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Easy Leek & Potato Soup

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


The ONLY recipe you will ever need for Leek & Potato Soup. Special diets friendly and lots of variations included.


  • 50g (1¾ oz) butter
  • 1 onion, finely chopped
  • 3 leeks, white part only, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, finely chopped
  • 200g (7 oz) potatoes, peeled and chopped
  • 750ml (26fl oz/3 cups) chicken stock
  • 220ml (7¾ fl oz) double [heavy] cream
  • 30ml (2 tbsp) chives, roughly chopped


  1. Melt the butter in a large, heavy-bottomed saucepan and add the onion, leek, celery and garlic.
  2. Let the vegetables sweat over a low heat until they are softened but not browned. This will take about 12 to 15 minutes.
  3. Add the potato and stock and bring to the boil. Reduce the heat and leave to simmer, covered for 20 minutes.
  4. Allow to cool a little before puréeing in a blender or food processor. Return to the clean saucepan. (If you have a hand blender there is no need to wait. You can blend the soup immediately.)
  5. Bring the soup gently back to the boil and stir in the cream.
  6. Season with salt and pepper and reheat without boiling.
  7. Serve hot or well chilled, garnished with chives.


  • Your favourite type of bread, buttered, will go down a storm.
  • For 1 Weightwatchers Propoint per serving: Substitute the butter with non-fat oil spray. Omit the cream and use a total of 1 litre (4 cups) of stock instead.
  • Category: Soup
  • Method: Boil
  • Cuisine: French


  • Serving Size: 224.8
  • Calories: 434
  • Sugar: 4 g
  • Sodium: 281 mg
  • Fat: 36.9 g
  • Saturated Fat: 6.5 g
  • Carbohydrates: 24.4 g
  • Fiber: 3 g
  • Protein: 3.1 g
  • Cholesterol: 27 mg