Potato and leek soup

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

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Potato and leek soup
  • 50 gram butter
  • 2 leeks, trimmed, washed and sliced
  • 2 celery stalks, chopped roughly
  • 3 teaspoon fresh thyme leaves
  • 1 garlic clove, minced
  • 1.2 kilogram sebago potatoes, peeled and chopped into small pieces
  • 1 litre vegetable stock
  • 2 cup 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.