Mamta's Kitchen

Leek And Potato Soup 4 With Ginger

Leek And Potato Soup 4 With Ginger

Mamta Gupta

There is nothing like a fresh bowl of hot soup on a cold evening. This soup is so easy to make that even beginners can make it. If you live in India and you have not seen leeks, you can use large green onions, with green included. Serves 2-3

Edited February 2018.


  • 1 large leek, 2 tea cups when sliced up

  • 1 medium potato, 1 tea cup when peeled and chopped

  • 1 tbsp. olive oil (or 50/50 mix of oil and butter)

  • 1 tbsp. peeled and grated ginger

  • 500-750 ml. vegetable stock (add 2 stock cubes to measured boiling water)

  • Salt to taste, only if needed. Check after adding stock, as stock cubes/granules have quite high salt content

  • A little freshly ground black pepper.

  • Optional; one slice per person of French baguette and 1/2 cup grated Gruyere cheese


  1. Wash the leeks thoroughly and slice thinly. Make sure there is no dirt remaining. Drain water off in a collander.

  2. Heat oil/butter in a pan.

  3. Add ginger and stir fry for 1-2 minutes on medium heat.

  4. Add leeks and potatoes, stir-fry until partly browned. This will take 5-6 minutes on moderate heat.

  5. Add stock.

  6. Taste and season with additional salt, if required.

  7. Cook until potatoes are cooked. Mash them up a little, so only small pieces remain.

  8. Serve hot with fresh bread rolls. You can add a dash of chilli sauce, if you like it hot. It gives the soup an extra oomph!

  9. You can blend it once cooked and serve it as a smooth, creamy soup.

  10. Also see Soup Selection.


  • Alternatively, you can serve like French Onion Soup; take one thick slice of baguette French bread per person and toast them. Rub a little garlic clove on each slice. Serve soup into heat-proof serving bowls. Float one slice in each bowl and top it with a good helping of grated Gruyere Cheese. You can also use cheddar or Swiss cheese. Place bowls under a hot grill until cheese melts and bubbles. Serve immediately, piping hot.

  • Low Calorie version:

  • Omit frying vegetables. Boil all vegetables in a pressure cooker, at full pressure, for 2-3 minutes. Cool, liquidize and add required amount of skimmed milk.

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