Potato and Leek Soup

Hello hungry peoples,

I love a good potato and leek soup, thus I was determined to find a recipe that was amazeballs. I am pretty happy with the result and it is partly inspired by a recipe that Lucy, a friend from high school friend, contrived. She discovered early that the trick to a good vegetable soup is the profuse use of butter, although she used a butter replacement called Nuttelex, which could possibly be healthier (*shrug*). I really liked her use of whole grain mustard, which adds another  complementary flavour to a soup that is a bit of a two note dish. Enjoy!

Potato and Leek Soup

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 serves
Calories per serving: 349


  • 4 large potatoes
  • 3 leeks
  • 75g butter
  • 1 tbsp wholegrain seeded mustard
  • 4 cups chicken stock
  • 1/2 cup sour cream

Cooking Directions

  1. Put a large pot on a medium heat with the 75g of butter.
  2. Slice the leeks and add the the melted butted.
  3. Let the leeks cook and caramelised for about 10 minutes. This step adds a lot of flavour to the soup.
  4. While the leeks are cooking peel and coarsely chop the potatoes.
  5. Add the potatoes, the tbsp of wholegrain seeded mustard and the 4 cups of chicken stock to the pot.
  6. Cook until potatoes are cooked through and falling apart, which thickens the soup. I also use a fork to break the potato chunks up a bit. A potato masher would also work well but I like to leave some chunks. It will take abut 20 minutes to cook.
  7. Season generously with salt and pepper and serve with a good dollop of sour cream. That’s it, you’re done!


Potato and leek soup
Potato and leek soup

Difficulty: Easy peasy

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