Leek and Potato Soup

3:13 am on 17 March 2007

This is my favourite all time soup - thick hearty very filling and just what you need to start off a St Patrick's day dinner.


  • 60g butter
  • 3 chopped onions
  •  2 leeks sliced - and use the green tops
  • 750 g cubed potatoes
  • 1/3 cup rolled oats
  • 2 cloves garlic
  • 2 cups chicken stock
  • 2 cups milk
  • ½ tsp ground pepper, nutmeg and salt
  • chopped fresh herbs for garnish - parsley works well.


Into a large pot add butter and melt.

Add onions and leeks

Add potatoes and cook until golden and brown.

Stir in oats and garlic and cook for about 1 minute.

Reduce heat and add stock and milk.

Simmer for 30 minutes or until vege tender and soup starts to thicken.  Add pepper, salt and nutmeg, and blend until smooth if desired. Serve with potato scones.

From Afternoons with Jesse Mulligan

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