North West Potato and Leek Soup
A velvety Tasmanian soup highlighting tender North West potatoes and sweet leeks, finished with a swirl of fresh cream and chives.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Large heavy-based saucepan
- •Stick blender
- •Chef knife
- •Chopping board
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 320 kcal
Instructions
- 1
Heat the butter and olive oil together in a large heavy-based pot over medium-low heat.
- 2
Add the sliced leeks and cook gently for 10 minutes until soft and sweet, avoiding any browning.
- 3
Stir in the chopped garlic and cook for 1 minute until fragrant.
- 4
Add the diced potatoes, thyme sprigs, bay leaf, sea salt, and black pepper to the pot.
- 5
Pour in the vegetable stock and bring the liquid to a gentle boil over medium-high heat.
- 6
Turn the heat down to low, cover with a lid, and simmer for 20 minutes until the potatoes are fork-tender.
- 7
Remove the pot from the heat and discard the thyme sprigs and bay leaf.
- 8
Puree the soup with a stick blender until completely smooth, creamy, and velvety.
- 9
Stir through the thickened cream and return the pot to low heat for 2 minutes to warm through without boiling.
- 10
Ladle into warm bowls and top with finely snipped fresh chives.
Chef's tips
Wash the sliced leeks thoroughly in cold water to remove any trapped grit before cooking. Avoid boiling the soup after adding the cream to prevent the dairy from splitting.
Ingredient substitutions
- thickened cream → unsweetened coconut cream for a dairy-free alternative
- Dutch Cream potatoes → any starchy or all-rounder potato such as Sebago or King Edward
- vegetable stock → light chicken stock
Storage
Store leftover soup in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring frequently, adding a splash of stock or water if too thick.
Common mistakes to avoid
- •Browning the leeks during sweating, which darkens the soup and adds a bitter burnt flavour.
- •Using waxy salad potatoes, which can result in a gluey texture when blended.
Serving suggestions
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