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Leek & Potato Soup


Rate this recipe 3.8/5 (51 Votes)


  • 2 tbsp butter
  • 6 medium potatoes diced (3 russets / 3 yukon gold)
  • 3 large leeks, washed & sliced thinly
  • 2 cups vegetable or chicken stock
  • 1 cup water
  • 2 cups milk
  • 1-2 tbsp lemon juice
  • Salt & pepper to taste
  • 1/2 cup cream


Level of difficulty Easy
Cost Budget Friendly


Step 1

In a large pot or dutch oven, melt the butter and saute the potatoes & onions until softened.

Step 2

Add the chicken or vegetable stock and water and bring to a boil.

Step 3

Turn down and simmer until vegetables are cooked (about 15 minutes).

Step 4

Remove from heat and with an immersion blender, puree half the mixture.

Step 5

Gradually stir in the milk, lemon juice, salt & pepper and return to heat stirring often until hot & ready to serve.

This soup freezes well. Makes a great side dish or starter on a cold day.

The mix of white / yellow flesh potatoes add a splash of colour.

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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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