Creamy leak and potato soup (photography by Tasha Seccombe)

These days I see bunches of leeks everywhere, so I figured they must be in season! I only recently became a real fan of leeks after eating them whole and roasted, with some extra butter and parmesan shavings. They are so simple, so tender and PACKED with flavour.

Make a meal out of these beautiful pale-green leafy veggies by turning them into a thick, creamy soup. I fry them in lots of butter over medium-low heat, then add potatoes, stock and cream. Leeks are so flavourful that you don’t have to be heavy on the seasoning. Puree and serve with nutty browned butter.

Now THAT, my dear friends, is the perfect dinner for Fall-time in the Cape Winelands.

Ingredients: (serves 4)

  • 100 g butter
  • 1 large onion, finely chopped
  • 600-700 g trimmed leeks, finely sliced (trimmed of the darker green leaves, so you only use the lighter parts)
  • 600 ml warm chicken stock (or vegetable stock, if you prefer)
  • 2 large potatoes, peeled and diced into small cubes
  • 125 ml cream
  • salt and pepper


  1. In a medium-sized stock pot on the stove top, melt butter over medium heat.
  2. Add onion and leeks and fry in butter on medium-low heat, slowly softening the vegetables without browning them. This will take about 10-15 minutes (make sure the leeks are free of any dirt before cooking them – some organic leeks might need a rinse)
  3. Add diced potatoes, and fry for a further 2 minutes.
  4. Add stock, then cover and simmer until potatoes are completely soft.
  5. Remove from heat, then process to a fine purée with a stick blender.
  6. Return to heat, add cream and seasoning, and heat through (without letting it boil). Serve with browned butter and freshly baked bread. t

Tip: This soup should be a really thick liquid – not a paste. If your soup is too thick, add a bit of stock and mix very well.

Browned butter:

Browned butter adds an amazing nuttiness to anything – it almost tastes like caramel! It was Nicola’s great idea to add this to the soup.

Melt about 100 g of butter over low heat – the butter will separate and the butter solids will become darker until it smells deeply nutty and toasty. Remove from the heat and drizzle over the soup.


This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food: Ilse van der Merwe from The Food Fox.

Pictures: Tasha Seccombe.

Styling: Nicola Pretorius & Tasha Seccombe.

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  1. I tried the creamy potato and leek soup – it is absolutely delicious! the best soup of this kind that I ever made. I really recommend this soup!

    1. Thanks Elise! I made it again on Wednesday – it’s one of my absolute favourites. 🙂

  2. Fantastic soup! Even my fussy 5 year olod daughter asked for more!

    1. Fantastic! So glad to hear that, Ingrid! My fussy 19 month old daughter also liked it. 🙂

  3. Linda van der Merwe

    instead of cream could I use plain yoghurt?

    1. Hi Linda, I’m sure you could! I really love cream, but I know there are a lot of people that prefer to use yoghurt. Enjoy!

  4. I tried this recipe and found the soup was the best I have ever made. We have had it almost every week since our ‘trial sample’. Thank you for sharing xx

    1. Hi Glen – I’m SO glad to hear that! It’s one of my absolute favourites too. In fact, I’ve included it in my new recipe book that should hit shelves in July 2019. Thank you for making my day! 🙂

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