Creamy rocket, potato and leek soup

This soup just morphs every time we have a new garden veg to use… as long as the base includes aromatic veggies like onions, garlic and leek, along with something to thicken like potato (or barley, or rice) and some fabulous vegetables – you can pretty much add anything you like! I served it to the year 1 students to have with their pizza – a taste of soupy things to come!

And if you prefer to have no dairy, then simply substitute the butter with olive oil and omit the creme fraiche… still delish.

From the garden: rocket, landcress, leeks, onion, potatoes, chives, garlic, bay
Recipe source: Melissa
Serves: 8 or 24 tastes


  • Chopping board & knife
  • Scales
  • Small paring knife& scissors
  • Potato peelers
  • Kitchen paper
  • 1 heavy-based stockpot & lid
  • Measuring jug, tablespoon
  • Wooden spoon
  • Stick blender
  • 2 teaspoons
  • Serving bowls

  • 3 large bunches landcress
  • A small bunch rocket
  • 1 brown onion
  • 2 leeks
  • 4 medium potatoes
  • 4 garlic cloves
  • 2 bay leaves
  • Small bunch chives
  • 100g butter
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • 150ml crème fraîche
  • Flaked salt and black pepper

What to do:

  • Fill up the kettle and set it to boil.
  • Wash the landcress & rocket well and shake dry. Trim any brittle stalks and chop the leaves.
  • Peel and finely chop the onion.
  • Wash the leeks well, inserting a slit down the middle of each and rinsing out any dirt. Trim and chop finely.
  • Peel the potatoes over the sink and wash thoroughly. Chop into 2cm cubes.
  • Wash the chives, carefully shake dry & roll up in a piece of kitchen paper to dry. Snip or chop finely.
  • Melt the butter in the large thick-based saucepan, then add the onion, prepared leeks, potato, garlic and bay leaves and stir them around so that they’re coated with the melted butter. Next sprinkle in some salt then cover with a lid and let the vegetables sweat over a very gentle heat for about 15 minutes, giving the mixture a good stir about halfway through.
  • Meanwhile prepare the stock: Measure 1½ tablespoons of bouillon into the measuring jug and then carefully add a litre and a half of boiling water into it, and stir. You may need to do this in two lots.
  • After that, add the stock, bring everything up to simmering point and simmer, covered, for about 10-15 minutes or until the potatoes are quite tender.
  • Add the landcress and rocket and simmer for a further 3 or 4 minutes.
  • Then remove the pan from the heat and when it’s cooled a little liquidise the soup with the stick blender and season to taste.
  • When ready to serve, swirl in three tablespoons of crème fraîche. Then pour in to bowls and garnish each one with a little extra crème fraîche and some snipped chives.

Notes: What is crème fraîche? What is the difference between landcress and watercress? What is bouillon?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

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