About this recipe:A superb leek and potato soup that's traditionally served cold. You can of course serve it warm, if you wish. Leeks, onion, potatoes are simmered in a chicken stock, then pureed until smooth.
3 leeks, white part only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 bay leaf
1.25 litres chicken stock
4 tablespoons whipping cream
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Method Prep:15min › Cook:1hr › Extra time:1hr15min › Ready in:2hr30min
In a large stock pot melt butter over low heat. Add leeks and onion, cover and cook for 10 minutes.
Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
Add chicken stock and bring to the boil, reduce heat and cook, partially covered for 30 minutes.
Puree soup in liquidiser or food processor and cool.
Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.