No fuss: Leek & Potato Soup

Nutritious, cheap to make and perfect for these chilly evenings we’re having here in the UK.

Barring the stock, I bought all these ingredients for less than £5, seasoning not included. Soup is also a great way so use up cupboard ingredients that otherwise sit there and look at you sadly.


  • 1 large onion, peeled and finely chopped
  • 1.2 litres chicken or vegetable stock
  • 700g potatoes, peeled and finely diced
  • 1 large leek, trimmed, sliced lengthways, then shredded
  • 150g fat-free natural fromage frais


  1. Put the onion in a large saucepan with 150ml of the stock. Bring to the boil, cover and simmer for 5 minutes.
  2. Add the potato and leek. Pour in the remaining stock and season. I like to add a very healthy heaping of pepper, two to three good pinches of tumeric, a couple pinches of paprika and some salt. Taste and adjust accordingly. Bring to the boil, cover and simmer for 25 minutes.
  3. Transfer the mixture to a food processor or blender, blend to required smoothness and add the fromage frais. Return to the saucepan.
  4. Reheat gently without boiling. Adjust the seasoning if necessary. Ladle into bowls and top with chopped chives or bay leaves if required.


This soup also freezes well so you can make a big batch and freeze accordingly.





4 thoughts on “No fuss: Leek & Potato Soup

  1. Made potato leek soup for supper yesterday, love it. I sweat the leek in a bit of olive oil before adding potato, then only blend half for more texture. A very delicious and economical spring dish.


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