Leek & potato soup by vivs_home_cooking 

Nothing beats a bowl soup on a cold, wet day, and nothing beats potato and leek soup.  We would say that wouldn't we?

One of our favourite sources of healthy, easy recipes that are full of flavour is vivs_home_cooking aka Viviane McCarthy.  Along with her daughters (known through their Cooking with Midnight Fire site), she spends a lot of time in the kitchen perfecting amazing recipes and finding ways to use her airfryer to make healthy food to feed her family and share with her Slimming World friends.

Her Potato and Leek Soup is perfect for those days when you just want a bit of comfort.  Using our delicious Irish Gold potatoes gives it a slightly sweeter flavour, so prepared to be well and truly comforted!

Leak and Potato.jpg


  • Spray oil

  • 800ml chicken stock

  • 6 medium potatoes (chopped)

  • 2 leeks (whites only)

  • 1 shallot (thinly sliced)

  • 1 stalks celery (roughly chopped)

  • 1 bay leaf

  • Salt and freshly ground pepper

  • 1 pinch saffron (optional)

  • 1 pinch cayenne (optional)

  • 200ml cream fraiche 


  1. Heat the oil over medium-high heat. 

  2. Add leeks, shallot and celery stalk, cook it for 5 minutes or until they are soft.

  3. Add the chicken stock, potatoes, bay leaf and other spices if using to the pot and bring to boil.

  4. Boil until the potatoes are soft, about 15 minutes.

  5. Remove the bay leaf and take the pot off the hob.

  6. Add the cream fraiche.

  7. Using a blender, blend the soup until smooth.

  8. Season to taste with additional salt and pepper.

  9. Serve immediately