Part 1: A Hug in a Bowl – The Coziest Soup You’ll Ever Make

(Inspired by The Best Blog Recipes – warm, friendly, and simple comfort food made easy)

There’s something about a bowl of Old-Fashioned Leek and Potato Soup that just feels like home. Maybe it’s the rich, mellow leeks melting into soft, fluffy potatoes, or the way the steam rises in swirls on a cold day. Whatever it is, this classic British soup is the kind of comfort food that never goes out of style—and for good reason!

This version keeps things simple and traditional—no frills, no tricky steps, just good ingredients cooked slowly to bring out their best. You’ll get a beautifully velvety broth, plenty of chunky, hearty bites, and that subtle sweetness from the leeks that makes this soup so iconic.

It’s perfect on its own with a sprinkle of fresh herbs, but don’t forget the crusty bread on the side—it’s practically required for mopping up every last spoonful. And the best part? It’s incredibly easy to make and totally adaptable. Whether you’re after a smooth, creamy finish or something more rustic and chunky, this soup can be just what you want it to be.

Let’s warm up the kitchen and make this deliciously nostalgic bowl of soup together!

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🛒 Ingredients You’ll Need

For the Soup:

• 🧈 30g butter

• 🧅 3 large leeks, trimmed, sliced, and thoroughly rinsed

• 🥔 500g potatoes, peeled and diced

• 🧄 2 garlic cloves, crushed

• 🥣 1 litre vegetable stock

• 🥛 150ml whole milk

• 🧂 Sea salt and black pepper, to taste

Optional for Serving:

• 🌿 Chopped fresh parsley or chives

• 🥖 Crusty bread (to serve on the side)

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👩‍🍳 Step-by-Step Instructions

🍳 Step 1: Soften the Leeks

Start by melting the butter in a large saucepan over low heat. Once melted, add your sliced leeks. Cook them gently for about 10 minutes, stirring every so often, until they’re soft and translucent but not browned.

💡 Tip: Leeks can hold a lot of grit, so make sure to rinse them well before slicing. I like to slice them first and then swish them in a bowl of cold water—any grit will fall to the bottom.

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🧄 Step 2: Add Garlic

Stir in the crushed garlic and cook for 1 minute more. This builds a flavorful base for the soup and gives a lovely aromatic depth.

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🥔 Step 3: Add Potatoes & Stock

Now toss in your diced potatoes and pour in the vegetable stock. Turn the heat up and bring the pot to a gentle boil.

Once boiling, reduce to a simmer, cover the pot, and cook for 20 minutes, or until the potatoes are tender. You should be able to easily mash them with the back of a spoon.

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🥄 Step 4: Mash & Thicken

Use a spoon or potato masher to lightly mash some of the potatoes right in the pot. This thickens the soup while still leaving plenty of satisfying texture.

If you prefer a silky soup, hang tight—we’ll talk about blending options in Part 2!

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🥛 Step 5: Stir in Milk & Season

Now stir in the milk and season well with salt and black pepper. Let it warm through for about 5 minutes, making sure not to let it boil—just gently heat it until everything is perfectly creamy.

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Coming up in Part 2: Serving Suggestions, Blending Options & Customizations You’ll Love
[Continue to Part 2 →]

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Part 2: Make It Your Own – Variations, Blends & What to Serve With It

This Leek and Potato Soup is lovely as it is, but it’s also wonderfully flexible. Whether you’re craving a smoother finish or want to pack in some greens, here’s how to adapt it.

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🥣 To Blend or Not to Blend?

This recipe is designed to be partially mashed—leaving it rustic with chunks of potato and soft leek throughout. But if you’re in the mood for something extra velvety:

• Use a stick blender and blend the soup directly in the pot until smooth.

• For a balance, blend half and mix it back in for the best of both worlds.

• If using a traditional blender, let the soup cool slightly before blending in batches—hot liquids expand!

💡 Note: If you go for the smooth version, it’s wonderful with a swirl of cream on top!

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🌱 Make It Vegan or Dairy-Free

This recipe is easy to adapt:

• Swap butter for olive oil or dairy-free margarine.

• Replace whole milk with unsweetened oat, almond, or soy milk.

• The result? Still creamy and flavorful with a plant-based twist.

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🥬 Add More Greens

Feeling like giving it a boost?

• Stir in a handful of spinach or kale right at the end.

• Add chopped celery or carrots with the leeks for more veggie goodness.

• Top with pea shoots or microgreens for a fresh finish.

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🍽 Serving Suggestions

• A chunk of sourdough or crusty baguette makes this a full meal.

• Top with crispy pancetta, fried leeks, or a sprinkle of grated cheese for extra richness.

• For something heartier, serve alongside a simple green salad or even a cheese toastie.

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❄️ Storage & Freezing

• Store leftovers in the fridge for up to 3 days.

• This soup freezes beautifully. Let it cool completely, then portion into containers and freeze for up to 3 months.

• Defrost overnight in the fridge and reheat gently on the stove—add a splash of milk if it needs loosening.

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This humble soup may not look fancy, but it’s everything you want in a comforting dish: warm, creamy, easy, and endlessly adaptable.

[Next up in Part 3: FAQs, Substitutions & Final Comfort-Filled Thoughts]

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Part 3: FAQs + Final Thoughts

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❓ Frequently Asked Questions

1. Can I use chicken stock instead of vegetable stock?
Absolutely. Chicken stock adds a deeper flavor if you’re not keeping it vegetarian.

2. What’s the best kind of potato to use?
Floury potatoes like Maris Piper or Russets work best—they break down and thicken the soup nicely.

3. Can I add cream instead of milk?
Yes! Swap milk for double cream or single cream for an even richer soup. Just be sure not to boil it after adding.

4. Can I make this in a slow cooker?
Yes! Add everything except the milk and butter to a slow cooker and cook on low for 6 hours or high for 3–4 hours. Stir in the butter and milk at the end.

5. Is this gluten-free?
It is naturally gluten-free—just double-check your stock to ensure it doesn’t contain any added gluten or thickeners.

6. Can I add protein to this soup?
Yes—try stirring in shredded chicken or serving it with a poached egg on top for something a bit heartier.

7. How do I stop milk from curdling?
Keep the heat low when adding milk and avoid boiling after it’s added. Stir often and heat gently to keep everything smooth.

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🥔 Final Thoughts

Old-Fashioned Leek and Potato Soup is the ultimate comfort food: simple, wholesome, and full of flavour with just a few everyday ingredients. It’s the kind of meal you come back to again and again—whether you’re after something easy on a weeknight or just craving a bit of warmth in a bowl.

Serve it chunky and rustic, blend it silky smooth, or add your own twist—it’s hard to go wrong. So grab a big spoon, some good bread, and tuck in. Your kitchen’s about to smell like home.

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