leek potato soup

The Best Leek and Potato Soup Recipe

This is my absolute favourite homemade soup – it was the first soup I ever made and I think it was originally this recipe from Jamie Oliver’s Ministry of Food cookbook. I love this book as the soups all have the same base and it really taught me how to make a good soup from scratch!

It is so warming and comforting and even though the chopping is a bit of pain other than that it makes very little mess and only takes around 20 mins to cook. I love this for dinner when I worry my toddler hasn’t had enough veggies lately, as it is so jam jacked with vegetables and as its blended she gobbles it right up.

I have adapted it slightly and got used to using my own quantities now so I will post my version of the recipe below. I have also tried a slow cooker version of this – in my opinion this original recipe is loads better than the slow cooker version (which tastes much leekier) and doesn’t really take that much more effort.

easy leek and potato soup inspired by Jamie Oliver's recipe




2 carrots

3 leeks (about 400g)

2 onions

2 garlic cloves

2 sticks celery (I don’t buy celery a lot so often miss this out and the soup is still fine)

400g (approx 4) potatoes

1.8 litres of water

3 vegetable or chicken stock pots (or cubes – I use knorr vegetable stock pots)

Olive oil



1. Chop up the carrots, onions, celery, garlic and leeks (remove the ends!) into smallish pieces. (Save the potatoes, we peel and chop those later).

2. Put a big pan on the hob and add a good glug of olive oil to the bottom.

3. Turn the hob on to a medium heat and add the veggies you have chopped. Give it a stir around occasionally and cook (with the lid askew) for approx 10 mins until the veg has softened a bit. You may need to knock the heat down to low or add half a ladle full of water if your veg is sticking to the pan.

4. While the other veg is cooking, put 1.8l of water to boil in the kettle and chop your potatoes roughly into 1cm pieces.

5. Add 3 stock pots to the water in a large jug.

6. When the 10 mins is up, add the stock and potatoes to the other veg.

7. Bring to the boil and then simmer for 10 mins – taste a piece of potato to check it is cooked and give it a few more minutes if it is still hard.

8. Remove the pan from the heat and blend with a stick blender.

9. Enjoy!


L x

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