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Leek and Potato Soup

Prep: 10 Minutes: Cooking time: 30 Minutes: Serves 6 Ingredients: 4 Large Leeks Finely Chopped 4 Medium Red Potatoes Peeled and Diced 1 Medium Onion Finely Chopped 3 tbsp Butter or Vegan Butter 3 Big Cloves Garlic Peeled and Smashed 5 Sprigs Fresh Thyme 2 Pints Water 2 Vegetable Stock Cubes 150ml Double Cream 1½ tsp Black Pepper Powder Salt to taste


  1. Split and wash the leeks in half lengthways, slice them quite finely, just the white and light green parts of the leek.

  2. In a big pan melt the butter over a medium heat, add the leeks, onions, garlic and thyme by adding ¼ tsp salt, cook until soft and translucent stirring regularly.

  3. Add the potatoes and cook for 5 minutes; then add the water, vegetable stock cubes, salt and pepper, bring to a boil then simmer for 15 minutes, or until the potatoes are soft.

  4. Cool the soup and discard the thyme sprigs, in a blender add the soup and blend until it reaches a smooth consistency, then strain the soup using a strainer and pour it back in the pan.

  5. Heat the soup, once hot add the double cream and simmer on low heat for 2 minutes, adjust seasonings to taste.

  • Garnish with a swirl of cream, enjoy hot.

NB: If vegan, use Vegan Butter Instead and alternative for Double Cream (Cashew Heavy Cream).


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