Big-batch potato & leek soup
A silky, economical potato and leek soup made in one large pot — blends smooth and freezes for weeks.
Build a free week around it — no account needed until you save.
- Prep
- 12 min
- Cook
- 28 min
- Serves
- 6 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (4)
Method
- 1
Sweat the leek and onion in the oil until soft but not coloured.
- 2
Add the diced potato and enough water to cover, and simmer until tender, 18 minutes.
- 3
Blend until completely smooth, loosening with water as needed.
- 4
Season well with salt and white pepper.
- 5
Cool and freeze in portions; reheat gently, stirring.