Leek & Potato Soup

Creamy, smooth and very tasty. This Leek & Potato Soup is definitely the one for you if you are looking for a comforting and tasty soup.

Who doesn’t like Leek & Potato Soup?

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. 

One of my top tips for achieving this is making sure you season the soup well. Potatoes like quite a bit of salt and it helps bring out their flavour. The quantity I have included below is a guide. Once the soup has cooked, give it a try and add a little more until you are happy with it. 

Using a soup maker or a pot

Making soup is so easy whether you have a soup maker or not. I think you have to have a really good excuse if you decide to buy soup because I have never had a leek and potato better than homemade. 

If like me you have a soup maker, try the soup after the first ‘cycle’. To make a smooth soup, my soup maker has a 21 minute cycle. After the first cycle you can sometimes see little lumps of potato and when I tasted it you could tell that the potatoes hadn’t been cooked enough even though I had cut them quite small. So I set the soup maker on for another cycle and it turned out perfectly smooth. 

Can you freeze this Leek & Potato Soup?

Yes, absolutely. I’ve been making this soup for years; before I got my soup maker. I used to make a big batch when I was at uni and freeze it so I could always grab some tasty homemade soup out of the freezer for a quick and tasty meal. In my final year at uni the house I lived in had a huge chest freezer which was hardly used by most of my housemates so I had plenty of room to freeze my batches of soup. 

To defrost the soup, all you need to do is take it out of the freezer in the morning and leave it to defrost in the fridge for a few hours. You can then heat it up in a pan on the hob or in the microwave. Just make sure it is piping hot before serving. 

Elevating the soup further

If I have this soup at home, I like to cook some bacon until it’s really crispy and add it on top of the soup. This adds another delicious flavour to the soup. It also makes it feel like a more substantial meal as well which is good if it is your main meal. If you’re taking this soup to work or lunch, it isn’t always ideal to cook bacon. Instead you can buy the precooked crispy bacon in the sandwich meat section in the supermarket to crumble on top. It’s really easy, quick and very tasty. 

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Leek & Potato Soup

Creamy, smooth and very tasty. This Leek & Potato Soup is definitely the one for you if you are looking for a comforting and tasty soup.Β 

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


  • 350 g potatoes peeled & diced
  • 300 g leeks washed
  • 300 ml semi skimmed milk
  • 500 ml vegetable stock
  • 1 Β½ tsp sea salt
  • ΒΌ tsp pepper
  • Crispy bacon optional


  1. Wash, peel and chop the potatoes and leeks and add to your soup maker/pan with the rest of the ingredients (apart from the bacon)

  2. If using a soup maker, set to the smooth setting and leave the machine to do the work. I put my soup maker on twice to make sure the potatoes were fully cooked through and blended smoothly
  3. If using a pan, cook until the vegetables have softened and then blend with a stick blender or liquidiser
  4. If the soup is too thick for your liking, add a little bit more water until it is the thickness you like
  5. Eat as it is to keep it vegetarian, or add some crispy bacon
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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16 thoughts on “Leek & Potato Soup

  1. Judith Graber

    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.

  2. jenny walters

    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

    1. Cat Post author

      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 πŸ™‚ xx

    1. Cat Post author

      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

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