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Leek and potato soup
A warming winter soup, which is souper easy to make.
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Author
Jacqueline Bellefontaine
Ingredients
350
g
potatoes
peeled and cut into 3cm chunks
2
large leeks
washed and sliced
25
g
butter
1.2
litres vegetable or chicken stock
salt and freshly ground black pepper
4
tablespoon
single cream
optional
Instructions
Melt the butter in a large saucepan and gently sauté the leeks for 4 to 5 minutes until softened.
Add the potatoes to the pan, then stir in the stock and bring to the boil over a high heat.
Once the stock boils, reduce the heat and simmer, covered, for 20 minutes until the potatoes are very tender and beginning to fall apart.
Remove from the heat allow to cool slightly then purée in a liquidizer or food processor or with a stick blender until smooth. Season to taste.
Return to the pan heat gently for about 5 minutes until piping hot.
Pour into serving dishes, spoon a swirl of cream on top if desired and sprinkle with a little black pepper .
Notes
Freeze: for up to 6 months.