Leek and Potato Soup Recipe
4+
30 minutes
Leek and Potato Soup is a classic, comforting and delicious recipe that’s perfect for the cooler months. This creamy leek and potato soup makes the most of fresh British seasonal vegetables and comes together quickly for an easy, warming meal.
Our Mellow Yellow Cold Pressed Rapeseed Oil is ideal for sautéing and caramelising the leeks and onions, adding depth of flavour thanks to its high smoke point and naturally nutty taste. Finish this hearty homemade soup with a swirl of sour cream, crispy bacon for crunch, and fresh chives for a vibrant, flavour‑packed topping.
Method
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1
Slice the leek lengthways and wash green end down before slicing it into smaller pieces.
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2
Peel and chop the onions and potatoes. We recommend dicing the potatoes into smaller pieces, as this will speed up the cooking process.
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3
Start by slowly frying the leeks and onions in Mellow Yellow Rapeseed Oil until softened and caramelised. Season with salt and freshly ground black pepper.
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4
Add diced potatoes and vegetable (or chicken) stock. Simmer until the potatoes are softened (it takes approximately 20 minutes).
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5
Once cooked, blend until smooth and silky.
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6
Delicious served with a swirl of sour cream, chopped chives and crispy bacon. Enjoy!
Ingredients
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1 leek (thoroughly washed and roughly chopped)
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1 onion (sliced)
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2 medium potatoes (diced)
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2 tbsp Mellow Yellow Rapeseed Oil
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1 litre of vegetable or chicken stock
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Salt
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Black pepper
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Optional toppings:
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Sour cream
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Chives
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Crispy bacon
