Potato Leek Soup Recipe

This classic leek and potato soup makes for a quick and easy cook.
Cook Time: 35 minutes

Difficulty: Easy
Serves: 3-4 people


½ kg potato
2 cups cream scalded (add as needed)
3 cans coconut milk
4 lemongrass stalks
110g galangal
2 leeks
1 onion
4 garlic cloves
12 cups veg stock or water
3 tbsp white miso
Salt to taste
Sugar to taste
Ginger, cut in julienne


  1. Cut the lemongrass into 6-inch pieces and pound with a mallet to release oils. Tie into a bundle.
  2. Slice the galangal in 1-inch pieces and pound lightly. Prepare a sachet.
  3. Sweat the leeks, onions and potatoes. Add the stock, lemongrass,galangal, garlic and seasoning and bring to a simmer. Simmer until the potatoes are tender. Remove the galangal sachet and the lemongrass bundle.
  4. Puree the soup and add the coconut milk.Add the cream as needed (if not needed, do not add any cream). Finish with the miso.