Leek & Potato Soup

  • Cooking time: Approx 30 minutes
  • Skill Level: Easy
  • Servings: 8

Leeks are in season in February, are packed full of vitamins and minerals, cheap to buy and really easy to prepare and cook with.  This leek and potato soup recipe is a quick, filling meal which can be spiced up or down to taste, or add pan fried bacon to the top for extra flavour!


  • 2  leeks sliced and washed
  • 4 large potatoes peeled and sliced
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 3 chicken or vegetable stock cubes &1 litre water or 1 litre of veg or chicken stock
  • freshly ground black pepper to serve (add other spices or chilli pepper to add more flavour if you like
  • cream to serve (optional) or
  • streaky bacon to serve (optional)


  1. Melt the butter in a saucepan and add 2 tablespoons of olive oil. (This prevents the butter from burning.)
  2. Stir in the sliced potatoes and cook gently over medium heat for 5 minutes, or until they are slightly cooked and golden coloured
  3. Stir in the sliced leeks; pour in the water and add the stock cubes
  4. Bring to the boil, the reduce heat and allow to simmer for 5 to 10 minutes
  5. Remove from heat. Use a hand held  blender to puree the soup (be careful as the mixture is hot)
  6. Pan fry the bacon (if using) until crisp and then add to the top of the bowlbefore serving or serve with a swirl of cream and a twist of black pepper

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