Leek and potato soup

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1:0

Serves 6

Easy

Our smooth, creamy leek and potato soup takes less than an hour to make and is full of flavour.

Serve with plenty of bread and butter or make homemade croutons, this soup is perfect for colder days when you need extra warmth. Great for a quick lunch or an easy dinner.

Content image
Ingredients image

What you'll need...

  • 50g butter
  • 450g potatoes, peeled and cut into 1cm pieces
  • 1 small onion, peeled and cut into 1cm pieces
  • 450g leeks, only the white parts
  • 900ml vegetable stock
  • 140ml carton whipping cream
  • 120ml milk, full-fat
  • Handful of finely cut chives, to serve

Method

  1. Melt the butter in a saucepan. When it foams, add the potatoes, small onion, white parts of leeks and toss until the ingredients are well coated. 

  2. Season with salt and pepper, tossing again for even coverage. Cover the saucepan with a lid and allow the vegetables to cook over a gentle heat for 10 minutes, or until they are soft. 

  3. Pour in the vegetable stock and bring to a boil. Let it simmer for 5 minutes or until the vegetables have just cooked – avoid overcooking as this can cause the soup to lose fresh flavour. 

  1. Take the cooked vegetables and puree in a blender until silky smooth. Taste and adjust the seasoning if needed. Pour the soup into a clean saucepan and stir in three quarters of the carton of whipping cream and all of the milk. 

  2. To finish off the soup, take a spare leek and shred the white part. Add to a frying pan and gently cook with a knob of butter until it’s softened and starts to colour. 

  3. Gently simmer the soup to reheat if needed then pour into warmed bowls. Drizzle the remaining cream over each serving and top with the buttered leeks, a sprinkling of chives and fresh black pepper. Serve immediately with warmed bread. 

Shop the tools you will need

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