Leek, Potato & Celery Soup

Recipe By: Chef Jaswant Singh, Select Group

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  • 2 Celery sticks
  • 2 medium onions
  • 2 cloves garlic
  • 500gms leeks
  • 500gms potato
  • 30ml olive oil
  • 1.5 litter vegetable or chicken stock


  • Wash trim peel and roughly slice the celery. Peel and roughly chop the onion. Peel and finely slice the garlic.
  • Cut the ends off the leeks. Quarter them lengthways, wash them under running water and cut them into 1 cm slices.
  • Heat two tablespoons of oil in a large pan on a high heat, add all the chopped and sliced Ingredients and cook with for ten minutes or until softened stirring regularly.
  • Meanwhile, peel the potatoes and cut them in to one cm cubes
  • Put the sock in thick bottom pan brings to boil pour into the vegetable pan
  • Add the potatoes. Bring to the boil then reduce the heat to low and simmer for ten minutes with the lid on, than remove from the heat, blend with a stick blender.
  • Season to taste with sea salt and black pepper. Serve with western breads and butter.

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