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Winter leek and potato soup

Of the winter soups, leek and potato is surely one of the most warming and comforting.

Posted by: kim




30 - 60 mins

Skill Level




Courses etc.


You will need

50g butter Available only in our Edinburgh shops More products
450g potatoes, peeled and cut into 1cm pieces

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1 small onion, cut the same size as the potatoes More products
450g white parts of leeks , sliced (save the green tops for another soup or stock) More products
850ml-1.2litres/1.5-2pts light vegetable stock More products
142ml carton whipping cream

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125ml full-fat milk

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Need help converting measurements? View our recipe measurement conversion tables here.


  • Melt the butter in a heavy saucepan.
  • When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again.
  • Cover the pan with its lid.
  • Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not browned.
  • Uncover the pan and pour in 850ml/11/2 pints of the stock, bring to the boil and simmer until the vegetables are just cooked – should be about 5 minutes.
  • Do not overcook or the soup will lose its fresh flavor and nutrition.
  •   Purée in a blender until silky smooth, then taste and adjust the seasoning.
  • Return the soup to a clean pan and stir in three quarters of the cream and all of the milk.
  • To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened but not browned.
  • Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

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King Edward Potato ORGANIC
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