Potato and Leek Soup
Potato and Leek Soup
  • 1 tablespoon coconut oil
  • 20g organic butter
  • 3 leeks (white and light green part only)
  • 1 medium onion
  • 1 kg potatoes, chopped and washed with the skin left on!
  • 2 garlic cloves, crushed
  • 1L homemade chicken or vegetable stock
  • 3 cups purified water
  • 1 cup organic milk (optional)
  • ½ teaspoon cumin
  • ½ teaspoon nutmeg
  • Himalayan sea salt
  • Crushed black pepper


Heat the coconut oil and butter in a large saucepan over medium heat. Add the leek and onion, toss, cover and cook until soft. Reduce the heat and then add the garlic, cumin and nutmeg until fragrant.

Add the potato and stir to coat. We prefer to leave the potato skin on as it is rich in iron. Add the stock and water. Cover and bring to a low boil. Simmer for 25-30 minutes with the saucepan partially covered. Set aside the soup for 10 minutes to cool.

Using a handheld blender, gently blend the soup until smooth. You can leave some potato chunks if you prefer a chunky soup.

Lightly heat the soup for another 5 minutes. Add the milk if you prefer a creamy soup. We often go without milk and it is still creamy and delicious.

Season with salt and pepper.

We served the potato and leek soup with steamed artichoke with a lemon and olive oil dipping sauce, and kale chips roasted with sea salt.
"This healthy version of your classic potato and leek soup is incredibly flavoursome with hints of cumin and nutmeg, and really easy to make."