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Home > Recipes > Soups > Rosemary and Winter Leek Soup

Rosemary and Winter Leek Soup

Submitted by: John Albert

Date submitted: 24 July 2012 at 13:13:00

Cover Recipe: "Rosemary and Winter Leek Soup."

Rosemary and Winter Leek Soup

Total Time:

40 minutes

Originaly Yeild:

4 servings




1  leek, chopped finely

4  crushed garlic

3 tbsp,  olive oil

1000 g,  potatoes (diced)

2  Vegetable stock cubes dissolved in 1L hot water

1 tsp,  chopped rosemary

0.50 tsp,  chilli powder

0.50 tsp,  salt and pepper to taste

1 tsp,  creme fraiche


  1. In a medium sized pan, heat olive oil on low heat.
  2. Add the leeks and garlic and cook until it turns tender and soft. Do not burn them by overheating, cook on a medium heat stirring constantly.
  3. Add the diced potatoes and stir for 2-3 minutes on medium heat.
  4. Now add the vegetable stock water and cover pan. Cook on low heat until potato is soft.
  5. Remove the mixture from heat and blend the ingredients with hand blender until a thick soup is formed. If the mixture is too thick add little water to bring it to soup consistency.
  6. Sprinkle the rosemary, chilli powder, salt and pepper on top.
  7. Serve with a teaspoon of creme fraiche swirled into each serving, and crusty roll.

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