Cream of Leek and Potato Soup

    1 hour

    Leeks give this soup a delicious fresh flavour and also add fibre.

    50 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 250 g leeks, white part only, thickly sliced
    • 1 large onion, coarsely chopped
    • 1.4 litres salt-reduced chicken or vegetable stock
    • 500 g potatoes, peeled and diced
    • good pinch of freshly ground white pepper
    • 1/3 cup (85 g) light sour cream
    • snipped fresh chives to garnish (optional)

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a large saucepan, heat the oil over moderate heat. Stir in the leeks and onion with 175 ml of the stock. Cover and cook, stirring frequently, for about 10 minutes or until soft but not browned.
    2. Add the potatoes to the saucepan and stir to coat with the leek and onion mixture.
    3. Pour in half of the remaining stock and bring to the boil. Partly cover, then simmer for 15– 20 minutes or until potatoes are very soft.
    4. Remove from the heat. Using a ladle, transfer the contents of the pan to a blender or food processor and puree until very smooth.
    5. Pour the remaining stock into the pan. Add the vegetable puree and bring the soup to a simmer, stirring constantly. Season with the white pepper.
    6. Remove from the heat and stir in the sour cream. Ladle into soup bowls and garnish with the chives, if using.

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    Reviews in English (8)


    Used different ingredients. Just made this soup again, this time with Chicken Stock instead of Vegetable Stock... It just doesn't taste as good. It's more of a Chicken & Leek soup than a Potato & Leek one... it's too overpowering. My recommendation to anyone making this... Vegetable stock all the way!!  -  05 Apr 2010


    Something else. I think that chives as optional is a crime lol, seriously though the chives definitely add another flavour that compliments the overall dish. I used regular cream instead of sour as I didn't have sour cream and the idea was slightly off putting. A fun addition is to crisp up some bacon rashers in a frying pan and slice them up, an awesome garnish, the red of the bacon is an excellent contrast of colour for presentation and the smokey bacon is just BEAUTIFUL against that smooth and creamy soup.  -  26 Mar 2010


    - delicious. I did not even need to add cream. I used chicken stock (only about a litre's worth though) and it was absolutely delicious. did not add white pepper either.  -  05 Aug 2010