easy leek and potato soup
Simple to make, and super tasty- the perfect soup!
Choosing the ingredients for a healthy leek and potato soup
Leek and potato soup is a very classic flavour combination, but it’s amazing how many variations there are in different recipes! With or without onion, cream, butter…
As always, my approach is to make this as healthy (and Slimming world friendly!) as possible, but also still delicious and satisfying. If you prefer to fry the vegetables in butter rather than low calorie cooking spray, that is absolutely your own choice, and will add delicious flavour, however this is still thoroughly delicious without that added fat if you’d prefer.
I have gone for a simple ingredient list, as this is a soup that you can knock up fairly quickly, so the less prep the better!
Many versions of leek and potato soup will add cream at the end, I’m sure this is delicious, but you can still achieve a creamy consistency without adding extra cream. Potatoes, when pureed, add a thick and creamy consistency all on their own.
what do I need for this leek and potato soup?
Leeks: Leeks add really beautiful flavour to so many dishes, and in the UK they are at their best between December and April, and are also excellent value for money during these months!
Potatoes: I tend to have maris pipers stocked up at home as they are great all-rounders, but most potato varieties will work perfectly well in this soup. Starchy and all-rounders are best for avoiding any ‘gluiness’ that can come from blended waxy potatoes. The purpose of dicing them is so that they cook quickly in the broth ready to be pureed.
Vegetable stock: I really like the Marigold bouillon vegetable stock, as it has excellent flavour, but even just a simple vegetable stock cube will work well in this soup. Chicken stock is also lovely in this, especially homemade, if you aren’t worried about the soup being vegetarian.
Onion, salt and pepper an low calorie cooking spray
how do i trim leeks?
Leeks can trap dirt and grit between their layers, so to ensure a nice clean leek:
- Trim off the roots and the tougher green leaves at the top, plus the outer layer if it feels tough
- Halve the leek lengthways
- Hold under running water to rinse away any soil or grit
- Slice into rings ready for frying.
Can this be frozen?
Like most soups, this is ideal to freeze into portions for easy lunches! it will also keep in the fridge for up to 5 days
Would you like some more tasty soup recipes?
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Easy leek and potato soup
- 1 large onion peeled and diced
- 4 medium/large leeks trimmed, washed & sliced
- 3 large potatoes (approx. 800g) peeled and diced
- 1 litre hot vegetable stock
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 5-6 sprays low calorie cooking spray
- small handful fresh parsley or chives (to garnish) finely chopped
- Spray a large, deep pan with low calorie cooking spray and add in the prepared onion, leeks and potatoes.
- Bring the pan up to a sizzle on a high heat, stir everything well, then reduce to heat to low-medium, pop a lid on the pan and sweat all of the vegetables for 15 minutes (stir occasionally to prevent sticking).
- Add in the vegetable stock and simmer everything for 15 minutes.
- Season with salt and pepper and blend the soup using a handheld stick blender.
- Serve with chopped fresh parsley or chives and a little bit of freshly ground black pepper.