Courtesy The Gourmet Review

This easy Leek Potato Soup recipe comes straight from Bateleur Tented Camp in Kenya. We were served this wonderful soup while overlooking the Masai Mari. Nothing like the roar of lions as background music while eating.

Executive Chef Joseph Nkoyo oversees a remarkable kitchen for this amazing safari camp.  A large vegetable garden provides the fresh herbs and vegetables for meals – that is, as long as the elephants and monkeys don’t make trouble!

This particular soup was served as the first course for dinner one evening, as we arrived back from afternoon safari. The candle lit table was covered with a white linen tablecloth and sprinkled with rose petals. A wood burning portable fireplace was next to the table in case we got cold. Talk about romantic. Chef Joseph mingled with the guests and made everyone feel at home.

This recipe was created by Chef Michael Chui, who is an award winning soup chef. Seriously, he has competed and won honors  throughout Kenya. Lucky for us, he was happy to share his recipe.

If you can’t get to African, try this simple, delicious recipe in your home.

INGREDIENTS:

4 tablespoons cooking oil

1 medium onion, chopped

3 medium leeks, chopped

2 medium potatoes, chopped

2 cups (500 ml) chicken stock

3 tablespoons chopped garlic

3/4 cups fresh cream (200 ml, which is actually 7/8 cup)

PREPARATION

Heat cooking oil in large pan.

Add onion and cook until soft.

Add leeks and potatoes.

Cook for 5 minutes, stirring occasionally.

Add stock.

Bring to boil. Reduce heat to a simmer and cover for 15 minutes or until vegetables are tender.

Blend or process mixture in batches until smooth.

Return to pan. Stir in cream.

Seasons with salt and pepper.

NOTE

Breathtaking views over the famed Masai Mara, one of the most diverse Big Five viewing areas in the world, this delicious soup was served for lunch during our stay at Bateleur Tented Camp. Imagine eating lunch while viewing  giraffes wandering across the Mara.

– The Gourmet Review