Potato and Leek Soup

Potato and Leek Soup

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Preparation time – 6 minutes
Cooking time – 40 minutes

Another rich and comforting soup – just right for winter.

Nutritional count per serving
Energy 127 kcal/534kj; Protein 3.4g; Carbohydrate 19.6g of which sugars 3.9g; Fat 4.4g of which saturates 2.4g; Cholesterol 9 mg; Calcium 40mg; Fibre 3.2g; Sodium 180mg.


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25 g/ 1 oz unsalted butter 1 onion, thinly sliced 2 – 3 leeks (white and pale green parts only), thinly sliced and thoroughly rinsed 3 garlic cloves, roughly chopped 120 ml/ 4 fl. oz dry white wine 3 medium waxy potatoes, peeled and chopped small 1.5 litres/2 ½ pints chicken or vegetable stock 3 sprigs fresh parsley 3 sprigs fresh thyme 1 bay leaf 200 ml/ 7 fl. oz single cream or milk (optional) Salt and white pepper 30 ml/ 2 tbsp thinly chopped fresh chives or chopped parsley to garnish


  1. Heat the butter in a large, heavy pan over a medium heat. Add the onion, leeks and garlic to the pan and sauté* gently for about 12 minutes, stirring occasionally, until softened but not browned.
  2. Increase the heat to high and pour in the wine. Boil vigorously for about 4 minutes, or until the mixture is almost dry. Add the potatoes and stock.
  3. Make a bouquet garni* by tying the fresh parsley, thyme and bay leaf together with a piece of kitchen string. Add this to the soup.
  4. Bring to the boil, lower the heat and cover the pan, leaving the lid slightly ajar to let the excess steam escape.
  5. Simmer for 20 minutes, until the potatoes are very tender.
  6. Lift out the bouquet garni and discard.
  7. With a hand-held blender or food processor, purée the soup until the desired consistency is reached.
  8. If using the milk or cream, whisk it into the soup. Season and heat through.
  9. Divide among warm soup bowls, garnish with chives or parsley and serve immediately.

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