The Best and Easiest Leek and Potato Soup

This is my tried and true recipe for the best and easiest Leek and Potato Soup! You can have this awesome soup on your table within 40 minutes, from prep to cook time. What could be better?!

Now that's what I call an awesome recipe!

If you're a lazy person like I am, but loves to cook then this is the best recipe. As it's quick, simple and you can just leave it to do its own thing.

In this article I'll also give you a few of the tips and tricks that I use to prepare my veggies.

Also not to be missed is the optional step you can do, to take this soup to the next level of flavour town!

So if this sounds like your kind of recipe then keep reading!

What you'll need:

1 large onion, diced

550g Leeks, trimmed and sliced

600g Potatoes, peeled and chopped

1 Litre Hot Chicken Stock (1 stock cube in 1 litre of water)

2 Tablespoons Oil

2 Cloves of Garlic (You can add more if you wish)

Salt and Pepper

Instructions:

1. Heat the oil in a large pan, and add the onion. Fry this off for five to six minutes, stirring occasionally. Make sure to only cook the onions until they are translucent and soft. You do not want any colour, as it will affect the end colour of the soup.

Optional Step. Add eight chopped rashers of bacon, and fry for another four minutes, stirring occasionally. Again try not to let it get any colour.

2. Add sliced leeks, chopped potatoes and the stock to the pan. Bring to the boil. Once it is boiling, reduce the heat and allow to simmer for 15 minutes.

After 15 minutes, check the potatoes are cooked by using a knife. If the potatoes slide off of the knife, then they are ready! If they stick a little, then leave to simmer and check again in five to ten minutes.

3. Take off of the heat and using a hand blender, blend the soup up until it produces a thick and creamy consistency. If you like a more chunky soup, then blend only half of the soup and mix together. Season the soup to taste with salt and pepper.

This soup if best served with thick-cut crusty bread.

I really hope you enjoy making and eating this soup!

This is going to be a returning recipe to your dinner table!

Tips for prepping veggies:

For the onions, I find it best to chop off one end, keeping the hairy end (root) on! After peeling, cut the onion in half down the root. Place one half of the onion flat, place your hand flat on top of the onion. Cut two or three horizontal lines through the onion. Then put your hand like a claw and make cuts vertically on the onion, I tend to use the lines on the onion as a guide. Now slice along the onion, and you will have perfectly diced onion!

For the leeks, remember to wash them with water beforehand. Peel off any outer layers that are damaged. Trim the tops and tails of the leeks and remove them. From this point you can prepare the leeks in any way you want.

For the garlic, there is no need to try and peel a clove straight away. Pick a clove, place the knife flat on top of it and hit this a couple of times with the heel of your hand. The garlic will be slightly crushed, and be coming out of its peel. You can now remove the peel whole.

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