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Cream of Potato and Leek Soup

Serves 4


  • 2 leeks
  • 20g Australian butter
  • 1 large potato, peeled and diced
  • 3 cups vegetable or chicken stock
  • 1 cup Australian light evaporated milk
  • 1/4 cup chopped fresh parsley
  • cracked black pepper, to taste
Download Recipe (PDF)


  1. 1. Wash leeks thoroughly and thinly slice. Melt the butter and saute the leeks until softened. Add the potato and stock and bring to the boil.
  2. 2. Cover and simmer for 40 minutes or until potatoes are tender. Puree until smooth. Return to a clean saucepan and stir through milk, parsley and pepper. Reheat gently without boiling.

Nutritional Information

Nutrients per serve:
Energy (kj) 371
Protein (g) 5
Fat, Total (g) 4
Carbohydrates (g) 9
Sugars (g) 6
Sodium (mg) 0
Calcium (mg) 135
Iron (mg) 0


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