Hairy Bikers Leek And Potato Soup

There’s something about the smell of leeks softening in butter that just stops the day in its tracks. It reminds me of being back in my mum’s kitchen on a grey Sunday afternoon, when the windows would steam up and everything — the chill, the rush, the noise — got quiet. This leek and potato soup? It’s a bowl of that feeling.

It’s not fancy food, but it’s proper food. The kind you make in a big pot while your hands are cold and your feet are still defrosting from outside. And let’s be honest — any recipe that asks for butter first is already off to a good start.

Why You’ll Love It

• It’s comfort in a bowl — creamy, silky, and deeply savoury.
• No complicated ingredients. You’ve probably got half of them lurking in the back of your fridge already.
• It makes loads, and it reheats like a dream.
• It’s freezer-friendly, so stash a batch for future you.
• It’s easily made vegetarian — just switch to veggie broth.
• Crusty bread on the side turns it into a full-blown meal.

Ingredients

• 4 medium leeks, dark green parts trimmed off
• ½ large white onion, chopped
• 2 medium russet potatoes, peeled and cubed
• 1 tbsp plain flour (or gluten-free flour)
• 1 tbsp butter
• 4 cups chicken stock (or vegetable broth)
• ½ cup milk (I use 2%)
• Salt and fresh pepper, to taste
• Fresh chives, for garnish (optional, but lovely)

How to Make It

Prep your veg:

Slice the leeks down the middle and give them a proper rinse — they hide more dirt than a toddler’s pockets. Then slice them up rough.

Get your butter going:

In a medium soup pot, melt the butter gently. Once it’s bubbling, stir in the flour and cook for a minute or so. It should smell a bit like biscuits — this makes the soup thick and velvety later.

Add the good stuff:

Tip in your leeks, onion, potatoes, and broth. Give it a stir and bring it to the boil, then pop a lid on and let it simmer for 20–25 minutes until the potatoes are soft enough to mash with a spoon.

Blend it up:

Take it off the heat and blend it smooth with an immersion blender (or carefully in batches with a normal blender — just mind the steam).

Creamy finish:

Pour in the milk and give it a taste. Add salt, pepper, and maybe an extra splash of milk if you want it thinner.

Serve warm:

Ladle into bowls, scatter some chopped chives on top if you’ve got them, and don’t forget the bread. Or a big hunk of cheese toast, if we’re being honest.

Common Mistakes and How to Dodge Them

Why does my soup taste bland?
You probably need more salt — or your broth was a bit flat. A dash of white pepper or thyme can perk things up too.

My leeks were gritty — help!
Leeks love to hoard soil in their layers. Slice them first, then soak in a bowl of cold water and swish them around. Works a treat.

Can I make it even creamier?
Absolutely. Swap the milk for cream or add a knob of butter just before serving. It’s your soup now.

Storage and Reheating

Fridge: Keeps well for 3–4 days in an airtight tub.

Freezer: Cools and freezes beautifully for up to 3 months. I freeze mine in individual portions for lazy lunches.

Reheat: Warm gently on the stove or microwave in short bursts. Stir in a splash of milk if it thickens too much.

Frequently Asked Questions

Can I use other potatoes?
Yup! Yukon Golds give a more buttery vibe, but russets make it silkier. Just don’t use waxy salad potatoes — they’re too firm.

What herbs go well with this?
Chives, thyme, or even dill. I’ve even stirred in a handful of spinach before blending when I needed to use it up.

Is it still good without blending?
Totally. It’ll be more rustic and chunky — just cut your veg into bite-sized pieces and cook until really tender.

Nutrition Facts (Per Serving):

Calories: 304
Fat: 14g
Carbs: 32g
Protein: 13g
Sodium: 606mg
Sugar: 12g

More Hairy Bikers Recipe:

• Hairy Bikers Pea And Ham Soup
• Hairy Bikers Chicken Stew And Dumplings
• Hairy Bikers Anglesey Eggs