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Creamy Potato & Leek Soup

Creamy Potato & Leek Soup


  • “400ml Kiri® Cooking Cream
  • 700g potatoes, peeled and cubed
  • 8 large leeks, sliced
  • 2 tablespoons unsalted butter
  • 1L water or chicken stock
  • Salt and pepper to taste
  • Parsley for serving”


  1. In a large pot over medium heat, melt butter. Add the leeks and sauté for 5 minutes.
  2. Add potatoes, salt, pepper and water, then cook for 20 minute or until the potatoes are fork tender
  3. Transfer the soup to a blender, add the Kiri® Cooking Cream and blend until the mixture is smooth.
  4. Return the soup to the pot and cook for 5 more minutes. Serve with a swirl of Kiri® Cooking Cream and a sprinkling of parsley.”