Leek & Potato Soup

bowl Serves 6


  • 50g butter
  • 6 leeks, washed thoroughly in cold water and sliced
  • 4 medium-sized Potatoes, peeled and cut into small cubes
  • 1 onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1 sprig Thyme
  • 1 bay leaf
  • 1L vegetable or chicken stock
  • Salt and freshly ground black pepper
  • Chopped chives to garnish
  • Sour cream to serve
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  • Heat the butter in a large, heavy-based saucepan or stockpot. Add the leeks, potato, onion and garlic. Cover and cook over a very low heat for about 10 minutes, stirring often.

  • Add the thyme, bay leaf and stock. Simmer uncovered for about

  • 20 minutes, or until the potato is tender. Remove the thyme and bay leaf and allow the soup to cool slightly before puréeing in batches in a food processor.

  • Season to taste with salt and freshly ground black pepper. Return the soup to the pan and reheat gently – do not bring to a boil.

  • Serve with a dollop of sour cream and a sprinkling of chopped chives.

  • Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

By Food Magazine

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