Our next national soup month recipe is Potato and Leek! Follow the simple steps below to make this delicious recipe!

Potato and Leek soup


1 tbsp vegetable oil

1 onion, sliced

225g/8oz potatoes, cubed

2 medium leeks,sliced

1.2 litres/2 pints vegetable stock

150ml/5fl oz double cream or crème fraîche

Salt and freshly ground black pepper



  1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
  2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
  3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.


If you’ve tried this recipe out and enjoyed it, or have any soup recipes of your own, we’d love to hear from you, share a picture or let us know about it on FacebookTwitter or Instagram.