Leek, Potato & Lavender Soup

Flowers and herbs give soups a unique flavour – lavender has been used in cooking for many years. It is fairly pungent, so do not use too much.

Serves: 4–6

Preparation: 30 minutes + cooking time: 30 minutes

Plus: Freezing: recommended


  • 1 tbsp Vegetable or Olive Oil
  • 2 Leeks, chopped, white and green parts separated
  • 450g Potatoes, peeled and chopped
  • 850ml Vegetable Stock
  • 300ml Semi-Skimmed Milk
  • 6 Lavender sprigs, tied in a piece of muslin, plus a few petals, to garnish
  • Salt and freshly ground Black Pepper
  • 4–6 tablespoons Crème Fraîche, to serve


  1. Heat the oil in a large lidded saucepan.
  2. Add the white parts of the leeks and sweat, covered, shaking the pan from time to time, until softened but not browned.
  3. Add the potatoes and stir thoroughly.
  4. Add the stock, milk and lavender flowers.
  5. Bring to the boil, cover and simmer for about 30 minutes or until the vegetables are tender.
  6. Add the green parts of the leeks for the last 10 minutes of cooking.
  7. Remove the soup from the heat and leave to cool briefly.
  8. Remove the bundle of lavender and then blend until smooth.
  9. Adjust the seasoning if necessary and then reheat gently.
  10. Serve garnished with a spoonful of crème fraîche and a few lavender petals.

This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99

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