Peppered potato soup

This thrifty dinner party leek and potato soup recipe has an attractive pale colour from using the bottom end of the allium and a bouquet garni

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 279
  • fat 18g
  • saturates 11g
  • carbs 20g
  • sugars 2g
  • fibre 4g
  • protein 9.4g
  • salt 0.6g


  • 25g butter
  • 1 large leek, sliced and washed
  • fresh thyme sprigs, 3 bay leaves and parsley stalks tied into a bundle
  • 450g (2 medium) floury potatoes, chopped into chunks no larger than a walnut
  • 800ml chicken or vegetable stock
  • 3 tbsp double cream
  • chopped parsley, to serve


  1. Heat the butter in a medium saucepan until sizzling then add the leeks and herbs and sweat gently for 5 mins until soft. Stir the potatoes into the leeks and season with a little salt and lots of freshly ground pepper.

  2. Pour over the stock and simmer for 10 – 15 mins until the potatoes are on the brink of collapse. Take the tied herbs out of the soup and discard. Stir the cream into the soup off the heat then using a hand blender blitz the soup until smooth. Ladle into bowls and scatter with parsley.

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