10 min prep time
40 min cook time
Serves 4 people
Potato, leek and roasted macadamia soup



  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 2 leeks, cleaned and finely sliced
  • 4 medium (approx. 600g) Dutch cream potatoes, diced
  • 1 tablespoon fresh thyme leaves
  • 100g macadamias
  • 1.25L (5 cups) quality vegetable stock
  • 125ml (1/2 cup) thickened cream, plus extra for serving
  • Salt and pepper

To serve

  • Cream
  • Salt and pepper, to taste
  • Macadamia oil
  • Croutons, toasted
  • Fresh thyme leaves, toasted
  • 50g macadamias, roasted and chopped


  1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and leeks. Season with salt and sauté for 2-3 minutes.
  2. Add the potatoes, thyme and macadamias. Continue to sauté for a further 5 minutes until the vegetables are slightly tender and the macadamias are toasted. Add the stock and bring to a boil.
  3. Reduce heat and allow the soup to simmer for 15-20 minutes until the potatoes are soft.
  4. Using a stick blender or food processor, blend the soup until thick and creamy. If the soup isn’t as silky as you’d like, pass it through a fine sieve to remove any lumps.
  5. When ready to serve, place the soup over low heat. Stir through the cream and season to taste with salt and pepper. Ladle generous spoonfuls of soup into serving bowls.
  6. To garnish, drizzle with macadamia oil, additional cream and sprinkle with croutons, thyme leaves and roasted macadamias.


To make this recipe dairy free, simply substitute the thickened cream for coconut cream or your preferred non-dairy milk.


Recipe courtesy of Australian Macadamias (https://www.australian-macadamias.org/consumer/)
Nutrients per serve
Energy 2,237kJ
Protein 7.5g
Fat 41g
Saturated fat 12g
Carbohydrate 31g
Sugars 12g
Dietary fibre 9g
Sodium 1,286mg

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