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Leek & Potato Soup

Something comforting, healthy and soothing has been calling to me today. Although I wanted to make something whilst a cake was baking in the oven and decided soup was the way to go after having picked up some great vegetables at the farm shop this week.

Leek & Potato Soup

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 225g/8oz potato, cubed
  • 2 medium leeks, sliced
  • 1.2 litres/2 pints vegetable stock
  • 150ml/5fl oz double cream
  • salt and pepper to season

Preparation method

  1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften but be careful not to let them brown.
  2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
  3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream , heat through and serve.
  4. Onve put into bowls add an additional swirl of cream before enjoying.
  5. This freezes well in individual portions as a great make ahead lunch.
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