Potato and Leek Soup with Furikake-Southern Seagreens

Potato and Leek Soup with Furikake

Potato & Leek Soup with Furikake


Thanks to our talented chef pal Steve Rogers for this recipe 

Serves 6


570g sliced leeks

100g butter

100ml extra virgin olive oil

900g potatoes, peeled and diced in 3cm dice

Sea salt

300ml thickened cream



Wash leeks well then slice in half, lengthways then finely slice.

Melt butter in heavy-based saucepan. Add leeks and sweat over low heat, covered with a lid. Stir leeks occasionally and when they are almost breaking down, add potatoes and cover with about 1 litre cold water, bring to a simmer.

When potatoes are cooked, add the cream and use a whisk to break up the potatoes, leaving large and small pieces. Add salt as desired but not too much (the Furikake has loads of natural umami which will boost flavour).

Sprinkle with a generous amount of Furikake

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