Low-Fat Leek and Potato Soup

    This luscious soup will warm the cockles of your heart. It's delicious and quick and easy to make. Serve with crusty bread rolls, if desired.

    7 people made this

    Serves: 6 

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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    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.
    4. To serve, add a dollop of creme fraiche, if desired.


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

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