A simple British favourite: soft leeks, floury potatoes and good stock. Blend it smooth or leave a little texture.
Serves 4 | Preparation: 15 minutes | Cooking: 30 minutes | Total: 45 minutes
Ingredients
3 large leeks (500 g trimmed weight)
500 g floury potatoes, peeled and diced
1 onion (150 g), chopped
30 g butter
1 litre vegetable stock
100 ml whole milk
Salt and white or black pepper
1 tbsp chopped chives, optional
Method
Split the leeks lengthways and wash thoroughly between the layers to remove grit. Slice the white and pale-green parts; reserve tough dark leaves for stock.
Melt the butter in a large saucepan. Add the onion and leeks and soften for 10 minutes over a gentle heat, stirring without browning.
Add the potatoes and stock. Simmer for 20 minutes, until the potatoes are completely soft.
Remove from the heat. Blend briefly with a stick blender for a smooth soup, or mash some potato against the pan for a chunky finish. Avoid prolonged blending, which can make potato gluey.
Stir in milk, season and heat gently until piping hot without boiling hard. Add chives if using.
Variations and substitutions
Use 20 ml olive oil and unsweetened oat milk for a dairy-free version. Add 1 tsp thyme leaves with the leeks, or stir in 1 tsp Dijon mustard at the end. For a richer bowl, replace half the milk with single cream.
Homegrown and seasonal produce
Winter leeks can be lifted as needed where soil conditions allow. Remove damaged outer leaves, wash well and use the tender pale-green parts as well as the white. Stored potatoes should be firm and free of green areas or extensive sprouting.
Storage and freezing
Cool quickly in shallow containers; refrigerate within 2 hours at 5°C or below and eat within 48 hours. Freeze for up to 3 months, preferably before adding milk. Defrost in the fridge, use within 24 hours and reheat once until piping hot throughout. Whisk if the texture separates.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph for serving inspiration.
