Quick & Easy Jersey Potato and Leek Soup

A comforting and flavorful soup featuring creamy Jersey potatoes and sweet leeks. Ready in under an hour, this recipe is perfect for a quick and satisfying meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

371 kcal

Difficulty

Easy

Equipment

5 items

Cost

£2.21/serving

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

750gJersey Potatoes(Peeled and roughly chopped)

£2.50

2mediumLeeks(Washed thoroughly and sliced)

£1.50

1.2LVegetable Stock(Low sodium)

£1.00

2tbspOlive Oil(Extra virgin)

£0.20

100mlDouble Cream(Optional, for extra richness)

£0.80

2tbspFresh Chives(Chopped, for garnish)

£0.75

to tasteto taste Salt

£0.60

to tasteto taste Black Pepper(Freshly ground)

£1.50

Total Cost

£8.85

£2.21 per serving

Instructions

1.
Heat the olive oil in a large saucepan over medium heat.
2.
Add the sliced leeks and cook for 5-7 minutes, or until softened but not browned, stirring occasionally.
3.
Add the chopped Jersey potatoes to the saucepan and stir to coat them in the oil.
4.
Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
5.
Remove the saucepan from the heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the blended soup to the saucepan.
6.
If using, stir in the double cream and heat gently. Season with salt and pepper to taste.
7.
Ladle the soup into bowls and garnish with chopped fresh chives. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (494g)

371 kcal / 1553 kJ

Carbs

36g

14% of RDA

Fat

22g

31% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

238 mg

10% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a vegan version, omit the cream or substitute with plant-based cream.

If the soup is too thick, add a little more vegetable stock to reach your desired consistency.

The soup can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.

To add more depth of flavour, add a bay leaf to the soup while simmering and remove before blending.

Cooking Equipment

Large saucepan or pot

Knife

Chopping board

Measuring cups and spoons

Immersion blender or regular blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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