Leek & Potato Soup


20 min


2 min


Leek & Potato Soup

Simple & easy this classic Leek & Potato soup is so full of flavour. Served with some bread on the side, it makes for a hearty and comforting light meal. Preservative free, fresh cow milk from Sarda Farms enhances the taste and goodness of the Leek & Potato soup.


  • 2 Potatoes ‏, peeled and chopped
  • 1 leek, ‏sliced or chopped including the leaves
  • ½ - ¾ cup ‏Sarda Farms Milk (Skimmed)
  • 1 tablespoon ‏olive oil
  • 1 ‏tejpatta
  • ½ teaspoon ‏black pepper powder
  • ‏Salt to taste
  • ‏Almond or Pistachio flakes for garnish
  • ‏Herbs like Thyme, parsley, Mint etc. for garnish


Heat oil in a pan.

Add tejpatta, leek and sauté for a few seconds.

Add potatoes, sprinkle salt and stir.

Add about ½ cup water (or vegetable stock) and cook covered till potatoes soften (8-10 minutes cooking time will depend on the quality of potatoes)

Cool completely.

Take out tejpatta from the pan.

Blend the leek-potato mixture in a mixer to a fine paste. (or leave in some chunks if you like)

Pour the paste back into the pan and bring it to a boil.

Add milk, stir and cook for about a minute on medium heat (till it comes to a gentle boil). Adjust quantity of salt to taste.

Take it off the heat.

Pour soup into serving bowls.

Sprinkle pepper powder on the soup and serve garnished with almond/pistachio flakes and herbs

Serve Leek & Potato soup hot or chilled.


Note:  You can use 2 Spring onions instead of leek. Adjust quantity of milk depending on whether you like a thick or thin consistency soup.


Recipe By


Share & Print

0 0 100 0

No Comments

Leave a Reply