Potato and Leek Soup

This creamy soup ticks all the boxes: affordable, comforting and filling.

About 1 hour

Serves 6-8


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  • 2 Tbsp (30ml) olive oil 
  • 2 Tbsp (30ml) butter 
  • 2 packets (300g each) leeks, sliced 
  • 8 sprigs thyme 
  • 6 garlic cloves, chopped 
  • 2kg potatoes, peeled and cubed 
  • 5 cups (1.25L) vegetable stock  
  • 4 cups (1L) water 
  • 2 cups (500ml) cream 
  • 3-4 tsp (15-20ml) fine salt 
  • Milled pepper 


Chorizo crumb: 

  • 3 Tbsp (30ml) olive oil blend 
  • ½ coil (100g) PnP chorizo sarta, diced 
  • 6 slices ciabatta, torn 
  • 3 garlic cloves, sliced 
  • 2 sprigs each rosemary and thyme 



  1. Heat olive oil and butter in a large 6-8L pot.  
  2. Sauté leeks, thyme and garlic for 5 minutes or until softened.  
  3. Add potatoes, vegetable stock, water, cream, salt and pepper.  
  4. Simmer for 30-35 minutes or until potatoes are soft.  
  5. Remove thyme stalks and blitz soup with a stick blender until smooth (or as chunky as you like). 
  6. Heat olive oil blend in a pan.   
  7. Fry chorizo sarta until crispy, about 4 minutes.   
  8. Add ciabatta, garlic and rosemary and thyme.  
  9. Fry for 2-3 minutes until bread is crispy.  
  10. Remove herbs before sprinkling chorizo crumb over hot soup (or process to finer breadcrumbs in a food processor).   


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