Recipe: Creamy Potato and Leek Soup

This is an easy recipe you can whip up in no time. It requires a few ingredients and you can always tweak it to make it healthier. I love creamy soups so I made it this way.


2 medium-sized potatoes, chopped into small cubes
1 leek stalk, sliced thinly
1 onion, minced
4 garlic cloves, minced
2 ½ cups (600 ml) chicken stock
250 ml cream
1 bay leaf
1 tbsp. unsalted butter
1 tbsp. olive oil
½ tsp. Worcestershire sauce
Salt and pepper


1. In pot, melt butter over medium heat and add in olive oil. Saute onion and garlic for about two minutes.
2. Add ¾ of the leeks and saute for another minute. Set the remainder of the leeks aside (this will be used as garnishing). Then add the potato, stir until combined well.
3. Pour in stock and cover until it boils. Add bay leaf. Lower heat, remove cover and let simmer for about 10 minutes or until potatoes are tender. Stir occasionally.
4. Cook until liquid reduces a bit, then using a wooden spoon, mash about half of the potatoes on the side of the pot. This will help thicken the soup.
5. Remove bay leaf, pour in cream, add Worcestershire sauce then season with salt, pepper. To make this healthier, omit cream and reduce salt, which will still be good.
6. Serve in a bowl and garnish with remaining leeks. Best served with bread. Enjoy!

Serves 4


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