  • 1 vegetable stockpot/cube

  • 2 litre hot water

  • A handful of chives - finely chopped to garnish (if you do not have chives, chop spring onion green very finely)


  1. Make sure you clean and finely slice the Leeks. This may mean cutting them open leaf by leaf and rinsing in cold water. They can have soil/dirt hidden between leaves.

  2. Peel and cube potatoes.

  3. Hest butter in a deep pan, add leeks and soften (not brown).

  4. Add the diced potatoes and mix in

  5. Add the pepper, salt and stockpot then mix in

  6. Add the hot water and leave to cook on medium heat for a good hour. The potatoes should be so soft that are falling apart.

  7. Blend with a stick blender until smooth.

  8. Add 200 ml milk and heat through again.

  9. Adjust seasoning.

  10. Spoon into bowls, sprinkle with chives and serve hot, with fresh bread.

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