Leek & Potato Soup

A heartwarming soup using easily available ingredients. A healthy and tasty soup that you will make countless times, and not just when the weather is cold.



  • 1 medium onion
  • 3 leeks
  • 4 potatoes
  •  1.5l vegetable stock
  • Small bunch of tarragon
  • Truffle oil



1. Prep the veg. Trim the green parts off the leeks, keep them to make a vegetable stock. (See my Vegetable stock recipe for the how-to). Split the leeks length ways and give them a good wash with cold water, they often have soil within their inner leaves. Peel the potatoes and onion.

2. Chop up the leeks, potatoes and onion.


3. Heat a large pan using a medium heat and then add a splash of olive oil, roughly 3 tbsp. Now add your veg, give it a good mix and then let it sweat down for about 10 mins, stirring every now and again. Put a lid on and leave it for another 5 mins, the trapped steam will help cook the potatoes.


4. Now add your vegetable stock and bring it all to a boil by whacking up the heat. Once it reaches boiling point, drop the heat to a simmer and let it cook for about 15 mins or until the potatoes are cooked through.


5. Add the tarragon and blend it all using a stick blender ensuring it comes to a smooth consistency. If it is too thick add some water until it is to the consistency of your liking.


6. TASTE your soup. Now season with salt and white pepper (black is fine if you have no white pepper), stir and TASTE again. Does it need more seasoning? Add if so, if not you are ready to add a splash of some lovely truffle oil! No worries if you don’t have any. I was lucky enough to have bought some whilst on a holiday to Venice a while ago.

7. Ladle large portions of your beautiful soup into warm bowls and garnish with a drizzle of truffle oil and some fried leeks. Serve it with your favourite crusty bread.


If you give this recipe a go don’t forget to let me know!

Bon Appétit!


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