Lyndoch Hill’s Potato and Leek Soup

What’s better on a cold night than a hot bowl of soup? This winter warmer classic is an absolute favourite for the locals of Lyndoch Hills.


2 large leeks halved, darker leaves cut of, keep for your stocks
4 scrubbed and peeled sabago potatoes
3 cloves of garlic
3 cups veg stock
2 cups local cream


Step 1: Halve the leeks and wash out the grit.
Step 2: Char the leeks on the skillet. Here you’re aiming for a smokey flavour, and the leek sweetens as it breaks down.
Step 3: Peel your spuds and garlic and chop up into medium-sized chunks.
Step 4: Sauté potato and garlic in a medium sized pot in a splash of vegetable oil and a bit of butter.
Step 5: Add charred leeks, and submerge all in vegetable stock.
Step 6: Cook down until the potatoes are soft. Add the cream and cook until it’s just about to boil… then take off the heat.
Step 7: Blend up the chunks with your stick blender, season to taste with salt and pepper and serve up with some crusty bread.

Interested in this recipe? Visit Lyndoch Hill with your Gourmet Traveller Gift Card and have them cook it for you!

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Sharmi Ahmed


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