Potato soup with marjoram

Name: Potato soup with marjoram
Total time: 40 min
Yield: 4 people
Ingredients: 750 g floury potatoes; 1 onion; 1 leek (the white part); 2 tablespoons butter; 1 litre vegetable stock; 100 ml cream; 2 tablespoons fresh marjoram (or 2 teaspoons dried); salt, pepper and nutmeg

Updated on 9 October 2026

Makes: 4 people
Time: 40 min
From: Sweet marjoram

Ingredients

750 g floury potatoes
1 onion
1 leek (the white part)
2 tablespoons butter
1 litre vegetable stock
100 ml cream
2 tablespoons fresh marjoram (or 2 teaspoons dried)
salt, pepper and nutmeg

Method

Peel the potatoes and cut them into cubes; chop the onion and slice the leek.
Soften the onion and leek gently in the butter for 5 minutes, add the potatoes and stock and simmer for 20 minutes.
Blend the soup coarsely or smoothly, stir in the cream and season with salt, pepper and nutmeg.
Stir in the marjoram only at the end and leave it to infuse for 2 minutes without boiling.

Storing: 3 days in the fridge, 3 months in the freezer.