leek and potato soup

Leek and Potato Soup





5 min


10 min



Leek and Potato Soup

The simplest of soups!

The Recipe Intro includes the Video on how to make Leek and potato Soup. Check it out.

read the recipe introduction 300x81 Leek and Potato Soup

leek and potato soup recipe 300x199 Leek and Potato Soup


  • 2 -3 ‏ leeks, white and light green portions, chopped
  • 2 ‏russet potatoes, peeled and chopped
  • 1 ‏vidalia onion, peeled and sliced
  • 3 Tbsp ‏olive oil or vegetable oil
  • 2 ‏cups water
  • 2 cubes ‏, knorr vegetable stock (bouillon)
  • 100 mL ‏heavy cream
  • As needed ‏- chopped parsley and chives, to garnish
  • To taste ‏- salt and pepper



  1. Rinse and Chop/slice the leeks, potato and onion.
  2. Heat the oil in a pressure cooker. Add the onion and saute till just softened.
  3. Add the leeks and potato and fry for one minute.
  4. Mix the knorr vegetable stock cubes in 2 cups of hot water. Add this to the pressure cooker.
  5. Close the cooker and pressure-cook  on hight heat for 5 steam whistles.
  6. Allow the cooker to cool and open. The vegetables should be tender enough to mash.
  7. Pour in the heavy cream.
  8. Use a hand blender to blend till smooth. (If you are using a regular blender, allow to cool before blending).
  9. Taste and add salt, only is needed. (Stock cube is salty).
  10. Add freshly cracked black pepper.
  11. Drizzle in some cream for decoration if desired.
  12. Garnish with chopped parsley and chives.
  13. Optional: add a few drops of black truffle oil to the bowl before serving.

Leek and Potato Soup


  • If you are using a regular pot with lid, add around half a cup of extra water. Cook for about 25 minutes for the vegetables to get tender.
  • Full cream milk may be used as a substitute for cream. Add 200 mls.

Key Ingredients: Leek, Potato, Vidalia Onion, Vegetable Stock, Salt, Pepper, Olive Oil, Parsley/Chives/Spring Onion.

Let us know if you tried itLeek and Potato Soup.

read the recipe introduction 300x81 Leek and Potato Soup




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