Creamy Leek & Potato Soup

Prep Time
10 mins
Cook Time
45 mins
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  1. Melt butter in a large saucepan over medium heat. Add leek and cook, stirring occasionally, for 10 minutes or until leek has softened. Add garlic and bay leaves and cook for 1 minutes. add diced potato and cook, stirring occasionally, for 5 minutes                    
  2. Add stock and 1 cup warm water. Cover and bring to the boil. Reduce heat to low. Simmer for 20 minutes or until potato is very tender. Remove bay leaves and discard.                  
  3. Fry prosciutto in a non-stick frying pan until crisp. Allow to cool, then crumble into pieces.  
  4. Add parsley to soup and use a stick blender or food processor to blend until smooth. Place pan over low heat and simmer for 5 minutes. Ladle into bowls swirl through cream. Top with prosciutto and chives. Serve with bread.  

Tip: This soup can be frozen without cream or prosciutto for 2-3 months.

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