Potato & Leek Soup

March 26, 2011 § Leave a comment

This soup is really lovely and nourishing, and doesn’t take much time at all to cook. It can be doubled and frozen – this amount will yield you four serves.


  • 2 tbsp salted butter (dairy-free you could use olive oil, same quantities)
  • 2 brown onions, diced
  • 2 large leeks, diced
  • 6 medium potatoes, peeled and chopped
  • 3 cups homemade gelatinous chicken stock
  • salt and pepper to taste


How ya make it:

  1. On a med/high heat, place the butter in a large heavy based saucepan and let it sizzle and melt.
  2. Add the leeks and chopped onions, and stir and let cook til the onions are translucent.
  3. Add in the chopped potatoes and pour over the stock.
  4. Bring it to the boil, and then turn the stove down to low and cook for 30 minutes.
  5. Season with salt and pepper, turn off the stove and allow the mixture to cool.
  6. When cool, place into a food processor and process til at your desired consistency. Add more stock or some water to make it runnier if you like.
  7. Sprinkle with some thyme or homemade croutons and gobble it all up! 😀

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