Parsley and Leek Soup

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This soup is perfect for winter and using the vegetables that are in season and very good for helping to fight winter ills.
Make sure you season your soup well, particularly if using a homemade stock.  Soups such as this can be tasteless if under seasoned.

Yield: 6


  • 4 leeks, white part only, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 stick celery, finely chopped
  • 1 onion, finely chopped
  • peeled and chopped 2 potatoes
  • 75g butter
  • 4 large handfuls flat leaf parsley leaves
  • 1.5 litres chicken stock
  • 4 rashers streaky bacon, cooked unitl crisp and finely chopped (optional)
  • 1/3 cup sour cream


Place leek, garlic, celery, onion and potatoes in a large saucepan.  Add butter and gently sweat over a low heat until vegetables are tender.  Add the parsley to the pan and mix well, cook for a further few minutes.  Add enough chicken stock to cover the vegetables and season with salt and pepper.   Simmer for 20 minutes or until potato is tender.
Puree soup in batches and then return the saucepan - thin soup with extra chicken stock as needed.  Stir through chopped bacon if using and bring to the boil.

Serve with a dollop of sour cream.

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