This recipe is only for a two person serving to up size for more


  • 1 large leek
  • 2 large potatoes
  • 2 cloves of garlic
  • 2 cups vegetable stock
  • 1 tablespoon of butter, margarine or equivalent
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli flakes
  • salt/pepper to taste


  1. chop the green bits and the root off the leeks and slice finely
  2. leeks are notorious for catching bits of grit while growing so wash well. I use a coarse colander.
  3. place the tablespoon of butter or oil in a large pot and melt.
  4. add the garlic and the leek and cook while stirring until soft.
  5. peel the potatoes and chop into 1-2 cm cubes
  6. Add the potatoes, the turmeric and chilli flakes and mix in
  7. Add the vegetable stock and simmer until the potatoes are soft
  8. Use a blender to puree the soup and place back into the pot
  9. Add salt and pepper to taste, and heat just before serving

I don’t use cream as I often freeze half of the soup and without cream, it will keep for a couple of months. I normally serve with small crusty dampers

By Rae Allen

Rae Allen is a digital media professional.

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