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Image by Tijana Drndarski
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Leek, potato and onion soup

(makes 5 servings)


  • 2 large potatoes

  • 1 onion

  • 700ml vegetable stock

  • 2 tblsp olive oil

  • Salt and pepper

  • 3 leeks

  • 3 garlic cloves

  • 4 bay leaves

  • 2 spring onions


  1. Remove the ends and leaves off the leeks, wash well and pull back a few of the outer leaves to rinse well as sometimes dirt gets stuck in here

  2. Chop potatoes, onion, garlic and leeks into pieces and place in a large pot with the olive oil, salt, pepper and bay leaves and cover with hot water

  3. Allow the water to start to boil then lower the heat and let simmer for 20 minutes, until all the ingredients are cooked.

  4. Add the vegetable stock and allow to simmer for a further 5 minutes

  5. Next remove the bay leaves from the mix and throw away

  6. Then blend the mix in a blender for a smoother creamy textured soup, or you could blend only ¾ of the mixture and to keep a chunkier soup to mix with the creamy mixture

  7. Serve out into bowls, sprinkle with chopped spring onions and enjoy

  8. It tastes great warm or cold and remember to store in the fridge.

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