Total Time
Prep 10 mins
Cook 40 mins

A lovely creamy soup, perfect on a cold day.

Ingredients Nutrition


  1. Melt butter in a large saucepan, add leeks, potatoes and onion, stir well to coat with the butter. Cover tightly with a piece of grease proof paper and cook on a low heat stirring frequently for about 15 mins until softening but not colouring.
  2. Add stock and milk and season with salt and pepper. Bring to the boil and simmer gently for about twenty mins until vegetables are tender.
  3. Transfer soup to a food processor or blender and blend until smooth.
  4. Serve and enjoy!


Most Helpful

Fabulous! The ingredients are so ordinary, but they come together to make an extraordinary, thick creamy soup. I made this just as written, using fat free half and half for the milk. I pureed it and lleft about 1 cup unpureed just for a little texture. Loved the velvet-like texture. Thanx for sharing!

*Parsley* September 20, 2009

I followed the recipe but I didn't process till smooth, as we like it like that, but it was still very creamy, a very nice soup lovley now that leek's are in season. I will make this again, it's the kind of soup that you just love on a cold day for lunch with some nice bread. Made for PAC Fall 09

Tea Jenny September 20, 2009

I sauteed the leeks and onion until soft, added potatoes and the stock, simmered until done. In a frypan I carmelized some of the leeks in butter and after blending the mixture I added it to the soup to enhance the flavour. A nice creamy, mild tasting soup.

Elly in Canada September 10, 2009

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