Potato and Leek Soup

    1 hour

    It's the best potato and leek soup I've ever had. A modification of a recipe I first tried at my dear friend Sonja's house.


    Queensland, Australia
    116 people made this

    Serves: 6 

    • 1 large brown onion diced
    • 4 celery sticks sliced
    • 6 large potatoes chopped roughly
    • 2 leeks sliced
    • 200ml unthickened cream
    • 2 litres chicken stock
    • 2 tablespoons of chervil (French parsley) chopped

    Preparation:20min  ›  Cook:30min  ›  Extra time:10min  ›  Ready in:1hour 

    1. Cook the onion in a pot on low heat until it is clear and soft.
    2. Add the leek and cook stirring for ten minutes or until also soft (be careful not to get too much brown stuff on bottom of pot).
    3. Add the potato and celery and cook for a further 3 minutes.
    4. Add the stock and bring to the boil, then turn heat down and simmer for 15-20 minutes or until potato is very soft but not flakey.
    5. Blend together and slowly add cream as you blend (you can add more cream if you like).
    6. Stir through the chervil to serve (and dont forget some black pepper).
    7. Serve with hot dark brown bread.

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    Reviews in English (11)


    Excellent quick and easy recipe for a wholesome evening soup the whole family and one that can be complemented with a light dinner afterwards.  -  29 Jun 2010


    This a great recipe! Really easy to make and so delicious - we only used 1 and 1/2 litres of chicken stock and that was more than enough for us  -  13 Sep 2012


    very nice..I used lite evaporated milk as didn't have cream and it still tasted lovely, also omitted the celery and added chopped chives on top.  -  16 Apr 2015