Leek And Potato Soup 1

Leek And Potato Soup 1

Mamta Gupta

There is nothing like a fresh bowl of hot soup on a cold day. This soup is so easy to make that even beginners can make it. If you live in India and you have not seen leeks, you can use large green onions, with green included. Amounts of vegetables are approximate, adjust seasoning according to taste. This is a filling soup and can be served as light lunch, with bread of choice. Serves 4


  • 400 gm. or 3-4 leeks

  • 200 gm or 3 medium potatoes

  • 2 tbs. cooking oil

  • 2 large cloves garlic, peeled and crushed (optional)

  • 1 heaped tsp. grated ginger

  • 1 1/2 pint vegetable or chicken stock (use fresh/cubes/granules)

  • 1 cup full cream milk

  • Salt to taste, after tasting, as stock is quite high in salt content itself.


  1. Wash the leeks thoroughly and slice thickly. Make sure there is no dirt remaining.

  2. Peel and chop potatoes into medium chunks.

  3. Heat oil in a pan.

  4. Add ginger and garlic and stir fry for 1-2 minutes.

  5. Add leeks and fry for 5 minutes.

  6. Add potatoes and fry for 5 minutes.

  7. Add stock, bring to boil and simmer, until vegetables are tender.

  8. Mash the potatoes a little, add milk and adjust seasoning. You can blend it if you want it to be smooth. I prefer it with a bit of 'bite'.

  9. Reheat and serve hot on its own, or with fresh bread rolls or slices of hot Nan. We like to have it with a drop of chilli sauce.

  10. You can garnish it with fresh coriander leaves.

  11. Also see Soup Selection.

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