Leek, potato and pea soup


This soup will make use of your freshly harvested leeks in a light and tasty way.


40g butter

1-2 leeks, sliced finely

1 clove crushed garlic

4 medium potatoes, peeled and diced

3 C chicken stock

1 1/2 C peas

1 C cream

few mint leaves


Heat the butter and sweat the leek and garlic over a low heat for a few minutes until everything is soft and fragrant but not colouring. Then add the potato and stock and cover and simmer for 15-20 minutes until the potato is soft.

Add the peas and cook for a couple more minutes.

Remove it from the heat and add the cream and mint. Mix the soup in a food processor or with a blender until it's smooth.

Add salt and pepper to taste.

Garnish soup with mint when you serve it. 

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