Low-Fat Leek and Potato Soup

    40 min

    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.

    19 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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