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!
