Creamy potato and leek soup with a rich goat cheese garnish.

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Serves 4

2 leeks (use only the tender white parts)

2 cloves garlic, crushed

8 medium-sized potatoes

2 tablespoons butter

1¾ cups vegetable stock

¾ cup cream

½ cup crumbled goat cheese

2 tablespoons herbs, finely chopped (such as chives, oregano, or parsley)

  1. Rinse the white part of the leeks and slice them. (You can use the tough green parts of the leek to make salads or stir-fry.)
  2. Peel and cut the potatoes into chunks.
  3. In a soup pot, lightly sauté the leeks and garlic in the butter for a few minutes on medium heat. Be careful not to brown the leeks.
  4. Add the potatoes and the vegetable stock to the pot.
  5. Cover and let simmer on medium heat for around 30 minutes.
  6. Pour in the cream and purée the soup with a hand blender.
  7. You can reserve some of the cream for garnishing the soup before serving.
  8. Crumble the goat cheese into the soup and warm through before serving.


You can save and use the tougher green parts of the leek to make salads or stir-fry.

Photography by Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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