Potato and leek soup

Looking for a healthy winter warmer? With just a handful of ingredients, this creamy and satisfying soup is easy to whip up on the stovetop.


  • 3 leeks; trimmed and rinsed
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic; crushed
  • 2 potatoes; peeled and diced
  • 1 litre vegetable stock
  • 100 ml double cream
  • ¼ tsp freshly ground nutmeg
  • 35 g parmesan; finely grated
  • salt
  • freshly ground black pepper

For the salad

  • 2 handfuls kale
  • 2 tbsp lemon juice
  • 3 tbsp tahini
  • 1 tbsp orange juice
  • freshly ground black pepper


Step 1. Thinly shred a quarter of one of the leeks and set aside for the garnish, then chop the rest of the leeks.

Step 2. Heat the oil and butter in a saucepan and fry the leeks for 10 minutes or until softened. 

Step 3. Add the garlic and potatoes to the pan and cook for 2 more minutes, then stir in the vegetable stock and bring to the boil. Simmer for 15 minutes then stir in the double cream and nutmeg.

Step 4. Blend the soup until smooth with a liquidiser or immersion blender, then taste the soup and adjust the seasoning with salt and pepper.

Step 5. Pour the soup into four warm bowls and garnish with parmesan, black pepper and the shredded raw leek.

Serves 4