Leek and potato soup

Perfect for those days when you arrive home late and need to feed hungry mouths straightaway.

Serves: 4

Preparation time:  15 minutes

Cooking time:  20 minutes

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You will need

  • 2 leeks
  • 1 onion
  • 1 large potato (about 250g)
  • 4 sprigs fresh parsley
  • Small knob of unsalted butter
  • 1 tablespoon olive oil
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Recipe Information

Step by step guide to making Leek and potato soup

  1. Trim the leeks and cut into slices. Peel the onion and chop. Peel the potato and cut into small chunks. You don’t need to worry too much about cutting the vegetables evenly as the soup will be puréed.
  2. Heat the butter and oil in a pan, add the leeks, onion and two sprigs of parsley and heat gently until starting to soften for about 5 minutes.
  3. Add the water and simmer gently for 15 minutes or until the potato is cooked.
  4. Purée until smooth and pour soup back into the pan and heat through.
  5. Finely chop the remaining parsley and add to the soup.

Cook’s Tip: Adults might like to add a little double cream or cooked bacon when serving.

This recipe is suitable for: Pregnant-mums, newborns, toddlers and pre-school.

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Nutritional information for Leek and potato soup

Nutritional information for Leek and potato soup

Nutrition type per serving
Calories Recipes approved for families by the British Nutrition Foundation (unspecified) kcal
Total Fat Recipes approved for families by the British Nutrition Foundation (unspecified)g
Saturated Fat Recipes approved for families by the British Nutrition Foundation (unspecified)g
Salt Recipes approved for families by the British Nutrition Foundation (unspecified)g
Sugar Recipes approved for families by the British Nutrition Foundation (unspecified)g

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