Creamy Leek and Potato Soup

100_5159I’ve found that during the colder months nothing satisfies my appetite like a nice warm soup. I prefer my soup to be thick and creamy, served with crispy bread. This is a nice alternative to classic butternut soup and can be whipped up in a jiffy. Best served on cold evenings next to the fire.


  • 2 carrots, peeled and chopped
  • 2 celerey sticks, chopped
  • 5 leeks, chopped
  • 2 cloves garlic, peeled and sliced
  • 1 tbs butter
  • 1,5 litre water
  • 3 medium potatoes, peeled and diced
  • 2 tbs powdered vegetable stock (I used this)
  • salt and pepper to taste
  • 100 ml cream


  1. In a large pot fry the carrots, celery and leeks and in the butter on medium heat until golden. Only add the garlic halfway through as it will brown faster than the rest. Nothing is worse than burnt garlic.
  2. Add the water and dissolve the vegetable stock.
  3. Add the diced potatoes and bring it to the boil.
  4. Reduce until a simmer and stir every now and then. Add salt and pepper to taste.
  5. Simmer until all vegetables and potatoes are soft, for about 15-20 min.
  6. Remove from heat and let it cool slightly before pureeing the soup in a blender.
  7. Stir in the cream and serve with warm toasted bread.

Makes about 4 full portion servings.

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