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Potato & Leek Soup

25 Minutes



Potato & Leek Soup is inexpensive, easy and absolutely perfect for this soup season. It’s warming, filling, and you can cook enough of it to eat it for a whole week! In our house, this soup is one of the most popular, and once you taste it, you won’t be surprised!



Adjust Servings
1 yellow onion - chopped
2 garlic cloves
1 whole leek *halved, cleaned and chopped
250 grams potatoes *you can use them with skin
3 tablespoons unsalted butter
1000ml vegetable broth
2springs of thyme
1 tablespoon lemon juice
100 grams parmesan cheese
chopped parsley
chopped dill
Nutritional Information
244 Calories
15 g Fats
11 g Protein
17 g Carbs
2 g Sugars


Prep your components
Finely chop the onion, garlic and leek. Cut the potatoes into quarters so you have everything ready before you start cooking the soup. Then slowly heat the butter in a large pot and sauté the chopped onion and garlic. Once the onions are golden, add the leeks and thyme, a pinch of salt and sauté for another 5 minutes to bring the flavours together. Cook gently and ideally on medium heat to warm everything through, but not to burn it. Add the potatoes as well, cover everything with vegetable stock and bring to a boil. Cook until the potatoes are fork tender - this takes about 20 minutes.
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Blend the soup!
Once you have all the ingredients cooked, prepare a stick blender and blend the soup until smooth to create a creamy puree. Now it's time to season the soup with lemon juice, or additional salt and pepper (be careful with the salt, though, as the soup will also include Parmesan cheese, which is very salty on its own). Once the soup has been seasoned, let it warm slightly and finally add the freshly chopped herbs and grated parmesan cheese.
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