Potato Leek Soup

1 Comment

Harried mom’s quick, easy and frugal recipes

3 Medium to large leeks

3 Potatoes

1/4 Bunch of parsley

1 Bouillon cube or 1-1/2 tablespoons or use chicken stock instead of water

4 Cups of water (approximate)

Salt and pepper to taste

1/3 Cup of soy milk


After washing leeks, cut off the tough leaves and slice the softer leaves and bottom section. Cut two of the potatoes in chunks and add the rest of the ingredients including one whole potato.

Cook for about 20 minutes making sure it is not too thick or thin.

Put soup through an immersion blender or put into a regular blender and blend well.

Dice the last potato and add to the soup. When the diced potato is almost soft, then add the soy milk, salt and pepper and it is ready to serve.

Decorate top of soup before serving with a little fresh parsley or chives

This soup from beginning to end takes less than 30 minutes and served with hot bread and butter can be a  hearty meal.

Author: Turnip Times

Sometimes the truth is funny and sometimes sad. But the truth is always the truth.

One thought on “Potato Leek Soup

  1. Pingback: Simple Garden Recipes: Leek And Potato Soup « Putney Farm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s