Name: Creamy Potato and Leek Soup recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 short-cut bacon rashers; 1 brown onion diced; 1 leek thinly sliced; 1 tsp garlic crushed; 1 tbs butter; 1 tbs olive oil; 4 sebago potato brushed peeled cut into chunks; 250.00 ml vegetable stock; 1 cup lactose-free Zymil milk; 1 pinch salt *to taste; 1 pinch pepper *to taste; 1 sourdough bread; 1 packet chives fresh thinly sliced *to serve

by taram332 Last updated on 05/02/2025

A luscious creamy soup without any cream. The secret is cooking the potatoes and leek using milk. My mum taught me this technique and the end result is the creamiest most delicious hearty soup.

- taram332

Ingredients

4 short-cut bacon rashers
1 brown onion diced
1 leek thinly sliced
1 tsp garlic crushed
1 tbs butter
1 tbs olive oil
4 sebago potato brushed peeled cut into chunks
1 cup vegetable stock
1 cup Pauls lactose-free Zymil milk
1 pinch salt *to taste
1 pinch pepper *to taste
1 sourdough bread
1 packet chives fresh thinly sliced *to serve

Method

Step 1

Heat butter and oil in a large saucepan. When the butter begins to froth, add in the leek, bacon, onion and garlic and stir well. Cook for a few minutes until the leek begins to soften.
Step 2

Add in the potatoes and stir well. Add the stock and milk and season with salt and pepper. Reduce the heat to low and simmer gently for about 30 minutes or until the potatoes are tender and fall apart.
Step 3

Once the potatoes are soft using a stick blender, pulse until creamy. You can leave chunks of potato if you like for a more rustic soup or completely blend.
Step 4

To make the croutons, toast the sourdough bread lightly then tear up small squares. Ladle the soup into your serving bowl, top with croutons, sprinkle over chives and enjoy.