Leek and Potato soup

Posted on: March 4th, 2009 by admin 1 Comment

The old staple, it is a really tasty soup, perfect chunky or creamed. It’s a good recession recipe- although we eat it all the time. You can make enough servings for 4-6 for about $8. There are lots of ways to make this soup, we prefer it pretty simple with the leeks fried a little beforehand for a more flavorful end result. This recipe serves 3 or 4, takes about 40 min with some alternatives below.


  • 2 leeks, chopped roughly
  • 4 large potatoes, peeled and cut
  • 1 clove garlic
  • 100g (3.5oz) bacon (optional)
  • 2 celery stalks, chopped
  • 1/2 tsp fresh thyme (a little less dried)
  • 1 L (2 pts) chicken or vegetable stock
  • 2 tbsp olive oil
  • salt and pepper to taste

In a saucepan (mid-large) heat oil, add the garlic and bacon and cook for a minute. Then add the leeks and stir continuously for about 10 minutes. The leeks shouldn’t really brown, so they’ll need to move a lot to saute properly. Once the leeks are soft, add the remaining ingredients and bring to the boil. Turn down the saucepan and pop a lid on it, let it simmer until the potatoes are cooked through (about 15 min)

At this point your soup is ready to serve, however if you’d like a creamy leek and potato soup, this is where you blend the mix and serve immediately. Crusty bread with this makes possibly our favorite soup meal ever.

If you’re feeling the pinch financially, this soup is still wonderful with just the base ingredients. Just use leeks, potato and stock, salt and pepper, you’ll still be happy with the results. Or use leftover potatoes from another meal (including mash for creamed soup) just add the potato later and only cook for about 5 min, easy!

Recipe from my Mum.

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  1. [...] avocado, leeks, potatoes and rutabaga are all in season in March. How about a leek and potato soup recipe!?!   Try the Cauliflower and broccoli, particularly the purple sprouting broccoli at the [...]

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