Potato and Leek Soup

Tracy Phelan, a parent from Narangba Cotton Tree Drive, has generously shared her award-winning vegetarian potato and leek soup recipe. As a knowledgeable cook and advocate for healthy eating, Tracy is always looking for recipes that are both nourishing and delicious. Her soup is a perfect example of that – it’s hearty, filling, and packed with flavor. Whether you’re a vegetarian, trying to eat more plant-based meals, or simply looking for a comforting bowl of soup on a cold day, this recipe has got you covered. So, why not give it a try? You might just find a new favorite meal to warm your heart and soul.


  • 3 large leeks (about 3 cups chopped)
  • 3 tbs olive oil
  • 1 litre of liquid vegetable stock (or chicken stock if you prefer)
  • 1kg of peeled potatoes
  • 1⁄4 cup fresh parsley
  • 1 bay leaf
  • Dried chilli flakes (optional)
  • Pinch of pepper
  • 2 sprigs of thyme or 1⁄2 tsp of dried thyme


Slice the leeks down the middle and rinse well under running water.

Slice the white and light green part of the leeks. Heat a large pot on medium heat and add the oil and then the leeks. Cover the leeks and turn heat to low and cook gently for 10 minutes. They should sweat not brown.

Now, add the potatoes, bay leaf, thyme and stock. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, cook for 20 minutes or until potatoes are cooked through.

Remove bay leaf and thyme sprigs, then blend using a stick blender. Serve the soup topped with parsley with crusty bread on the side. (Mum and Dad might like a sprinkle of chilli & extra cracked pepper on top)