Leek & Potato Soup

Serves 4
Time 1 hour


2 tbsp butter

2 tbsp extra virgin olive oil 

2 large leeks, well cleaned and sliced

2 medium carrots, diced

2 stalks celery, diced

4 garlic cloves, minced

2 potatoes, peeled and diced 

4 cups water

2 tsp vegetable stock powder

1 tsp salt

1 tsp pepper

½ tsp dried thyme

½ tsp dried oregano

½ tsp dried rosemary

½ tsp dried parsley 

2 bay leaves

½ tbsp fresh lemon juice



½ bunch fresh parsley, finely chopped

100g cheddar cheese, grated 

Extra virgin olive oil 


In a large pot heat butter and olive oil.

Add leeks, carrots and celery and cook for 10 minutes. Add garlic and cook for 1 minute.  Add potatoes, broth, bouillon and all seasonings. Cover and bring to the boil, then turn down to simmer for 30-40 minutes.

Remove bay leaves and hand blend soup until smooth. 

Stir in lemon juice and half of the chopped parsley, reserving the rest to serve. Serve with parsley, cheddar cheese and a drizzle of extra virgin olive oil.