Leek and Potato Soup Recipe
This easy Potato and Leek Soup recipe is deliciously creamy, with the addition of cheese for a flavour punch! Perfect for batch cooking and freezing for a hearty lunch.
Servings: 4 people
Equipment
Ingredients
- 1 onion
- 2 leeks
- 3 large potatoes (use floury potatoes like King Edwards or Russet)
- 1 litre gluten free vegetable stock
- 20 g butter
- 1 tsp dried thyme
- 250 ml milk
- Salt and pepper
- 150 g cheddar cheese (grated)
Instructions
- Finely chop the onion. Wash the leeks then slice 1cm thick. Peel and chop the potatoes into small chunks.
- Add the butter to a large pan and add the leeks and onions. Fry on a medium heat for 2-3 minutes, then add the potatoes. Stir well and fry for another 2-3 minutes.
- Add the veg stock, milk, thyme and salt and pepper, stir, bring to the boil, and then simmer for 20 minutes.
- Take off the heat, add the cheese and stir well. Blend the soup and serve, or see notes for storing and freezing.
Notes
- Serving Suggestions: I love serving up this leek and potato soup with some easy gluten free croutons, or a soft gluten free bread roll for dipping.
- Storing: This soup can be refrigerated and reheated, or frozen for up to 6 months. I recommend freezing in portions and microwaving to reheat.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this easy leek and potato soup recipe should look.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a review about this Leek and Potato Soup recipe! Leaving a comment about how much you enjoyed this recipe really helps support my blog – thank you so much! xx
Nutrition
Serving: 1portion | Calories: 389kcal | Carbohydrates: 41g | Protein: 15g | Fat: 19g
