Spring Leek & Potato Soup

Updated: Oct 19

This delicious and comforting soup makes a budget-friendly mid-week lunch or supper. Make double and freeze in containers for another day. A true classic and one your children will enjoy helping with.

Makes approximately 6 servings

Preparation time is approximately 5 minutes

Cooking time is approximately 35-40 minutes

(The recipe in the film below varies slightly from this recipe)


4 large leeks, washed & sliced

1 white onion, finely chopped

2 medium potatoes, peeled & chopped

50g butter

750ml vegetable stock (gluten free if necessary)

275ml full fat milk

Salt & pepper

How to make your spring leek and potato soup

  1. Discard ends of leeks, cut in half length ways, then finely chop. Wash and drain well.

  2. Melt butter in a saucepan and add onion, leeks and potatoes. Stir to coat with butter and season with salt and pepper.

  3. Cover with saucepan lid and allow to sweat over a low heat for 15 mins.

  4. Add stock and milk, simmer for 20 mins until vegetables are soft.

  5. Blitz with a hand blender and serve. 


This recipe is great for batch cooking!

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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