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Organic Potato and Leek soup


  • 2 large leeks, cleaned and chopped
  • 2 medium potatoes (500 g), peeled and chopped
  • 3 cups chicken stock
  • 1/2 cup milk
  • 1 cup cream
  • 1/2 teaspoon nutmeg
  • sour cream, to serve
  • chives to garnish


  • Place leek, potato and stock in a large pan; bring to boil. Reduce heat; simmer, covered, 30 minutes or until vegetables are tender. Cool.
  • Stir in milk. Process soup in batches for 30 seconds or until smooth. Transfer to a large mixing bowl; stir in cream and nutmeg; cover and refrigerate 1 hour or overnight. Serve chilled with sour cream and chives.
  • Note: This soup may be prepared up to 1 day in advance. Traditionally served chilled (Vichyssoise), it can be gently reheated and served hot.