Potato Leek Soup


  • 6 potatoes, peeled and cut into large pieces
  • 4 large leeks, whites only, thoroughly washed
  • 3 ½ Cups/1.5 pints chicken or vegetable stock
  • ½ Stick/55g butter
  • 2 cups/240g Shredded Cheddar Cheese
  • A handful of chives, chopped
  • Salt and pepper


In a large pot, melt the butter. Add the leeks and cook over a low heat until soft, about 5 minutes.

Add the potatoes and pour over the stock. Cover and cook for 20 – 30 minutes or until the potatoes are soft enough to puree.

Strain the stock into a separate bowl.

Add a ladle of the stock at a time and puree the vegetables and stock until it forms a light & creamy consistency.

Serve hot with the cheese and chives sprinkled on top.

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