Creamy Leek, Potato & Silverbeet Soup

Serves: | Cooking Time:

  • 2 leeks, sliced
  • 600g potatoes, diced
  • 1 carrot, diced
  • 1 bunch silverbeet, shredded
  • 1L stock
  • 1 tbsp butter or olive oil
  • Salt and pepper

  1. Sauté leek and carrot in butter until softened.
  2. Add potatoes and stock.
  3. Simmer 20 minutes until potatoes are tender.
  4. Blend partially for a creamy texture.
  5. Stir through silverbeet and cook 5 minutes.
  6. Season and serve.

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