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Creamy potato and leek soup with lentils

A luxurious, warming winter soup. This recipe is vegetarian and can be made vegan by substituting cream for cashew cream.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer
Keyword: leek, potato, soup
Servings: 4


  • 2 tablespoons olive oil
  • 2 large or three medium red royale potatoes
  • 1 bulb fennel
  • 1 leek trimmed
  • 1 tablespoon fennel seeds
  • 1 bunch chives
  • 1 litre chicken stock
  • 400 g tin lentils drained
  • ½ cup thickened cream
  • salt and white pepper to taste


  • Peel and chop potatoes, finely chop chives, trim and slice fennel and thinly slice leek.
  • Heat olive oil in large heavy-based pot. Once shimmering, add fennel, leek and fennel seeds. Turn heat to medium and cook stirring for 10 minutes.
  • Add the stock and potatoes and bring to a boil, cover and simmer for 15 minutes.
  • Remove from heat and blend in three batches until smooth.
  • Return to the pan, add lentils, cream and ¾ of the chives. Season generously with salt and pepper then simmer until heated through (approximately 5 minutes).
  • Serve topped with reserved chives and accompanied by crusty bread.