Leek and potato soup

I am totally giving up on relating blog posts to the weather.

It has been so bloody grim and so bloody dark and so bloody wet for so long that I thought I would share a lovely, Autumnal soup recipe.

Except now the sun has shone for two solid days and I have even had the legs out.

It is a very, very good thing I love leek and potato soup so much.

And this soup is lovely.

When the weather goes tits up again, it will be perfect.


Take an onion.


Slice it.

You don’t actually need to be as neat as this, what with it all being made into soup, but the pressure of putting pictures on the internet must have gone to my head, or something.


Melt 50g of butter.

I’m going to tell you a secret.

This is actually 59g butter.

The world didn’t end.

And extra butter is always good, right?


Add the onion to the butter and fry for a while, stirring occasionally.


Remove the ends from a leek…


And slice it up.


Then wash.

Listen, I an exceptionally lazy cook, but washing your leeks means no grit in your soup, which can only be a good thing.

Even if washing your leek does sound like a bit of a euphemism.


Add the leek to the onion.


And cook for about 5 minutes, until soft.


Take 400g of potatoes.

I weighed these as well, what with potatoes coming in all shapes and sizes, and while I will tell you 400g, I actually used 397g.


The world did not end.


Peel the potatoes.


And cut into fairly thin slices.


Add to the onions and leeks.


Along with 1 litre of vegetable stock.


Simmer for 15 minutes, until the potato is cooked.


Add 150ml full fat milk.

You can use semi-skimmed if you really want, but full fat is so delicious I literally have no clue why the other stuff is so popular.

The other thing about semi-skimmed is it means the soup separates all funny if you freeze it and this doesn’t happen if you freeze full fat.

So my desire for the creamy deliciousness is backed by actual science.


Blend up the soup.


And serve with plenty of black pepper.



Leek and potato soup

Serves 4. Cooking time 30 minutes.

  • 1 onion
  • 1 leek
  • 400g potatoes
  • 50g butter
  • 1 litre vegetable stock
  • 150ml full fat milk
  • Black pepper, to serve
  1. Slice the onion.
  2. Melt the butter over a medium heat and add the onion.
  3. Cook for 5 minutes, stirring often.
  4. Slice and wash the leek.
  5. Add to the onion, cooking for a further 5 minutes.
  6. Peel and finely slice the potato.
  7. Add the to leeks and top wth the stock.
  8. Simmer for 15 minutes.
  9. Add the milk and blend.
  10. Serve, with plenty of black pepper.
Sarah Patterson