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Leek and Potato Soup in Pan Topped with Cream

Leek and Potato Soup

Made from leeks, potatoes, stock and cream, this versatile soup can be prepared chunky or smooth. The smooth version tastes wonderful served both hot or cold.
Course Lunch / Soup, Main Meal
Cuisine Western
Keyword Leek and Potato Soup, Quick and Easy Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 262kcal


  • Large Soup Pan
  • Immersion Blender (if pureeing for a smooth soup)


  • 35g (2.5 tbsp) Butter
  • 2 Large Leeks, root and top removed, thoroughly cleaned and roughly chopped (SEE NOTE 1)
  • 730g (1.6lb) Potatoes, peeled and sliced (1-1.5cm / 1/2 inch thick) (SEE NOTE 2)
  • 1.25l (5 cups) Vegetable or Chicken Stock (SEE NOTE 3)
  • 60ml (1/4 cup) Cream (SEE NOTE 4)


  • Add the butter to a large soup pan and melt over medium heat.
  • Add the leeks to the pan and stir to coat with the butter. Reduce to low heat and cook until soft (around 10 mins). Stir occasionally and observe to ensure the leeks do not burn.
  • Add the potatoes and stock to the pan and bring to a gentle boil, cover and simmer for around 15 mins or until the potatoes are soft.
  • Purée the soup with a hand-held immersion blender until smooth. Add the cream and bring to a simmer.
  • Taste and season. (do not season for babies and young children)


  1. LEEKS: Remove both the root and the thick dark green part of the leek. Cut the leeks in half, lengthwise, and rinse under cold water, making sure you pull apart each layer to remove all the dirt. (See recipe images / post for more detail)
  2. POTATOES: It is best to use floury rather than waxy potatoes. All-rounders work well too.
  3. STOCK: I used homemade stock, if using ready-made stock I recommend you use a carton of stock rather than a stock cube. (The monosodium glutamate in stock cubes can make the potato go gluey in texture. Please note 
  4. CREAM:If adding cream to your soup you can use single or double cream, full-fat milk or creme fraiche. Avoid low-fat varieties or yoghurt as these can split on heating. 
  5. BABIES: If you are making for a baby you should use homemade  chicken or vegetable stock to keep sodium levels lower. I recommend using less stock to make the soup thicker and easier to spoon feed. It also makes the soup more nutrient dense. 
  6. CONSISTENCY: The soup can be served before blending if you / your children prefer a chunky soup. If the soup is too thin, simmer until thickened. If too thick, add a little more stock to thin it out.


Calories: 262kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 1270mg | Potassium: 845mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1807IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 7mg