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Leek & Potato Soup


  1. Heat the oil in a saucepan and add the onion, cooking for about 5 mins.
  2. Meanwhile, cut the ends off the leeks and split them in half lengthways. Then slice into 1cm pieces and rinse in cold water.
  3. Once the onions are soft, add the leeks and cook for a further 5 mins.
  4. Peel the potato, then either grate or chop into small pieces and add to the pan.
  5. Fill and boil the kettle. Crumble the stock cube into a measuring jug then add 750ml boiling water, stirring until dissolved.
  6. Add the stock to the pan, bringing everything to the boil, then reduce, add a lid and simmer for a further 15 mins.
  7. Stir in the milk and season to taste. Can be served as is or blended to the texture that you like.
  8. Add chopped chives (if using) to garnish.


1 medium potato (250g)

2 medium leeks (500g)

1 medium onion, chopped

1 stock cube

750ml water

1 tbsp oil

250ml milk

salt & pepper

chopped chives to garnish (optional)

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