• Partnered with
  • Serves 4
  • 15 mins prep
  • 35 mins cook

Potato and leek soup

potato and leek soup

A fabulous creamy, vegetarian- and child-friendly winter meal. Serve with croutons or warm crusty bread.


Potato and leek soup

  • 50 g butter
  • 2 leeks, trimmed, washed and sliced
  • 2 celery stalks, chopped roughly
  • 3 tsp fresh thyme leaves
  • 1 garlic clove, minced
  • 1.2 kg sebago potatoes, peeled and chopped into small pieces
  • 1 L vegetable stock
  • 2 cups water
  • sea salt
  • cracked black pepper
  • 3/4 cup cream, plus extra to drizzle
  • crusty bread, to serve


Potato and leek soup

  1. Melt butter in saucepan over medium heat. Add leeks, celery and thyme. Cook for 10 minutes until leeks and celery are tender but not coloured. Add garlic and cook for a further 2 minutes.
  2. Add potatoes, stock and water to saucepan. Season with salt and pepper to taste. Increase heat to high and boil for about 15 to 20 mins until potatoes are very tender. Skim any scum that rises to surface and discard.
  3. Use blender or food processor to puree soup in batches until smooth. Return blended soup to saucepan. Over medium heat, add cream and stir. Gently heat through.
  4. Ladle soup into bowls, drizzle with extra cream and sprinkle with black pepper. Serve with crusty bread on the side.
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