Potato and Leek Soup

We’ve been slurping soup the past few weeks and it’s been a great warmer as Beijing still haven’t turned on the heating yet.

Personally, I prefer the clear Southern Chinese soup as compared to creamy, velvety, and thick Western soup. But nevertheless, I’d give this a 7.5.


3 large leeks – sliced into thick rings

40g butter

3 medium potatoes – chunks

1 1/2 litres vegetable stock

salt and pepper to taste

a spoon of yogurt and fried leek tips for garnish


1. Melt the butter in a pan, tip the leeks in and slow cook for 10-20 minutes until soft.

2. Add the potatoes and cook for another 5 minutes before pouring the stock; bring to boil and simmer for 30-40 minutes or until the potatoes are soft.

3. Let the soup cool for a bit; pour into a food processor and blend until smooth.

4. Pour the contents back to the pan and heat for 5 more minutes. Season with salt and pepper, garnish with yogurt and fried leek tips.

5. Enjoy! Be careful, it’s scalding hot!!

Before and after. 


2 thoughts on “Potato and Leek Soup

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