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Leek And Potato Soup

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50g/2oz/4 tbsp butter
1 onion, chopped
3 leeks, chopped
2 medium floury potatoes, diced
900ml/1½ pints/3¾ cups light chicken stock or water
2 large handfuls rocket (arugula), roughly chopped
150ml/¼ pint/⅔ cup double (heavy) cream
Salt and ground black pepper
Garlic-flavoured ciabatta croûtons, to serve


Serves: 6


1. Melt the butter in a large heavy pan then add the onion, leeks and potatoes and stir until the vegetables are coated in butter. Heat the ingredients until sizzling then reduce the heat to low.

2. Cover and sweat the vegetables for 15 minutes. Pour in the stock or water and bring to the boil then reduce the heat, cover again and simmer for 20 minutes until the vegetables are tender.

3. Press the soup through a sieve or pass through a food mill and return to the rinsed-out pan. (When puréeing the soup, don't use a blender or food processor, as these will give the soup a gluey texture.) Add the chopped rocket to the pan and cook the soup gently, uncovered, for 5 minutes.

4. Stir in the cream, then season to taste and reheat gently. Ladle the soup into warmed soup bowls and serve with a scattering of garlic-flavoured ciabatta croûtons in each.

Energy 385Kcal/1596kj; Protein 5.3g; Carbohydrate 21.3g, of which sugars 5.4g; Fat 31.5g, of which saturates 19.2g; Cholesterol 78mg; Calcium 91mg; Fibre 4.4g; Sodium 282mg

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