• 2 leeks
  • 3 rooster potatoes
  • 2 cloves of garlic
  • 1 white onion
  • 1 shallot
  • 1 pint of vegetable stock
  • A few drops of fresh cream


  • STEP 1
    heat some olive oil in a pan and add the 2 cloves of garlic along with the chopped white onion and the chopped shallot.
  • STEP 2
    peel and chop the leeks and add them to the pan and sauté until brown.
  • STEP 3
    Peel the potatoes and chop thinly into a saucepan and add the sautéed leeks, onion and shallots. Add the pint of vegetable stock. Use a good quality stock.
  • STEP 4
    Bring to boil stirring occasionally.
  • STEP 5
    Once the potatoes have cooked and are lovely and soft, add the cream to the soup and stir.
  • STEP 6
    Remove saucepan from the hob and using a hand blender, blend the ingredients until smooth. The soup will have a gorgeous thick consistency. You can add salt and pepper to taste but I find the leeks, onion and shallots give a lovely natural flavour.
  • STEP 7
    Return to the hob for a further 2 minutes and then serve with a slice of homemade brown soda bread.

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