The smell of onions & leeks cooking in butter is heavenly &  homely. Only another 3 main ingredients and few spices and seasonings will form a hearty Potato & Leek Soup. Finely chopped green onions as a garnish is absolutely essential to enhance the soup and some crusty baguette on the side turns it into a great entree (or even a meal).

A store bought liquid chicken stock is fine to use however do use your own if you have time to make one.


Potato Leek Soup
Serves 4
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  1. 1 Tbspn Butter
  2. 2 sprigs fresh thyme
  3. 1 Large brown onion, finely diced
  4. 2 Large Leek, finely Diced
  5. 4 Cups Potato, peeled and cubed
  6. 1 Litre fresh (or store bought) chicken stock liquid (not powdered)
  7. 1/2 tsp ground nutmeg
  8. 1/3 cream
  9. Salt & pepper to taste
  10. 1/2 cup finely chopped green spring onion (Garnish)
  1. Melt butter in a large saucepan over medium heat
  2. When melted add in onion & thyme and stir, cooking 2 minutes
  3. Add in leek and cook a further 3 minutes
  4. Add in potato and stir for 5 minutes
  5. Add in chicken stock and reduce heat slightly
  6. Simmer for half an hour or until potato has softened
  7. Using a stick mixer blend the soup until well combined
  8. Return to stove top and stir in nutmeg and cream
  9. Reheat, season with Salt & pepper and serve
  10. Garnish with spring onion
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