Renee’s Potato and Leek Soup


Serves 6 – 8

Potato and leek are perfect partners in this soup-er bowl.

It was love at first sight when my friend Renee posted a photo of this on Facebook and I just had to have the recipe! It’s simple to prepare, delicious to eat and freezes well. Soup-er! For a vegetarian version, swap the chicken for veggie stock. This recipe has a tad too much volume to fit into my Thermomix but  if you’re looking for a Thermomix conversion, try thisYou won’t be disappointed!

What’s your ideal soup-er bowl?


3 leeks, cut, washed and chopped (green leaves removed)

1/2 large onion, chopped

4 or 5 cloves of garlic, crushed

Olive oil, for frying

800g  potatoes, peeled and  chopped

1.5 litres chicken stock

Light sour cream, to serve

Salt and pepper, to taste

How to

  1. Heat butter or oil in large saucepan, sauté onion and garlic until translucent. Add leeks and stir for 5 minutes on medium/high heat. You can add a little butter here if you like. Add a little water if things start to stick.
  2. Add chopped spuds, cook for another 5 minutes.
  3.  Now add the stock and bring to the boil. Add lots of pepper. Reduce heat and simmer for 30 minutes or until spuds  are soft
  4.  Blend until smooth. Serve with a good dollop of light sour cream.