Potato and leek soup

This dish is the perfect example of just how rich and satisfying an inexpensive soup without meat or stock can be.

  • 1 hr cooking
  • Serves 4
  • Print


Potato and leek soup
  • 2 (400g) medium potatoes, coarsely chopped
  • 2 (240g) medium carrots, coarsely chopped
  • 1 (200g) large brown onion, coarsely chopped
  • 1 (150g) medium tomato, coarsely chopped
  • 1 (150g) stalk celery, trimmed, coarsely chopped
  • 6 cup (1.5l) water
  • 1 tablespoon olive oil
  • 50 gram butter
  • 4 (800g) medium potatoes, extra, coarsely chopped
  • 1 (500g) large leek, thickly sliced
  • 300 millilitre cream
  • 2 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh dill


Potato and leek soup
  • 1
    In large saucepan, bring potato, carrot, onion, tomato, celery and the water to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain broth through muslin-lined sieve or colander into large heatproof bowl; set aside solids.
  • 2
    In same cleaned pan, heat oil and butter. Cook extra potato and leek, covered, 15 minutes, stirring occasionally. Add broth; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Cool 15 minutes.
  • 3
    Blend or process soup, in batches, until smooth. Return soup to same cleaned pan. Add cream; stir over medium heat until hot.
  • 4
    Serve bowls of soup sprinkled with combined herbs and croutons if desired.

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