There’s nothing quite like a steaming bowl of leek and potato soup on a chilly day. It’s timeless, hearty, and so easy to make. This recipe – kindly shared by Sarah – uses our Particularly Good Potatoes 10mm diced potatoes for extra ease and consistency, so you get perfect results every time.
Smooth, creamy and full of flavour, it’s the kind of dish that feels like a hug in a bowl. Whether it’s a weekday lunch, a warming starter or part of a family supper, this soup ticks all the boxes.
Ingredients (Serves 4-5)
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2 medium potatoes (we recommend using PGP 10mm diced for speed and even cooking)
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2 white onions, finely chopped
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2 leeks, trimmed and sliced
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1.1 litres hot vegetable stock
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25g salted butter
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1 tbsp olive oil
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100ml full-fat milk
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Salt & pepper, to taste
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Fresh parsley & chives, to garnish
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Croutons (optional)
Method
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In a large pan, heat the butter and olive oil over a medium heat. Add the onions and leeks, sautéing gently until soft and translucent.
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Stir in the diced potatoes and season with salt and pepper.
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Pour in the hot vegetable stock, bring to a gentle simmer and cook for around 15 minutes, or until the vegetables are tender.
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Remove from the heat and blend with a hand blender until smooth.
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Stir through the milk, then return to the heat to warm through (do not boil).
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Serve hot, garnished with chopped parsley, chives and a handful of croutons for extra crunch.
This is the ultimate Particularly Good soup – simple, nourishing and full of goodness straight from our fields. Perfect to enjoy with crusty bread or freeze ahead for quick weekday meals.