Leek and potato soup

Let’s make it.

1. Melt butter in a saucepan and soften leeks over low heat for eight minutes without browning.
2. Add potatoes and stock, bring to a simmer and cook 15–20 minutes until potatoes are very tender.
3. Remove from heat and use an immersion blender, or cool enough to follow your blender hot-liquid instructions.
4. Stir in milk and reheat gently until steaming. Taste before seasoning and serve in small bowls.

Allergen notes

Milk; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.