Recipe by: Melinda Walley

Source: Family recipe

Serves: 6


  • 2 large leeks , sliced & washed
  • 4 large potatoes (approx 800g), peeled and cubed
  • 4 cups chicken stock
  • 200 ml Lite thickened cream
  • 4-5 large Portobello or field mushrooms
  • 500g chicken breast fillet
  • 3-4 cloves garlic
  • Salt & Pepper to taste


  • grated parmesan cheese
  • chopped parsley


  • Gently poach the whole chicken breast until cooked (approx 12-15 minutes) in 2 cups of chicken stock, reserve remaining stock for later use. Roughly chop the chicken once cooked.
  • Thickly slice mushrooms and sauté in butter in a pan. Set aside.
  • Sauté leeks in butter & garlic until soft (in the pot for cooking the soup).
  • Add potatoes to the leeks then add all chicken stock and simmer until cooked.
  • Season with salt & pepper to taste.
  • Blend until smooth, add cream, add mushroom and roughly chopped chicken, stir.
  • Serve the soup in a bowl and garnish with grated parmesan cheese and chopped parsley.

* Can be kept in the fridge for a few days (soup will thicken).

Download PDF here: Australian Leek and Potato Soup with Mushroom and Cream by Melinda Walley