Leek, Potato and Mushroom Soup Recipe

Category : Uncategorized · by Apr 14th, 2016


We, at The Garden House Preschool, believe that living and eating healthy during childhood results in strong and healthy men and women. Together with a nutritionist, we plan an all organic, low G.I menu that not only meets the dietary needs of children, but also ensures nobody needs a nap due to too much sugar.
Today, we share with you one of our recipes: Leek, potato and mushroom soup. It’s easy to prepare and children love it!


  • 5 large potatoes, peeled and diced
  • 1 carton of buttoon mushrooms washed and chopped
  • 2 leeks washed and chopped (please use the white part only)
  • Coconut Oil
  • Rice Milk
  • Water


  • Saute leek, potatoes and mushroom in coconut oil until brown and fragrant
  • Add rice milk and some water
  • Bring to boil over low heat
  • Blend until smooth.

Serve with cut vegetables and home made bread!

Bon appetit!


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