Classic Leek and Potato Soup

“A hearty soup,the great flavors make a wonderful combination, easy to make and easier to eat! - warms your right through on a wet and windy day.”
READY IN:
1hr
YIELD:
8 Bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.
  2. Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes.
  3. Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes.
  4. Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.
  5. Will keep for 2-3 days in the fridge, and freezes well.

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