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Leek and potato soup

A soft, creamy leek and potato soup with fresh dill – simple, soothing everyday soup.

Prep
10 min
Cook
30 min
Total
40 min
Serves
4 people
  • Vegetarian
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Sunflower oil1 tbsp
  • Butter10 g
  • Leek2
  • Onion1
  • Potato500 g
  • Vegetable stock1 l
  • Milk200 ml
  • Dill½ bunch
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Melt the butter with the oil in a saucepan over a medium heat and cook the thinly sliced leeks and chopped onion with a pinch of salt for 8 minutes until soft and sweet.

  2. Add the diced potatoes and the stock and simmer for 15–18 minutes until the potatoes are tender.

  3. Blend two-thirds of the soup and stir it back in, so it's creamy but still chunky. Add the milk and heat through.

  4. Season and serve with plenty of chopped dill.