Tasty Potato, leek and rosemary soup Recipe

Our potato, leek and rosemary soup takes six ingredients, just a little time and only a few $$!
Potato, leek and rosemary soup
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.


  • 2 tablespoons olive oil

  • 2 leeks, trimmed, halved, washed, thinly sliced

  • 3 garlic cloves, crushed

  • 2 tablespoons finely chopped fresh rosemary

  • 1kg coliban potatoes, peeled, chopped

  • 5 cups Massel chicken style liquid stock

  • Extra fresh rosemary, to serve


  • Step 1

    Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.

  • Step 2

    Add potatoes and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.

  • Step 3

    Process soup, in batches, until almost smooth. Return to pan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with rosemary. Serve.

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