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