This easy leek and potato soup is creamy, comforting, and packed with flavour. Perfect for a cosy lunch or light dinner, and great for meal prep!
This leek and potato soup (or leek and tattie soup if you come from the North East of Scotland!!) recipe is one of my go-to soups and gets made over and over again. It's delicious, classic comfort food, that's very quick to prepare and cook. How about making some homemade bread or savoury scones to enjoy along with it - see the Serving Suggestions below.
Tips
- Dairy-free option - use olive oil instead of butter, and oat, almond or coconut milk instead of semi-skimmed milk.
- Low-carb option - swap the potatoes for cauliflower to reduce carbs while keeping the creamy texture.
- Toppings - try topping with grated cheese or croutons. If you want to make your own croutons, preheat the oven to 220C/200C fan/gas 7, then cut 3 slices of white bread into approx. 1.5cm cubes. Put the bread cubes into a bowl, then add 3 tbsp rapeseed oil and a sprinkle of sea salt flakes. Mix well, then spread the bread cubes out into an even layer on a baking tray and bake in the oven for 10 minutes until golden, turning halfway through. Any leftover croutons will keep in an airtight container for a couple of days for you to enjoy with the rest of the soup.
- Alternative soup texture - if you prefer a chunky soup, keep some of the diced potatoes whole, rather than blending everything.
- This leek and potato soup recipe can easily be adapted to make less or more.
Frequently Asked Questions
No - peeling is optional! Leaving the skins on adds more fibre and texture, but if you prefer a smoother soup, peeling is recommended.
Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the hob or in the microwave, adding a splash of water or milk, if needed.
Yes - cool completely and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
If too thick, add more stock, water or milk. If too thin, let it simmer longer to reduce, or add a cornflour slurry.
Try it with crusty bread, cheese on toast, or chilli cheese scones.
There is already bacon in this recipe. However, you could leave this out and stir in cooked chicken, crispy pancetta, or even white beans for alternative protein options.
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How to make this Leek and Potato Soup
Ingredients
- 15g butter
- 100g smoked back or streaky bacon, roughly chopped (or you can use bacon lardons)
- 500g leeks, cut into approx. 0.5cm slices and rinsed to remove any hidden dirt
- 480g potatoes, peeled (if you wish) and cut into approx. 2.5cm cubes
- 1.2 litres vegetable stock (made using 2 stock cubes or pots)
- 2 bay leaves
- salt and freshly ground black pepper
- 300ml milk (I use semi-skimmed)
Instructions
- See Tips if you'd like to make homemade croutons for topping the soup with.
- Melt the butter in a large saucepan or casserole pot (I use our 24cm casserole pot) and add the bacon. Fry for 2 to 3 minutes until the bacon starts to colour.
- Add the leeks and potatoes and stir round to coat in the butter and bacon.
- Add the stock, bay leaves, season with salt and freshly ground blackpepper, and bring to the boil. Simmer for 15 minutes, covered slightly with the pan lid, until the vegetables are cooked through.
- Remove the pan from the heat and discard the bay leaves. Using a stick blender, blend until smooth and return to the heat. Add in the milk and add any extra seasoning, to taste. (Note: this soup can end up quite thick, so just dilute slightly with hot water to get your desired consistency.)
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Leek and Potato Soup
Equipment
Ingredients
- 15 g (0.5 oz) butter
- 100 g (3.5 oz) smoked back or streaky bacon roughly chopped (or you can use bacon lardons)
- 500 g (1.1 lb) leeks cut into approx. 0.5cm slices and rinsed to remove any hidden dirt
- 480 g (1.1 lb) potatoes peeled (if you wish) and cut into approx. 2.5cm cubes
- 1.2 litres (5 cups) vegetable stock (made using 2 stock cubes or pots)
- 2 bay leaves
- salt and freshly ground black pepper
- 300 ml (1 ¼ cups) milk (I use semi-skimmed)
Instructions
- See Notes if you'd like to make homemade croutons for topping the soup with.
- Melt the butter in a large saucepan or casserole pot (I use our 24cm casserole pot) and add the bacon. Fry for 2 to 3 minutes until the bacon starts to colour.
- Add the leeks and potatoes and stir round to coat in the butter and bacon.
- Add the stock, bay leaves, season with salt and freshly ground black pepper, and bring to the boil. Simmer for 15 minutes, covered slightly with the pan lid, until the vegetables are cooked through.
- Remove the pan from the heat and discard the bay leaves. Using a stick blender, blend until smooth and return to the heat. Add in the milk and add any extra seasoning, to taste. (Note: this soup can end up quite thick, so just dilute slightly with hot water to get your desired consistency.)
Notes
- Dairy-free option - use olive oil instead of butter, and oat, almond or coconut milk instead of semi-skimmed milk.
- Low-carb option - swap the potatoes for cauliflower to reduce carbs while keeping the creamy texture.
- Toppings - try topping with grated cheese or croutons. If you want to make your own croutons, preheat the oven to 220C/200C fan/gas 7, then cut 3 slices of white bread into approx. 1.5cm cubes. Put the bread cubes into a bowl, then add 3 tbsp rapeseed oil and a sprinkle of sea salt flakes. Mix well, then spread the bread cubes out into an even layer on a baking tray and bake in the oven for 10 minutes until golden, turning halfway through. Any leftover croutons will keep in an airtight container for a couple of days for you to enjoy with the rest of the soup.
- Alternative soup texture - if you prefer a chunky soup, keep some of the diced potatoes whole, rather than blending everything.
- This leek and potato soup recipe can easily be adapted to make less or more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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