Leek and Potato Soup

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]



1 lb / 400 g leeks (trimmed and washed)

1 oz / 25 g butter

8 oz / 200 g potato

1 1/2 pint / 750 ml white stock**

salt and pepper to taste


**You can use chicken or vegetable stock.  If using vegetable stock, make sure it does not have carrots or other vegetables to change the color.

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]



  1.    Cut the white and light green of leek into 1/2 cm (1/4 inch) pieces.

2.    Slowly cook in the butter in a pan with a lid on until soft, but without coloring.

3.    Add the stock, then add the diced potatoes, and season with salt and pepper.

4.    Simmer until the leeks and potatoes are cooked, approximately 15 minutes.


If cooking this soup for children, I like to liquidize the soup once the vegetables have softened to make a creamier mixture.


[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

Leave a Reply

Your email address will not be published. Required fields are marked *