Creamy Potato and Leek Soup

Serves: 4
Preparation Time: 15
Cooking Time: 50


  • 1tbsp olive oil
  • 20g butter
  • 2 leeks, pale section only, halved, washed,
    dried, thinly sliced
  • 2 garlic cloves, crushed
  • 1 kg potatoes, peeled, coarsely chopped
  • 1L (4 cups) Campbell’s Real Stock – Chicken
  • 250ml (1 cup) thin cream
  • Fresh chives, finely chopped, to serve


  1. Heat oil and butter in a saucepan over medium heat. Add the leek and garlic and toss to coat. Reduce heat to medium- low. Cook, covered, stirring occasionally, for 5-10 minutes or until soft.

  2. Add the potato and Campbell’s Real Stock to pot. Cover and bring to the boil over medium- high heat.

  3. Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender. Set aside for 10 minutes to cool.

  4. Blend in batches until smooth. Transfer blended soup to a clean saucepan.

  5. Heat soup on medium- low heat. Add the cream and cook, stirring, for 5 minutes, or until cream is heated through. Season with salt and pepper.

  6. Ladle among serving bowls. Sprinkle with chives and serve immediately.


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