Potato and Leek Soup

Potato and Leek Soup is a comforting classic, perfect for warming up on cold days especially when you’re feeling under the weather.

Potato and Leek Soup

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: SoupsCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

150

kcal

Total time

35

minutes

A creamy and comforting soup made with potatoes and leeks, perfect for a warm starter or light meal.

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Ingredients

• 2 tbsp Butter

• 2 Leeks sliced into fine rings

• 1 Brown Onion finely chopped

• 2 tsp Garlic crushed

• 600 g Potatoes peeled and chopped

• 3 cups Stock (chicken)

• 375 ml Evaporated Milk (1 tin)

Directions

• In a heavy based saucepan, melt butter until bubbling and add the leeks, onion and garlic.
• Cook stirring every so often for 5-10 minutes or until soft and fragrant.
• Add potatoes and cook for an extra 5 minutes.
• Add the chicken stock and simmer uncovered until potatoes are soft.
• Using a food processor or stick blender, blend the mix until nice and smooth. Reheat and add the evaporated milk, salt and pepper and bring to the boil and serve.
• This potato and leek soup recipe can be frozen.  Let it cool to room temperature, then seal in a ziplock bag for up to four weeks.

Freezing Instructions:

• Allow the Potato and Leek Soup to cool to room temperature. 
• Pour into a freezer-proof zip lock bag and 3/4 fill the bag.  Freeze laying the bag on its side so it sits as flat as possible. 
• Once frozen, stack it upright so it doesn’t take up much room.  Remember to write on the bag the contents and the used by date.

It is one of those soups that fill you up when you have no appetite to eat.

This creamy, flavorful soup is not only easy to make but also versatile, allowing you to enjoy it fresh or freeze it for later. With its smooth texture and rich taste, this soup is sure to become a staple in your recipe collection.

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Another reason why I recommend this for sick or unwell days, is that this is one of those recipes where you can make a large batch and pack it in portions then freeze.

After cooking, let the soup to cool to room temperature, pour it into freezer-proof ziplock bags, and lay them flat in the freezer. stack the bags to save space.

Don’t forget to label the bags with the contents and the use-by date!

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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