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Leek and straggler soup

You know the vegetables that are lurking in the bottom of the fridge just before you go shopping? They’re still perfectly edible but there aren’t enough of each to do as a side? Here’s a tasty soup that’ll use them all up for you. I’ve been making this for years and each time it comes out a little differently and each time himself will declare it “the best one yet”. It freezes beautifully and is a favourite of just about everyone who’s tasted it.

Leek and straggler soup


  • A good knob (25g/ 1oz) of butter
  • 3 whole leeks, sliced and rinsed
  • 2 potatoes peeled and diced or a handful of new potatoes, halved
  • 6 carrots, peeled and sliced
  • Any leftover veg such as spring onions, green beans, sugar snap peas, turnip, sweet potatoes
  • Large handful of frozen peas, defrosted (optional)
  • 3-4 points of vegetable or chicken stock (Knorr stockpots or similar are absolutely fine)
  • Fresh flat leaf parsley, finely chopped or 2+ teaspoons of dried flat leaf parsley
  • Salt and pepper


  1. Melt the butter in a large saucepan.
  2. Add the leeks, potatoes, carrots and any other root vegetable and cook over a medium heat until softened.
  3. Add the stock, parsley and the other vegetables (frozen peas, green beans, sugar snap peas, etc.) and taste for seasoning – you’ll need some salt but home much depends on the stock used.
  4. Bring to the boil then simmer on a medium heat for 20-25 minutes depending on the vegetables used.
  5. Serve with fresh crusty bread and a slice of your favourite cheese.
  6. Freeze any leftovers for a tasty future supper.
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