Potato and Leek Cheesey Soup

As soon as the weather cools (even just a little) out comes my big pot and all the glorious soup and stew cooking. Don't get me wrong I love a salad and summery food too but there is just something about body warming, soul soothing comfort foods like soups and stews!

This one gets made a lot on our house and is one of the soups enjoyed by kids and adults alike!
Potato and Leek Cheesey Soup

  • 5 potatoes, chopped into thin circles
  • 2 small sweet potatoes, chopped into thin circles
  • 1 leek, washed and chopped
  • 3-4 cloves garlic, chopped finely
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons turmeric
  • 1 tablespoon savoury yeast flakes (health food shop/chemist warehouse etc)
  • 1 tablespoon grated cheddar cheese
  • 2 stockcubes (for this I used transfat free Massel chicken style - vegetarian)
  • 1 litre water (more as needed)
  • 1/4 cup french green lentils, washed and drained
  • 1/2 cup milk of choice
  • NOTE: This soup can be made in a rush on a higher heat or as I prefer slowly. It is totally up to you and the time you have spare! 
  • In a deep pot or saucepan saute the leek and garlic in the olive oil gently over a medium low heat.
  • After about 3-4 minutes add in the turmeric and cumin and stir through.
  • Tip in the potatoes and for about 1 minute stir through the leek and garlic mixture you will see them get some colour from the turmeric.
  • Pour in the water and milk and add the stock cubes and lentils.
  • Season if desired with freshly cracked black pepper and a good salt like pink Himalayan or sea salt.
  • Bring to the boil and then reduce the heat so it slowly simmers.
  • Add more water during the cooking time if needed. The soup should not be thick.
  • When the potato pieces can be just penetrated with a fork and the lentils are cooked add in the yeast flakes and cheese, stir the soup and continue to simmer for a few minutes.
  • Test for seasoning.
  • Serve and enjoy!
  • I like to serve this with fresh crusty sourdough bread and organic butter or home-made garlic and herb bread.
  • You can make this vegan, leave out the cheddar cheese and just use the savoury yeast flakes which have a lovely cheesey flavour anyway.
  • The savoury yeast flakes are a quite exciting ingredient I like to use, de-activated yeast they are rich in flavour and B vitamins and potassium.
  • If you don't eat normal potatoes you can make this with all sweet potato.
Toddler Tips
  • Kids seem to love this soup, it must be the appealing colour from the turmeric and the loveloy cheesey flavour!
  • To make this really fun you can serve theirs in bread boats. You will need really thick, solid bread rolls, hollow out some of the fluffy filling, fill with soup, serve on a plate.
Love Bek XX



  1. This sounds wonderful. There's nothing like homemade soup. The so-called shop bought fresh soup doesn't compare. Here in England there is one called Covent Garden Soup. All sorts of flavours and very expensive. Give me home-made any day.

  2. I feel like I haven't visited your blog in ages!
    The soup looks great! Mmm!

    1. Thanks Sophie and thanks for dropping by too! X

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