Leek & Potato Soup

clock 15 minutes + 35 minutes bowl Serves 6


  • 50 g butter
  • 6 leeks, washed thoroughly in cold water and sliced
  • 4 medium-sized otatoes, peeled and cut into small cubes
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 sprig thyme
  • 1 bay leaf
  • 1 L vegetable or chicken stock
  • salt and freshly ground black pepper
  • chopped chives to garnish
  • sour cream to serve
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  • 1. 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.

  • 2. 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.

  • 3. 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.

  • 4. 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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