Leek & Potato Soup



Place potatoes in a large pot, cover with water and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes until tender. Drain and set aside.

In a large saucepan over medium heat, sauté oil and leeks until tender. Add garlic and cook for a further minute.

Place potatoes and leeks in a food processor with about 3/4 of the broth and blend until smooth before adding fresh herbs. If mixture is too thick, add remaining cup of broth and then process for a further minute.

Return soup to the saucepan and heat, stirring occasionally, until heated through. Season with salt and pepper.


  • 6 potatoes, cubed
  • 2 Tbsp oil
  • 2 leeks, thinly sliced
  • 2 garlic cloves, minced
  • 1L vegetable broth 
  • 1 Tbsp fresh thyme leaves, chopped 
  • 2 Tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste