450g potatoes, peeled and chopped into 2cm cubes

350g leeks, washed, and sliced thinly (use green and white parts)

100g onions, peeled and chopped

50g butter

600ml vegetable stock or water, warm

600ml warm milk


  1. Melt the butter in a large pot
  2. Add potatoes, leeks and onions and toss well to coat
  3. Turn the heat to low, cover with a sheet of parchment paper and the lid and allow to simmer for 10 minutes
  4. Season and add the stock and milk
  5. Bring slowly to the boil, turn off heat once the potatoes are soft – it will not take long
  6. Blend if you wish or serve as is

Vegan option:

  • Replace butter with 3tbsp oil
  • Replace milk with plant-based ‘milk’ (e.g. oat or unsweetened almond) or use stock/water (the cooked potatoes create a creamy texture so you won’t notice the absence of milk)