Leek and Potato Soup

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  • 5 medium leeks (whites) finely sliced
  • 2 medium onions, finely sliced
  • 100g unsalted butter
  • 3 potatoes (floury) peeled and sliced
    1/4 cup roughly chopped parsley leaves
  • 1.5 litres chicken stock
  • 200 ml cream
  • salt and freshly ground black pepper



Saute the leeks and onions in butter until soft and translucent.
Add the potatoes,  parsley, hot stock and boil until potatoes are tender.
Add the cream and simmer for 2 minutes, puree soup and season to taste with salt and freshly ground black pepper. Return to the heat and warm through.
Serve with a dollop of sour cream and extra parsley or chopped chives.

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5 thoughts on “Leek and Potato Soup

  1. Hello, I’m about to make this recipe, for just myself, tring to adapt the quantities to make enough for two servings only.
    I have three questions:
    1, I have no fresh cream, but do have a tin of coconut cream and a tin of reduced cream, can I use either of those instead of ‘normal’ cream?
    2, Could you please specify the number of servings this recipe aims at so we can halve or quarter the quantities as necessary
    3, I’ve often wondered why a recipe calls for unsalted butter, only to be told to add salt at some other stage.
    Thank you so much,

  2. Does this freeze well with the cream in? Also – can you name some floury potatoes for me? I seem to not get the right ones…

    • Hi there Jane, you can freeze the soup but the cream could impact the texture once thawed. I think you would be better to make it the stage without cream, freeze and then add cream once thawed. Agria are a popular floury potato and one that I like the best. Also look for Ilam Hardy, Fianna.