Rosemary Leek and Potato Soup

Rosemary Leek and Potato Soup


14 people made this

By seasoning this leek and potato soup with rosemary and chilli powder, it gives it a kick that is missing from the average soup. Top with a bit of creme fraiche.


Serves: 4 

  • 1 large leek, finely diced
  • 4 cloves of garlic, crushed
  • 3 tablespoons olive oil
  • 4 medium sized potatoes, diced
  • 2 vegetable stock cubes dissolved in 1 litre hot water
  • 1 teaspoon rosemary, chopped
  • chilli powder, to taste
  • salt and pepper, to taste
  • creme fraiche

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Warm the olive oil in a large saucepan. Add the leeks and garlic then cook until soft and golden. Add the diced potatoes and stir for 2-3 minutes.
  2. Add the vegetable stock water and cover saucepan. Cook on low heat until potato is soft. Blend the ingredients with hand blender until a thick soup is formed. (You may add water if you want to.)
  3. Add the rosemary, chilli powder, salt and pepper. Serve with a teaspoon of creme fraiche swirled into each serving and crusty roll.

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