Leek And Potato Soup

Updated: Feb 3, 2021

Another easy to prepare and healthy soup, even with the addition of the lovely Stilton on top!

Normally I would start all my soups off with onion and garlic but as leeks are the same family there is no need.

This Soup was a real winner with my Wife Susie, she loves her cheese and it makes the soup beautifully rich when it begins to gently melt into the hot liquid.

Leeks are nutrient dense and full of Vitamins A, C and K, minerals, dietary fibre and antioxidants.

I always try to use fresh herbs in my soups, sometimes grown in my garden, I love my little herb patch, it is so nice to have a few things growing to chuck into a soup or salad. In the summer I had Basil, Oregano, Thyme and Parsley, unfortunately we have had a very wet and cold winter and they are not looking too good. Hopefully they will bounce back in the spring.

I will use dried herbs if I have to but it is always best to get fresh, BEB Tip I often buy a bunch of any herb at the supermarket and keep them in bags in the freezer door. It is so easy to just rip off a handful to add to your dishes.

Leek and potato soup

Serves Two


  • One Large Leek-chopped

  • One Large Potato-chopped

  • Handful of fresh Thyme

  • 500 ml water

  • 2 Tbsp Olive Oil

  • 1 Tbsp Stilton

  • 1 Tbsp Walnut halves


  • Gently fry the chopped Leek and Potato in 1 Tbsp of the Olive Oil.

  • Once softened add the Thyme, cover with the water and bring to the boil.

  • Turn heat to low and simmer for 20 minutes.

  • Once potatoes are tender blitz in blender until smooth.

  • Return to the pan to heat back up ready to serve.

  • Once served sprinkle on the Stilton and Walnuts and a drizzle of Olive Oil.