Creamy Potato and Leek Soup

Creamy and delicate soup from potatoes and leek‎ you must try at least once

  • StartersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 5Serving/Unit


Onion, 1 large unit
Garlic, 2 cloves
Leek, 2 thick stalks
Olive oil, 1 tablespoon
for frying‎
Water, 2 cups‎
Potato, 4‏‎ medium + 2 large units
‎cut into quarters
Black pepper, a pinch
Butter-flavored margarine, 1 tablespoon
Rosemary, 2 teaspoons‎
Vegetable cream 5% fat, 1/2 cup‎
Rocket leaves (arugula), 1 large handful
Salt, a pinch


‎1. Fry the onion, garlic and leek in the olive oil until soft, for about five minutes while constantly ‎stirring. ‎
‎2. Put in the water, potatoes, black pepper, margarine and rosemary, and cook for about half an hour ‎until everything softens. ‎
‎3. Remove about a third of the amount of solids to a separate bowl and grind the rest using a rod ‎blender until smooth. ‎
‎4. Add back what we transferred to the bowl, add the cream and rocket, mix, add salt to taste and ‎cook everything for another 5 minutes.‎
‎5. Bon appetite (:‎

Total time: 30-60 min

Equipment: rod blender.

Nutritional Values Serving/Unit 100 Grams
Calories 266 cal 87 cal
Proteins 5 g 2 g
Carbohydrates 50 g 16 g
Fat 6 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Natalie Houlding Recipe by Natalie Houlding
Creamy Potato and Leek Soup
Perfect Potato soup for the winter