Creamy Potato and Leek Soup with lentils

An easy, warming soup recipe for winter months. Can be made in bulk and stored in the fridge or freezer for an easy lunch.

Creamy potato and leek soup with lentils

A luxurious, warming winter soup. This recipe is vegetarian and can be made vegan by substituting cream for cashew cream.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer
Keyword: leek, potato, soup
Servings: 4


  • 2 tablespoons olive oil
  • 2 large or three medium red royale potatoes
  • 1 bulb fennel
  • 1 leek trimmed
  • 1 tablespoon fennel seeds
  • 1 bunch chives
  • 1 litre chicken stock
  • 400 g tin lentils drained
  • ½ cup thickened cream
  • salt and white pepper to taste


  • Peel and chop potatoes, finely chop chives, trim and slice fennel and thinly slice leek.
  • Heat olive oil in large heavy-based pot. Once shimmering, add fennel, leek and fennel seeds. Turn heat to medium and cook stirring for 10 minutes.
  • Add the stock and potatoes and bring to a boil, cover and simmer for 15 minutes.
  • Remove from heat and blend in three batches until smooth.
  • Return to the pan, add lentils, cream and ¾ of the chives. Season generously with salt and pepper then simmer until heated through (approximately 5 minutes).
  • Serve topped with reserved chives and accompanied by crusty bread.

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