Leek and Potato Soup Recipe

Cowbridge Kitchen

About This Recipe

This Leek and Potato soup is a thick broth that is at least half Welsh due to the Leek. Leek and Potato Soup like most other soup is a great way to use up leftovers, each cuisine has it's own version.

Leek and Potato is one of the easiest soups to make with just Leeks and Potatoes in this recipe there is no fuss and no secrets to its flavour. With a bit of seasoning this soup tastes delicious and is a true winter favourite along with Beef Stew and Dumplings. ...

History of Lee and Potato Soup
This dish is believed to have originated in the British Isles, where leeks and potatoes were staple ingredients due to their availability and nutritional value.

The combination of these two vegetables creates a hearty and comforting soup that has been enjoyed for centuries.

Historical records suggest that variations of this soup can be traced back to the 18th century, when it was commonly prepared by rural families as a simple yet nourishing meal.

The use of leeks, which have been cultivated since ancient times, adds a distinct flavour, while potatoes, introduced to Europe from the Americas in the late 16th century, provided a filling component that made the soup more substantial.

Over time, the recipe has evolved, with different regions adding their unique twists, such as the inclusion of cream or herbs, but the essence of leek and potato soup remains a popular classic that continues to warm hearts and homes today.

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Serves: Four

Easy

Cook in: 50 min

Prep: 10 min

Equipment:
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What is Leek and Potato Soup

Leek and Potato soup is traditionally associated with Wales, and is an important item of Welsh cuisine. In Romania, this soup is popular and known as Ciorbă de praz.

Leek and Potato soup is sometimes compared to Vichyssoise as this is a French broth of Leek and Potato that is served cold.

How to make Leek and Potato Soup

Cuisine:British, Welsh

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Ingredients Nutrition Cost

600 g Leeks
3 Medium Potatoes
1 Brown Onion
1 ltr water (1000 ml)
500ml MilkFull fat
salt & pepper for seasoning

VegetarianEgg freeNut free

Nutrition:
This is based on 1 bowl of soup
2 cups (496ml)

Calories: 215Low
Protein: 5.6g
Fat: 8.3g
Carbohydrates: 32gHigh
Fiber: 3.2g
Sugar: 7.gLow

Low caloriesLow sugarHigh Carbs.

Cost to make:
£1.97 / $2.49 (Est.)

*Prices may vary.

Cooking Instructions

Slice up your Leeks and dice up your Potatoes and Onion into small chunks.
Fry the sliced Leek and Onions in a frying pan with a little butter for a few minutes to soften.
Put the sliced Leek, Onions and diced Potatoes into a large pot , add 500 ml water and bring to the boil , then simmer for about 10 minutes.
In a separate pan , warm up the other 500 ml water and 500ml of milk until it is boiling.
Add the boiling Water & Milk to the Leek and Potatoes , cover and leave to simmer for about 30 minutes.
Season with salt and pepper

If you want a smooth soup then you can blend this dow in a food processor before serving.
Alternatively you can just process half of this soup then add it back into the pot for a chuncky soup.