Creamy potato, leek and onion soup

Moushira Abdel-Malek , Tuesday 5 Mar 2024

Creamy potato, leek  and onion soup
Creamy potato, leek and onion soup


Serves 4 - 6



4-6 spring onions (sliced, with good green stalks)

2-4 leeks (same)

1 large potato (cubed)

1 stalk celery (chopped) 

1/2 cup sour cream 

3 cups clear stock (or) done with bouillons

Salt + pepper + grated nutmeg

1 tbsp. olive oil



Heat oil in a medium cooking pan, over medium heat.  Add onion, leek, potato and celery.  Add all seasoning.  Stir, then add stock.  Cover and bring to a boil, over low heat.  Allow to cook until very tender.  Remove from heat. Allow to slightly cool, then blend with an electric blender, until creamy smooth.  Return to pan over medium-low heat.  When about to come to the boil, add sour cream.  Stir to mix until  back to a boil.  Remove away from heat.  Serve immediately as a starter, with or without croutons.  Ramadan Kareem everybody.

* A version of this article appears in print in the 7 March, 2024 edition of Al-Ahram Weekly

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