Potato soup was always a firm favourite as a child. The inclusion of the leek came about because of a surplus in the garden.


  • 2 T butter

  • 1 kg potatoes, peeled and chopped

  • 1 leek, well washed and chopped

  • 1 L commercial chicken stock

  • 1 t lemon juice

  • 1 c cream (or milk)

  • cracked pepper

  • chives, chopped for garnish


  • 1.

    In a large heavy saucepan melt butter and cook potatoes and leeks until the leeks are soft but not brown.

  • 2.

    Add the stock and lemon juice, simmer until the vegetables are soft.

  • 3.

    Blend, season to taste add cream and served topped with chives.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 524kj
  • Fat Total 27g
  • Saturated Fat 15g
  • Protein 13g
  • Carbohydrate 58g
  • Sugar 8g
  • Sodium 405mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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