Mum's Leek and Potato Soup

Warm, comforting, and packed with flavor, Mum's Leek and Potato Soup is the ultimate homemade classic that brings the essence of home cooking to your table. Featuring tender leeks, creamy potatoes, and a fragrant blend of butter-sautéed onion and garlic, this hearty soup is simmered in rich vegetable stock and blended to silky perfection. Whether you opt to add a splash of cream for extra indulgence or keep it light, the result is a versatile dish that’s as satisfying as it is simple to prepare. With just 15 minutes of prep time and 30 minutes to cook, this one-pot wonder is perfect for busy weeknights or cozy weekends. Serve it warm, garnished with fresh parsley, alongside crusty bread for a wholesome meal that’s sure to become a family favorite. Great for keywords like "homemade leek and potato soup," "easy one-pot recipes," "comfort food," and "vegetable soup ideas."

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 whole leeks
• 4 medium potatoes
• 2 tablespoons butter
• 1 large onion
• 2 whole garlic cloves
• 4 cups vegetable stock
• 1 cup milk or cream (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Trim the dark green tops off the leeks, leaving only the white and light green parts. Slice the leeks lengthwise and rinse thoroughly under running water to remove any dirt or grit. Chop the leeks into thin slices.

Step 2

Peel the potatoes and dice them into small, even-sized chunks. Set aside.

Step 3

Peel and chop the onion finely. Mince the garlic cloves.

Step 4

In a large pot over medium heat, melt the butter. Add the chopped onion and garlic, and sauté for 4-5 minutes, or until softened and fragrant.

Step 5

Add the sliced leeks to the pot and cook for another 5 minutes, stirring occasionally, until the leeks begin to soften.

Step 6

Stir in the diced potatoes and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes, or until the potatoes are tender.

Step 7

Use an immersion blender to puree the soup to your desired consistency. Alternatively, transfer the soup in batches to a blender and carefully puree it, then return it to the pot.

Step 8

If you prefer a creamier soup, stir in the milk or cream and gently heat through. Season with salt and black pepper to taste.

Step 9

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread on the side.

Nutrition Facts

Serving size	(2489.3g)

Amount per serving	% Daily Value*
Calories	1672.8

Total Fat 35.9g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 3.6g
Cholesterol 77.8mg	0%
Sodium 4983.7mg	0%
Total Carbohydrate 299.9g	0%
Dietary Fiber 37.0g	0%
Total Sugars 55.5g
Protein 52.2g	0%

Vitamin D 128.5IU	0%
Calcium 788.3mg	0%
Iron 20.5mg	0%
Potassium 7252.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 12.1%

Carbs: 69.3%