Leek & Potato Soup

Warm up with a bowl of comforting leek and potato soup, the perfect blend of creamy and savory.


  • 150g Llaeth y Llan Greek Style natural Yogurt
  • 450g Blas y Tir Potatoes (cut in rough 1cm pieces)
  • 1 Onion (cut into small pieces)
  • 450g Leeks (white parts only, sliced)
  • 850ml Chicken or Vegetable Stock
  • 125ml Milk
  • 50g Butter


  1. First, melt the butter in a large saucepan. When it starts to foam, add the potatoes, onion and white parts of the leeks and toss until well coated with the butter.
  2. Season these with salt and pepper then toss again. Cut greaseproof paper into a disc and place this on top of the vegetables (this will keep the steam in) and then cover with a lid.
  3. Cook this over a low heat for 10 mins or until the vegetables are soft but not coloured.
  4. Remove the lid and discard the paper. Pour in the stock and bring to boil and let this simmer until the vegetables are just about cooked (usually around 5 mins).
  5. Transfer the mixture to a blender and blend until silky smooth
  6. Return this to another pan and stir in the milk and around ¾ of the yogurt.
  7. Reheat the soup to a gentle simmer, add more stock if you think it is too thick. Then pour into bowls for serving.
  8. You can drizzle a small amount of the yogurt over each serving and finish will a scattering of chives and black pepper.

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