Potato Leek Soup Recipe

by Carol

This is a warming, homely tasting soup that I just love. Sometimes I use onion instead of leeks. They have a stronger flavor which I love.

3 medium leeks
3 large potatoes
1/4 stick of butter
4 cups of vegetable broth
Salt and pepper

1. Slice the leeks in two length-ways and rinse them well to remove any dirt. Then cut them into thin slices.

2. Dice the potatoes.

3. Melt the butter in a large pot and add the leeks and potatoes. Stir to coat the leeks and potatoes with the butter, sprinkle with salt and cover. Cook very slowly for about 10 minutes until the vegetables are soft.

4. Add the vegetable broth, bring to the boil and simmer for 10 minutes until the potatoes and leeks are cooked.

5. I use an immersion blender to mix the soup but it's really good chunky too.

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Feb 11, 2011
Sounds yummy
by: Theronda

I am definitely going to try this!

Oct 11, 2010
Hmm.. this one is making me hungry
by: Emer

Hi Carol,

Thanks for the recipe. It's cold here today and this sounds like just what I need. Leek and potato soup was one I always loved as a child so it brings back memories. I also have a sick baby today so that could make a good lunch for her too. Ok, cooking time. I even have the ingredients so no excuses.

For international readers, a quarter stick of butter is about 25g or 1oz. Apologies for my constant converting. Most of my readers are in the U.S. but I'm a metric, European girl myself. I always feel the need to include both because I know how frustrating strange measurements can be! Ok, that's a reminder to me that I really need to get some conversion information or a link on this site.

Thanks Carol!!

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