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Spicy leek & potato soup

Serves 6
Prep time: 15 minutes
Cooking time: 25 minutes

"A tasty soup to warm the cockles on a cold day - can be a starter, snack or light meal. Simple and enjoyable for all the family."



  • 3 big leeks
  • 1 small onion
  • 2 cloves garlic
  • knob of butter
  • 4 large potatoes
  • 1 litre of chicken stock (or vegetable stock for veggies)
  • chilli flakes (optional)
  • Salt and pepper (seasoning to taste)
  • 250ml of whipped cream (optional - omit if you prefer to be healthy)
View the method
  1. Clean leeks, disregard dark green leaves and roughly chop the remainder. Then soak in salted water until needed.
  2. Dice onion and crush the garlic.
  3. Melt butter in soup pan.
  4. Add onion and garlic, cook until clear.
  5. Add drained leeks and sweat until soft.
  6. Peel potatoes and chop into cubes.
  7. When leeks are soft, add potatoes and chicken stock.
  8. Add seasoning (this is personal taste and you can add more at the point of blending).
  9. Add chilli flakes (optional). We all know our own chilli tolerance but I add half a teaspoon; again you can add more at the point of blending.
  10. When potatoes are cooked, remove from heat and cool for a few minutes.
  11. When the mix is no longer boiling hot, blend to a smooth consistency with a stick blender for ease (or transfer to a food processor for blending).
  12. Add cream and blend it through (optional).
  13. Taste test; add more seasoning (and spice) if necessary.
  14. Serve with fresh bread or croutons.
  15. You can either serve immediately... OR... it tastes just as good, if not better, if made the day before and simply reheated.
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