This healthy soup is perfect for a cold night, curled up on the couch.

Serves 4 | Prep 5 minutes | Cook 60 minutes


  • In a saucepan, melt half the butter over low heat. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes and cook for 3 minutes.

  • Increase the heat to medium, pour in the stock and bring to boil.

  • Reduce to a simmer, cover, and cook until the leeks and potatoes are tender, 35 to 40 minutes.

  • Remove the pan from the heat and add the remaining butter in small pieces, stirring until it’s all incorporated.

  • Season with sea salt and pepper to taste. Transfer to a blender and puree until smooth. Serve in warm bowls.


  • 400g li45g butter

  • 4 leeks chopped

  • 350g potatoes diced

  • 1L chicken stock


Finely slice some of the trimmed leek greens. Shallow-fry in hot oil until golden and serve alongside the soup instead of croutons … delicious!