Cheesy Leek & Potato Soup

Servings 8


  • 2 tbsp Vegetable oil
  • Knob of butter
  • 3 Leeks sliced
  • 1 Medium onion diced
  • 100 g Plain flour
  • 4 Large jacket size potatoes (about 700g) peeled and diced
  • 1.2 litres Cow's milk or dairy free milk warmed in a pan
  • 1.2 litres Boiling water
  • 2 Vegetable stock cubes
  • 200 g Mature cheddar grated
  • 2-3 tsp Salt to taste


  1. Add the oil and butter to a large pan (I use a jam making pan) and warm on a medium heat for a few minutes

  2. Add the sliced leeks and diced onion to the pan, and cook them for approx 8 minutes until soft

  3. Add the flour, stir it in and cook for 2 minutes

  4. Add the milk slowly, and stir between each addition to make sure no lumps of flour remain

  5. Add the boiling water, stock cubes and diced potato. Bring the mixture to a simmer and let it bubble for 15-20 minutes, until the potato pieces are soft. Make sure to stir it often so it doesn't catch on the bottom of the pan

  6. When it is done, turn the heat off and stir in the cheese. It will melt into the soup

  7. Then add salt to taste. I like to add 3 tsp, but you may like less depending on your preference or the strength of the cheese

  8. Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days

Recipe Notes

For a thicker soup, once you've added the water and milk, take a little out and mix it with 1 heaped tbsp cornflour in a little bowl. Pour the mixture back in and stir into the soup, then bring to simmer