Meat-Free Mondays: Best-Ever Potato and Leek Soup

June 25, 2012

Everyone loves potato and leek soup, and this version is extra flavourful, definitely one to savour on cold winter nights! It’s a great recipe to freeze and reheat when you need instant comfort food.


1 large or 2 small leeks

2 bay leaves

20 black peppercorns

4 sprigs fresh thyme

2 tablespoons butter

1/2 cup dry white wine

5 cups vegetable stock

500g potatoes (preferably Dutch creams), diced

1 1/2 teaspoons salt

3/4 teaspoon white pepper

1/2 cup creme fraiche or cream

2 tablespoons snipped chives


1. Trim the green portions of the leek. Tie 2 green leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth. Set aside.

2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any dirt. Slice thinly crosswise and set aside.

3. In a large soup pot over medium heat, melt the butter and add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved leek and herb pouch, vegetable stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.

4. Remove the leek and herb pouch and, working in batches, puree the soup in a food processor or blender. Stir in the creme fraiche and adjust the seasoning, if necessary. Serve with the snipped chives sprinkled over the top of each bowl of soup.

What’s your favourite winter soup?

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