Potato & Leek Soup with Carrots


  • lots of chicken bones (the more the better, I used 3 small chicken bones) – optional
  • 3 huge leeks – about 500 g (washed and chopped coarsely)
  • 5 new potatoes (about 350 g)
  • 3 medium carrots – about 250 g (chopped coarsely)
  • 2½ litres water
  • 2 onions (chopped coarsely)
  • 4 vegetable cubes (10 g each)
  • 2 tbs chopped fresh / frozen parsley
  • 2 tsp garlic granules
  • salt
  • ground black pepper

autumn comfort food potato leek soup


  1. Place all ingredients except pepper and salt in large pot and cook covered for about 1 hour.
  2. Remove chicken bones if were used, mix soup with hand blender, season with salt and pepper to taste.
  3. Serve to the bowls with home-made bread on a side.

Serves 4 – 6 people.


I served it with Crunchy Semolina Bread a la Jamie Oliver but it would taste also good with fresh bread with Garlic and Parsley Butter.

More autumn comfort food ideas.

More soups & stews.

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Your thoughts…

  1. You can never ever go wrong with potato and leek soup can you? Yum.

  2. My mom loves leeks… I can’t wait to surprise her with this recipe ! Thanks.

  3. I discovered leeks last winter and they are now a favorite. I never found a good potato leek soup recipe last winter – but this one sounds like a winner. This will be at the top of my list as I begin the search for new soups to get me through the fall and winter!

  4. Hishinlai' says:

    Sounds like a good recipe for someone with a cold or flu! I’ll try it today but will use fresh garlic and other fresh herbs too. Thanks for the recipe.

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