Leek and Potato Soup

Leek and Potato Soup

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A warm and satisfying recipe for leek and potato soup. Carrots, onions and celery create a subtly delicious flavour, enriched with Knorr vegetable stock and black pepper. With its smooth texture, this leek and potato soup is a great crowd-pleaser.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time30 minutes


  • 15 ml Olive oil
  • 1 Large onion, chopped
  • 1 Large carrot, peeled and chopped
  • 1 Large stalk celery, chopped
  • 1 Clove crushed garlic
  • 350 g Leek, chopped
  • 350 g Potatoes, peeled and chopped
  • 1 Knorr Vegetable Stock Pot
  • 750 ml Water
  • 5 ml Robertsons Black Pepper


  • Heat the oil in a large saucepot over medium-high heat. Add the onion, carrot, celery, garlic and leek to the pot and cook for about 10 minutes, until vegetables are soft but not brown.
  • Add the potatoes, Knorr Vegetable Stock Pot and the water. Simmer for 15 minutes, until potatoes are tender.
  • Using a food processor, purée the soup until silky smooth. Return soup to the pot and bring back to the boil. Season with black pepper and serve.