The secret to gourmet cooking is fresh ingredients, and what could be fresher than Homegrown? Make this scrumptious Potato and Leek Soup with just-picked Homegrown herbs.

Why choose Homegrown herbs?

Plants grown locally have a better chance of succeeding in your own garden because they're used to the conditions but we also believe in our Homegrown plants because of our quality testing and passionate growers. Our expert staff are devoted to their plants and a well-cared for plant is a healthy plant.

Growing our own plants also means we can pass on lower prices to you every day by taking out the middle man. It’s why we say Homegrown means from our garden to your garden.

Potato and Leek Soup

Serves 4


  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 1 clove garlic, crushed
  • 4 medium peeled potatoes (Desiree, Pontiac, Pink Eye), cut into 2cm cubes
  • 2 leeks, pale section only, washed and thinly sliced
  • 5 cups vegetable stock
  • 2 bay leaves
  • ½ cup thickened cream
  • salt and pepper
  • 2 tablespoons fresh curly parsley


Heat oil in a large heavy based saucepan over medium-high heat. Add onion and garlic and cook, stirring for 3 minutes until onion softens.

Add potato and leek and cook until leek softens, approx. 5 minutes. Add stock and bay leaves,
bring to boil, reduce heat to medium and gently boil uncovered for 20 minutes or until the potato
is soft.

Remove from heat and let stand for 10 minutes. Using a hand blender, blend until desired texture reached, add thickened cream and reheat gently over low heat.

Sprinkle with fresh Curly Parsley and serve with toasted croutons.

About Curly Parsley

Curly Parsley is an annual herb with deeply divided, curled green leaves with a mild flavour. It is most commonly used as a garnish in salads and soups or added to hot dishes in the final stages of cooking. Also a good source of vitamins K, A, C, Folic Acid and Potassium and is a natural breath freshener.