Leek, potato and pea soup

Let's make leek, potato and pea soup

Prep time
5 minutes
Cooking time
20 minutes

1 tbsp vegetable oil

3 large leeks

2 large potatoes

400ml (2/3 pint) water

1/2 a stock cube or 1 tsp bouillon powder

2-3 tbsp chopped fresh parsley or 1 tsp dried mixed herbs (optional)

600ml (1 pint) semi-skimmed milk

200g (about 2 full cups) frozen peas

chopping board and knife

weighing scales

vegetable peeler (or use knife)

saucepan and wooden spoon

measuring jug

tablespoon and teaspoon

sieve, potato masher or hand blender

Leek, potato and pea soup

Wash and slice the leeks. Peel the potato and cut into small chunks. Heat the oil in a large pan and add leeks and potatoes and cook for about 5 mins.

Chop the fresh herbs and add 1-2 tbsp to the pan or add all the dried mixed herbs.

Leek, potato and pea soup 1

Boil the water and dissolve the stock cube or bouillon powder. Add to the vegetables and simmer until all the vegetables are soft. Add the milk and peas and heat through until the peas are cooked.

Leek, potato and pea soup 2

Sieve, mash or blend the soup. Serve and sprinkle remaining fresh herbs on top.

Leek, potato and pea soup 3
Serving suggestions
  • If using a sieve or mashing, chop the leeks and potatoes finely
  • Allow the soup to cool before serving
  • Keep cooled leftover soup in the fridge for up to 2 days
  • Freeze leftovers, or make double the quantity and freeze
Top tips
  • If making this for a baby, leave the stock cube/bouillon powder out
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