Hearty Leek and Potato Soup


I can still remember sitting at the kitchen table in Donegal and telling my Mum that her Leek and Potato Soup was my all time favourite! That statement was made about twenty years ago and I still haven’t changed my mind about my soup preference. Unfortunately, my location is some 272 kilometres away from my Mamma Cabrini, so I’ve had to perfect my own recipe instead.

For me, Leek and Potato Soup is a real classic winter warmer, it’s  hearty and comforting and brimming with vitamins and minerals that make it a heart healthy dish.

You can serve it chunky, thin or creamy, it’s pretty simple to tweak to suit your preference.



Serves: 6


  • 4 medium potatoes
  • 3 leeks
  • 2 large cloves of garlic
  • 1 onion
  • 1 1/2 chicken or vegetable stock cubes (low salt)
  • 2 tablespoons of olive oil
  • 2 bay leaves
  • Pinch of fresh or dried thyme (optional)
  • Salt and black pepper




  1. Peel and roughly chop the garlic, onion and potatoes.
  2. Top and tail the leeks, cut them length ways and wash away any remaining grit. Then, roughly chop up the leeks.
  3. Heat the oil over a medium heat in a large saucepan and add the garlic, onions, leeks and potatoes.
  4. Season the ingredients with some salt and black pepper and put the lid on the saucepan for about ten minutes – allowing the steam to cook the vegetables. Make sure to give it a stir every few minutes during the steaming, the vegetables should be soft – not overcooked.
  5.  Make up the stock with 1500ml/1  1/2 litres  of boiling water and add to the saucepan, also adding in the bay leaves and thyme.
  6. Bring to the boil and simmer for about 5 minutes, don’t overcook the soup as it will lose its flavour.
  7. Next, reserve some chunky bits of potato for the bowls if you wish, remove the bay leaves and purée the soup with a hand blender. Season with some extra salt and pepper if needed.
  8. Add the chunky potato to each bowl if using, then serve each bowl with a garnish of dried thyme and a drizzle of cream if you like.

Tip:  If you like the soup with a creamier texture, add a few tablespoons of cream to the soup after it’s puréed – then heat gently in a saucepan.


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