• 1 Tblsp butter
  • 1 onion
  • 1 tsp garlic
  • 1 large or 2 medium-sized leeks
  • 3 large potatoes
  • 3 cups of boiling water
  • 3 tsp chicken or vege stock
  • 1 tsp cumin
  • Pepper to taste


In a large pot saute the butter, garlic and chopped onion on a medium heat.

While you're waiting for the onions, prepare the leeks. Discard the top (dark green leaves), and then slice lengthways. Separate the layers and wash, taking care to remove any trapped dirt. Finally, dice thinly.

Once the onion turns translucent add the diced leeks. Saute until leeks are soft.

Dissolve the stock in the boiling water. Pour stock mixture into the pot, along with a teaspoon of cumin powder.

Cut the potatoes into cubes, and add them to the pot. Bring to the boil, then reduce to a simmer. Cover loosely and leave to simmer until potatoes are cooked through (about 30 minutes).

Transfer to a food processor for blending or use a blending wand to puree the potato and leek mixture to a smooth consistency. Add pepper to taste.