5 Ingredient Potato and Leek Soup (and bonus bruschetta recipe)

We are starting to arrive in soup season and I’m feeling great about it. I have been trying to make a new soup each week for lunches but after making this recipe I’ve just kept making it over and over because it is so tasty and satisfying. Another thing I love about this soup is that it is filling but also makes me feel light and energized after eating it.

potleek soup


  • 3 medium potatoes
  • 3 large leeks
  • 3-4 cloves of garlic
  • 1 white onion
  • 4 cups vegetable stock



  1. Chop your onion and your leeks (remember to wash your leeks!) and sauté them in a bit of water for around 5 minutes until they are soft.
  2. Chop your garlic and add into the pot.
  3. Peel and cube the potatoes, add them to the pot.
  4. Add your 4 cups of vegetable stock (I use 4 cups of water and 2 Kallo stock cubes to make it extra flavourful.)
  5. Bring to a boil then let simmer for about 15 – 20 minutes.
  6. Blend it all up until it’s smooth.

This is seriously the easiest and most delicious soup I have made yet. This recipe gives me about 3 days lunches and is especially tasty with a slice of bruschetta on the side.

This is a simplified version of the Thug Kitchen recipe. A great addition to any cook’s collection.

Bonus bruschetta recipe:



  • 1/2 cup fresh cherry tomatoes
  • 1 clove of garlic
  • splash of olive oil
  • 1 slice of fresh sour dough or nice bread
  • salt to taste


  1. Cut cherry tomatoes in half.
  2. Mince a clove of garlic and add it to the bowl of tomatoes.
  3. Drizzle a bit of olive oil and add salt to taste.
  4. Put tomato mixture on a slice of bread and grill for a few minutes, checking on it every minute, until bread is slightly crisp.


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