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Soups, Salads & Light Meals

Leek & Potato Soup (Soup Maker)

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Leek & Potato Soup is a classic for a reason and this soup maker version makes it even easier. You will have a delicious creamy soup ready in no time!

Leek & Potato Soup – a delicious classic

Leek and potato has to be one of the most popular soups. It is comforting, delicious and oh so familiar. It isn’t a very strong flavoured soup so appeals to a lot of people.

Although everyone may have eaten Leek & Potato Soup, there is a difference between an okay one and a really tasty one!

One of the great things about this soup is that the potato acts as a thickening agent which along with the milk helps create a really smooth and creamy tasting soup without adding any actual cream.

Which potatoes are recommended to use?

Being completely honest, I don’t think you need to be too worried about which type of potatoes you use for this soup. I have been making this soup for years and have different potato varieties and have never made a bad soup.

But if you are looking for some guidance, I would recommend potatoes like Maris Piper or Yukon Gold for this soup. They have a medium starch content so they will blend well in the soup without making it gluey.

If you were to use a waxy potato, you might just have to cook the potatoes for a bit longer to make sure they are soft.

Using a soup maker couldn’t be easier!

Making soup is so easy whether you have a soup maker or not. I love my soup maker because it is so incredibly easy.

With a soup maker you don’t have to worry about blending the soup because not only does it cook the soup, but it blends it too. What could be easier than that?!

My soup maker has a setting for smooth soup which takes 21 minutes. Occasionally if I have cut the potatoes a bit larger than usual, the finished soup is a bit grainy in texture.

Don’t worry if this happens to you, I just set the soup to run for another ‘smooth’ cycle. After this the soup should be perfectly smooth.

Can you make this soup without a soup maker?

Of course! Just add all of the ingredients to a large pot. Bring to the boil and then leave to simmer until the potatoes are cooked through.

I wouldn’t cut the potatoes as small if you are making this soup in a pan. If you cut them small they may become starchy and make the finished soup a bit gluey in texture.

Once the potatoes are cooked, blend the soup. The easiest way to do this is with a stick blender. But if you don’t have one, you can carefully transfer the soup to a blender.

Be careful whichever way you blend the soup because it will be hot and you don’t want it to splash on you.

how to make sure your soup isn’t bland

Potatoes and leeks don’t instantly scream flavour to most people. But if you season the soup sufficiently then it will be anything but bland.

Potatoes can take a lot of seasoning in my experience. The quantities in the recipe are just as a guide as seasoning is down to personal preference.

I add some salt and pepper to the soup maker at the start and then I taste it when it is finished. This is the point when you can adjust and add more seasoning if you want.

Remember you can always add seasoning but you can’t take away, so taste as you go and add a little bit at a time.

For black pepper fans, you can grind some pepper over the soup before you serve.

how thick do you like your soup?

In my house, we prefer a thick soup rather than a thinner broth style soup. This Leek & Potato Soup is naturally thickened by the potatoes so you don’t need to add any additions to make it thicker.

The soup as per the recipe below is quite thick and makes three generous portions. If you prefer a thinner soup, I would recommend adding more vegetable stock.

You can always add more stock once the soup is cooked if you decide you would like it a little thinner.

How long will this soup keep for?

This soup will keep in an airtight container for two to three days in the fridge. When you want to reheat it you can do this in the microwave in a pan on the hob; just make sure it is piping hot.

If you would like the soup to keep for longer, I would recommend freezing it.

Can you freeze this Leek & Potato Soup?

Yes absolutely, it freezes really well. I like to make a batch of this soup and freeze it for easy meals at a later date.

To defrost the soup, all you need to do is take it out of the freezer and leave it to defrost in the fridge for a few hours.

Don’t forget the toppings!

Toppings can really elevate a soup and make it even tastier. For this soup I like to cook some bacon until it is nice and crispy and then cut it up to sprinkle over the finished soup.

The saltiness of the bacon works so well with the creamy soup and it also adds another texture.

For an extra touch of indulgence, I like to add a drizzle of double cream. The soup is naturally creamy from the potatoes, but a splash of cream really elevates it.

You could also save the potato peelings to make my Air Fryer Potato Peel Crisps. They’d make a great topping to the soup, or just to eat as a snack!

Can this soup be made vegan?

This Leek & Potato Soup is naturally gluten free. And obviously if you don’t add the bacon at the end, this soup is also vegetarian.

To make it vegan you would just need to swap the milk in the recipe for your favourite dairy free alternative. Well I say your favourite, but pick something with a neutral flavour and not hazelnut milk for example!

Other recipes you might like

  • Sweet Potato, Leek & Rosemary Soup
  • Easy Broccoli Soup
  • Roasted Tomato & Red Pepper Soup
  • Creamy Vegetable Curry Soup
  • Moroccan Chicken Soup

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5 from 10 votes
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Leek & Potato Soup

Leek & Potato Soup is a classic for a reason and this soup maker version makes it even easier. You will have a delicious creamy soup ready in no time!

Course Soup
Cuisine British
Keyword Vegetarian, Leek, Potato, Soup
Prep Time 20 minutes
Cook Time 25 minutes
Servings 3
Calories 187 kcal
Author Curly

Ingredients

  • 350 g potatoes peeled & diced
  • 300 g leeks washed
  • 300 ml semi skimmed milk
  • 500 ml vegetable stock
  • 1 ½ tsp sea salt
  • ¼ tsp pepper
  • Crispy bacon optional

Instructions

  1. Wash, peel and chop 350g potatoes and 300g leeks and add to your soup maker with 300ml semi skimmed milk, 500ml vegetable stock, 1½ tsp sea salt, ¼ tsp black pepper

  2. Set to the smooth setting and leave the machine to do the work

  3. If the soup is too thick for your liking, add a little bit more stock until it is the thickness you like

  4. Eat as it is to keep it vegetarian, or add some crispy bacon

Recipe Notes

Nutritional information is given as a guide only and may vary. 

