Leek and Potato Soup

Content highlights

Type of meal


Prep time

10 mins

Cook time

35 mins


4 people


  • 250g potatoes (approx. 2 medium potatoes)
  • 250g leeks (approx. 2 leeks with tops removed)
  • 1 onion
  • 2 cloves garlic
  • ½ tbsp olive oil
  • 400ml stock (vegetable or chicken)
  • 400ml water


  1. Wash, peel and dice the potatoes, leeks and onions.
  2. Heat the oil in a saucepan and add the chopped onion and crushed garlic.
  3. Add in the potatoes and leeks.
  4. Sauté for 5 minutes and add the stock and the water.
  5. Bring to the boil, cover and simmer gently for 30 minutes.
  6. Blend in either a food processor or with a hand liquidiser.

Free 'Eating for 2' recipe Ebook

Healthy, tasty recipes by chef Lorraine Pascale and our team of nutritionists

Nutritional benefits

This delicious soup is a great source of Vitamin C which supports the immune system.


Make up a large batch and store in the fridge or freeze for easy lunches during the week. Serve with some wholemeal bread.