Leek & Potato Soup with Crisp Chilli Potato Croutons (V/VG)

Vegetarian , Vegan



2 beautiful leeks (Oamaru Organics) 

2 large agria potatoes (Oamaru Organics) 

2 litres of good vegetable stock

2 Tbsp olive oil (Dunford Grove)

Salt & pepper


1 large agria potato (Oamaru Organics) 

2 Tbsp chilli infused Olive Oil (Dunford Grove)


First cut and wash the leeks nice and thin. Add the olive oil to your soup pot and heat, then add the leeks and start to sauté long and slow. You do not want the leeks to brown. I use a lot of the green ends too, just cut them very thin. This is the most important step to cooking this soup. Once the leeks are very soft and translucent, add the stock and salt and pepper, I use a lot of pepper in my soup. While the soup is heating up, peel the potatoes and cut into small cubes, and add to the soup. Bring to the boil and then simmer for 15 -20 minutes or until the potatoes are soft. Check the seasoning.  

For the croutons: preheat the oven to 220 degrees C. Peel the last potato and cut into small cubes and dry in a clean tea towel. In a bowl, mix the chilli oil with some salt, add the potato, and mix well. Line a baking tray and spread the potato onto the tray, roast until soft and golden. 

Serve the soup with a good handful of the croutons and your favourite bread. 


Recipe by: Amy Dougherty


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