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4 large leeks

1 medium onion, chopped small

2 medium potatoes, peeled and diced

50g butter

850ml vegetable stock

275 ml milk

salt and freshly milled black pepper

2 tablespoons cream or crème fraiche

11/2 tablespoons snipped fresh chives or chopped fresh parsley


  1. Trim the leeks and discard the tough outer layer. Split them in half lengthways and slice finely. Wash thoroughly and drain well.
  2. In a large, thick-based saucepan, gently melt butter, then add leeks, onions and potatoes and stir well with a wooden spoon Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
  3. Add stock and milk. Cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft
  4. Leave the soup to cool before blending to a purée. Teturn the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.