Rosemary Leek and Potato Soup

    40 minutes

    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.

    16 people made this

    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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    Reviews in English (12)


    Altered ingredient amounts. I missed out the creme fraiche and only added one tablespoon of olive oil to lower the fat content as much as possible. I also included the rosemary, chilli powder, salt and pepper to the vegetable stock to allow the flavours to fuse longer with the leeks and potatoes while cooking. Delicious!!!!  -  04 Jan 2010  (Review from Allrecipes UK & Ireland)


    This soup is very delicious and simple to make. I added chopped bacon into mine.  -  04 Apr 2014  (Review from Allrecipes UK & Ireland)


    This is a really nice easy soup to make - but it's missing something ??? Not sure what it is but I'll keep an eye on the reviews - hopefully someone else will have added that extra something that makes it great !!!!  -  11 Feb 2010  (Review from Allrecipes UK & Ireland)