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Leek, potato and pea soup

Nutritious and vibrant soup that is a warm hug in a bowl


  • 1.5 tbsp vegetable oil
  • 2-3 large leeks, washed and sliced (about 250g prepared weight)
  • 2 large potatoes, washed and diced, skin on (about 400g prepared weight)
  • 400ml water
  • 1 tsp bouillon powder
  • 1 tsp dried mixed herbs or 1tbsp fresh parsley, finely chopped
  • 600ml semi-skimmed milk (could be swapped for plant-based milk of choice)
  • 200g frozen peas


  1. Heat the oil in a large pan, add the leeks and potatoes, and cook for about 5 minutes.
  2. Add the water, bouillon powder and herbs and simmer until the vegetables are soft.
  3. Add the milk and peas and heat through until the peas are cooked.
  4. Sieve, mash or blend the soup (or leave it as is).

For babiesdon't add the bouillon powder until after you have taken out the baby's portion and allows the soup to cool before serving.

Recipe provided by:

First Steps Nutrition Trust
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First Steps Nutrition Trust is an independent public health nutrition charity. They endeavour to fill practical and policy-relevant information gaps and provide resources for health workers supporting eating well from pre-conception to five years.