Leek and Potato Soup Recipe

leek and potato soup with caraway seeds

This is my mum’s recipe and delicious it is! It’s a staple family favourite at home and we usually serve it as a starter before our evening meal. It is full of flavour thanks to the caraway seeds and don’t be put off by the green colour either, it tastes amazing! My mum usually adds cream to her batch but if you make it without then it lasts a little longer in the fridge and people can serve themselves cream if they want it. Hope you enjoy it!



What you need to know:
Prep time: 25 mins
Cook time: 30 – 40 mins

Ingredients for a batch of 8 portions:
1 large onion chopped
2 cloves garlic minced
1 large leek washed thoroughly and sliced
5 – 6 medium potatoes peeled and chopped
salt and pepper to taste
1 -2 tbsp caraway seeds
1 litre gluten free chicken or vegetable stock
2 tbsp olive oil

To garnish:
double or single cream
sprig of parsley

Add smoked bacon for a lovely smokey rich taste.
Fry the bacon separately and add to the soup later after blending.


1. On a medium heat fry the onion and garlic in the olive oil in a large saucepan.

2. Add the leeks and a little tap water, don’t submerge the leeks, just enough water to cover the bottom of the saucepan and add the saucepan lid. Let the leeks sweat until soft. About 7 mins. Don’t worry too much though as the leeks will soften in the stock anyway.

3. Add the stock, potatoes and salt and pepper and simmer for about 25 mins or until the potatoes are cooked. To check use a knife and pierce the potatoes, if the potatoes slide off the knife when lifted out of the soup then they are done. If they don’t budge and are tough then they need a little longer. If dressing it up with bacon fry the bacon now in a separate pan and set aside.

4. Once the potatoes are soft, remove the soup from the heat. Blend the soup carefully and return to the heat. If you want to blend the bacon then add the bacon and blend otherwise just leave the bacon whole and add here with the caraway seeds. If you want to make the whole soup creamy then add a pint of double or single cream here. Bring to the boil one last time for a few seconds then turn off the stove.

Alternatively if you’re not a fan of liquidy soups and like my hubby prefer something more solid to sink your teeth into then don’t blend it. Just leave it whole, add the caraway seeds (and bacon and cream if using) and bring to the boil before serving.

5. Serve the soup with a sprig of parsley, cream and gluten free bread. Enjoy!

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