Nutritious, delicious and budget-friendly, this Leek and Potato Soup is perfect for busy weeknights and a great option for batch cooking! It’s also vegetarian, vegan, gluten free and dairy free, so a real crowdpleaser.
Easy Leek and Potato Soup
This delicious soup is wonderfully easy peasy. Simply fry diced onion and sliced leek – then add diced potato, plus some vegetable stock and simmer. Finally, whizz to a velvety smooth texture with a hand blender and serve. Perfect for a simple lunch or dinner.
Better still this recipe is it is quick, nutritious and cheap to make. It’s also the perfect kind of recipe for making a big batch to stash away in the freezer for quick and easy weekday lunches or simple weeknight suppers.
Gloriously green leek soup
Lots of recipes for leek and potato soup will tell you to only use the white of the leek. This results in a much lighter, more yellowy green soup… but also a lot of food waste! And I am not a fan of food waste. Especially when it is completely pointless!
There is absolutely nothing wrong with the green part of a leek and is in fact, even more flavoursome than the white part. Adding the green part of the leek to leek and potato soup will therefore add more flavour AND make your soup a wonderfully vivid, bright green colour!
What to serve with leek and potato soup?
My favourite thing to serve with this soup is my Easy Granary Soda Bread. But any of my homemade soda breads would go well with this soup.
Other good options would be:
- Easy Soda Bread Rolls
- Easy White Soda Bread
- Easy Wholemeal Soda Bread
- Vegan Soda Bread
- Pumpkin Seed and Rye Soda Bread
- Easy Cheese Soda Bread
What to drink with leek and potato soup?
This soup is very wine friendly, but it goes especially well with Chardonnay. Other good options include Pinot Grigio, Semillion, white Bordeaux and Chenin Blanc.
What to do with leftover leek and potato soup?
Leek and Potato soup is a great option to make for a simple supper one evening, then have the leftovers for lunch the next day.
Simply place any leftover soup in a plastic lidded container and pop it in the fridge, where it will keep for 3-4 days.
Reheat in a saucepan or microwave until piping hot.
Can you freeze leek and potato soup?
Leek and potato soup freezes well. Simply place the cooled soup in a plastic lidded container and put it in the freezer, where it’ll keep for up to 3 months.
Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Leek and Potato Soup (Vegan)
- 1 tablespoon olive oil
- 1 onion diced
- 2 large leeks approximately 500g /1lb, sliced
- 750 ml boiling hot water
- 1 vegetable stock cube (I use Kallo organic vegetable stock cubes)
- 1 medium potato approximately 250g / 9oz, chopped into 1cm / ½inch cubes
- Salt and pepper to taste
- Put the oil, onion and leek in a large saucepan. Cook the onion and leek, with the lid on, for about 10 minutes, until the onion and leek are soft but not brown. Stir occasionally.
- Next, add the chopped potato and stir.
- Crumble the stock cube into a jug and pour over the boiling hot water. Pour the stock into the saucepan and stir. Bring back to the boil and then turn the heat right down. Cover with the lid and simmer for 15 minutes until the potato is soft.
- Turn off the heat and then blend using a hand blender. (If you don’t have one, use a potato masher.) Season to taste with salt and pepper and serve.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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