Leek and Parsley Soup

Leek and Parsley Soup

This Leek and Parsley Soup might not sound like an autumnal soup. However, autumn is when they reach maturity so, the season of the leek. Teamed with fresh parsley, pears and your favourite melted Brie on toast then this becomes a warming soup for colder days.

Have to admit here that I couldn’t find fresh parsley that I was able to use for this. Okay, the local shops did have those *living* pots of parsley. But, that’s only the first growth, not mature stems which carry the flavour and nutrients. Instead, I’ve gone for 1 tablespoon of dried. When I wrote this recipe, several years ago, I used 15g of fresh. Which might seem a lot. If worried about the taste of fresh parsley (& I love it!) being too overbearing then use less initially and add more to personal taste.

In the photo above I’ve toasted half a plain Ciabatta roll with melted Brie and fresh thyme leaves. Essentially a panino (plural: panini) without the top. The pear is Conference.

Leek and Parsley Soup, with melted Brie on toast and ripe pears


  • oil, perhaps an olive oil
  • 400g (14.10 oz) x leeks, trimmed, sliced and washed thoroughly
  • 200g (7.05 oz) x salad potatoes, scrubbed and roughly chopped
  • 700ml (1.47936 pt US Liq) x cold water
  • 1 1/2 – 2 x organic vegetable stock cubes (start off with less and add more after tasting)
  • 1/4 x teaspoon chilli powder/flakes OR 1/4 x teaspoon red pepper flakes
  • 1 x dried bay leaf, split in half
  • 15g (0.52 oz) x fresh curly leaf parsley, washed and chopped OR 1 x tablespoon dried parsley
  • single cream, to serve

Measurements within brackets above are approximate only.


  • Add a drizzle of oil to a large heavy-based saucepan. When leeks and potatoes are prepped add them to the pan on electric heat No 2 (out of 6). Allow to cook for about 20 minutes, stirring through the occasional time. I prefer the leeks to catch a little on the base of pan as their flavour will turn out to be slightly sweeter. For the last 5 – 10 minutes I up the heat to No 3 and keep an eye for any unwanted signs of scorching. Add the chilli for the last few moments and stir through (lower heat if necessary).
  • Pour in the water, add the stock cubes, bay leaf and half the parsley. Bring to a boil on heat No 4 for 5 – 7 minutes, then simmer on heat No 2 with a lid until potatoes are cooked.
  • Remove the bay leaf, and liquidise (blend) the soup. Pour back into the saucepan and taste for any needed seasoning. The stock cubes I buy are now very low in salt. Because of this a little seasoning is needed at this stage. If more parsley is wanted then add the rest and liquidise again if necessary.
  • Pour in single cream to thin the soup a little, or serve separately.


All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn

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