Potato And Leeks Cream Soup


  • 2 tbsp oil

  • 3 tbsp butter

  • 150g big onion (sliced)

  • 500g potatoes (peeled, sliced)

  • 50g leeks (sliced)

  • 1 tsp dried Basil

  • 1 tsp crushed black pepper

  • 1.5 liters (1500ml) water/ chicken broth


  • Salt to taste


  • Leeks (finely shredded and deep fried)

  • Cooking cream

  • Crushed black pepper


  1. Heat up butter and olive oil in the sauce pot, stir-fry onions, leek, potatoes, dried Basil and black pepper until fragrant. Add water or chicken broth bring to boil, reduce to low heat, simmer for 30 minutes until the potatoes are soften. Remove from heat.

  2. Transfer soup and ingredients to the fruit blender, pound until smooth. Re-boil it in a pot with cooking cream, season with a pinch of salt and chicken granule.

  3. Serve hot with cooking cream, crushed black pepper and garnish with shredded fried leeks.

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