Chunky leek and potato soup with attitude

    35 min

    This soup has a secret ingredient which elevates it above the rest. It's delicious in winter or summer. Try it, you won't regret it.

    4 people made this

    Serves: 2 

    • 1 knob butter
    • 1 small onion, finely chopped
    • 2 leeks, white part only, roughly chopped
    • 2 medium potatoes, peeled and chopped
    • 1 pint chicken stock
    • 1 whole blade mace (the secret ingredient)
    • salt and pepper to taste
    • double cream, to serve
    • chopped chives or watercress, to garnish

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Gently fry the chopped onion in butter until tender. Add the leeks and fry for a little longer. Add the potatoes, chicken stock, mace and salt and pepper.
    2. Simmer gently for 20 to 25 minutes until the potatoes are tender.
    3. Remove the mace. Ladle into bowls and garnish with a swirl of cream and the chopped chives or watercress.


    If preferred you can liquidise the soup, it will still taste great but I prefer it chunky with a crusty roll and butter.

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