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Leek and potato soup with no cream and serrano ham in a grey bowl on a wooden background

Leek & Potato Soup (No Cream)

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5 from 1 review

A warm and nourishing soup easy enough for week nights.

  • Total Time: 30 minutes
  • Yield: 2 people 1x



500g leeks

2 tbsp butter

1 tsp salt

600ml chicken broth

300g potatoes

2 tsp dried mixed herbs

2 sprigs fresh thyme

2 bay leaves

30g parsley, chopped

Black pepper to taste


Splash of your favourite hot sauce

Serrano ham

Chilli oil for garnish


  1. Cut the ends off the leeks and then cut them lengthways and into half circles. Wash thoroughly and rinse.
  2. Get a pan on a medium heat and melt the butter. Add the leeks and salt. Cook for 10 minutes until soft with the lid on ajar.
  3. Peel and cut the potatoes into cubes. Add to the pan with the broth, mixed herbs, thyme and bay leaves. Cook for 10 – 15 minutes on a low simmer with the lid on until the potatoes are soft.
  4. Remove from the heat, discard the thyme and bay leaves. I like to have a creamy yet chunky soup, so I blend half the soup in small batches in a blender. This can also be done with a stick blender in the pot.
  5. Add your hot sauce if using. Taste for seasoning and add more salt and pepper if needed.
  6. Chop the parsley, add and stir in.
  7. Serve in bowls and top with torn serrano ham, chilli oil (if using) and a little more freshly ground black pepper.


Nutritional info has the serrano ham included.

  • Author: Russell James
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soups
  • Cuisine: British


  • Serving Size: 1/2 the recipe
  • Calories: 448
  • Sugar: 13.5 g
  • Sodium: 2623.2 mg
  • Fat: 14.3 g
  • Carbohydrates: 71.1 g
  • Protein: 13.7 g
  • Cholesterol: 45.5 mg