• The Villages Mag

Leek & Potato Soup

There is nothing better in our house than a bowl of warming soup after a stroll in the countryside.

This tasty dish is quick, simple to make and is perfect served with some warm crusty bread.


  • Dice the onion, trim the leeks, slice finely and wash well. Wash and dice the potatoes with the skin on. Wash the celery and slice finely.

  • Place a heavy bottomed pan over a medium heat on the hob and add a splash of olive oil, season lightly with salt and black pepper.

  • Add the chopped onion and cook until softened before adding the leeks, potato and celery.

  • Add a small amount of boiling water to prevent the ingredients from sticking to the pan and cook gently for a few minutes before adding the stock. Bring to the boil and simmer for 25 minutes.

  • Remove the pan from the heat and allow to cool for a few minutes before blending with a hand blender or food processor. Season to taste.

  • To serve, swirl in some double cream or creme fraiche.

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