The Best Leek and Potato Soup Recipe

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This is my absolute favourite homemade soup – it was the first soup I ever made and I think it was originally this recipe from Jamie Oliver’s Ministry of Food cookbook. I love this book as the soups all have the same base and it really taught me how to make a good soup from scratch!

It is so warming and comforting and even though the chopping is a bit of pain other than that it makes very little mess and only takes around 20 mins to cook. I love this for dinner when I worry my toddler hasn’t had enough veggies lately, as it is so jam jacked with vegetables and as its blended she gobbles it right up.

I have adapted it slightly and got used to using my own quantities now so I will post my version of the recipe below. I have also tried a slow cooker version of this – in my opinion this original recipe is loads better than the slow cooker version (which tastes much leekier) and doesn’t really take that much more effort.

easy leek and potato soup inspired by Jamie Oliver's recipe

 

 

Ingredients:

2 carrots

3 leeks (about 400g)

2 onions

2 garlic cloves

2 sticks celery (I don’t buy celery a lot so often miss this out and the soup is still fine)

400g (approx 4) potatoes

1.8 litres of water

3 vegetable or chicken stock pots (or cubes – I use knorr vegetable stock pots)

Olive oil

 

Method:

1. Chop up the carrots, onions, celery, garlic and leeks (remove the ends!) into smallish pieces. (Save the potatoes, we peel and chop those later).

2. Put a big pan on the hob and add a good glug of olive oil to the bottom.

3. Turn the hob on to a medium heat and add the veggies you have chopped. Give it a stir around occasionally and cook (with the lid askew) for approx 10 mins until the veg has softened a bit. You may need to knock the heat down to low or add half a ladle full of water if your veg is sticking to the pan.

4. While the other veg is cooking, put 1.8l of water to boil in the kettle and chop your potatoes roughly into 1cm pieces.

5. Add 3 stock pots to the water in a large jug.

6. When the 10 mins is up, add the stock and potatoes to the other veg.

7. Bring to the boil and then simmer for 10 mins – taste a piece of potato to check it is cooked and give it a few more minutes if it is still hard.

8. Remove the pan from the heat and blend with a stick blender.

9. Enjoy!

 

L x

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Comments

    • It is a really yummy soup – you might get away with it with them being blended. I have just convinced hubby on risotto, he would never eat it before and I am loving it now I can cook it at home! Just got to convince him on mushrooms and gnocchi now and I’m happy! L x

  1. Hi, I liked this post very much and wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using carrots and/or leeks. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.

  2. thank you very much. this was delicious. i will make this again and agin. was nice to find a leek and potato soup that wasn’t creamy.

  3. I tried this recipe and it was amazing! Second time I made it, I doubled the amount as there was none left for myself the first time. My partner thinks it’s great too! I grated the carrots as I found it difficult to blend them down when chopped (I blame the blender..) and it turns out just as good! Thank you for posting this recipe!
    Laura x

  4. I just made this from your recipie! Thank you so much for posting this as its super easy and SO tasty!!

    I have earned serious brownie points from the husband!!

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