Potato Leek Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: serves 4 - 5
  • 5 cups (1.2 liters) chicken stock
  • 3 large potatoes (approx 600 g) – peeled and cut into chunks
  • 3 large leeks – white and light green part, roughly sliced
  • 2 cloves garlic – minced
  • 2 bay leaves
  • 2 tbsp (30 g) unsalted butter
  • 1 tsp salt
  • ¼ tsp freshly cracked black pepper
  • ½ cup (125 ml) whipping cream
  • Fresh / Dried parsley to garnish
  1. In a medium soup pot, melt the butter over low heat.
  2. Add in sliced leeks and cook for about 5 mins until softened.
  3. Season with salt and pepper and add in potatoes and bay leaves.
  4. Pour in chicken stock and bring to boil.
  5. Cover and simmer for 15 mins, or until potatoes are very soft.
  6. Allow to cool slightly before blending the soup with a hand held blender or food blender.
  7. Bring to boil again and turn down heat. Add in whipping cream and stir well.
  8. If the soup is too thick, thin it out with some more chicken stock.
  9. Adjust with more seasoning if needed. Garnish with parsley and serve warm.
Recipe by Bear Naked Food at http://www.bearnakedfood.com/2017/12/12/potato-leek-soup/