Leek, potato and rosemary soup recipe

Name: Leek, potato and rosemary soup
Yield: Serves 4-6
Ingredients: 50g unsalted butter; 1 small onion, roughly chopped; 2 tbsp finely chopped rosemary; 3 leeks, finely chopped; 3 garlic cloves, sliced; 550g floury potatoes, peeled and cut into 2cm cubes; 1 chicken or vegetable stock cube, made up to 800ml; 200ml semi skimmed milk; 6 slices prosciutto, torn into strips (optional); 2 tbsp chives, to garnish

Nothing beats a warming bowl of soup on a cold day. It’s the perfect winter warmer. And this classic, creamy leek and potato soup recipe is served with crisp shards of prosciutto that gives it an extra savoury depth of flavour.

See method

Serves 4-6
15 mins to prepare and 40 mins to cook
180 calories / serving

Healthy

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
50g unsalted butter
£1.85
£7.40/kg
Tesco Brown Onions Loose
1 small onion, roughly chopped
£0.11
£0.95/kg
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
2 tbsp finely chopped rosemary
£0.50
£25.00/kg
Tesco Leeks 500G
Aldi Price Match
3 leeks, finely chopped
£1.37
£2.74/kg
Tesco Garlic 4 Pack
Aldi Price Match
3 garlic cloves, sliced
£0.87
£0.22/each
Tesco All Rounder Potatoes 2Kg
Aldi Price Match
550g floury potatoes, peeled and cut into 2cm cubes
£1.32
£0.66/kg
Oxo Ready To Use Stock Signature Succulent Chicken 500ML
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 chicken or vegetable stock cube, made up to 800ml
£2.50
£5.00/litre
Arla LactoFREE Semi Skimmed Milk Drink 2L
200ml semi skimmed milk
£3.15
£1.58/litre
Tesco 6 Prosciutto Crudo Slices 84G
Aldi Price Match
6 slices prosciutto, torn into strips (optional)
£1.32
£15.71/kg
Tesco Fresh Cut Chives 20G
2 tbsp chives, to garnish
£0.50
£25.00/kg

Method

Melt the butter in a large heavy-bottomed saucepan over a medium heat. Reduce the heat to low and add the onion, rosemary, leeks, garlic and potato chunks, stirring gently. Season well, cover with a lid and allow the vegetables to soften for about 12 minutes without colouring. Give the saucepan a good shake half way through to prevent anything catching on the bottom.
Add the stock and milk to the pan, stir thoroughly and continue to cook for a further 20-25 minutes or until the potatoes are falling apart. Purée the soup in a blender or using a handheld blender, adding a little more hot water if needed to reach the desired consistency.
Return the soup to the pan to warm through. Season to taste.
If you're using the prosciutto, heat a small frying pan over a medium heat. Fry the slices for a minute until they are just crisp.
Ladle the soup into bowls and serve with a slice of hot prosciutto and a scattering of chives.