Leek and potato soup

The great comforting classic: leek and potato soup, soft and velvety. Simple, inexpensive and light, it is the ultimate family supper, ready in 30 minutes.

Prep: 10 min  |  Cook: 25 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 181 kcal · 7 g protein · 26 g carbohydrate · 4 g fat

Ingredients

• 4 leeks
• 3 potatoes
• 1 onion
• 1 tbsp olive oil
• salt, pepper

Method

1. Soften the onion and the sliced leeks.
2. Add the diced potatoes.
3. Cover with water or stock and cook for 20 minutes.
4. Blend (or leave chunky) and season.

Nutritional benefits

Leek is low in calories, rich in fibre and mildly diuretic, which is ideal if you are watching your weight. Potato gives the soup its velvety texture and a little comforting carbohydrate without any cream. A simple, light, easy-to-digest and inexpensive soup, perfect for a family supper.

Variations and substitutions

• Creamier: add fromage frais or milk.
• With carrots or courgettes.
• Higher in protein: red lentils.
• With herbs: chives, parsley.

Storage and preparing ahead

Keeps for 4 days and can be frozen. Reheat gently.

💡 Good to know

Keep a little white of leek, just pan-fried, for a topping: it adds crunch to a very soft soup.

Related reading

Discover more: vegetarian recipes · slimming recipes · gluten-free recipes · healthy & balanced recipes.

Foods in this recipe: leeks · potatoes · onion · olive oil · salt.

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