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Potatoes.... everyone loves a good potato right? They can be made it fries, baked, mashed, mashed and fried and just made into a whole load of different yummy things. But here we are combining the humble potato with some fragrant, sweet, tender LEEKS! Now some of you may not like leeks because it has a very pungent taste, but believe me. When made into a soup the humble flavours of the leek will shine through and bring this little potato soup to life. Not only does this make for a very quick and hearty soup for a cold cold coldddd day, but it also makes for a great late night snack that is sure to keep you full and warm till the morning comes. Paird with some crusty bread and it will be perfect for any and every occasion.


  1. 500g of Potatoes

  2. 2 Cups of Milk

  3. 2tb of All Purpose Flour

  4. 1 Medium White Onion

  5. 1 Leek

  6. 500ml of Vegetable Stock

  7. 1tb of Unsalted Butter

  8. 1 Clove of Garlic


  1. Start by peeling your potatoes and giving it a good wash. Then cut them up into small manageable pieces.

  2. Peel and chunk up your onion and mince your garlic and set to the side.

  3. Cut your leek in halve length wise and give it a good long wash as a lot of dirt tend to get trapped in there. Chunk it up into bite size pieces.

  4. In a large pot add in a little bit of oil and 1tb of unsalted butter over medium heat. Once hot add in all onions and garlic and fry till fragrant.

  5. Add in your potato and leeks and give it a good mix around.

  6. Add in 2 tb of all purpose flour, giving it a good mix. Then slowly mix in 2 cups of milk, followed by 500ml of vegetable stock or stock of choice.

  7. Bring the soup to a boil and turn it down to a simmer for 20-30 minutes till the potatoes are cooked through.

  8. Reserve a few scoops of the potato and leek mixture for topping. Then throw the remaining into a blender and blend it till smooth or chunky, all up to you.

  9. Season your lovely soup with salt and pepper to taste.

Pour yourself a lovely bowl, topped up with your reserved fillings as well as some fresh parsely for that extra flare.

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