Leek and potato soup

Leek and potato soup

Leek and potato soup may just be the perfect comfort food for cooler months. The longer the leeks are allowed to soften in the butter, the tastier the soup gets.


  • Peel the potatoes and trim the leeks. Cut the potatoes and leeks into pieces.
  • Fry the leeks in butter & rapeseed oil in a pan. Add the potatoes and half of the stock.
  • Cook on medium heat for about 10 minutes. Blend the soup until smooth.
  • Pour in the remaining stock and sour cream. Bring to the boil. Season to taste with salt and pepper.
  • Sprinkle with parsley and serve with bread.
  • Ready!

Leek and potato soup

Who invented potato and leek soup?
Since leeks are the national emblem of the country of Wales, we think it only makes sense to support their claim. Shakespeare referred to the custom of wearing a leek on St. David’s Day (St. David is the patron Saint of Wales, celebrated on March 1st) as “an ancient tradition”. Who are we to argue?
Should the soup be served hot or cold?
That is entirely up to you. Creamy and hot, it’s the perfect winter meal. Creamy and cool, it’s the perfect summer meal. But remember: if you eat it cold be sure to call it Vichyssoise, and tell your guests it’s French, not Welsh!


Plump potatoes
500 g
Butter & rapeseed oil
1 tbsp
Vegetables broth
600 ml
Sour cream 30%
200 ml
Salt and pepper
Chopped fresh parsley
1 handful
Ciabatta bread, preferably sourdough

Potato and leek soup

Potato and leek soup is hearty, versatile and family-friendly. It can be served hot in the winter or chilled in the summer. It is delicious on its own, or topped with croutons, chives, and a dollop of sour cream. Serve it with a green salad and a simple loaf of Irish soda bread (slathered with creamy butter, of course), and you have a complete meal.

A tasty and warming soup

The beauty of potato and leek soup lies in its simplicity. It’s a bowlful of proof that perfection doesn’t have to be complicated. There are few dishes as easy – or as satisfying. See for yourself! Make up a big pot in the morning and then head out for a snowy walk in the silent forest. When you come home, warm up with this velvety soup. Magic.

Tips to spice up your potato and leek soup

Add a few sprigs of fresh thyme to the broth as it simmers for an herbaceous kick that takes your soup to the next level. Lots of black pepper and a generous grating of fresh nutmeg are never wrong. And then add toppings: toasted pumpkin seeds add a nutty crunch, chives are a surprisingly pretty classic, and of course a lovely handful of grated cheese – cheddar works well, but nothing beats some Welsh Caerphilly.

Ideal food for autumn and winter

Historically, both potatoes and leeks have been plentiful, even in colder climates, making this soup a staple in many northern European cuisines, especially Irish and Welsh. Stored properly in traditional cellars, both potatoes and leeks were likely to make it through the long winter, providing a rare fresh vegetable, even in the coldest months.