Go Back

Leek & Potato Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people


  • 4 medium sized potatoes
  • 2 leeks
  • 3 garlic cloves
  • 1 red onion
  • 1 litre vegetable stock
  • ½ bunch fresh thyme (or 1 tbsp dried)
  • 1 tbsp extra virgin olive oil
  • 1 pinch salt + pepper


  • Roughly chop onion, garlic and leeks.
  • Chop potatoes (keep skin on for extra nutrients & easy prep!)
  • Heat a frying pan and add 1-2 tbsp EVOO and add onion and garlic.
  • When starting to soften add the leeks and thyme and cook in frying pan until soft.
  • Once soft transfer to a large saucepan and add the uncooked potatoes and 1 litre of vegetable stock, salt and pepper.
  • Bring to the boil and turn to a medium heat and cook until potatoes are soft (approx. 20-25 mins)
  • Once the potatoes are cooked carefully transfer the hot soup mix to a blender and blend until smooth (ensure lid is tightly secure as the mixture will have been at boiling temp).
  • Top with a drizzle of extra virgin olive oil, salt and pepper.


Find your Ingredients

Potatoes, leeks, garlic, onion, thyme - fresh fruit & vegetable aisle
Vegetable stock - herbs & spices aisle, I always recommend opting for stocks with fewer ingredients.. remember less is more when it comes to ingredient lists
Extra virgin olive oil - I can't go past my favourite brand Cobram Estate for the nicest range of olive oils.

Course Main Dish