Leek and Potato Soup

Soup is probably one of my most cooked meals, they are so simple to make and are the ideal meal to make in bulk so you don't have to worry about cooking mid-week when you are really busy. Here is my recipe for my delicious and nutritious creamy leek and potato soup.

Leek and Potato Soup

Recently I've been making a lot of soups. Largely because they are really quick and easy to make, but I also find them the perfect comforting meal after a long day at work. My parents also recently bought me a soup maker which has to be one of my favourite kitchen gadgets because I can just throw all the ingredients in and leave it to do its thing - but for this recipe I've written how I cook it on the stove.

Leek and Potato Soup

For a little kick I like to top my soup with some chilli flakes, the heat contrasts really well with the thick, creamy soup. Obviously no soup is complete without a couple thick slices of fresh crusty bread for dipping and mopping up any last drops of soup from your bowl.

Leek and Potato Soup

Leek and Potato Soup


Prep time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Servings: 2

Ingredients

  • 1 tsp oil (vegetable or coconut)

  • 2 leeks (approx 150g)

  • 500g white potato, peeled

  • 500ml vegetable stock

  • 1 tsp dried thyme

  • Salt and pepper, to taste

Extras to serve:

  • Chilli flakes

  • Crusty bread

Instructions

  1. Heat the oil in a saucepan, thinly chop the leeks and soften for a few minutes.

  2. Meanwhile, peel and chop the potatoes into small cubes.

  3. Add the vegetable stock, chopped potatoes, and thyme to the saucepan, season to taste.

  4. Bring the soup to a boil then simmer until the potatoes are soft (approximately 15-20 mintutes).

  5. Remove the soup from the heat and blend using a stick blender (or other blending device) until smooth.

  6. Top with fresh black pepper and chilli flakes for a nice kick, then serve warm with fresh crusty bread.

  7. If storing, wait for the soup to fully cool before putting in the fridge/freezer.

Leek and Potato Soup

Notes

  • Store in a sealed container for up to 1 week in the refrigerator

  • You can batch cook this soup and store in your freezer (for up to 3 months) for those lazy days you want a quick meal.

  • If you want to adjust the thickness of the soup, whisk cornstarch in a jug with a little soup then pour into the main pot to thicken. Alternatively you can make the soup with more potatoes.

Leek and Potato Soup

Thanks for reading, I hope you love this creamy leek and potato soup. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!


Josie xox