A MEAL YOU CAN MAKE

Leek and potato soup

A simple, creamy soup with soft leeks and potatoes.

About 52 minutes · 2 servings · Hob · large pan · potato masher or hot-liquid-safe stick blender

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Ingredients · 2 servings

Allergens: Milk, wheat/gluten; stock may contain celery. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~498 kcal · 17g protein · 82g carbohydrate · 13g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Split leeks lengthways and rinse between layers to remove grit, then slice. Peel and cube potatoes. Measure stock, milk and butter.

  2. Soften the leeks

    Melt butter over medium-low heat. Stir leeks until soft without browning; lower the heat if edges colour.

  3. Cook the potatoes

    Add potatoes and stock. Bring to a gentle simmer, partially cover and cook until potatoes crush easily with a spoon.

  4. Get everything ready

    Turn off heat. Mash with a potato masher for a textured soup, or use a stick blender with its head submerged and follow its hot-liquid instructions. Never seal hot soup in an unsuitable jug blender.

  5. Warm with milk

    Stir in milk and heat gently until steaming throughout; avoid boiling hard.

  6. Check and serve

    Top with chives and serve with bread. Loosen with hot water if thicker than you like.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 16 min · Cooking: about 31 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

French-inspired potage. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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