This easy leek and potato soup recipe has only 3 ingredients and is super tasty and ready in just 30 minutes. The perfect budget-conscious bowl of goodness!
Why you’ll love this recipe
- There are only 3 ingredients in my homemade leek and potato soup recipe
- This potato and leek soup is super easy to make and quick too
- The cost – with only 3 basic ingredients my leek and potato soup is easy on the pocket
- Taste – this is a super tasty soup and you can adapt it to suit yourself
I come from a family of soup makers, well I guess most of us Scots do. My Mum had a pot of soup on the go every day of the week.
I’m always looking for shortcuts and easier ways to make things and I’ve gone right back to my Grandma’s old recipe for this super simple leek and potato soup recipe.
Grandma was never one for fancy ingredients and cooked with the bare minimum so for her potato and leek soup was just that – potatoes, leeks and stock.
So here is my Grandma’s super simple 3 ingredient potato and leek soup recipe, I hope you’ll enjoy it.
Ingredients for leek and potato soup
There really are only 3 ingredients in this super easy recipe for vegetarian leek and potato soup. As ever with a recipe that calls for only a few ingredients make sure you are using good quality ingredients.
All you’ll need to make my Grandma’s leek and potato soup are potatoes (I used Maris Piper potatoes to make my soup as that is what I had under the sink, any potatoes will do), leeks (Musselburgh leeks for me of course as that’s where I come from!) and vegetable stock.
I just use a stock cube and boiling water to make the vegetable stock for my potato and leek soup recipe. You can use chicken stock if that is what you happen to have in the larder.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make leek and potato soup
This isn’t just a minimal ingredient recipe it is super easy too.
Simply start by cleaning your leeks to remove any soil between the leaves at the ends then chop them up.
I use all of the leek, the green part as well as the white in this leek soup recipe. You get a lot of flavour from the green parts so why waste it. Since there are only 3 ingredients in this leek and potato soup you want to get as much flavour out of each ingredient as possible.
Peel the potatoes. Actually, sometimes I don’t even bother doing this and just give them a good scrub before chopping them up. To save on cooking time dice your potatoes into about 1cm cubes.
Saute the leeks in about a tablespoon of olive oil. Now, this is the important part of this really basic leek and potato soup recipe. You must saute those chopped leeks for about 10 minutes to squeeze every drop of amazing flavour from them.
Leeks are naturally sweet and cooking them for 10 minutes like this breaks them down and really lets that wonderful flavour sing in your soup.
Now add the diced potatoes, your stock and some salt and pepper to the pan.
Now that is all the ingredients in place for this tasty homemade soup. You need nothing else.
Bring to the boil then pop on a lid and lower the heat to a simmer for about 20 minutes till the potatoes are tender.
If you are using an Aga then pop the pan of leek and potato soup into your baking oven for 20 minutes.
Now whip out that trusty stick blender and whiz up your leek and potato soup till it is lovely and smooth.
This gives you a real cream of leek and potato soup but without any dairy whatsoever. The starch in the potatoes will give your soup a lovely creamy texture.
If you don’t like creamy soups then use a potato masher to break down all the veg in the soup and you will have a chunkier version of this simple soup.
I like to serve my homemade potato and leek soup with a swirl of Greek yogurt as I always have that to hand in the fridge (you can easily make your own Greek yogurt with my recipe) and a few snipping of herbs from the windowsill.
You could add a swirl of chilli oil to your soup to really give it a kick if you like your soups hot.
If you want to change the flavour of your leek and potato soup you can add all sorts of things. That is the beauty of a really simple 3 ingredient soup recipe. It is entirely up to you if you want to whack in a whole lot of other flavours. You have the basic tasty potato and leek soup recipe and can customise it to suit yourself.
Taragon will turn this simple leek and potato soup into s basic vichyssoise that you can serve chilled.
Thyme, oregano, rosemary and sage are all good additions to this soup either individually or together.
Want a warmingly hot version of this easy leek and potato soup? Then add a teaspoon of English mustard to the mix.
How much does this make?
I got 4 servings of leek and potato soup from this simple recipe. It is a thick soup so you can add a little more stock/water to make it go further.
Your leek and potato soup will keep for up to 4 days in the fridge and can of course be frozen for up to 4 months. I always freeze my soups in freezer bags (remember to label it first!) and pop them into the freezer on a baking tray till frozen then I can stack them together like a file system to save space in the freezer.
Looking for more super easy budget-friendly soup recipes to try? Then check these out before you go;
Need more soupy inspiration? Then go to my Soup Section for a whole host of recipes to tickle your tastebuds.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
3 Ingredient Leek And Potato Soup
- 500 g leeks
- 500 g potatoes
- 600 ml vegetable stock
- salt and pepper to taste
- Wash dirt out of leeks and discard end then chop and peel potatoes and chop into 1cm pieces for quick cooking
- Saute the leeks in about 1 tablespoon of olive oil for 10 minutes to really get all the flavour out of them
- Add diced potatoes, stock plus salt and pepper bring to the boil then cover, lower heat and simmer for 20 minutes till potatoes are tender.
- Use a stick blender to create a smooth leek and potato soup
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