Leek & Potato Soup

A healthy, hearty soup



Prep time

10 minutes

Cook time

10 minutes

A soup that’s both cosy and comforting. Depending on your taste, this can either be eaten as a chunky broth or smooth, whizzed up in the blender.


2 medium baking potatoes, peeled and chopped into small chunks
3 leeks, washed thoroughly and chopped into 1cm slices
1 brown onion, diced
2 garlic cloves, crushed
2 vegetable stock cubes
salt and pepper, to taste
2 tsps butter/oil for frying
1l water
1 tbsp mixed herbs


  1. Sweat the onion and leek in a saucepan with the butter/oil over low heat until softened but not browned.
  2. Add the garlic and cook for a further 2 minutes then add the water and potatoes to the pan and bring to the boil.
  3. Once boiling, add both stock cubes and mixed herbs and mix thoroughly.
  4. Boil for 10 minutes, or until the potatoes are cooked, season with salt and pepper and serve.

Chef’s tips

Blend at the end for a smooth soup. For a more filling meal, serve with a couple of slices of bread and butter.


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