Wednesday 1 December 2010

Easy Peasy Leeky Soup

Just the thing for a cold winter’s day, when you discover some leeks in the fridge!

leek and potato 

  • 4 trimmed leeks, roughly chopped
  • 1 oz butter
  • 1 tbsp oil [olive/sunflower/whatever]
  • 2 onions, roughly chopped
  • 1 litre of stock
  • 3 medium potatoes, roughly chopped
  • Salt and ground black pepper
  • 2 tbsp crème fraiche
  • Handful chopped parsley

Melt butter with oil in a big heavy-based pan; add onions and leeks. Cook, stirring, for 10min. Add potatoes. Add stock, bring to boil, cover and simmer for 45 minutes until vegetables are tender.
Cool slightly, then process/ liquidise in batches until smooth. Season well. Stir in 2 tbsp crème fraiche and sprinkle with parsley, just before serving.

[6 generous portions]

Bob says the great thing about this soup is that you can taste the leeks and taste the potatoes – and the flavour of one does not overwhelm the flavour of the other. I think the great thing is that is is so easy! My GH cookbook actually says ‘cream’ – but that is because was printed in the 1970’s. I don’t think they sold crème fraiche in British supermarkets back then. I use it a lot these days – it keeps well, and is useful in savoury and sweet dishes.


  1. I've just made some from the last Leeks in the garden. It's one of the most comforting soups.

  2. I've made a note of your recipe Angela and plan to try it! Sounds so delicious and so very easy!

  3. I love leeks. This sounds delicious!


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