Leek & Potato Soup Recipe

By the wlr team

Leek and potato soup was always a go-to in my house. Make this healthy version now and enjoy this classic flavour combo. Serve with some garlic bread for a delicious meal; don’t forget to add the extra calories though.

  • Recipe makes: 4 servings
  • Prep time:
    10 mins
  • Cook time: 30 mins
  • Calories: 313
    per serving


  • 60g onion
  • 454g white potatoes
  • 454g leeks
  • 15ml olive oil
  • 56g butter
  • 500ml semi-skimmed milk
  • 250ml water
  • 1 tsp basil & thyme herb cubes

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  1. Peel and chop the onions, potatoes and leeks.
  2. Heat the oil and butter and gently fry the onion, leeks and potatoes for 3 minutes.
  3. Pour in the milk and 500ml water, add the herbs and season with salt and pepper.
  4. Bring to the boil, then cover and simmer gently for 20 minutes.
  5. Strain the vegetables, reserving the liquid in a jug.
  6. Blend or liquidise the vegetables to the desired consistency, then blend in the liquid.
  7. Reheat gently, adjust seasoning and serve.
Nutrition information per serving
Calories (kcal)313
Carbohydrate (g)29.7
Fat (g)18.1
Protein (g)8.9
Fibre (g)4.2
Alcohol (g)0.0
Fruit & Veg1.1

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