Pureed Potato and Leek Soup

Pureed Potato and Leek Soup


2 people made this

With no cream this pureed potato and leek soup is pure vegetables providing a healthy dinner option, ideal to serve with fresh bread.


Serves: 6 

  • 30g butter
  • 2 leeks, white part only, sliced
  • 2 litres vegetable stock
  • 1 bouquet garni (parsley, bay leaf and thyme tied together with string)
  • salt and pepper, to taste
  • 4 medium potatoes, peeled and cut into chunks

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat the butter in a large saucepan until hot. Saute the leeks over medium heat for 5 minutes.
  2. Add vegetable stock, bouquet garni and season with salt and pepper. Stir in the potatoes and cook for 15 minutes.
  3. Remove the bouquet garni and puree the soup with a hand blender or liquidiser.


Ready-made pouches of dried bouquet garni are available in most supermarkets.

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