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Baby and kid friendly leek soup


A simple potato and leek soup

Rate this recipe 2.9/5 (28 Votes)


  • 4 leeks
  • 4 potatoes
  • salt
  • pepper
  • butter


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Wash the leeks.

Cut into chunks. Separate the white parts and cook in butter.

Step 2

Meanwhile cook the greens section of the leeks and potatoes for 45 minutes in water.

Salt and pepper.

Step 3

Blend the soup and add the sliced cooked white leeks.


Enjoy hot!

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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Potato and Leek Soup Potato and Leek Soup