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Leek and potato soup

Leek and potato soup


Nothing beats a hot bowl of soup on a chilly evening, especially when it's made with beautiful seasonal British leeks

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    457kj 109kcal
  • Fat
    Low 5%
  • Saturates
    Low 2%
  • Sugar
    Low 5%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 16g


  • 1/2 tbsp Co-op olive oil
  • 1 Co-op British leek, chopped
  • 1/2 tsp thyme1 large potato, diced
  • 500ml vegetable stock
  • Few sprigs coriander
  • Co-op Irresistible sourdough (optional)


  1. Heat half the olive oil in a pan over a medium heat
  2. Cook the chopped leek for 5 mins, stirring often
  3. Add the thyme, season, then stir in the potato and the vegetable stock
  4. Simmer for 20 mins or until the potato is cooked through, then blend until smooth
  5. Divide between 2 serving bowls, drizzle with the remaining olive oil and garnish with the coriander
  6. Serve the soup with some sourdough on the side for dipping, if you like

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