Nutrition Facts
Leek & Potato Soup
Amount Per Serving
Calories 187 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 1908mg83%
Potassium 802mg23%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 10g11%
Protein 8g16%
Vitamin A 2124IU42%
Vitamin C 26mg32%
Calcium 214mg21%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 

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24 Comments

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Reader Interactions

Comments

  1. Michelle Frank | Flipped-Out Food says

    November 15, 2017 at 5:59 pm

    5 stars
    Oh, yes, who doesn’t love a piping hot bowl of leed and potato soup? I also love it because I can sneak some cauliflower in without anyone being the wiser! I love your crispy bacon topper as well!

    Reply
    • Cat says

      November 15, 2017 at 8:16 pm

      Oooh that’s a good idea. Sneak extra veg in without anyone knowing is always a good plan!x

      Reply
  2. Judith Graber says

    November 19, 2017 at 12:20 pm

    This is a favorite soup of mine too and I have not made it in awhile. I like the added bacon garnish – now why didn’t I think of that. Thanks for bringing your soup to Fiesta Friday.

    Reply
    • Cat says

      November 19, 2017 at 3:21 pm

      Bacon makes everything better in my opinion 🙂 x

      Reply
  3. lisa says

    November 19, 2017 at 10:08 pm

    This looks delicious, thanks so much for sharing at Melt in your Mouth Monday Recipe Blog Hop!

    Reply
    • Cat says

      November 19, 2017 at 10:27 pm

      Thanks 🙂

      Reply
  4. Kirsty Hijacked By Twins says

    November 20, 2017 at 6:59 pm

    Soup season is definitely upon us, I love a good warming bowl of soup on a cold day. Leek and potato is a good old classic that never fails! Thank you for sharing with #CookBlogShare x

    Reply
    • Cat says

      November 20, 2017 at 7:40 pm

      It’s so warming and comforting isn’t it x

      Reply
  5. jenny walters says

    November 20, 2017 at 9:34 pm

    5 stars
    I’m feeling the soup thing this past week. I really don’t think you can beat it on a cold day with some delicious bread and butter. I love the sound of this soup especially with the bacon crumbled on top.Leeks are one of my favourite veggies and I could dive right in to your pics.Seriously lush!xx

    Reply
    • Cat says

      November 21, 2017 at 12:02 pm

      I think I’m the odd one out because I never butter my bread that I dip into soup but I think everyone else does! Thank you very much 🙂 xx

      Reply
  6. Liz says

    November 21, 2017 at 12:23 am

    This is one of my favorites as well, it’s very comforting and filling. Love the addition of the bacon. Thank you for brining it to FF.

    Reply
    • Cat says

      November 21, 2017 at 12:12 pm

      Thank you 🙂 x

      Reply
  7. Lucy says

    November 21, 2017 at 4:15 pm

    5 stars
    Yum I love soup at this time of year and leek is one of my favourites. Must try out a soup maker they sound excellent!

    Reply
    • Cat says

      November 21, 2017 at 4:20 pm

      They make it so much quicker and easier to make soup! You can just leave it to it while you get on with something else x

      Reply
    • Annette Williams says

      October 15, 2022 at 3:33 pm

      They are fantastic soup makers. Generally soups done on oven top can be made also in soup maker. Just made this easy keel n potatoe soup n like others I added extra veg i.e a stick of celery (chopped) and a red sweet potatoe to add to the white potatoe; pinch of paprika in addition to a little salt n pepper( it too much salt n pepper because is risk over doing and seasoning can be added at end. The addition of the fried lardons finished it beautifully. No cream in this recipe, that’s what drew me to it!

      Reply
      • Curly says

        October 26, 2022 at 9:59 pm

        So pleased you liked it and made it your own 🙂

        Reply
  8. Janice says

    January 17, 2022 at 5:48 pm

    5 stars
    Such a great soup! It’s so easy to make it in the soup maker, thanks for the clear instructions.

    Reply
  9. Rebecca Smith - Glutarama says

    March 22, 2022 at 8:05 pm

    5 stars
    You can’t beat a leek and potato soup – this is a great recipe to use with a soup maker.

    Reply
  10. Lesley says

    March 23, 2022 at 11:04 am

    5 stars
    One of my favourite soups, it’s so easy to make but packed full of flavour.

    Reply
  11. Chloe Edges says

    April 7, 2022 at 9:13 pm

    5 stars
    This is the only way I eat leeks, love it!

    Reply
    • Curly says

      April 7, 2022 at 9:32 pm

      It’s so good!

      Reply
  12. Tracey Hallett says

    February 1, 2025 at 8:09 pm

    5 stars
    Loved this recipe, much better then tin soup. Do fresh and healthy, thank you.

    Reply
  13. Manda says

    February 11, 2025 at 1:13 pm

    This is lovely, thanks so much. Just wondered can I put in the freezer as so,done said I couldn’t.
    Thanks again it was delicious

    Reply
    • Curly says

      February 14, 2025 at 9:24 pm

      Hi Manda, yes this soup freezes really well. So pleased you liked it 🙂

      Reply
5 from 10 votes (2 ratings without comment)

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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