A friend graciously shared some of this soup and I want to document the recipe (taken from this website with my adaptions) before I forget how to make this yummy meal!


  • 4 leeks, chopped
  • 4 large potatoes, cubed
  • 1tbsp olive oil
  • 800ml chicken or vegetable stock (or use your own by putting a chicken carcass in a crock pot overnight!)
  • 300ml single cream
  • Pinch of grated nutmeg
  • Directions

    1. Sweat 4 chopped leeks and 4 large cubed potatoes in 1tbsp olive oil for 10 mins, stirring occasionally until softened but not browned.
    2. Add 800ml chicken or vegetable stock, cover and simmer for 15 mins. Season to taste and leave to cool slightly.
    3. Liquidise soup until smooth. Return to pan, stir through 300ml single cream and pinch of grated nutmeg. Reheat gently. Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons.

Amazing! Jane even enjoyed hers slurping it through a straw! Delicious on a cold day.

[photo courtesy]