Potato & Leek Soup

Time: 30 mins
Serves: 4
Tags: Dairy Free, Family, Healthy, Vegan, Vegetarian


Whether you’re exploring in the fresh air on a weekend or in need of a nourishing and comforting meal at work during the week, this Potato & Leek Soup will satisfy your craving for simple comfort food. Sprinkle with freshly chopped chives and serve with fresh, crusty bread! This recipe was created exclusively for us by food blogger ‘The Balanced Kitchen’.


  • 1 Large Blas y Tir Leek, chopped
  • 3 cups Blas y Tir Potatoes, diced
  • 1 Large Onion, diced
  • 2 tbsp Dried Thyme
  • 600ml Boiled Water
  • 1 Vegetable Stock Cube
  • 1 Handful Fresh Chives, chopped
  • Sea Salt & Ground Black Pepper, to season


  1. Place the diced onion and leek in a pan with a splash of water. Put the lid on and cook over a very low heat for 3 minutes.
  2. Add the remaining water and crumble in the vegetable stock cube. Add the potatoes and thyme and simmer for 20 minutes until the potatoes have softened (the smaller you cut up the potatoes, the faster they will cook).
  3. Remove from the heat and season.
  4. Sprinkle with the chopped chives before serving.

Top Tip

Throughout Wales you’ll find delicious homemade soups like this served the whole year round. If you’re not worried about keeping this recipe vegan, serve with a slice of fresh crusty bread smothered in good-quality Welsh butter and a chunk of tasty Welsh cheese… a match made in heaven.

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