Leek and Potato Soup

This is one of the favourites at our workshop lunches.


4 x large leeks
2 x medium onions chopped
1 x stick of celery chopped
2 x medium potatoes chopped
750 ml chicken stock or water
250 ml whole milk
50 g butter
100 g frozen peas
Salt & pepper


  1. Discard any outer tough leaves of the leeks and cut off the root (you can use the dark green part of the leek)
  2. Cut the leeks lengthways then finely slice and put in colander and rinse well.
  3. Chop the onions, celery and potatoes.
  4. Melt the butter in a large saucepan over a medium heat then add the leeks, onions, celery and potatoes and season with salt and pepper.
  5. Give everything a good stir. Put lid on and allow to cook slowly for 15 minutes over a low to medium heat.
  6. Add the stock and milk and simmer gently for 20 minutes.
  7. Add the frozen peas and bring to boil and simmer for a couple of minutes more.
  8. Remove the saucepan from the heat and allow to cool for 20 minutes or longer then blend with a stick blender or use a liquidiser,
  9. Check that seasoning is to your taste and add more salt and pepper if needed.
  10. Serve with finely chopped chives and a dash of cream .

Enjoy soup with some crusty bread or cheese scones.

Back to articles

Post a comment

Your email is never published nor shared. Required fields are marked *