Leek and Potato Soup


  • 1 big fat leek or 2 slightly slimmer ones or 2 bunch green onions
  • 3-4 small-medium new potatoes
  • 1 tbsp olive oil
  • 1 cube of vegetable bouillon + 3 cups water or 3 cups vegetable broth
  • Salt to taste (note that bouillon / broth may bring its own salt)
  • 1/2 tsp freshly ground pepper
  • 1 cup full-cream milk


  1. Thoroughly wash leek / spring onions
  2. Chop leek / spring onions, about 3/4 inch pieces
  3. Scrub wash potatoes to remove all the soil from the potato skin
  4. Chop the potatoes into 1/2 inch cubes
  5. Heat the oil in a heavy pot and saute onions and potatoes for a few minutes
  6. Add the vegetable bouillon + 3 cups water or 3 cups vegetable broth, salt, pepper and bring to boil
  7. Cover the pot and simmer it on medium heat for 25-30 minutes till potatoes the completely cooked
  8. Mash with potato masher
  9. Add milk, bring to boil and then take it off heat
  10. Serve with your favorite bread

Serves: 4

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