Potato and leek soup

Potato and leek soup



  • 450g leeks
  • 50g butter
  • 6 stalks thyme
  • 2 bay leaves
  • 450g potatoes, peeled and diced
  • 1L water
  • salt and pepper, to taste
  • 50ml cream


Peel leeks, removing the tough green part at the top and slice the whites thinly. Place in a colander and wash well, removing any dirt.

Heat the butter in a heavy-based saucepan and once it has melted and begun to bubble, add the leeks. Cook for a few minutes before throwing in the thyme and bay leaves.

Once the leeks are soft, about 10 minutes all up, add the potatoes and cook for a couple more minutes. Add the water and salt and pepper to taste and simmer until the potatoes are nice and soft (about 15 minutes).

Transfer the mixture in batches to a blender and puree until smooth. Stir through the cream.


  • If you add a good pinch of salt to the pan while cooking the leeks, it will prevent them from burning.
  • This soup would make a great lunch, maybe packed with a few slices of cheddar cheese, a little bread roll and some fresh fruit.
  • I like to use Dutch cream potatoes for this recipe.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

Find related soup recipes

Serving Suggestions


Leave A Comment