Classic Leek and Potato Soup
The classic, creamy leek and potato soup.
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Ingredients
- 50 grams butter
- 1 onion
- 450 grams white potatoes
- 450 grams leeks
- 1 litre vegetable stock
- 140 ml double cream
Instructions
- Chop your potatoes into 1 inch chunks (no need to peel). Trim the ends off the leeks and slice them roughly. Peel your onion and chop into 1 inch chunks.
- Melt the butter in a large saucepan or casserole dish over a medium heat. When it starts to bubble, add the potatoes, leeks and onion. Turn down the heat and put a lid on. Cook for 5 minutes, stirring fairly often so that the vegetables don’t stick or colour.
- Pour in the stock and bring to the boil. Put the lid back on and simmer for about 15 minutes, or until the potatoes are soft.
- Whizz your soup up with a blender until smooth then put back on the heat. Add the cream and bring to a simmer, then season to taste with salt and plenty of black pepper.
- Serve large bowls or mugs with thick wedges of warm bread. Delicious!
Nutrition Facts
Classic Leek and Potato Soup
Amount per Serving
Calories
388
% Daily Value*
Fat
23
g
35
%
Saturated Fat
15
g
94
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
67
mg
22
%
Sodium
1114
mg
48
%
Potassium
753
mg
22
%
Carbohydrates
42
g
14
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
5
g
10
%
Vitamin A
3237
IU
65
%
Vitamin C
38
mg
46
%
Calcium
112
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
