FOOD & COOKING WITH CHEF ROSS
Potato & Leek Soup
Preparation: About 15 minutes · Cooking: About 30 minutes · Serves: 2–3 people
What you need
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 leeks, washed and sliced
- 3 garlic cloves, chopped
- 4 potatoes, skins on, cut into small pieces
- 750 ml water, plus more as needed
- Salt & pepper to taste
Equipment
- Large saucepan with lid
- Knife and chopping board
- Wooden spoon
- Measuring jug
- Stick blender
Let’s make it
STEP 1
Prepare the vegetables
Wash the leeks carefully, including between their layers.
Cut into slices.
Chop the garlic.
Wash and cut the potatoes into similar-sized small pieces, keeping their skins on.
STEP 2
Cook the leeks and garlic
Heat olive oil over medium heat.
Add leeks and cook for 4–5 minutes until soft.
Add garlic and cook for 1 minute.
STEP 3
Add potatoes and water
Add potatoes, 750 ml water, salt and pepper.
Add more water if needed to cover the vegetables.
STEP 4
Cook the soup
Bring to the boil, then turn the heat down.
Put the lid on and cook gently for about 20 minutes, until potatoes are soft.
STEP 5
Blend a little
Turn off the heat.
Cool as required by the blender instructions.
Blend briefly, leaving some small vegetable pieces.
Add a little water if too thick.
Taste and adjust salt & pepper.
Serving and storage
- Serve with optional parsley or plain yoghurt (contains milk).
- Keep the soup thick but not heavy.
- Leave it slightly chunky.
- Refrigerate within 2 hours in shallow containers.
- Store covered at 5°C or colder and use within 3 days.
- Freeze for up to 3 months for best quality.
- Reheat until steaming hot.
- Base recipe is vegan.
- Check any added toppings for allergens.
Recipe ©2026 Deaf Chef Ross. Check labels for allergens. Follow appliance and storage instructions. Times and servings are estimates. Images are illustrative. Sources: NSW Food Authority; Victorian Government. Generated by ChatGPT for Deaf Chef Ross (C)2026.