Chunky Leek and Potato Soup
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  • 1 large onion, chopped
  • 11 stick of celery, chopped
  • 12 large leeks, sliced
  • 13 yukon gold potatoes, peeled and chopped
  • 11 tablespoon of ghee (6 syns) - or olive oil
  • 11 sprig of fresh thyme
  • 1 salt and black pepper
  • 13 cups (720ml) of chicken or vegetable stockAdd ghee or olive oil to a large saucepan over a medium high heat
  • 1 Add onion, celery and leeks and cook until softened
  • 1 Add the potatoes, stock, sprig of fresh thyme and bring to a boil.
  • 1 Reduce heat, cover and simmer for approx 30 mins
  • 1 Put half the soup through a blender (unless you prefer your soup completely smooth, in which case put all of the soup through a blender. I like to leave chunks of potato in mine).
  • 1 Season with some salt and black pepper as needed, garnish with fresh thyme and serve.
  • 1 Set the instant pot to saute
  • 1 Add the ghee (or olive oil)
  • 1 Add the potatoes, stock, sprig of fresh thyme.
  • 1 Set to soup setting
  • 1 Allow a natural pressure release.



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