Leek and Potato Soup


  • 4 leeks, washed and sliced
  • 2 large potatoes diced
  • 1 medium size sweet onion chopped
  • 3-4 cups vegetable stock/broth
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Preparation Method:

  1. In a large saucepan add the chopped leeks, potatoes, onions, butter, salt, pepper and 3 cups of the vegetable stock.
  2. Bring to the boil and then reduce heat to simmer, partially covered, for about 40-50 minutes until everything is soft.
  3. Remove from the heat and using a handheld immersion blender, blend until smooth and then taste to check seasoning (add more salt and pepper if needed). If too thick add more of the stock to thin out the consistency.
  4. Return to the low heat and simmer for another 5-10 minutes.

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