Recipe - leek and potato soup - The Student Room


  • 1 leek
  • 225g potatoes
  • 300ml chicken stock
  • 300ml milk
  • butter or margarine
  • herbs for seasoning


  1. Melt the butter/margarine in a large pan
  2. Add the leeks, and cook over a low heat for 2-3 minutes
  3. Whilst the leeks are cooking, make chicken stock. I made my own from a real chicken the night before, but I guess you could cheat and use stock cubes
  4. Add the chicken stock to the pan
  5. Allow to simmer whilst grating the potatoes.
  6. Add grated potatoes to pan, and stir
  7. Add milk and seasoning
  8. Continue to simmer for 20-25 mins.
  9. Serve into bowls, and eat with crusty bread


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