Leek and potato soup with silverbeet

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Leek and potato soup with silverbeet
  • 1 tablespoon extra virgin olive oil
  • 2 leeks, white and tender green parts only, thinly sliced
  • 2 clove garlic, finely chopped
  • 4 cup (1 litre) chicken stock
  • 250 gram brushed potatoes, peeled and cut into 2cm pieces
  • 4 cup silverbeet leaves, cut into strips
  • crusty bread, to serve


Leek and potato soup with silverbeet
  • 1
    Combine oil, leek and garlic in a large, heavy-based saucepan. Cover and cook on low heat, stirring occasionally, for 5 minutes, until softened but not browned.
  • 2
    Add stock and potatoes, and season to taste. Bring to the boil. Simmer, partially covered, for 15 minutes, until potato is tender.
  • 3
    Blend or process soup, in batches, then return to pan. Add silverbeet leaves and stir until starting to wilt. Reheat before serving, if necessary. Serve with crusty bread.


Potato disintegrates on cooking, creating a thick, velvety texture.