Leek and Potato soup


( Serves 5)

Cooking Time: 25 minutes



  • Leeks 400 grams/ml
  • Potatoes 160 grams/ml
  • Stock 15 grams/ml
  • Rye bread and rolls 80 grams/ml
  • Olive oil 30 grams/ml


  • Chop the leeks and the potatoes (small cubes for potatoes).
  • Put a pot on a medium heat add oil and add the veg.
  • Sweat them gently until soft, stirring now and again to stop them catching.
  • Add the stock and bring to a gentle boil (don’t boil too aggressively).
  • Leave them in for about 10 minutes, but if they look very soft or losing colour remove earlier.
  • Leave to cool slightly and blend away. You should get a nice smooth consistency.
  • Season until you are happy with the flavour.

Extra Notes

  • Weight = around 5 Leeks
  • Weight = around 2 Potatoes

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