Leek and Potato Soup.

For those of you that attended our Winter Warmer lunch at the end of January here is the recipe of that soup somewhat scaled down to make a more sensible quantity.


Winter Warmer Lunch – Leek and Potato Soup.

Will serve 4 to 6 people

Preparation and cooking time: 45 to 60 minutes.


  • 10oz or 280g Prepared and thinly sliced  Leeks
  • 8oz or 224g  Peeled and cubed Potatoes
  • 1/2  diced Onion
  • 1/2oz or 14g Butter
  • 1/4 tablespoon cooking oil
  • 3/4 pint or 426ml Vegetable stock made with 1 stock cube
  • 1/4 pint or 140ml Milk
  • Pinch of Nutmeg
  • Salt and Pepper to season as required


  • Sautee leeks and onion in the butter and oil until soft and translucent.
  • Add all the rest of the ingredients apart from the milk.
  • Bring to the boil and then simmer for about 30 mins until the potato is soft and cooked.
  • Add the milk and cook for a further 3 to 4 mins.
  • Cool the soup.
  • Blitz with a stick blender or puree in a liquidizer or food processor.
  • Add seasoning if needed.
  • Serve with a thick slice of your favourite bread.