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Potato, leek and rosemary soup

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 2 leeks, trimmed, halved, washed, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tablespoons finely chopped fresh rosemary
  • 1kg coliban potatoes, peeled, chopped
  • 5 cups Massel chicken style liquid stock
  • Extra fresh rosemary, to serve


  • 1
    Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.
  • 2
    Add potatoes and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.
  • 3
    Process soup, in batches, until almost smooth. Return to pan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with rosemary. Serve.

Source: taste.com.au


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