Leek soup

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 384 Kcal, 5g Protein, 16g Carbohydrates, 32g Fat


  • Soup
  • 1 tbsp butter
  • 400 g leek, cut into pieces
  • 1 litre vegetable bouillon
  • 300 g mealy potatoes, cut into pieces
  • 2 pinches nutmeg
  • salt to taste
  • 2.5 dl cream
  • Leek topping
  • 2 tbsp oil
  • 1 pinch nutmeg
  • 100 g leek, thinly sliced
  • 1 pinch cinnamon
  • 1 pinch salt

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  • Soup

    Heat the butter in a wide-bottomed pan. Sauté the leek and potatoes for approx. 3 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 20 mins. Pour in the cream, simmer for a further 10 mins., then puree and season.
  • Leek topping

    Heat the oil in a non-stick frying pan. Fry the leek for approx. 5 mins. until crispy, stirring occasionally, season. Spoon the topping onto the soup.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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