Soups
Soups
Potato & leek soup
Leeks often hide grit between their layers, so washing them carefully makes a real difference.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Clean the leeks
Split leeks lengthwise and rinse between the layers to remove trapped grit. Slice thinly, keeping any dark tough tops for another use.
Soften slowly
Melt butter in a saucepan over medium-low heat. Add leeks and cook 8–10 minutes, stirring often, until soft but not brown.
Simmer
Add potatoes and stock. Bring to a gentle simmer and cook 15–20 minutes, until the potatoes crush easily against the side of the pot.
Blend and finish
Remove from heat and blend with a submerged immersion blender. Stir in milk, salt, and pepper and warm gently. Do not overblend once smooth; potatoes can become gluey.
A little kitchen wisdomLeeks often hide grit between their layers, so washing them carefully makes a real difference. Gentle cooking preserves their sweet flavor.
Make it your own
Use olive oil and unsweetened oat milk for a dairy-free version; check labels.
Build a skill while you cookMise en place: cook without the scramble →Learn to season with confidence →
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Refrigerate perishable leftovers promptly. Read our food storage guide.
