19/05/2026
*Creamy Leek & Potato Soup*
Cozy, simple, and perfect when the weather gets cool😘
Ingredients* - serves 2 -3
- 2 leeks, cleaned and sliced
- 8 potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tbsp butter - added at the end
- 300 ml milk
- 200 ml vegetable stock
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1/4 tsp grated nutmeg
- Salt & black pepper, to taste
- Fresh herbs for garnish
Method
1. *Sauté the base*: Heat olive oil in a pot over medium heat. Add leeks, garlic, and ginger. Sauté until soft and fragrant, about 4-5 mins. Don’t let them brown.
2. *Add potatoes & stock*: Toss in the diced potatoes, pour in the vegetable stock, and simmer until the potatoes are tender, about 15 mins.
3. *Blend it smooth*: Use a stick blender or regular blender to blend until creamy. If you like it chunky, just blend half.
4. *Finish it off*: Pour in the milk, add butter, nutmeg, salt, and black pepper. Stir gently until everything is warm and silky. Don’t boil after adding milk.
5. *Serve*: Ladle into bowls, top with fresh herbs, and serve with toasted bread on the side.
Enjoy 😋
