Leek and potato soup

We have been busing moving and do not currently have internet access at home, hence the lack of posts of late.

This soup is a real winter warmer. Leeks are in season here, and they come out so sweet when caramalised.


  • Knob of butter
  • 1 large leek
  • 6 potatoes (I used agria)
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Salt and pepper


  1. Slice the leeks and slowly cook in the butter until soft and starting to colour
  2. Wash, skin and roughly dice the potato then add to the leeks along with the herbs
  3. Add around 1.5L of water, place the lid slightly ajar on the pot and let it all boil for 30 minutes
  4. Blend the soup and season – it will need plenty of salt. If the soup is too thin then continue cooking the liquid down. If the soup is too thick add more water.
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