Leek soup with potatoes

Leek soup with potatoes

Tasty leek soup, which will bring the freshness in the hot summer days and filled you with even more energy. Leek soup can be served with on olive oil toasted bread or you can also lightly sprinkle it with grated parmesan cheese.

leek soup potatoes

Leek soup is healthy and simple to prepare.


  • 300 g of potatoes
  • 250 g leeks
  • 40 g butter
  • 1 tablespoon of olive oil
  • 1 liter of vegetable broth or water
  • 1 pinch of ground pepper
  • 1 pinch of salt
  • 1 pinch of nutmeg
  • 1 sprig of parsley

Leek Soup is one of the easier soups. Leek can be in coils or rings, or we can ground it with a blender (for a creamy soup). Most fans insist that leek soup must have whole leek rings. Leek has a mild onion flavor, making it extremely tasty roasted in butter.


  1. Wash and clean the leek and cut it into thin rings. Wash the parsley and finely chop. Peel potatoes and cut them into pieces and leave soaked in water until it will not be used.
  2. In the pot, melt the butter and pour the oil. Add the parsley and leeks. Season with salt and pepper and let it stew for 15 minutes, but you must be careful, not to burn the leeks. In other pot heat the vegetable broth. If you don’t have vegetable broth, you can add water.
  3. Drain the potato pieces and pour them into the pot with leeks. Mix all together, pour over warm vegetable broth (or water) and bring to a boil. Then, reduce the temperature and cook covered 20 minutes or until potatoes are tender.
  4. When cooked, remove from the heat mix with a hand blender. If the soup is too dense, add a little water. Add a pinch of nutmeg before you serve.

And why Leek soup is so popular?

It is light, its preparation is simple, manny people has leeks in the garden, even in the colder months. And it is also important that the leek soup contains a lot of vitamin B6, folate, vitamin K, vitamin C and iron.


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