Mum’s Potato & Leek Soup, Secret Recipe by Ryan Clift

Mum’s Potato & Leek Soup, Secret Recipe by Ryan Clift

 This soup has been everyone’s favourite on the tour.

We can tell many of you wanting to taste it once again and make it for the whole family at home. This time, one of our restaurateurs in Bali, Chef Ryan Clift is sharing his secret recipe for all of us to try.


by Chef Ryan Clift


for 8 to 10 servings


3L water 

800cl cream 

1kg leeks (whites only, finely sliced)

2 white onions (finely sliced)

3 Russet potatoes (peeled, finely sliced)

Salt and pepper 


Add water, cream, and potatoes to the pot and bring to boil until soft

In a separate pan add oil and onions, then add leeks until soft

Pour soft potato mixture into the pan with onions and leeks, and bring to boil 

Blend in thermomix (or food processor) until smooth

Pass through fine strainer/chinois, before serving



Potato                                 1 pc

Garlic                                   1 clove

Extra virgin Olive oil         10 ml

Rosemary                           3gr

Black peppercorn            3gr

Thyme                                 3gr

Cut potato into cubes (3cmx3cm) cover with olive oil, add garlic, black peppercorn, rosemary, thyme and bay leaf, place on the stove in a pot, to around 100ºC, and continue to boil the potato cubes until tender.


Scatter cubes around the bowl (or soup plate), cover with thinly sliced fresh leek (white part only). Garnish with parsley. Finish by pouring over the soup.

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