Creamy leek & potato soup to warm your cockles…

written by Sally Hills January 19, 2018

Hey gang – Happy Friday! Really sorry I have been quiet recently, my new project has kept me super busy and I’ve had a few other things to think about. But it’s now Friday and I want to share a comforting leek and potato soup recipe that I made earlier this week. Really needed on cold winter nights… hasn’t it got cold recently?! The air has a real bite to it. This soup warmed me up for the whole evening after a brisk but cold walk back home. I hope it does for you too if you make it!


  • Two handfuls of new potatoes
  • 4 leeks
  • 4 cloves of garlic
  • 1 large white onion
  • A glug of white wine
  • Three cups of vegetable stock
  • 1 green chilli, or two if like me you love spice in absolutely everything!
  • A handful of seeds
  • Salt, pepper & ground cumin, to taste


  1. Steam the potatoes for 10 mins
  2. Chop the leeks and steam with the potatoes for another 5 minutes until al dente (longer if needed)
  3. Finely chop the onion, garlic and chillies and pan fry in a little oil and water
  4. Once the potatoes are al dente, chop into large chunks and add to the pan with the leeks for 10 mins
  5. Remove from the heat and allow to cool slightly
  6. Transfer to a food processor and blend with a little water (as much as needed) until smooth
  7. Transfer back to the pan
  8. Add the vegetable stock and seasoning
  9. Serve up with a chunk of bread and enjoy. I put some cooked leeks aside and sprinkled these on top with a small handful of mixed seeds for a little crunch!

When I fancy a chunky soup, I skip steps 5 & 6, leaving the leeks and potatoes in chunks 🙂

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