Leek and Potato Soup -

A deliciously creamy and comforting classic!

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  30min


  • 1 Tsp. Vegetable oil
  • 2 Leeks, sliced
  • 1 Onion, peeled and sliced
  • 2 Potatoes, roughly chopped
  • 1 Bay Leaf
  • 1 Chili, chopped finely (Optional)
  • 2 Cloves Garlic, peeled and minced
  • 3 Cups Vegetable Stock or Water
  • 1/4 Tsp. Nutmeg
  • Salt and Pepper to taste


  1. In a medium pot, over medium low heat add the vegetable oil with the onion, garlic and chili (if using) and cook for 2 minutes. Add in the potatoes and leeks cook for about 5 minutes. Add the bay leaf and nutmeg and mix well.
  2. Now add the Vegetable Stock and bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes until the potatoes are very soft. Remove the bay leaf.
  3. Pour soup into a blender and blend the soup until it is liquefied. Add salt and pepper as necessary.


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