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Potato and Leek Soup


Rate this recipe 2.7/5 (108 Votes)


  • 2 leeks
  • 2 potatoes
  • 1/2 l milk
  • 1/2 l water
  • salt, pepper
  • 50g butter
  • fresh chives


Servings 5
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Fry the sliced leeks and the potatoes, peeled and chopped into chunks, in the butter in a large saucepan.

Step 2

Add the water and stir in the milk.

Step 3

Season with salt and pepper and blend with a plunge mixer. Cook for 30 minutes on low heat.

Step 4

Garnish with a few sticks of fresh chives for decoration.

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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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Potato and Leek Soup with Spinach Baby and kid friendly leek soup