..where teens can learn to cook restaurant quality meals for the family
Creamy Leek and Potato Soup
This creamy leek and potato soup is delicious, perfect for a cosy meal, and great to make in a large batch as it freezes well. Note the recipe is for about 6 servings. The addition of vinegar makes it a bit tangier than other recipes, which we think is better!
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
- Knife and chopping board
- Measuring cups and spoons
- wooden spoon
Ingredients
- 3 leeks
- 1 kg potatoes (Maris Piper are best)
- 1.5 litres vegetable stock
- 185 ml double cream
- 1 tbsp white wine vinegar (or other similar vinegar)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh chives
- 3 slices bread (for croutons)
- 1 Onion
Instructions
Prep in Advance
- Start by washing your hands.
- Gather all necessary utensils.
- Wash and drain the 3 leeks
- Wash and drain the Fresh chives
- Peel the 1 kg potatoes (Maris Piper are best)
- Dice the potatoes into 2.5 cm cubes.
- Chop the end off the white part of the leeks, then cut away the darker green ends, leaving the white and lighter green parts.
- Slice the white and lighter green parts up (about 0.5 cm thick per slice)
- Peel and mince the 3 cloves garlic (see video)
- Peel and slice the 1 Onion
- Make the 1.5 litres vegetable stock according to the packet instructions. (Likely 3 cubes, as one cube usually does about 500ml stock).
Let’s Cook!
- Heat the 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat.
- Add the minced garlic and slices of onion. Stir for a minute.
- Add the sliced leeks. Sauté for 7 minutes until they are soft and fragrant.
- Add the diced potatoes to the pot and stir to combine with the leeks, onion and garlic.
- Pour in the 1.5 litres vegetable stock and turn up the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes or until the potatoes are very soft. You can check that they're soft by plunging a butter knife into one of the largest pieces. If it goes in easily, its done. If not, simmer it a little while longer and test again.
- Ask someone to set the table! You'll want bowls and spoons ready.
- Finely chop your Fresh chives
- Make your croutons (see video) and put them aside.
- After 25 minutes, remove the pot from the heat (turn off the heat) and use a stick blender to puree the soup until smooth. Be careful as it's hot, so get some help if you need. Go slowly.Alternatively, let the soup cool, then puree in batches using a regular blender or food processor.
- Stir in the 185 ml double cream until well combined.
- Add the 1 tbsp white wine vinegar (or other similar vinegar)
- Season with 1 tsp salt and black pepper to taste.
- Ladle the soup into bowls and garnish with fresh chives and croutons. Grind more black pepper over each one.
- Serve hot and enjoy!
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